Andrew Zimmern dives into the seafood masterworks of the Hamptons. From delectable surf and turf to buttery lobster rolls, clam chowder to smoked bluefish pate, the Hamptons' dinner scene is sizzling.
Andrew Zimmern visits NYC specifically to scope out Queens' multicultural gastronomy. From hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens is an abundance of edible diversity.
Andrew Zimmern takes a bite of Chicago's humble, hearty and world-renowned food scene. From juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.
Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.
Andrew Zimmern looks at the diverse and monumental eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry and chili-smothered sausages.
Andrew Zimmern highlights the rustic eats of the Chesapeake Bay area, from steamed shellfish doused in J.O. spice to tender Virginia ham. Regional classics include creamy peanut soup, bacon-wrapped oysters and fried soft-shell crab.
Boston is the heart of New England, the birthplace of American independence and home to so many delicious foods that it calls for more than one visit! Andrew Zimmern explores the flavors of Boston neighborhoods, from black pasta found in the north end's Little Italy to the bay neighborhood's fresh Irish fish and chips and seafood stew made with all local ingredients. He also satisfies his sweet tooth with a local favorite, a giant, flaky pastry filled with vanilla custard and whipped cream.
Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.
Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore. From sticky-sweet saltwater taffy, to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.
Andrew Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money.
Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes. Barbecue is still the reigning king, but locals are also devoted to a swirled Croatian dessert bread and a locally-made marshmallow chocolate candy.
Andrew explores the frontier fare of Denver, Colorado. From classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.
Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.
Andrew Zimmern explores the bountiful larder and proud history that provides chefs in the Scottish Highlands with the building blocks for uniquely Highland dishes. From lean, flavorful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon, these hearty meals are shaped by seasonal ingredients and bountiful natural resources.
Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.
Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources. Andrew samples everything from the classic frankfurter and apple wine to pork shoulder with sauerkraut and hand cheese with music.
Andrew explores the cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.
Andrew takes a look at the inventive and time-honored eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is in one of Italy's smallest regions, but is home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.
Andrew explores the legendary and timeless cuisine of Lyon, France. The flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy." Andrew discovers the traditions and great food that earn chefs in this 2000-year-old city national treasure status.