Street Eats: Africa Pictures

Street foods in Africa and the Middle East immerse visitors in the local culture.

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Dinner at Mum's: Includes Fowl Zucati, Kingfish and other savory dishes. 960 1280

  

Andrew Zimmern on the way to Calangute Beach. 960 1280

  

A local butcher at the morning market in Candolim, Goa. 960 1280

  

Andrew Zimmern at the Calengute Ayurveda Center practicing yoga. 960 1280

  

The Bizarre Foods production crew grabs a few shots outside John's Roast Pork in South Philadelphia. 960 1280

  

Andrew Zimmern points out a personal favorite at Chocolate by Mueller in Philadelphia's Reading Terminal Market. 960 1280

  

Andrew demonstrates the proper way to hold a 40-lb. snapping turtle in Mountain Top, PA. 960 1280

  

The crew films Philly's skyline from the steps of the Philadelphia Museum of Arts -- made famous in the movie Rocky. 960 1280

  

Andrew tastes bigos -- a traditional Polish stew -- at Czerw's Kielbasy in the Port Richmond neighborhood of Philadelphia. 960 1280

  

Andrew pulls a rack of sausage links out of the old-school smokehouse at Czerw's Kielbasy. 960 1280

  

Chef Masaharu Morimoto shows Andrew how to prepare a signature dish at Morimoto restaurant in Philadelphia. 960 1280

  

Andrew Zimmern and John Bucci, owner of John's Roast Pork, share a cheesesteak in South Philly. 960 1280

  

Cameraman Adrian Danciu films 4 snarling, snapping turtles near the small town of Mountain Top, PA. 960 1280

  

Cameraman Adrian Danciu gets an establishing shot of Philadelphia's Italian Market. 960 1280

  

Andrew Zimmern and Delmar Anthony prepare a pot of snapping-turtle soup by carving up meat in Drums, PA. 960 1280

  

Andrew and the crew watch snapper expert Delmar Anthony artfully prepare a dish using snapping turtle. 960 1280

  

In White Haven, PA, Andrew adds a key ingredient -- a pig's head -- to a boiling cauldron of scrapple, a loaf made of cornmeal and pig scraps. 960 1280

  

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Cicchetti

Cicchetti

Cicchetti are Venice’s version of tapas. These small bites range from fried seafood to hard boiled eggs to meatballs or simply cured olives. An entire meal can be created from Cicchetti by ordering multiple plates at the Cicchetteria. Don’t forget to wash it down with some vino. 960 1280

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Carpaccio

Carpaccio

Carpaccio was created in Venice and named after the artist Vittore Carpaccio by the Cipriani family, owners of the famous Harry’s Bar. Thinly sliced beef is served on a plate drizzled with Harry’s famous sauce of mayonnaise, crushed tomato, cream, mustard and Worcestershire sauce. 960 1280

  

Risotto

Risotto

Risotto is a common dish throughout Italy, but in Venice, the Risi e Bisi is well known because of one prized ingredient: Peas. Paired with ham and risotto broth, this dish is rich in flavors of the region. 960 1280

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Fried Sardines

Fried Sardines

Fried sardines have been a favorite snack in Venice since the 13th century and are served simply with a drizzle of lemon juice, olive oil and parsley. 960 1280

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Prosecco

Prosecco

Prosecco is the sparkling beverage of choice in Venice, not to mention much of Italy. The Veneto region produces much of Italy’s prosecco and it can be enjoyed alone, in a cocktail, or in a Bellini which was made famous in Venice. Prosecco pairs nicely with the abundant seafood dishes of Venice. 960 1280

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Artichokes

Artichokes

Artichokes are a prized vegetable of the area and can be found in markets in early spring. Early season baby artichokes, or castraure ,are highly sought after for their tender and bitter flesh; fondi di artichiochi, or artichoke hearts, are often found cleaned and prepared and sold in buckets of water in local markets. Fried and served with lemon and olive oil, or layered in sandwiches, artichokes appear in many different Venetian dishes. 960 1280
Fegato alla Veniziana

Fegato alla Veniziana

Fegato alla Veniziana is a local specialty consisting of lightly fried liver with browned onions and a bit of red wine. 960 1280

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Radicchio Trevisiano

Radicchio Trevisiano

Bitter red chickory known as Radicchio Trevisiano is often served in salads, alla griglia (grilled and served with olive oil) and can even be found in some risotto dishes. 960 1280
Pasta e fasioi

Pasta e fasioi

Venice’s version of Minestrone soup, Pasta e fasioi, contains short pasta, fava beans, onion, oil, salt and pepper and has been considered a poor man’s dish for centuries. 960 1280
Tramezzini

Tramezzini

Tramezzini is a different kind of Italian sandwich than the ubiquitous Panini. Various ingredients like tuna, eggs, capers and ham are piled onto thinly sliced white bread and cut into bite-sized pieces. These are also considered Cicchetti. 960 1280
Polenta and Cuttlefish

Polenta and Cuttlefish

The deep black color of this dish -- polenta and cuttlefish -- is derived from the ink of the cuttlefish. 960 1280
Bigoli alla Busara

Bigoli alla Busara

Bigoli alla busara is a regional specialty featuring a thick, whole wheat spaghetti and a sauce layered with the flavors of melted anchovies and onions. 960 1280

