From the Vault: Volume 3

Andrew shares more of the unforgettable moments from the road that never made it into the show. From eating pig brain in Vietnam to sipping honey water in Mexico, these never-before-seen moments are too good to miss!

Family Business

Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!

Philadelphia: Shad Cakes, Krak & Kishke

Andrew travels to Philadelphia, a city built on doing things their way - especially when it comes to food! From cheese-steak and shad cake to turkey neck and pig liver, Andrew discovers the secret to a good bite is Philly pride.

Guatemala: Balls, Brains & Bull's Eyes

Andrew visits Guatemala, where ancient flavors are still alive in the food today. From fresh bull testicle ceviche at the market to a Sunday dinner with possum as the main dish, Andrew tastes rich heritage in every bite.

Croatia's Dalmatian Coast: Roasted Rodents & Stone Soup

Andrew heads to Croatia, an Eastern European kingdom straight out of a storybook. An up-and-coming tourist hotspot, Andrew still finds ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Paris Reborn: Cow Heads, Caves & Pig Parts

Andrew goes to one of the world's culinary capitals, Paris, France. He feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace, and learns the dying art of aging artisanal French cheese.

Rome: Porchetta, Pecorino and Pizza

Andrew heads to The Eternal City of Rome, Italy for tastes that truly stand the test of time. The international hub has been a work in progress for centuries, and its food is constantly evolving with it. From sampling cheese aged inside caves from the first century B.C. to netting eel with Rome's last eel fisherman, Andrew finds out the just what has kept the city so deliciously rich all these years. On his first stop in Rome, Andrew goes to the city's finest meat shop, Il Norcino Bernabei, for tastes "that prove divinity exists." Meat-cutting master Vitaliano Bernabei hand-crafts his signature porchetta for Andrew, as well as his unparalled capicola and pork head cheese. Andrew digs into the exquisite porcine products and claims to hear Angels singing. No trip to Italy would be complete with pizza, and Italian-American food writer Katie Parla knows just where to get the best pie! Katie brings Andrew to Pizzeria Ostiense for Rome's paper-thin style pizza topped with anchovy sauce and puntarelle, buffalo mozzarella and red sauce, or peas, mushroom and sausage. They also sample Roman classics like zucchini squash blossoms, tripe in tomato sauce, and a cheese calzone with zucchini flowers and eggplant. Across the way in the Testaccio neighborhood, Andrew and Katie try out Stefano Callegari's new sandwich invention, the trapizzino: pizza dough squares, baked, halved and filled with traditional Roman ingredients. Andrew tastes the trapizzino with braised oxtail and celery, as well as the cold poached veal tongue trapizzino and calls them a "work of art." In Testaccio Market, Katie introduces Andrew to quinto quarto cuisine: animals' innards or offal. At the market's Mordi e Vai restaurant, they munch on sandwiches prepared with three chambers of a cow's stomach in tomato sauce and mint, followed by a veal kidney and onion sandwich. Dessert is at the Da Artenio stand, where Andrew would trade everything he's eaten in the last year for another bite of their ciambelline al vino: a sugar-dusted, twice-baked cookie made with wine. At Il Sorriso restaurant in Prima Porta, Andrew devours the symbolic Roman rigatoni carbonara dish topped with Rome's crowning jewel: pecorino Romano cheese, before seeing where the cheese comes from. Andrew is granted entry to the highly-guarded Brunelli cheese factory, where he gets a first-hand look at how the iconic Roman food is preserved and slow-aged for four months. Did we mention the factory is located inside of Etruscan-Roman tufa caves from the first century B.C.? Andrew heads to Velavevodetto restaurant, where chef Flavio De Maio makes him a formerly-illegal dish from the intestines of a young lamb that's never eaten grass, only its mother's milk. Andrew also eats lamb brains, lung, kidney and liver, and artichokes prepared Jewish-style. On the historic Tiber River, once the primary food source for many poor Romans, Andrew meets up with the city's last remaining eel fisherman and learns the dying art of his craft. They take their catch to a friend Irene's house, where Irene fixes lunch for her neighbors every single day, just as she's done for most of her life. Today, classic Roman culture and cuisine, steeped in a rich tradition is once again the keystone of the city itself.


They may be hitting some bumps in the road but a downturn in the economy isn't slowing down the people in the Motor City. Despite the recent hard times, residents of Detroit, both old and new, continue to fuel their city with love and pride,especially true when it comes to the food. From soul food recipes like oxtails and okra, to classic Lebanese lamb brain sandwiches with an American twist, to meat cooked on the engine of a lawnmower, Andrew finds out that the mix of cultures in Detroit is more than enough to rev up his appetite!

New Jersey, Pigs Blood & Paprikash

Andrew finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat to a new breed of oyster, New Jersey is home to some surpising flavors!


Andrew delves deep into the rainforest of the South American country of Suriname where he will encounter wild jungle animals that he's never tasted or ever heard of before. His journey will take him to two remote villages and on an expedition through dense wilderness to hunt for food. From fishing for piranha to making bread from a poisonous plant to tasting a rodent-like rabbit, Andrew will experience some of the old traditions and new foods that make the culture in Suriname truly unique.

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