Andrew recalls some of his best food adventures. Included: midnight spearfishing in the Alaskan wilderness; and eating poisonous vipers in Philadelphia.
Highlighting when spoilage is a good thing for food. Included: decayed lamb in the Faroe Islands; 32-year-old Korean bean paste; Peruvian rotten potato cheese.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
A look at how different cultures cook with fire, including what exactly they put on the grill, from strange animal parts to lizards and other edible creatures.
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 shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
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