Host Andrew Zimmern explores various cultures through their cuisines.
21 dílů
Guatemala
D1
GuatemalaFresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Croatia's Dalmatian Coast
D2
Croatia's Dalmatian CoastAndrew heads to Croatia, an Eastern European kingdom straight out of a storybook. An up-and-coming tourist hotspot, Andrew still finds ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Paris Reborn
D3
Paris RebornMushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.
Philadelphia
D4
PhiladelphiaCheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
Oaxaca
D5
OaxacaWinged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Amsterdam
D6
AmsterdamUnique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Kansas City
D7
Kansas CityJiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Jerusalem
D8
JerusalemCow udder and veal brain to turkey balls and mullet roe.
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D9
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D10
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D11
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D12
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D13
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D14
to be deletedAndrew heads to Madrid, where chefs are writing a new chapter in the city's cookbook. From organ omelets and an ancient pig slaughter to a Rolex made of duck liver, Andrew finds that Spain is full of exciting flavors.
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D15
to be deletedAndrew Zimmern hits the food mecca of Taipei. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
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D16
to be deletedAndrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.
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D17
to be deletedAndrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
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D18
to be deletedThe usual reaction to snakes or crocodiles is to run, but Andrew Zimmern catches and cooks them, eager to try everything from boa constrictors in Nicaragua to poisonous toads in Australia, to giant snapping turtles in Pennsylvania.
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D20
to be deletedAndrew Zimmern travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on snails and duck tongues. On the outskirts of town, Andrew hunts for rice-field rats and gets a taste of farm-raised porcupine.
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D21
to be deletedAndrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.
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D22
to be deletedAndrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates.
