From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes have earned a place in the international culinary cannon.
Andrew Zimmern presents Buffalo's edible icons. From spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.
Andrew Zimmern highlights the iconic foods that have built the Motor City. From Middle Eastern shawarma and soul food classics to Detroit-style pizza and city chicken, Detroit offers up an array of unique flavors!
Andrew Zimmern explores the iconic foods of Bali, where the dishes are rooted in tradition and ceremony. Featured foods include suckling pig cooked all day on a rotisserie, spicy wok-fried rice and whole slow-roasted duck.
Andrew Zimmern explores classic Danish dishes in the city of Copenhagen. From seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs, he finds that Copenhagen is bursting with unique flavors.
Andrew Zimmern highlights the world-class eats of Vancouver, British Columbia. From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.
Andrew travels to Budapest, Hungry, to showcase this ancient city's most beloved foods. From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.
Andrew Zimmern highlights Seoul's dynastic dining icons. From spicy stews to cure a hangover and icy buckwheat noodles to beat the heat to sweet beef and spicy fermented cabbage, Seoul cuisine is tradition with a tasty kick.
Andrew Zimmern unveils the diverse delicacies of ultra-modern Dubai like marinated meat kababs, an Egyptian dish with roots to an ancient past and halwa, a rosewater-flavored sweet known as a symbol of the region.
Andrew Zimmern samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel, frankfurter sausage and more enjoyed by emperors and commoners alike.