Episodes
See Episode GuideDenver
Andrew Zimmern visits Denver, a city that's still a wild frontier when it comes to its food. From pheasant cooked over an open flame to ant larvae beignets, the Mile High City is a gold mine of rich flavors.
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!
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!
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!
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.
Las Vegas
Andrew Zimmern visits Las Vegas, where everything is extreme -- including the food. From a hamburger that costs $5,000 to dinner for 1,800 people at Muhammed Ali's 70th birthday, Andrew gets a look at the city's grand food scene.
Chicago
Andrew Zimmern explores the driving forces behind the cutting-edge food scene in Chicago. With exotic ingredients and innovative techniques, food suppliers in the Windy City are pushing the limits. Whether it's a fish dish made with ambergris, a world-class charcuterie that includes duck heart pate or a soup that smells like a dead body, Andrew finds that Chicago can feed his appetite for new food experiences!
The Blues Trail
Andrew Zimmern takes a road trip down the Blues Trail, stopping along the way to take in the music and the food that make up the unique flavor of the Mississippi Delta. From Memphis, Tennessee, to Jackson, Mississippi, the foods he finds are both classic and unexpected. There are plenty of old southern standbys like pork rinds and BBQ ribs, but innovative chefs are also creating new riffs on old favorites, like a BLT made with lamb testicle. So whether he's dining on Chinese food with a southern accent or soaking in live music and smoked ribs at one of the Delta's last juke joints, Andrew explores the multiple notes of the food and music that are the heart of the Delta.
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.
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.
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.
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!
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!
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.
New Mexico
Andrew Zimmern finds that the frontier spirit can still be found in New Mexico, and it's definitely reflected in the food.
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!
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.
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!
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.
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!
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.
Toronto: Chinese Food & Indian Food
Andrew Zimmern discovers that amazing dishes from around the world can be found right in Toronto!
Nashville: Pigeon Feet and Hot Chicken
Andrew Zimmern visits Nashville, Tennessee, where he gets a taste of the city's most iconic foods. With classics like hot chicken, collard greens and Nashville-style ramen, Andrew finds flavors both old and new in Music City, USA.
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.
Portland
Andrew Zimmern heads to Portland, Oregon, where free-thinking foodies are pushing the limits on what to eat! In a city that embraces experimentation, whether it's variations on raw honey or different flavors of salt from across the world, Andrew finds that Portlanders are open to new possibilities.
Virginia: Cicadas & Pigeons
Andrew Zimmern hits one of America's original colonies, Virginia, where plenty of culinary surprises await. Among other delicacies, he samples mystery snails, Brood II cicadas and pigeon.
