2024-09-27
Andrew travels to Paris, where 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.
In the Season 8 finale, Andrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates. (Repeat).
Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).
Alton Brown rolls out a recipe for a meat-filled roulade.
Whipping up a dish out of frozen crabs and other packaged products. (Repeat).
Alton Brown prepares sweet potatoes.
Alton Brown prepares stress-free omelets.
Eddie Jackson discovers the best food that Texas has to offer, from state legends like chili and barbecue to flavors from south of the border. (Repeat).
Eddie Jackson turns the clock back to when life was simpler, and food tasted better. (Repeat).
Featuring fruits and how it can up the flavor of food. (Repeat).
Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).
Baltimore's Gypsy Queen food truck serves up eclectic eats, including whole crab, soft-shell-crab BLTs and mac-and-cheese waffle cones. Also spotlighted: the Trailer Park'd truck in Lansing, Mich., which dishes up slow-cooked fast food; and Truck Norris in Rosemead, Cal., which specializes in Hawaiian-Filipino grub. (Repeat).
Stops include the Gorilla Cheese food truck in New York City; the Eat My Pies stand in London; the Coma food truck in Vancouver; the Nosh Box food truck in Cleveland. (Repeat).
Sweet and savory pies are sampled at Dangerously Delicious Pies in Washington, D.C. Also visited: the Fries & Dolls truck in Calgary; Papa Perrone's truck in New York City; and the La Guaguita truck in Tampa. (Repeat).
Stops include the Purple Carrot, a farm-to-truck food stand in Michigan; the Sugar Rush dessert truck in Miami; Le Truc, a converted school bus serving gourmet street food in San Francisco; and the Perogy Boyz truck in Calgary, which dishes up Eastern European-inspired street food. (Repeat).
The host samples Southern comfort food in Austin; Greek eats in New York; and Mexican favorites in Tampa Bay. (Repeat).
The host eats Central American cuisine at Lidia's Dominican Kitchen in Los Angeles; globally-inspired street food at El Gastrónomo Vagabundo in Toronto; fish and chips at Bits and Druthers in Austin; and Ethiopian eats at Fojol Bros. in Washington, D.C. (Repeat).
Featured eats include peanut-butter sandwiches topped with bacon, bananas and honey at the Pnut Butter Bar in Los Angeles; slow-cooked soul food at Snout & Co. in Seattle; poutine with cheese curds imported from Quebec at Smoke's Poutinerie in Toronto; and pancakes from Crepes Bonaparte in Orange County, Cal. (Repeat).
Noah chows down on trendsetting fair food at the Sacramento County Fair in California's state capitol, where he treats himself to a jalapeño cheese skirt burger and cowboy campfire churros. Also: He eats a to-die-for donut and a giant onion dog at Gizzard Fest in Michigan. (Repeat).
Noah attends the Start of Summer Celebration in Rockford, Mich., and discovers a soulful sandwich, to-die-for casserole, and salted caramel-apple gelato. Also: He tries creations with names like the Hillbilly Hamburger and Bacon Screamer when visiting Iowa. (Repeat).
The host travels to Fertile, Minn., where he eats a "dynamite dog," a sandwich piled high with prime rib and a fusion between barbecue and nachos. Also: He finds quintessential Canadian cuisine with a carnival twist at the Red River Exhibition in Manitoba. (Repeat).
The Alameda County Fair in Pleasanton, Cal., finds Noah chowing down on caliente curls, a chile relleno dog, and a burger topped with bacon and mac and cheese. Also: A pastor in Iowa shares the recipe his heavenly bean dish. (Repeat).
Noah Cappe says good morning to the California sunshine at the Sonoma Marin Fair with Breakfast on a Stick, and chows down on another West Coast classic-turned-carnival eats: the Green Goddess. Then it's off to Wisconsin for the Racine County Fair's Classic Cheese Curds and The Pink Taco. (Repeat).
The hills are alive with the sound of satisfied stomachs at the Burlington, Ontario, Canada, Sound of Music Festival, where Noah Cappe gives a rave review to a hit parade of new releases: The Rockin' Roti hits all the right notes, while the OMG Bar has Noah singing the blues after he eats the whole thing. Then Noah takes the show on the road and arrives at the Red River Valley Fair in North Dakota
Noah Cappe begins Season 3 at the Royal Winter Fair in Toronto, where he gives the massive marshmallow crunch a try; and later, he explores the specialties at the State Fair of Louisiana, including gorditas, nachos and a 5-lb. burger. (Repeat).
Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.
Andrew explores the cuisine of Santa Fe, New Mexico.
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:
Andrew travels to Paris, where 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.
In the Season 8 finale, Andrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates. (Repeat).
Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).
Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.
Andrew explores the cuisine of Santa Fe, New Mexico.
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.
Alton Brown attempts to make a great tasting coconut cake using coconut from a can.
Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes with one ingredient tied behind their backs.Recipes: The Chewy Gluten Free Southern Biscuits Faux Peanut Sauce.