Andrew pulls back the curtain on the L.A. food scene. He eats fried fish fins at a high-tech fish processor, rescues a hive and its honey from a colony of Africanized bees, and learns the secret to the country's hottest hot sauce.
Andrew heads to Hawaii's Big Island, far from the tourist filled beaches. He pulls huge fresh water prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at the local grocery store.
Andrew heads to Kazakhstan, the heart of Central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to fermented camel's milk to smoked horse sausage.
Andrew hits the food mecca of Taipei, Taiwan. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
Andrew heads to Rome, Italy for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves and nets eel with Rome's last eel fisherman.
Andrew heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ meat mush, and finding manna from heaven at the spice market.
Andrew heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken foot souse and iguana meat and eggs, hits the street for beef lung and aphrodisiac smoothies, and noshes on Chinese-Panamanian Kosher cheese.
Andrew travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on sucking snails and duck tongues. And on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.
Andrew goes off the grid to Iquitos, Peru in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.
Andrew heads to San Antonio, Texas where a generation raised on Tex-Mex is redefining its signature southern style and creating Tex-next. On ranches and in railcars, Andrew eats everything from calves' balls to crickets to quail.
Andrew visits Guatemala, where ancient flavors are still alive in the food today. From fresh bull testicle ceviche at the market to a Sunday dinner with possum as the main dish, Andrew tastes rich heritage in every bite!
Andrew heads to Croatia, an Eastern European kingdom straight out of a storybook. An up-and-coming tourist hotspot, Andrew still finds ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Andrew goes to one of the world's culinary capitals, Paris, France. He feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace, and learns the dying art of aging artisanal French cheese.
Andrew travels to Philadelphia, a city built on doing things their way - especially when it comes to food! From cheese-steak and shad cake to turkey neck and pig liver, Andrew discovers the secret to a good bite is Philly pride.
Andrew travels south to Oaxaca, Mexico for tastes and traditions thousands of generations old. From winged ants and grilled intestines to grasshoppers and dried beef hearts, Andrew eats a path through Mexico's culinary capital.
Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes.From invasive goose krokets and insect-filled nuggets to smoked local eel and hollow pig head, Andrew tastes the city's nonconformity in each bite!
Andrew heads to the American heartland to taste his way through meat-centric Kansas City. From jiggly pig snoots and sliced spleen to backyard-trapped woodchuck and world-class BBQ, Andrew satisfies his carnivorous cravings in KC.
Andrew travels to multicultural hot spot Jerusalem, Israel for tastes older than the city itself. From cow udder and veal brain to turkey balls and mullet roe, Andrew gets a once-in-a-lifetime look at why this city's so legendary!
Comfort foods remind us of home, and Andrew samples all sorts, from a grandma's recipe for chopped hogs head in Belize, chitterlings in the American south, Vietnamese pig uterus soup and the world's oldest ice cream in Syria.
The usual reaction to snakes, or crocodiles is to run, but Andrew catches and cooks them, eager to try everything from boa constrictors in Nicaragua to poisonous toads in Australia to giant snapping turtles in Pennsylvania.
Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.
Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.
Andrew shares more of the unforgettable moments from the road that never made it into the show. From eating pig brain in Vietnam to sipping honey water in Mexico, these never-before-seen moments are too good to miss!
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples time-tested turned tastes.
