Andrew explores the city of Cork, Ireland.
Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
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 dives in to the meat-centric menu of Zagreb, Croatia.
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 dives into laid-back eats in the seafood lover's paradise of Santa Monica, California.
Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.
Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics and even 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.
Andrew celebrates Pennsylvania Dutch favorites like shoofly pie.
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 Zimmern shares the best of weird and wild Portland, OR, 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 celebrates the best of Cincinnati cuisine, like pork schnitzel.
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, Chicago restaurants are raising the bar with an endless number of delicious destinations.
Andrew Zimmern shares a gastronomic tour of the Iowa State Fair.
A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger.
Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.
Andrew highlights seafood dishes in North Carolina's Outer Banks region.
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 Zimmern travels to Bangkok to sample some traditional delicious dishes. He digs into steamed whole bass, massaman curry and loads more.
A gastronomic journey to Kyoto, Japan, featuring Kaiseki, Obanzai and more.
Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer.
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 like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.
Andrew enjoys tropical flavors on the island of Curacao.
Andrew travels to Fez, the cultural and spiritual capital of Morocco.
Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-fried sweet dough balls.
Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.
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 flavors and multicultural cuisine of Phuket, Thailand.
Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.
Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want.
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 is an abundance of edible diversity.
Andrew Zimmern looks at the diverse and monumental eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry, and chili-smothered sausages.
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.
Boston is the heart of New England, the birthplace of American independence and home to so many delicious foods that it calls for more than one visit! Andrew Zimmern explores the flavors of Boston neighborhoods, from black pasta found in the north end's
Andrew explores Nova Scotia, where the sea influences the local cuisine.
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 the reigning king, but locals are also devoted to a swirled Croatian dessert bread.
Andrew explores the classic foods and modern recipes of Porto, Portugal.
Andrew discovers ancient recipes in the region of Emilia-Romagna, Italy.
Andrew Zimmern returns to the European epicenter of fashion, art and food.
Andrew explores the cuisine of Bermuda, from fish chowder to cassava pie.
Andrew finds southern favorites in Raleigh, Durham and Chapel Hill.
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.
Featuring Chicago's humble, hearty and world-renowned food scene. Included: juicy rib tips; zesty Polish sausages; and experimental and edible works of art.
Andrew spotlights Hamptons icons wood-roasted whole fish and clam chowder.
Andrew takes a look at the diverse eats that define Washington, D.C.
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 scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.
Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.
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 Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money.
Andrew explores the frontier fare of Denver, Colorado. 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 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 cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. 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 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 traditions and great food
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 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 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 hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.
Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multic
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 Brussels. He tastes Belgian waffles and steamed mussels.
Andrew Zimmern visits Prague and tastes pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and dumplings.
Andrew Zimmern visits Madrid and tastes roasted piglet, fried calamari sandwiches, and tapas.
From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales.
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 journeys to Marrakesh, Morocco, to reveal unique cooking methods and ancient recipes for dishes like pigeon meat pies, whole lamb slow roasted in underground ovens and tiny balls of pasta hand rolled by women.
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 features fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.
Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep 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 visits the Dominican Republic and cooks local cuisines including a whole roast pig, a Lebanese-inspired fried dough pockets, and beef and plantain casseroles.
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 are part of tradition.
Andrew Zimmern delights in the flavors of Key West, Florida. He tries a wide range of cuisine, including conch fritters, coconut-pink shrimp, fried-hogfish sandwiches, Cubanos and Key lime pie.
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 have 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 currywurst and the Berliner jelly-filled doughnut. He also showcases paper-thin weiner schnitzel and the comfort foods of the German beer gardens in this capital city.
From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern shows that the seaside city of Portland, Maine, is 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.
Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination.
Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer. From blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie, these eats showcase Newfoundland's storied history.
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.
Full of culinary collaboration and contrasting flavors, Andrew Zimmern reveals the iconic foods of Hanoi, Vietnam, including sweet and sour snail soup, ground pork-filled crepes 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.
From spit-roasted lamb and Dalmatia-style grilled fish to octopus salad and a smoked meat winter staple, Andrew Zimmern highlights the locally grown traditional foods of Dubrovnik, Croatia.
Andrew Zimmern highlights traditional dishes from Helsinki, Finland. From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies.
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.
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.
World famous desserts are showcased from Key lime pie to Black Forest cake.
Comfort foods like Irish stew and southern fried chicken.
Andrew puts the spotlight on heritage-rich food while travelling through Jamaica. Highlights include jerk chicken, mannish water soup, curry goat, Blue Mountain coffee and gizzadas.
Classic comfort dishes and Southern hospitality are found in abundance in Atlanta, where Andrew fills up on fried chicken, peach cobbler, soul food and sweet tea.
Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.
Andrew tastes what Ireland has to offer during a visit to the city of Dublin, where smoked salmon, soda bread, stew, boxty, black pudding and Guinness are on the host's must-eat list.
Global flavors are found in Montreal. Included: Andrew gets a taste of poutine, smoked meat and hand-rolled bagels.
Beer, cheese curds, bratwurst, frozen custard and butter burgers.
Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.
Andrew tastes the delicacies of Paris, including indulgent steak frites, a croque-monsieur, artisan baguettes, buttery croissants, macarons and 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.
The legendary cuisine of Boston is explored, including New England clam chowder and scrod. Plus, Andrew visits the hotel where Boston cream pie and Parker House rolls were invented.
Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.