2024-09-28
Andrew Zimmern travels to Stockholm, where he discovers the simplicity of Scandinavian culture as he tries some unusual dishes, including grated reindeer testicle, aged horse meat, and Swedish spins on Vietnamese bahn mi and high-end hot dogs. Also: The New Nordic movement celebrates putrefied herring and smoked sperm; and Andrew fishes for Baltic herring and whisks goose blood soup. (Repeat).
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).
Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.
The host attempts to set a record at Raleigh's Roast Grill by devouring 17 hot dogs in one hour.
The host is in Minneapolis to attempt the Meterbratwurst challenge at Gasthof zur Gemütlichkeit, featuring a meter of grilled German bratwurst plus a side of sauerkraut.
The host enters his first-ever mystery challenge in Sarasota, Fla. While there, he also indulges in deep-fried hot dogs and homemade pies.
In Las Vegas, the host starts his day with a massive breakfast. Then he consumes some of the country's hottest crawfish and attempts to finish a 6-pound burrito at the NASCAR Cafe in the Sahara Hotel & Casino.
Roger Mooking's quest for the best smoked meat leads him back to Texas. In Houston, two whole goats are seasoned Mexican style. In Austin, whole chickens are rubbed with green peppercorns and spun over coals. Then, the tender goat meat gets hand-pulled and piled on tortillas with a side of Mexican street corn. To complement the roasted chicken, whole squash is stuffed with a medley of hearty veget
Roger follows the smoke signals to two Texas restaurants. In San Antonio, a giant pan of paella with Thai ingredients is cooked over a wood-burning fire. In Austin, a roasted goat in a Cajun microwave comes with vegetable skewers and antelope merguez sausages. (Repeat).
In Connecticut, Roger heads to Hoodoo Brown Barbeque, where the owner serves up a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. In Nashville, Roger heads to the VEA Supper Club, where a whole rib roast is crusted with spices and served with a side of grilled broccoli salad and roasted sweet potatoes. (Repeat).
Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. Dishes include: three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and cinnamon rolls topped with whiskey icing. Also spotlighted:
John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).
Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).
John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).
Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).
John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).
John visits Louisville to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston to dig into the ultimate surf and turf burger topped with a juicy lobster tail. (Repeat).
Steve helps a grandmother in Stradffordville, Ontario to improve her bakery sales. (Repeat).
Lisa and Cait need some help in developing a product line that will help them earn more and secure the deal on the building. (Repeat).
A Cinco de Mayo celebration includes Marcela Valladolid's flambéed tostados; Geoffrey Zakarian's mango-picante margaritas; and cookbook author Samantha Seneviratne's crunchy peanut-pepper cookies. Also: simple ways to turn the heat up in condiments; rating hot sauces; and adding Buffalo flavor to hummus, potatoes and meatballs.
Mother's Day is celebrated with a tea party and recipes for Katie Lee's asparagus-and-spinach frittata; Marcela Valladolid's mini club sandwiches with chipotle mayo; and Jeff Mauro's sliders with baked roast beef and provolone. Also: Brooke Burke-Charvet offers a tutorial on DIY picture frames; Bridget Moynahan demonstrates how to make her single-serve berry cobblers; and Geoffrey Zakarian toasts
It's Ladd's birthday, so Ree Drummond makes his dream dinner. She creates a Guajillo Chili Pot Roast with a side of Creamy Rustic Mashed Potatoes and Chili Herb Cowboy Butter. Instead of a cake for dessert, Ree bakes decadent Chuckwagon Brownies. (Repeat).
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Ree Drummond makes Mini Pineapple Shrimp Tostadas and Bacon-Wrapped Baby Potatoes. (Repeat).
A Brooklyn BBQ master tests his skills against experts in the South in this series, which premieres with host Shannon Ambrosio heading to the Gulf Coast of Mississippi to challenge the guys from Murky Waters to a sandwich showdown.
A BBQ chicken showdown brings Shannon to Mobile, Ala., where he cooks against the Meat Boss, an eatery that in just three years has put owners Benny and Dara on the barbecue map.
Sweet Auburn in Atlanta pit their Asian-inspired take on pork against Shannon's Brooklyn spin on BBQ flavors.
Local barbecue favorites Right on Que in Charleston prepare South Carolina-style BBQ on the bone and potatoes after being challenged by host Shannon Ambrosio.
Shannon is heading to Memphis to challenge local favorite Jessie B's to a Southern-style barbecue showdown. Since Jessie and Shannon both have boxing backgrounds, this brawl is going to be all about a boxing staple--steak and eggs. Shannon may be the barbecue king up North, but he's going to need to find some inspiration from the local cuisine to reign triumphant. (Repeat).
Brooklyn pitmaster Shannon Ambrosio is crossing Arkansas state lines into Little Rock for his next barbecue challenge: pig on a stick. (Repeat).
Brooklyn pitmaster Shannon Ambrosio heads to Tulsa to challenge chef Adam Myers of Burn Co. to an old-fashioned barbecue battle. With "Oklahoma Tenderloin" as a staple in every kids school lunch, this is going to be a schoolyard lunch bag brawl. (Repeat).
Brooklyn pitmaster Shannon Ambrosio is heading to Kansas City, Missouri, to challenge local pitmasters Brandon and Cordell Simpson of Jazzy B's. Missouri is all about their beef, so this is going to be a beef brawl, but with beer for an added twist. (Repeat).
Brooklyn pitmaster Shannon Ambrosio heads west to take on twin sisters Jocelyn and Jacalyn of Twins Smoke House BBQ in Long Beach, Cal., to a double trouble barbecue brawl. Since this battle is on the coast, the ingredients need to be from the sea. (Repeat).
Shannon heads to Las Vegas to bet big on a win against local barbecue favorites Pot Liquor BBQ in an over-the-top burger and booze brawl. (Repeat).