Andrew Zimmern hits the food mecca of Taipei. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
Andrew Zimmern travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on snails and duck tongues. On the outskirts of town, Andrew hunts for rice-field rats and gets a taste of farm-raised porcupine.
Andrew Zimmern heads to Kazakhstan in the heart of central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to smoked horse sausage.
Andrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.
Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
Andrew Zimmern heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken-foot souse and iguana meat and eggs. Then, he hits the street for beef lung and aphrodisiac smoothies before noshing on Chinese-Panamanian kosher cheese.
Andrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.
Andrew Zimmern travels to San Antonio, where a generation raised on Tex-Mex is redefining its signature Southern style. On ranches and in railcars, he samples calf balls, crickets and quail.
Consult Program Guide