From Chicago's Italian Beef to Paris's Croque Monsieur to Miami's Cuban, Andrew takes us on a world tour by sandwich. Fresh breads, moist meats and secret sauces prove a winning combination for people all over the globe.
Andrew showcases some of the world's most iconic desserts. These sweet temptations include Boston Cream Pie, Germany's Black Forest Cake and Montreal's maple syrup-laden Pouding Chomeur.
Andrew Zimmern explores comfort foods from around the world. From Swiss-style mac 'n' cheese in Zurich to pierogis in Warsaw to Southern fried chicken in Atlanta, these classic dishes will warm you up and make you feel good.
Andrew Zimmern explores the primordial tradition of cooking meat over an open flame. From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.
Andrew explores the ancient and contemporary stuffed foods around the world, from gigantic burritos and bite-sized soup dumplings to savory empanadas and aromatic dolmades.
From sweet and salty Cuban sandwiches and zesty whole hog barbecue to mild kielbasa and melt-in-your-mouth cured ham, Andrew Zimmern explores all the best ways we pig out on the world's most popular meat -- pork.
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the guiltiest deep-fried pleasures.
Andrew divulges some of the steaming hot comfort foods created by cold weather conditions around the world. From gooey cheese fondue in Zurich to hearty Colombian soup to cold water crustaceans, frigid temps call for some seriously belly-warming dishes.
Andrew Zimmern explores classics like stuffed grape leaves, moussaka and real Greek yogurt in Athens, Greece, the birthplace of many culinary traditions. Then, Florence, Italy, offers up ribollita soup, the original cappuccino and world-famous gelato.
Andrew Zimmern feels the love for Parisian cuisine, from steak frites and croissants to macarons and crepes. Then, he explores dishes that have stood the test of time in London, including the traditional Sunday roast, Yorkshire pudding and fish 'n' chips.
Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake. Then, he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.
From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes Hong Kong's restaurants, street carts and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology -- and food!