Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Andrew Zimmern explores global markets to find locals' favorite foods. From cow skin and chicken foot soup in Jamaica to Moroccan camel ribs and Panamanian iguana eggs, market foods always reflect the truest taste of a country.
Andrew heads to Madrid, a city with an ever-changing culinary identity that continues to be shaped by the past. From organ omelets and an ancient pig slaughter to a Rolex made of duck liver, Spain is full of exciting flavors.
Andrew journeys to Senegal for brain-like snails and charred beef ankle. Whether he's on a near-death fishing trip or dining with a local family over a whole roasted sheep, Andrew is immersed in West African culture.
In NYC's Bronx, Andrew samples otter soup and fresh coyote. From a local pork-slinging hero to Puerto Rican grandma-style gizzards to diving for dinner in Long Island Sound, Andrew uncovers the Bronx's strong, unique culture.
Andrew Zimmern heads to Okinawa, Japan, for ancient eats like tuna eye and pickled pig ear. From poisonous pufferfish and raw goat, to the last sea snake eggs on earth, Andrew gets a taste of what gives the locals their famed well-being.
From hunting feral hogs to brewing ancestral pot likker soup to grilling ray with world-class chefs, Andrew experiences legendary Down East fellowship in every bite as he explores North Carolina.