From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.
Andrew Zimmern introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.
Andrew Zimmern showcases the Tex-Mex favorites of San Antonio, Texas, including puffy tacos and a giant chalupa burger. Other featured foods include slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.
Andrew Zimmern explores the big and bold flavors that are decidedly Dallas -- from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.
Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops.
From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.
Andrew Zimmern reveals the iconic eats of Asheville, North Carolina. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.
Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.
Andrew Zimmern explores the aromatic treasures of Hyderabad, India. 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.
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 multicultural city seasons every dish.
Andrew Zimmern samples the island flavors and culinary mashups of Trinidad and Tobago. These twin islands have a singular passion for food and life, featuring dishes like curried crab with dumplings, crispy fried shark sandwiches, and soft and silky flatbreads perfect for scooping veggies and curries.
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 delights in the fun and funky flavors of Key West, Florida. 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.
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 checks out the vibrant and flavorful fusions of Antigua Guatemala, home to sacred food traditions and cultural mashups of Mayan and Spanish heritage. His culinary adventure includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.
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 takes a culinary tour of the Dominican Republic, a meat-lover's paradise. From whole roast pig and crispy, Lebanese-inspired fried dough pockets to beef and plantain casseroles, Dominican gastronomy is full of surprises.
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, local tradition flavors each bite.
Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.
Consult Program Guide