Episodes
See Episode GuideRhode Island: Chowing Gaggers & Stuffies
Andrew Zimmern visits Rhode Island, where New Englanders blend old traditions and experimental concepts to create a unique food culture. From classic clam cakes to monkfish liver mousse, Andrew finds that food in this tiny New England state is full of flavor!
Charleston
Andrew Zimmern steps beyond the carriage rides and plantation tours to taste the true flavor of the Charleston, S.C., food scene. After experiencing a bumpy clam boat ride and some hard work with an ax, Andrew finds the reward of getting fresh food at the source. From wood coal barbecue in the low country to sauteed chicken feet at a family dinner, he explores the foods and cooking methods that make South Carolina cuisine so unique!
Washington, D.C.
Andrew Zimmern skips the iconic landmarks in Washington, D.C., to explore the history behind the food -- including paella and tapas with Chef Jose Andres! Andrew finds that the nation's capital is home to a wide variety of unexpected flavors.
Third Coast: Sting Rays and Swamp
Andrew Zimmern makes a beeline for the nation's third coast, the often forgotten Gulf shore, where people strive to preserve their own unique way of life. From stingray tacos to nutria stew, Andrew gets a tasty foray into an overlooked corner of the world.
Pittsburgh: Catfish & Kiska
Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions. From old-world favorites like stuffed cabbage to cutting-edge dishes like goat heart tartare with celery foam, Pittsburgh is a food-lover's paradise!
Wisconsin
Andrew Zimmern finds out there's a lot more going on with the food in Wisconsin than meets the eye. From learning the science behind what makes milk taste better to trying a traditional Serbian casserole made with lamb organs, Andrew discovers that America's dairy land is finding new ways to do things the old-fashioned way.
New Mexico
Andrew Zimmern finds that the frontier spirit can still be found in New Mexico, and it's definitely reflected in the food.
Miami
Sexy beaches and a vibrant nightlife come to mind when most people think of Miami, Florida, but this coastal city is also a hot spot for food! The blend of old-world immigrants and new-wave trendsetters bring a mix of flavors to the city's multicultural cuisine. Andrew Zimmern explores the iconic treasures and hidden delights that make Miami's food scene so special.
Iowa
Andrew Zimmern discovers a world of unexpected flavors in America's heartland when he visits Iowa. From a small-town farmer trying to breed a tastier pig to an old-fashioned meat locker making head cheese and pickled onion tripe, Andrew finds there's a lot more than meat and potatoes on the table in Iowa!
Vancouver: Box Crabs & Bull Kelp
Andrew Zimmern visits the beautiful city of Vancouver, British Columbia, where the picturesque surroundings also provide an abundance of food. From the mountains to the sea, some of the world's freshest ingredients are ready and waiting to be tasted! Andrew finds that Vancouver has an abundance of fresh seafood when he samples box crab, bull kelp and squid tentacles.
Florida Keys: Horse Conch and Hogfish
Andrew Zimmern explores paradise in the Florida Keys. He competes in a fishing derby to tackle the lionfish invasion and learns the art of Cuban cooking before finishing his stay with a famous key lime pie.
St. Croix, USVI: Bull's Feet in Paradise
Andrew Zimmern discovers a melting pot full of surprises when he visits St. Croix in the US Virgin Islands. The hard-working people in this tropical paradise blend resourcefulness and diverse cultural backgrounds to create a flavor that's all their own. From chasing down land crabs to fishing for a shelled fish that can't be caught with a hook, Andrew gets a true taste of Crucian culture.
Atlanta: Monkfish Liver and Goat Heart
Andrew Zimmern explores the "new South" in Atlanta. He gets his fill of calf brains on toast at a gourmet pub and feasts on grilled goat organs from a nearby farm.
San Diego
Whether it's foraging for food along the seashore or feeding animals at the zoo, Andrew Zimmern gets a taste of the unexpected when he visits San Diego. Andrew finds that this coastal city on the Mexican border offers some hidden delights, such as swordfish bone marrow and fresh-squeezed camel milk.
Alaska's Inside Passage
Andrew Zimmern gets a whole new taste of Alaska when he visits the Inside Passage. From fresh sea cucumbers straight out of the ocean to fish heads that are buried on the beach before they're roasted over a fire, Andrew finds out that people in this part of Alaska are still making the most of the bounty that nature has provided.
Twin Cities
It's Midwestern comfort food with a twist when Andrew Zimmern makes the rounds to some of his favorite food spots in the Twin Cities, his adopted hometown. From a food competition featuring the quintessential Minnesota hot dish to restaurants run by creative chefs reinventing classic foods, Andrew explores the blend of old and new that gives the Twin Cities a flavor all its own.
Boston
In Boston, Andrew Zimmern sets out to prove that a city steeped in American history can also be a breeding ground for new, exciting food trends. From a group of scientists at Harvard dedicated to figuring out why things cook to a Cambodian family injecting new food traditions into a sleepy Boston suburb, Andrew finds that American ingenuity and independence are front-row center in this New England city.
West Virginia
Andrew Zimmern visits West Virginia, where people still live off the land and use methods both old and new to prepare the wildlife that flourishes in the mountains and rivers. From tasting groundhog burgoo to judging a so-called roadkill cook-off, Andrew finds some of the best foods that nature has to offer!
Austin
The food in Austin, Texas, might be weird, but, as Andrew Zimmern finds out, the people like it that way! From Bloody Marys made with real blood to doughnuts topped with chicken, Andrew tries the funky food options that express the pioneer spirit and eclectic style that residents in this city pride themselves on.
Alaskan Wilderness: Moose Fat & Muskrat
Andrew Zimmern goes deep into the Alaskan wilderness, where people still hunt and gather foods to get them through the long, cold winter. From spearing fish to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
New Jersey: Pigs Blood & Paprikash
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. New Jersey is home to some surprising flavors!
Seattle
Andrew Zimmern visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity, like complicated gadgets that give classic foods like coffee an all-new taste. Andrew is even introduced to some foods and flavors that he's never experienced before!
Detroit
Detroit may be known for its auto industry and music scene, but Andrew Zimmern finds out that it may just be the food that keeps the city's motor running. With menus that include everything from a soul food take on Peking duck to an Arab-American dessert delicacy, Andrew finds that eating in Motown is worth getting revved up about.
Savannah
Andrew Zimmern makes a trip to the coastal crossroads of Savannah. It's a city where the food is touched by rich cultural influences that are both obvious and unexpected. From a home-cooked Gullah meal on Daufuskie Island to hunting for marsh hens on the coast, Andrew goes straight into the heart of this southern city on the sea!
The Other Florida
Andrew Zimmern gets away from Florida's big cities and beaches to delve into the state's interior, where the people and food have an identity all their own. Whether it's frying frog legs in the Everglades, hunting armadillos with true Florida Crackers or catching alligators with the Seminole tribe, Andrew gets a taste of life in the central Florida wilderness.
Toronto: Chinese Food & Indian Food
Andrew Zimmern discovers that amazing dishes from around the world can be found right in Toronto!
