Andrew explores the world's tastiest sandwiches from Italian Beef to French Dip.
Andrew showcases world famous desserts from Key Lime Pie to Black Forest cake!
Andrew explores comforts foods, including Irish stew to southern fried chicken.
Andrew Zimmern explores the primordial tradition of cooking meat over an open flame. From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.
Andrew explores the ancient and contemporary stuffed foods around the world, from gigantic burritos and bite-sized soup dumplings to savory empanadas and aromatic dolmades.
From sweet and salty Cuban sandwiches and zesty whole hog barbecue to mild kielbasa and melt-in-your-mouth cured ham, Andrew Zimmern explores all the best ways we pig out on the world's most popular meat -- pork.
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the guiltiest deep-fried pleasures.
Andrew divulges some of the steaming hot comfort foods that come from cold locales around the world. From gooey cheese fondue in Zurich to hearty Colombian soup to cold water crustaceans, frigid temps call for some seriously belly-warming dishes.
Andrew Zimmern explores the street food being fried, skewered or sandwiched around the world, from smoked sausages in Chicago and fish tacos in Baja, Mexico, to pani-puri in India and chimney cakes in Budapest.
Andrew Zimmern travels the globe in search of the best beef dishes. He devours mind-blowing barbecue in Austin, TX, and a massive porterhouse steak in Brooklyn, NY. Then he savors Tex-Mex fajitas in Houston, TX, heads to Argentina for asado and is off to Asia for short ribs in Seoul and wagyu grill in Japan. Finally, Andrew enjoys some of the finest beef in Europe, which comes from Scottish Highland cattle.
Andrew Zimmern explores the comfort food of the South. He visits a historic cafe in Atlanta for fried chicken, a Memphis joint for ribs and a Jackson, MS, institution for authentic soul food. Then he checks out biscuits in Nashville, oysters and frogmore stew near Charleston, SC, and finally shrimp and grits in Savannah.
Andrew Zimmern explores classics like stuffed grape leaves, moussaka and real Greek yogurt in Athens, Greece, the birthplace of many culinary traditions. Then, Florence, Italy, offers up ribollita soup, the original cappuccino and world-famous gelato.
Andrew Zimmern feels the love for Parisian cuisine, from steak frites and croissants to macarons and crepes. Then, he explores dishes that have stood the test of time in London, including the traditional Sunday roast, Yorkshire pudding and fish 'n' chips.
Andrew Zimmern highlights the legendary cuisine of Boston, from New England clam chowder to Boston cream pie and Parker House rolls. Then, New York City takes the spotlight with mile-high pastrami sandwiches, bagels and lox, pizza by the slice and more.
Andrew Zimmern explores the eclectic cuisine of New Orleans, from po' boys and gumbo to oysters Rockefeller and bananas Foster. Then, it's on to the Gateway to the West, St. Louis, for hometown favorites like toasted ravioli and gooey butter cake.
Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake. Then, he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.
From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes Hong Kong's restaurants, street carts and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology -- and food!