Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.
Andrew Zimmern visits the Hamptons in New York, diving into sizzling seafood masterworks, such as delectable surf and turf, buttery lobster rolls, clam chowder, and smoked bluefish pate.
Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.
Andrew Zimmern takes a bite out of Chicago's humble, hearty and world-renowned food scene; from juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.
Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.
Since frigid temperatures call for belly-warming dishes, Andrew shares steaming-hot comfort foods originiting in cold regions from around the world, including gooey cheese fondue in Zurich and hearty Colombian soup.
Andrew explores ancient and contemporary stuffed foods from around the word, including gigantic burritos, bite-sized soup dumplings, savory empanadas, and aromatic dolmades.
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 Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.
From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.
From sweet and salty Cuban sandwiches and zesty whole-hog barbecue to mild kielbasa and melt-in-your-mouth cured ham.
Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.
Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.
Andrew Zimmern introduces the popular tastes of Shanghai, China; from creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.
Andrew Zimmern explores the big and bold flavors that define Dallas -- from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.
From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.
Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.
The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.
Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.
Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.
Exploring iconic foods in Detroit including Middle Eastern shawarma, soul food classics, Detroit-style pizza and city chicken.
Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.
Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.
Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.
Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.
Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.
Taipei's culinary classic like beef noodle soup, pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.
A half-pound fish sandwich; kielbasa, stuffed cabbage and pierogi; Pittsburgh pride served with fries on the side.
A steamed beef dish called baho; crispy pork skin topped salad known as vigoron and cheesy street snacks.
Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.
Spicy tom yum goong soup, pad Thai, fruity som tam and mango sticky rice are favorites in Bangkok, Thailand.
Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.
Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.
Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.
Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.
Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.
Andrew samples Sicily's fried street eats, classic cannoli and unique pizza.
Andrew reveals Lisbon's iconic seafood, pork sandwiches and custard tarts.
Exploring Houston's Tex-Mex fajitas, Czech pastry and Cajun mashups.
San Juan, Puerto Rico's comfort foods and beach eats.
Louisville icons like country ham; burgoo stew; derby pie.
Coastal classics like shrimp and grits, she-crab soup and barbecue.
Hearty potato soup, whole-roasted stuffed pork, egg filled arepas and cheesy hot chocolate.
Barbecue brisket, Texas chili and 10-gallon-hat sized chicken fried steak in Austin City, Texas.
Albuquerque's desert gems, from enchiladas to nut rolls are unveiled.
Most iconic eats from falafel to hummus to shawarma in Tel Aviv.
From beef stew to French pizza for edible icons from Marseille.
Andrew explores a bounty of multicultural delights in Honolulu.
Uncovering the most famous foods in a Peruvian city by the sea.
Seattle's most iconic foods including Dungeness crab and teriyaki.
Andrew Zimmern reveals the ionic foods of Rhode Island's capital.
Slow roasted pork to chicken inasal in Manila.
Walleye, bundt cake and the Jucy Lucy at the Twin Cities.
From chicken rice to fish head curry in Singapore.
Iconic cheese steaks to stromboli in Philadelphia.
The edible icons of Memphis from BBQ ribs to the Elvis sandwich.
Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.
Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.
Beer, cheese curds, bratwurst, frozen custard and butter burgers.
Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.
Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.
Bitterballen and haring in the Netherlands for the best eating in Amsterdam.
Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.
Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.
Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.
Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.
Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.
Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.
Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.
Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.
Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.
Andrew Zimmern visits St. Louis and explores such edible icons as St. Louis-style BBQ, toasted ravioli, and gooey butter cake.
Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.
Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.
New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.
From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.
New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.
Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.
Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.
Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.
Steak frites and the croque monsieur; baked croissant and baguettes to sweet macaroons and savory crepes.
Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece.