Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.
Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway; from reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that have stood the test of time.
In Mumbai, India, Andrew Zimmern unveils multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes, from puffed rice salad to spicy potato mash-ups.
Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan, including multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce, and fava bean spreads.
Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.
Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia, including spicy grilled crab, beef salad, and herbaceous fish and noodle soup, all of which reflect a mission to preserve the uniqueness of Cambodian cuisine.
Andrew Zimmern enjoys meals in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie; the coastal city's seafood is out of this world, and its favorite pastry is bathed in syrup.
Andrew Zimmern investigates the rich culinary heritage of Jerusalem, including savory classics such as shawarma, falafel, kubbeh and hummus, halva, and bureka; the holy city's edible icons are steeped in history.
Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.
Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia; from fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.
Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.
Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito; the urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.
Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.
Andrew Zimmern samples the culinary mashups of Trinidad and Tobago, including curried crab with dumplings, crispy fried shark sandwiches and soft flatbreads perfect for scooping veggies and curries.
Andrew Zimmern reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon-meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.
Andrew Zimmern takes in Antigua, Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.
From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.
From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.
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.
Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.
Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.
Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.
Panama City's classic tastes inspired by blended cultures; from fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.
Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.
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.
From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.
From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.
From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.
From the blistering hot pot and fiery Mapo tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.
The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.
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.
Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.
The iconic foods of Hanoi, Vietnam, including sweet-and-sour snail soup, breakfast crepes filled with ground pork and sweet-potato fritters topped with shrimp.
From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.
Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.
Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.
Naples may be the birthplace of pizza, but it's also the home to traditional dishes like flaky pastries stuffed with ricotta and dried fruit, and meaty ragu and stewed octopus.
Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.
Andrew Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.
From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern explores the seaside city of Portland, Maine, loaded with classic New England fare.
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.
Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.
From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.
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.
Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.
The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.
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.
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.
From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.
From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.
Asado a la parrilla, a towering platter of meat; pastel de jaiba with fresh crab; charcarero, a pork loin sandwich.
Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.
Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.
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.
Legendary sun-dried beef; deep-fried chimichangas; bacon-wrapped hot dogs; shaved ice treats called raspados.
A dish that includes a whole boiled octopus; Chile relleno; picaditas; a towering seafood cocktail known as Vuelve A La Vida.
Exploring iconic foods in Cleveland including beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with french fries.
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.
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' multitude of culinary influences are featured; Andrew Zimmern looks at po'boys, gumbo, oysters Rockefeller and bananas Foster.
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.