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!
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.
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!
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.
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!
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.
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.
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.
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!
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!
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!
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!