New immigrant communities are popping up in unexpected places. Andrew explores their culinary roots, from Vietnamese meals in New Orleans to Lebanese sweets near Detroit, Mongolian cooking huts in Denver to Japanese chefs in Peru.
Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.
Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.
Andrew explores the world's oceans, lakes and rivers and discovers a taste for what many fishermen throw back. He cooks and devours fried dogfish in Boston, pufferfish in North Carolina and scorpion fish in Houston before traveling to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
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.