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Baicoli

Baicoli

A simple dessert, baicoli are dry biscuits often served with coffee and zabaglione and are named such because they resemble the sea bass, a local fish. 960 1280
10 Photos

"For centuries, the smell, taste and appearance of food has been touted as passion-producing," says Sari Greaves, RD, spokeswoman for the American Dietetic Association. Here at Travel Channel, we thought we'd have a little fun with this. First up? Pomegranates also known as "love apples." (Source: WebMD) 960 1280

  

Many people believe that artichokes ramp up sexual desire and increase sperm count. (Source: WebMD) 960 1280

  

"Cocoa beans contain phenylethamine, a compound that triggers the release of endorphins, compounds associated with pleasure," according to Elizabeth M. Ward, MS, RD (WebMD.com). Cocoa powder processed without alkaline provides the biggest bang for the buck and dark chocolate has the most cocoa powder. (Source: WebMD) 960 1280

  

Oysters contain high amounts of dopamine and zinc, 2 ingredients that increase sexual desire. (Source: WebMD) 960 1280

  

There is something to be said for warm honey drizzled on a toasted French baguette (or anywhere else you'd like to drizzle it). 960 1280

Sherstobitov Alexander  

Rumor has it, just uttering the word "truffle" has been known to send feelings of passion to both males and females. 960 1280

Kelly Cline  

It's believed that avocado's aphrodisiacal quality stems from its appearance and not its taste. 960 1280

  

In olden times, a bride was given 3 courses of vegetables, including asparagus, the night before her wedding. 960 1280

  

This aphrodisiac probably needs no explanation. Good wine and good company is generally the only ingredients you need for a romantic evening. 960 1280

  

Last but not least, strawberries are said to be a symbol of passion, loaded with vitamin C to fight impotency. They're also especially wonderful dipped in chocolate! 960 1280

  

Crosstown Pub & Grill’s hot sauce

Crosstown Pub & Grill’s hot sauce

In Naperville, IL, Crosstown Pub & Grill’s hot sauce ("Devil's Sweat") uses 3 types of ghost peppers. 960 1280

  

Dried cayenne pepper

Dried cayenne pepper

Dried cayenne pepper is a popular spice used to add “heat” to dishes. It is most commonly used in powder form. 960 1280

  

Li’l Dizzy’s owner Wayne Baquet

Li’l Dizzy’s owner Wayne Baquet

New Orleans Li’l Dizzy’s owner Wayne Baquet, serves up his signature dish: the spicy jambalaya omelette. 960 1280

  

habanero chili pepper

habanero chili pepper

The habanero chili pepper is considered exceptionally hot -- hotter than the popular jalapeno pepper, according to the Scoville heat unit scale. Unripe peppers are green and turn orange or red as they ripen. 960 1280

  

Li'l Dizzy's Café

Li'l Dizzy's Café

Li'l Dizzy's Café in the Treme section of New Orleans, serves up some of the hottest Creole cuisine in the Big Easy. 960 1280

  

hot peppers

hot peppers

In 1912, Wilbur L. Scoville invented a technique to measure the pungency of a pepper. The scale ranges from 0 Scoville units for a bell pepper, to over 1,000,000 units for the super hot Bhut Jolokia. 960 1280

  

chicken wings

chicken wings

In addition to the XXX hot wings, Chicago’s Jake Melnick’s is also known for its 2011 Wing Fest champion Firecracker Wing and their “Best in Show,” the wood-fired Pancho wings. 960 1280

  

Tolbert's Restaurant outside Dallas serves up traditional Texas fare, including Paris (Texas) Fried Catfish. 960 1280

Fried Catfish  

Brick Lane Curry House

Brick Lane Curry House

In New York’s East Village, on East 6th Street (also known as Old Indian Row), a giant red pepper hangs ominously over the door to the Brick Lane Curry House as a warning to diners: Enter at Your Own Risk. 960 1280

  

vindaloo (Indian curry made with meat or fish)

vindaloo (Indian curry made with meat or fish)

As the mecca for all things curry, Brick Lane is known for preparing some of the hottest vindaloo (Indian curry made with meat or fish) west of the Ganges. 960 1280

  

indian food

indian food

Courageous customers of Brick Lane are welcome to its blistering buffet of spicy Indian offerings. 960 1280

  

Phaal

Phaal

A sampling of Brick Lane’s hot curry dish called Phaal. 960 1280

  

Tucked underneath a parking structure in downtown Chicago is a hot wings haven called Jake's Melnick's Corner Tap. 960 1280

  

Chef Tui’s Dynamite Spicy Challenge

Chef Tui’s Dynamite Spicy Challenge

At LA’s Jitlada, the “Chef Tui’s Dynamite Spicy Challenge” consists of chicken, Thai eggplant, red bell pepper, whole baby peppercorns and sliced Thai chilies all doused in a pungent, chili-curry sauce. 960 1280

  

Jake Melnick's Corner Tap

Jake Melnick's Corner Tap

Jake's offers an impressive beer selection and great food, but everyone comes for the wings. 960 1280

  

fresh ground chili powder and house-made Sriracha

fresh ground chili powder and house-made Sriracha

Jitlada's Chef Tui uses fresh ground chili powder and house-made Sriracha -- a sauce made of pureed fresh chili and garlic -- to spice up their Thai dishes. 960 1280