Episodes
See Episode GuideNorthern California
Andrew Zimmern visits northern California, where people are reinventing the way they look at food, from how they find it to how it's developed and presented. Whether it's barf flavored jelly beans at a well-known candy plant or a homemade feast made by the dedicated workers responsible for Napa's finest wines, people in northern California have a unique way of experiencing food!
Houston: Blast and Cast
Andrew Zimmern gets a taste of Texas-sized personality when he visits the vibrant city of Houston. Whether it's a tailgating feast featuring buffalo, a "blast and cast" that nets fresh duck organs and grilled redfish, or a restaurant that serves up Viet Cajun cuisine, this city is a blend of global cultures and Texas traditions!
Houston: Blast and Cast
Andrew Zimmern gets a taste of Texas-sized personality when he visits the vibrant city of Houston. Whether it's a tailgating feast featuring buffalo, a "blast and cast" that nets fresh duck organs and grilled redfish, or a restaurant that serves up Viet Cajun cuisine, this city is a blend of global cultures and Texas traditions!
The Ozarks
Andrew Zimmern visits the Ozarks, where hunting and fishing are still a central way of life, but it's how you catch it or cook it that can make all the difference. With dishes ranging from fried rabbit legs to bacon-wrapped crow breast, there's plenty of food to be had in the Ozark Mountains!
Undiscovered Hawaii
Luaus may be a time-honored tradition, but Andrew Zimmern wants to find out what Hawaiians really like to eat. From dried octopus bile sac to an adventure-filled hunt for fresh sea urchin, Andrew gets a taste of Hawaii's other side when he explores some of the unexpected foods that can be found in this Pacific paradise!
Undiscovered Hawaii
Luaus may be a time-honored tradition, but Andrew Zimmern wants to find out what Hawaiians really like to eat. From dried octopus bile sac to an adventure-filled hunt for fresh sea urchin, Andrew gets a taste of Hawaii's other side when he explores some of the unexpected foods that can be found in this Pacific paradise!
Houston: Blast and Cast
Andrew Zimmern gets a taste of Texas-sized personality when he visits the vibrant city of Houston. Whether it's a tailgating feast featuring buffalo, a "blast and cast" that nets fresh duck organs and grilled redfish, or a restaurant that serves up Viet Cajun cuisine, this city is a blend of global cultures and Texas traditions!
Baltimore and Chesapeake Bay
Andrew Zimmern discovers that flavors from the past still hold a place in the present when he visits Baltimore and Chesapeake Bay. From beef tongue sandwiches at Lexington Market to traditional bay foods, Andrew finds that the old-fashioned take on "bizarre" may still be the best!
Baltimore and Chesapeake Bay
Andrew Zimmern discovers that flavors from the past still hold a place in the present when he visits Baltimore and Chesapeake Bay. From beef tongue sandwiches at Lexington Market to traditional bay foods, Andrew finds that the old-fashioned take on "bizarre" may still be the best!
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!
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!
Baltimore and Chesapeake Bay
Andrew Zimmern discovers that flavors from the past still hold a place in the present when he visits Baltimore and Chesapeake Bay. From beef tongue sandwiches at Lexington Market to traditional bay foods, Andrew finds that the old-fashioned take on "bizarre" may still be the best!
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.
