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Private Notes
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew gives us a taste of his global grocery experiences.
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
A look at immigrant communities in unexpected places. Included: Vietnamese meals in New Orleans; Lebanese sweets near Detroit; Mongolian cooking huts in Denver; and Japanese chefs in Peru.
Andrew explores the melding of science and cooking.
Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.
Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.
Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.
Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
Andrew attempts to find the best tacos and sushi in America.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
From sweet street waffles to fried bamboo rat; mystery meat from a basket to aged, cured ham from coveted Iberian pigs, Andrew reveals how market eats from around the world showcase a city's history and cultural pride.
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
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.
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Andrew Zimmern recounts times his life was at risk in his new food quest.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls his most memorable hunting experiences.
From raw pig's blood Lawar in Bali and ground pig snouts, ears and tongues in Cleveland, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew remembers his favorite porcine finds-from the rooter to the tooter.
Andrew looks back on all the times he's had to earn his eats. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, he's working for his food.
From skinning a muskrat in Maryland, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.
