—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.

11 seasonsReality, DocumentaryTV-G

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Season 119 of 9 Episodes

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.
Andrew reveals what makes the food scene in Kraków, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.
Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular Reuben stacker and the classic date milkshake.
Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.
Andrew explores the street food being fried, skewered or sandwiched around the world; smoked sausages in Chicago; fish tacos in Baja, Mexico; pani-puri in India; chimney cakes in Budapest.
Andrew Zimmern travels the globe in search of the best beef dishes; he devours mind-blowing barbecue in Austin, Texas, a massive porterhouse steak in Brooklyn, NY, asado in Argentina and wagyu grill in Japan.
Andrew Zimmern visits a historic café in Atlanta for fried chicken and a Memphis joint for ribs; then he checks out biscuits in Nashville, Frogmore stew near Charleston, S.C., and shrimp and grits in Savannah.
Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.
Andrew Zimmern looks back on favorite dishes that are also original inventions and whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.
Upcoming
Andrew reveals what makes the food scene in Kraków, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.
Upcoming
Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.
Upcoming
Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.
Upcoming
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.
Upcoming
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.
Upcoming

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.

Andrew Zimmern, Michael Rado

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Bizarre Foods: Delicious Destinations

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