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.
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 is in Manhattan for foods that have earned their place as culinary staples in an ever-changing city. From juicy pastrami on rye to black and white cookies, he finds proof that New York is home to some of the best restaurants and highest standards in the world.
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 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.
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, these Canadian eats showcase Newfoundland's storied history of fishing and hunting.
Andrew Zimmern highlights 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, Andrew tastes the difference freshness can make in this ancient seaport city.
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.
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 reveals the foods of Santorini. Bursting with beauty and culinary icons of near-mythical proportion, the Greek island is home to tomato fritters, lamb fricassee and nautical delicacies like grilled octopus.
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.
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.
Consult Program Guide