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Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Andrew eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in Leesville, South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.
Andrew sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Andrew sets off on historic Route 66 to explore the iconic eats along the world-famous highway. On his journey, he eats paddlefish roe, tries ranch dressing soda and even judges a calf fry cook-off.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
Andrew tests his mettle on the trail that brought gold rushers through the treacherous Yukon. Along the way, he eats black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.
Andrew embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns. He chows down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.
Andrew takes a voyage of self-discovery across the Mojave Desert, stopping for peanut butter-oxtail stew, alien-inspired jerky and a Sin City meal with Carrot Top.
Andrew explores the world's oceans, lakes and rivers and discovers a taste for what many fishermen throw back. He cooks and devours fried dogfish in Boston, pufferfish in North Carolina and scorpion fish in Houston before traveling to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.
Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.
