Andrew explores contemporary European gastronomy influenced by the foods and traditions of its grandmothers. He tastes generations-old dishes like fried calf brains, Italian tripe, fish meatballs and stuffed pig head.
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.
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.
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 oysters.
Andrew Zimmern travels the world on a hunt for the planet's most delicious game. He eats black bear skin cracklings in Arkansas; pan-fried nutria in Louisiana; and wildebeest organs, including an eyeball, in Namibia.
Andrew Zimmern circles the globe to discover food-making processes old and new. He helps make and eat traditional longevity noodles in Taipei; olive oil on a Moroccan mountainside; and true ham in Paris.
Andrew Zimmern travels to some of the coldest, most inhospitable places on Earth in search of bizarre foods eaten by those who live below freezing. His finds include muffler meat and hand-pried sea cucumber.