Delicious Destinations
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Delicious DestinationsAndrew Zimmern's culinary curiosity knows no bounds. Extending his popular "Bizarre Foods" franchise, the James Beard Award-winning chef continues his quest to find the most interesting dishes around the world. From melt-in-your-mouth chocolate in Zurich to decadent gelato in Florence, savory paella in Barcelona to creamy clam chowder in Boston, Zimmern samples quintessential, "to die for" delicacies that define iconic cities. Each half-hour episode focuses on one destination's classic foods -- where they came from, how they are prepared, and the right way to eat them.S7, EP15 "Nova Scotia"Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.
S7, EP23 "Lyon"Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy."
S9, EP1 "Bangkok: A Second Bite"Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.
S9, EP5 "Puerto Vallarta"Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine; in Puerto Vallarta, he tries marinated pork, traditional pozole and skewered mojo fish.
S7, EP16 "Quebec City"Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.
S7, EP24 "Alsace"Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.
S8, EP7 "Phuket"Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine; from spicy crab curry to sweet crispy street snacks, Phuket's gastronomy is a feast for the senses.
S9, EP6 "Merida"Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.
S1, EP1 "Athens"Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece.
S1, EP8 "NOLA"New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.
S1, EP13 "Hong Kong"Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.
S2, EP10 "Chicago"Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.
S4, EP19 "Edinburgh"Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.
S4, EP20 "Detroit"Exploring iconic foods in Detroit including Middle Eastern shawarma, soul food classics, Detroit-style pizza and city chicken.
S7, EP3 "Chicago: A Second Bite"Andrew Zimmern takes a bite out of Chicago's humble, hearty and world-renowned food scene; from juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.
S4, EP11 "Cajun Country"Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.
S4, EP23 "Budapest"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.
S7, EP17 "Porto"Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.
S8, EP1 "Montevideo"Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.
S9, EP2 "Kyoto"Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.
S9, EP7 "El Paso"Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture; he tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.
S7, EP18 "Frankfurt"Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.
S8, EP2 "Guayaquil"Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.
S8, EP8 "Kanazawa"Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions; from regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.
S9, EP8 "Bay Area"Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.
S1, EP5 "Florence"Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.
S2, EP8 "Amsterdam"Bitterballen and haring in the Netherlands for the best eating in Amsterdam.
S2, EP11 "Milwaukee"Beer, cheese curds, bratwurst, frozen custard and butter burgers.
S4, EP16 "Cleveland"Exploring iconic foods in Cleveland including beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with french fries.
S4, EP25 "Copenhagen"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.
S4, EP2 "Sydney"Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.
S4, EP12 "Ho Chi Minh City"Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.
S4, EP22 "Vienna"Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.
S2, EP12 "Miami"Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.
S4, EP8 "Managua"A steamed beef dish called baho; crispy pork skin topped salad known as vigoron and cheesy street snacks.
S4, EP26 "Bali"Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.
S5, EP22 "Helsinki"From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.
S4, EP14 "Dubai"Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.
S4, EP18 "Seoul"Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.
S4, EP6 "Bangkok"Spicy tom yum goong soup, pad Thai, fruity som tam and mango sticky rice are favorites in Bangkok, Thailand.
S4, EP13 "San Diego"Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.
S4, EP4 "Rome"Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.
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Andrew Zimmern's culinary curiosity knows no bounds. Extending his popular "Bizarre Foods" franchise, the James Beard Award-winning chef continues his quest to find the most interesting dishes around the world. From melt-in-your-mouth chocolate in Zurich to decadent gelato in Florence, savory paella in Barcelona to creamy clam chowder in Boston, Zimmern samples quintessential, "to die for" delicacies that define iconic cities. Each half-hour episode focuses on one destination's classic foods -- where they came from, how they are prepared, and the right way to eat them.
Original Air Date: Jan 26, 2015
Genres: Home/CookingTV Series
Rating: TVG
Playback: HD
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