Andrew heads to the coast in Lisbon, Portugal. He braves crashing surf to harvest barnacles from the rocky shore, feasts on mounds of mollusks at huge snail festival, and learns the secret to making the world's best canned fish.
Andrew looks back on some of the memorable foods he's eaten raw during his travels. From Elk heart to horse mane to buffalo breast, Andrew has found that enjoying some of the freshest foods means there's No Cooking Required.
Comfort foods remind us of home, and Andrew samples all sorts, from a grandma's recipe for chopped hogs head in Belize, chitterlings in the American south, Vietnamese pig uterus soup and the world's oldest ice cream in Syria.
Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Andrew Zimmern circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway. He also eats quail stew, onion burgers and ox tail.
Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.
Andrew Zimmern eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.
Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.