Wisconsin

Andrew discovers an interesting use for dried cow dung while visiting the Dairy State. Check out Andrew's photos to explore the bizarre world of Wisconsin.

Photos

Andrew takes a snapshot of locals playing mah-jongg at the Wai Cao Jia Xiang Market in Chengdu. 960 1280

  

Chicken soup with gingko nuts is always the last course served during a Sichuan meal. This dish helps with digestion after a big dinner. 960 1280

  

Andrew offers flying rice balls to onlookers in the historic Alley District in Chengdu. 960 1280

  

Ma po tofu is a famous Sichuan culinary dish. 960 1280

  

Andrew gives his best kung fu pose with a student at Sichuan Sport Training College. 960 1280

  

Cameramen Brian Lundy and Adrian Danciu pose at Waterworks in Pixian. 960 1280

  

A worker at a Chengdu factory holds up tools used to mash peppers into chili paste. 960 1280

  

Check out this delicious dish: It's pork belly sweetened with sugar and served on glutinous rice. 960 1280

  

Andrew and kung fu expert Tiger Chen contemplate how they will eat all this food served at Nine Bowls restaurant in Ancient Town. 960 1280

  

Steamed beef and rice served with kung pao chicken and a side of cabbage with tiny shrimp. 960 1280

  

Andrew holds up fresh crayfish from the Yangtze River. He heads to Waterworks, just outside of Chengdu, to have it prepared with tongue-numbing Sichuan peppercorn. 960 1280

  

Andrew samples a dish of smoked bacon with pickled preserved vegetables. 960 1280

  

Andrew and Rose Nickel visit Chengdu's Alley District to share steamed sticky rice balls coated with soybean powder and rolled in honey. 960 1280

  

A delicious display of Publican Quality Meats’ (PQM) storefront case.

A delicious display of Publican Quality Meats’ (PQM) storefront case.

Chef Paul Kahan shares his favorite charcuterie from Publican Quality Meats’ (PQM) storefront case. 960 1280

  

Close-up of charcuterie in Chicago

Close-up of charcuterie in Chicago

Charcuterie at its most delectable! PQM makes its quality meats on-site. 960 1280

  

Publican Quality Meats’ basement butcher shop in Chicago

Publican Quality Meats’ basement butcher shop in Chicago

PQM's basement butcher shop serves all of Paul Kahan's famed restaurants around Chicago. 960 1280

  

Close-up of fresh bread and sliced salumi in Chicago

Close-up of fresh bread and sliced salumi in Chicago

A close-up of fresh bread and sliced salumi on the counter at PQM. 960 1280

  

Close-up of a duck dish in Chicago

Close-up of a duck dish in Chicago

Executive chef Dave Beran transported Next restaurant diners to Paris 1906 with this glorious duck dish. 960 1280

  

Behind the scenes at Next restaurant in Chicago

Behind the scenes at Next restaurant in Chicago

Andrew prepares to dig-in at Next restaurant. 960 1280

  

Skewered, fresh ayu (sweetfish) in Chicago

Skewered, fresh ayu (sweetfish) in Chicago

Skewered, fresh ayu (sweetfish) about to be grilled by Next restaurant's executive chef Dave Beran, as he brainstorms his Kyoto menu. 960 1280

  

Andrew Zimmern holds a Korean melon in Chicago

Andrew Zimmern holds a Korean melon in Chicago

Korean melon seeds are very small and the melon skin is very thin. Some folks eat every last bite. 960 1280

  

Caviar dish in Chicago

Caviar dish in Chicago

Close-up of El Ideas’ caviar dish, served without silverware so diners are required to lick their plates! 960 1280

  

the Rare Tea Cellar in Chicago

the Rare Tea Cellar in Chicago

The inside of Rare Tea Cellar looks like a combination of a mad scientist's laboratory and what could have been Indiana Jones' storage space. 960 1280

  

Sampling rare tea in Chicago

Sampling rare tea in Chicago

Exotic tea sampling at Rare Tea Cellar with master tea blender Rodrick Markus and El Ideas’ executive chef Phillip Foss. 960 1280

  

A vacuum brewer in Chicago

A vacuum brewer in Chicago

The newest innovation in vacuum brewers -- this one heats up with a halogen lamp. 960 1280

  

Close-up of authentic Korean food in Chicago

Close-up of authentic Korean food in Chicago

Ready-to-eat hot, authentic Korean food is made on-site and available at Chicago's Joong Boo Market. 960 1280

  

fresh Mebachi tuna in Chicago

fresh Mebachi tuna in Chicago

This fresh Mebachi tuna will cost a restaurant about $1,000 (Andrew's expert butchering not included). 960 1280

  

A storefront in Chicago

A storefront in Chicago

Behind this storefront is one of the biggest seafood distribution operations in the Midwest. 960 1280

  

12 Photos
Fresh Pompano

Fresh Pompano

Fresh fish brought in off the coast of Panama, like this pompano, is as good as eating gets. 960 1280

  

Good Conversation on Taboga Island

Good Conversation on Taboga Island

Free diver Ishmael Hernandez, chef Maria de los Angeles and I discuss oyster expectations in the waters off Taboga Island. 960 1280

  

Chicken-Foot Souse

Chicken-Foot Souse

Chicken-foot souse at Donde Ivan in the Rio Abajo area of Panama City. 960 1280

  

Lunch With the Mayor

Lunch With the Mayor

Lunch with the mayor at Donde Ivan. 960 1280

  

Kwang Chow Restaurant

Kwang Chow Restaurant

Fried rice at Kwang Chow Restaurant in Panama City. 960 1280

  

Enjoying a Cantonese Lunch

Enjoying a Cantonese Lunch

Cantonese lunch with second-generation Chinese-Panamanian Emilio Ho at Kwang Chow Restaurant. 960 1280

  

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-sour pork with green peppers and onions is served at Kwang Chow Chinese restaurant in Panama City's Barrio Chino neighborhood. 960 1280

  

Beautiful Panama Bay

Beautiful Panama Bay

Fishing boats bob in Panama Bay as skyscrapers tower in the background. 960 1280

  

Sharing a Fruit Smoothie Aphrodisiac

Sharing a Fruit Smoothie Aphrodisiac

Chef Maria de los Angeles and I share a fruit smoothie aphrodisiac. 960 1280

  

Visit to Panama Gourmet

Visit to Panama Gourmet

Chef Melissa de Leon at Panama Gourmet tries to convince me that gluten-free is the way to go. 960 1280

  

Enjoying Lobster Ceviche

Enjoying Lobster Ceviche

Lobster ceviche for lunch with Maria de los Angeles. 960 1280

  

An Assortment of Cuisine From Donde Ivan

An Assortment of Cuisine From Donde Ivan

Iguana, 7-seafood soup, chicken-foot souse and salt cod fritters are served at Donde Ivan in Panama City's Rio Abajo neighborhood. 960 1280

  

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