Andrew Zimmern pulls back the curtain on the LA food scene, sampling fried fish fins at a high-tech fish processor and learning the secret to the country's hottest hot sauce.
Andrew Zimmern explores how the marriage of cooking and science is producing eye-popping discoveries.
Andrew Zimmern heads to Hawaii's Big Island, far from the tourist-filled beaches. He pulls huge freshwater prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at a local grocery store.
Andrew Zimmern travels to the Faroe Islands, a mysterious Nordic wonderland. He dives into frigid waters for giant horse mussels, feasts on a fermented sheep's head and eats seagulls scooped from the ocean.
Andrew Zimmern explores the western most part of North America: St. John's Newfoundland. Andrew fishes for cod, makes moose pie in a family grocery, and dines on chicken fried seal flipper with a local chef.
Andrew Zimmern goes behind the curtain at factories across the globe.
Andrew Zimmern feasts on sea robins, candy and spleen sandwiches in Brooklyn.
Andrew Zimmern eats his way from Cork to Dublin, Ireland.
Andrew Zimmern travels to Lisbon, Portugal, for a large snail festival and much more.
Andrew Zimmern travels to Mexico City to indulge in stewed pig knuckles and more.