Behind the Scenes Embassy Row

Andrew shoots a stand-up in front of the US Capitol.

Kalakukko is a Finnish dish made with pork belly fat and bleak cooked in rye dough.

Andrew sits down for an Egyptian feast with Mrs. Suzy Shoukry, the Ambassador's wife, and Amy Riolo, food historian, author, blogger and Social Secretary.

It's not a surprise, but octopus is the staple ingredient for octopus ceviche.

Andrew prepares to sample Indonesian food at buffet held at the Embassy of the Republic of Indonesia in Washington, DC.

Guinea pig is a Peruvian delicacy.

Andrew learns that the Indonesian Embassy is haunted by the ghost of Evelyn Walsh, former owner of the cursed Hope Diamond.

'Kazakhs are known for their Caspian black caviar, which is the best in the world." ' Andrew Zimmern

Chef Yerlan Abdrakhmanov serves up traditional Kazakh cuisine.

Andrew samples kidneys with chanterelle mushrooms at the Embassy of Kazakhstan.

Check out this spread of horse meat imported from Kazakhstan.

Andrew and Chef Bellengier prepare foie gras in the French Residence kitchen.

A dish of escargot is served at the French Residence.

Andrew finds it's convenient to take a snooze in between courses at the Embassy of Kazakhstan. Dining on the floor is a Kazakh tradition.

Reindeer cooked with lingonberries is a Swedish specialty.

Executive Chef Mikko Kosonen and Andrew take a break in the sauna at the Finnish Embassy.