11 seasons available
Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.
Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.
Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.
Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.
Andrew explores the street food being fried, skewered or sandwiched around the world; smoked sausages in Chicago; fish tacos in Baja, Mexico; pani-puri in India; chimney cakes in Budapest.
Andrew Zimmern travels the globe in search of the best beef dishes; he devours mind-blowing barbecue in Austin, Texas, a massive porterhouse steak in Brooklyn, NY, asado in Argentina and wagyu grill in Japan.
Andrew Zimmern visits a historic cafe in Atlanta for fried chicken and a Memphis joint for ribs; then he checks out biscuits in Nashville, frogmore stew near Charleston, S.C., and shrimp and grits in Savannah.
Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.
Andrew explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.
Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.
From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.
Andrew Zimmern shares the best of weird and wild Portland, Ore., a city whose personality is apparent in its food culture; local favorites include boozy doughnuts, Thai fish sauce chicken wings and even crawfish boils.
Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.
Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.
Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.
Andrew explores the bounty of New Hampshire's coastal waters.
Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.
Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.
Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.
From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.
Andrew explores Charlotte, N.C., a city where big banking meets blue-collar traditions; featuring barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.
Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.
Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.
Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape; from macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.
Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.
Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
Andrew digs in to Puglia, a coastal region in the heel of Italy's boot; Puglia's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.
Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.
Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.
From classic chilaquiles to Neapolitan pizza and Sonoran hot dogs, Andrew explores the multicultural cuisine of Phoenix.
Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.
Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine; in Puerto Vallarta, he tries marinated pork, traditional pozole and skewered mojo fish.
Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.
Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture; he tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.
Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.
Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.
Andrew Zimmern enjoys the bold, tropical flavors of the island country of Curaçao; this former Dutch trading hub's local cuisine is blended and diverse including African stews and Dutch cheese.
Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.
Andrew Zimmern travels to the colorful Moroccan city of Fez.; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.
Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.
Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.
Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.
Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.
Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.
Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.
Andrew Zimmern showcases legendary hotspots and diverse culinary treasures in Hollywood, Calif.; he highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef, and Persian ice cream.
Andrew dives in to the laid-back eats of Santa Monica, Calif.; boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen, and many more dishes for seafood lovers.
Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine; from spicy crab curry to sweet crispy street snacks, Phuket's gastronomy is a feast for the senses.
Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions; from regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.
Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.
Andrew heads to Hawaii's Big Island to take in its laid-back cuisine, from ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken.
Andrew Zimmern visits the Hamptons in New York, diving into sizzling seafood masterworks, such as delectable surf and turf, buttery lobster rolls, clam chowder, and smoked bluefish pate.
Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.
Andrew Zimmern takes a bite out of Chicago's humble, hearty and world-renowned food scene; from juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.
Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wis.; fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.
Andrew takes a look at the diverse eats that define Washington, D.C.
Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define Chesapeake Bay.
Andrew Zimmern highlights coastal cuisine in Cape Cod, Mass.; from fried clams and fresh-caught cod to clambakes and cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.
Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.
Andrew Zimmern checks out the inventive and international eats of New Jersey, including all-you-can-eat Brazilian meat, rich seafood stew, potato-loaded hot dogs, and Dominican marinated pork.
Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes; barbecue is still king, but locals are also devoted to a few other sweet specialities.
Andrew explores the frontier fare of Denver, Colo.; from classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub, with an abundance of top-shelf food.
Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.
Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.
Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.
Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.
Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.
Andrew takes a look at the dishes of Frankfurt, Germany; steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's history and natural resources.
Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.
Andrew looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.
Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.
Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.
Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy."
Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.
Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.
Panama City's classic tastes inspired by blended cultures; from fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.
Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.
Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.
Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.
Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.
From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.
From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.
Andrew Zimmern takes in Antigua, Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.
Andrew Zimmern reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon-meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.
Andrew Zimmern samples the culinary mashups of Trinidad and Tobago, including curried crab with dumplings, crispy fried shark sandwiches and soft flatbreads perfect for scooping veggies and curries.
Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.
Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito; the urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.
Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.
Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia; from fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.
Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.
Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.
Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway; from reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that have stood the test of time.
Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the guiltiest deep-fried pleasures.
Since frigid temperatures call for belly-warming dishes, Andrew shares steaming-hot comfort foods originating in cold regions from around the world, including gooey cheese fondue in Zurich and hearty Colombian soup.
Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.
Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.
From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.
From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.
Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.
From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern explores the seaside city of Portland, Maine, loaded with classic New England fare.
Andrew Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.
Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.
Naples may be the birthplace of pizza, but it's also the home to traditional dishes like flaky pastries stuffed with ricotta and dried fruit, and meaty ragu and stewed octopus.
Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.
From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.
The iconic foods of Hanoi, Vietnam, including sweet-and-sour snail soup, breakfast crepes filled with ground pork and sweet-potato fritters topped with shrimp.
Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.
The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.
From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.
From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.
From sweet and salty Cuban sandwiches and zesty whole-hog barbecue to mild kielbasa and melt-in-your-mouth cured ham.
Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.
Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.
Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.
Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.
Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.
Spicy tom yum goong soup, pad Thai, fruity som tam and mango sticky rice are favorites in Bangkok, Thailand.
Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.
A steamed beef dish called baho; crispy pork skin topped salad known as vigoron and cheesy street snacks.
Taipei's culinary classic like beef noodle soup, pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.
A half-pound fish sandwich; kielbasa, stuffed cabbage and pierogi; Pittsburgh pride served with fries on the side.
Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.
Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.
Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.
Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.
A dish that includes a whole boiled octopus; Chile relleno; picaditas; a towering seafood cocktail known as Vuelve A La Vida.
Exploring iconic foods in Cleveland including beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with french fries.
Legendary sun-dried beef; deep-fried chimichangas; bacon-wrapped hot dogs; shaved ice treats called raspados.
Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.
Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.
Exploring iconic foods in Detroit including Middle Eastern shawarma, soul food classics, Detroit-style pizza and city chicken.
Asado a la parrilla, a towering platter of meat; pastel de jaiba with fresh crab; charcarero, a pork loin sandwich.
Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.
From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.
From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.
Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.
Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.
From Chicago's Italian beef to Paris' croque monsieur to Miami's Cuban, Andrew goes on a world tour of sandwiches.
Andrew turns to Philadelphia for iconic meals demanding to be loved; from cheese steak to water ice to scrapple, exploring this town's famous flavors and historic recipes.
Comfort foods like Irish stew and southern fried chicken.
Andrew explores famous foods in the Twin Cities; from the well-known tater tot hotdish to the popular bundt cake and the iconic Jucy Lucy burger, there's plenty on the menu in Minnesota.
Slow roasted pork to chicken inasal in Manila.
Andrew Zimmern reveals the ionic foods of Rhode Island's capital.
Uncovering the most famous foods in a Peruvian city by the sea.
From delicate Dungeness crab to succulent shellfish at the raw bars, exploring Seattle's most famous foods; tasty salmon sandwiches, sweet teriyaki, fresh sushi and juicy Seattle-style hot dogs are all on the menu.
Divulging Honolulu's favorite culinary classics; from smoky, tender kalua pig and sweet-tooth-satisfying shaved ice to raw fish poke and a Hawaiian favorite spiked with Spam, there's a bounty of multicultural delights.
From beef stew to French pizza for edible icons from Marseille.
Andrew explores the classic tastes of Tel Aviv; rich in Middle-Eastern tradition, the Israeli city's food is a modern reflection of an ancient culture, featuring crispy falafel, savory schnitzel, world-renowned hummus and sweet malabi.
Albuquerque is rich in Native American and Spanish traditions; from stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on fry bread, Andrew digs in to the edible icons of this desert hot spot.
Andrew uncovers the one-of-a-kind tastes of Austin, a city known for keeping things weird; the city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.
Hearty potato soup, whole-roasted stuffed pork, egg filled arepas and cheesy hot chocolate.
Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.
Unveiling the favorite flavors of Louisville; this historic town balances country classics like the Hot Brown and burgoo stew with ingenious icons like derby pie and mutton barbecue for a true taste of Americana.
Andrew digs into the diversity of San Juan, Puerto Rico, with comfort foods and beach eats.
Uncovering eclectic eats in Houston; from Tex-Mex steak fajitas and cheesy Czech pastries to Creole classics and Vietnamese-Cajun crawfish, Houston is a flavorful fusion of Wild West, Far East and Deep South.
Andrew explores the iconic eats of Lisbon, Portugal, where seafood reigns supreme, including sardines and shellfish feasts; late-night snacks are piled with pork, soups overflow with sausage and dessert is a religious experience, too.
Andrew unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.
Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.
Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.
Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.
Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.
Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.
Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.
Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.
Bitterballen and haring in the Netherlands for the best eating in Amsterdam.
Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.
Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.
Beer, cheese curds, bratwurst, frozen custard and butter burgers.
Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.
Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.
Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece.
Steak frites and the croque monsieur; baked croissant and baguettes to sweet macaroons and savory crepes.
Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.
Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.
Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.
New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.
From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.
New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.
Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.
Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.
Andrew Zimmern visits St. Louis and explores such edible icons as St. Louis-style BBQ, toasted ravioli, and gooey butter cake.
Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.
Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.