Season 2, Episode 4


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.
See Tune-In Times

Upcoming Airings

See Full Schedule
Sep 7
12:30pm | 11:30c

So Much Pretty Food Here