Bizarre Foods: Delicious Destinations - Episode Guide

Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.

Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.

Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake

Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco.

Jerk chicken and mannish water soup; curry goat; blue mountain coffee and gizzadas.

Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

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.

Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.

Andrew explores the world's tastiest sandwiches from Italian Beef to French Dip.

Andrew showcases world famous desserts from Key Lime Pie to Black Forest cake!

Andrew explores comforts foods, including Irish stew to southern fried chicken.

Andrew uncovers the edible icons of Memphis from BBQ ribs to the Elvis sandwich.

Iconic cheese steaks to stromboli in Philadelphia.

Andrew explores Singapore's famous foods. The cuisine illustrates the blend of cultures with dishes like the sweet and savory chili crab, the extravagant fish head curry and the tasty marinated skewered meats known as satay.

Walleye, bundt cake and the Jucy Lucy are on tap for Andrew in the Twin Cities.

Andrew reveals Manila's iconic foods, from slow roasted pork to chicken inasal.

Uncovering the most famous foods in a Peruvian city by the sea.

Andrew explores a bounty of multicultural delights in Honolulu.

Most iconic eats from falafel to hummus to shawarma in Tel Aviv.

Barbecue brisket, Texas chili and 10-gallon-hat sized chicken fried steak in Austin City, Texas.

Hearty potato soup, whole-roasted stuffed pork, egg filled arepas and cheesy hot chocolate.

Coastal classics like shrimp and grits, she-crab soup and barbecue.

Louisville icons like country ham; burgoo stew; derby pie.

Exploring Houston's Tex-Mex fajitas, Czech pastry and Cajun mashups.

Andrew reveals Lisbon's iconic seafood, pork sandwiches and custard tarts.

Andrew samples Sicily's fried street eats, classic cannoli and unique pizza.

Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.

Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.

Spicy tom yum goong soup, pad Thai, fruity som tam and mango sticky rice are favorites in Bangkok, Thailand.

Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.

A steamed beef dish called baho; crispy pork skin topped salad known as vigoron and cheesy street snacks.

A half-pound fish sandwich; kielbasa, stuffed cabbage and pierogi; Pittsburgh pride served with fries on the side.

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.

Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.

Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.

Beer-battered fish to fried sauerkraut balls to a kielbasa sandwich topped with french fries are all iconic foods in Cleveland.

A dish that includes a whole boiled octopus; Chile relleno; picaditas; a towering seafood cocktail known as Vuelve A La Vida.

Legendary sun-dried beef; deep-fried chimichangas; bacon-wrapped hot dogs; shaved ice treats called raspados.

Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

Exploring iconic foods in Detroit including Middle Eastern shawarma, soul food classics, Detroit-style pizza and city chicken.

Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.

Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.

Asado a la parrilla, a towering platter of meat; pastel de jaiba with fresh crab; charcarero, a pork loin sandwich.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

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.

Andrew Zimmern is in Manhattan for foods that have earned their place as culinary staples in an ever-changing city. From juicy pastrami on rye to black and white cookies, he finds proof that New York is home to some of the best restaurants and highest standards in the world.

Andrew Zimmern highlights iconic Berlin street foods such as currywurst and the Berliner jelly-filled doughnut. He also showcases paper-thin weiner schnitzel and the comfort foods of the German beer gardens in this capital city.

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.

From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

Full of culinary collaboration and contrasting flavors, Andrew Zimmern reveals the iconic foods of Hanoi, Vietnam, including sweet and sour snail soup, ground pork-filled crepes and sweet potato fritters topped with shrimp.

Andrew Zimmern showcases the Tex-Mex favorites of San Antonio, Texas, including puffy tacos and a giant chalupa burger. Other featured foods include slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico. From complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavors each bite.

Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

Andrew Zimmern highlights the locally grown traditional foods of Dubrovnik, Croatia. From spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish, Andrew tastes the difference freshness can make in this ancient seaport city.

From sweet and salty Cuban sandwiches and zesty whole-hog barbecue to mild kielbasa and melt-in-your-mouth cured ham.

From the blistering hot pot and fiery Mapo tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.

From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.

Andrew Zimmern highlights the edible icons of Iceland's capital. From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

From crispy breakfast pancakes to deep bowls of chewy noodles, tender Peking duck to steamed buns and zesty donkey sandwiches, Beijing's cuisine is a modern-day dynastic sensation steeped in history and fit for an Emperor.

Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.

Andrew Zimmern highlights Stockholm's herring and traditional Swedish food such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar.

Andrew Zimmern investigates the rich culinary heritage of Jerusalem. From savory classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, this holy city's edible icons are steeped in history.

Andrew Zimmern leaves no meal unexplored in multicultural Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city's seafood is out of this world, and the favorite pastry is nothing without a coat of syrup!

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia. Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine.

Andrew Zimmern takes a culinary tour of the Dominican Republic, a meat-lover's paradise. From whole roast pig and crispy, Lebanese-inspired fried dough pockets to beef and plantain casseroles, Dominican gastronomy is full of surprises.

Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan. The city's multicultural influences have created a culinary scene steeped in hospitality. Andrew samples some of the more well-known dishes such as multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce and fava bean spreads perfect for sharing.

Andrew Zimmern unveils Mumbai's multicultural flavors and addictive ingredients. A city built on chaos, hard work and multicultural melding, Mumbai showcases its history through its delicious eateries. The city's edible icons include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that have stood the test of time.

Andrew Zimmern delights in the fun and funky flavors of Key West, Florida. From conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

Andrew Zimmern takes a bite 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.

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.

Andrew Zimmern dives into the seafood masterworks of the Hamptons. From delectable surf and turf to buttery lobster rolls, clam chowder to smoked bluefish pate, the Hamptons' dinner scene is sizzling.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Andrew Zimmern visits NYC specifically to scope out Queens' multicultural gastronomy. From hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens is an abundance of edible diversity.

Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.

Andrew Zimmern explores legendary hotspots and diverse culinary treasures in Hollywood, California. He highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef and Persian ice cream.

Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

Andrew takes a look at the inventive and time-honored eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is in one of Italy's smallest regions, but is home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

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.

Andrew Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money.

Andrew explores the cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.

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." Andrew discovers the traditions and great food that earn chefs in this 2000-year-old city national treasure status.

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo. He explores this meaty mecca by highlighting their slow-cooked Asado meats, a thin-sliced steak sandwich called chivito, and breaded and fried beef. Ranked the most livable city in the world, Montevideo is known for easygoing people sipping on their national drink -- yerba mate tea.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavors and local ingredients define Guayaquil's gastronomy, and Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

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.

Andrew explores eats unspoiled by international tourism in Kanazawa, Japan.

Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want.

Andrew Zimmern goes on a gastronomic tour of Las Vegas, NV. From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai, Sin City has it all.

Andrew Zimmern heads to Hawaii's Big Island to take in its laid-back cuisine. From ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken, he dives deep into the island's food culture.

Bangkok, Thailand, has so many culinary treasures, it deserves a second trip! From steamed whole bass to massaman curry, Andrew highlights the city's exotic flavors and meals that are meant to be shared.

Andrew Zimmern explores the elaborate feasts, home-cooked comfort food, sushi and confections of Kyoto, Japan. From the artistic multi-course dining experience known as Kaiseki, to the everyday humble comfort foods called Obanzai, Andrew eats some of Japan's oldest culinary traditions.

Andrew Zimmern explores the multicultural cuisine of Phoenix, Ariz. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer than just classic Mexican fare, like Neapolitan pizza made by a James Beard Award-winning chef and popular Sonoran hot dogs.

From a Polynesian twist on ceviche to freshwater shrimp coated in a sweet, coconut-curry sauce, Andrew sets sail on a culinary voyage through the signature dishes of Tahiti.

Andrew Zimmern heads to Mexico's Pacific coast and the resort town of Puerto Vallarta to explore the local cuisine. He finds local favorites reimagined to the delight of visitors, like grilled flour tortillas topped with marinated pork roast. He also gets a taste of timeless classics such as pozole made with local shrimp and skewered fish doused in mojo and roasted over an open fire.

Andrew Zimmern ventures to Merida, the capital of the Mexican state of Yucatan, to explore the Mayan- and Spanish-influenced culture and cuisine. From a traditional slow-roasted pork dish with a striking orange color to a pork-stuffed cheese ball with traditional Yucatan sauces, Andrew finds the local chefs and restaurants are putting a new spin on classic dishes to keep the traditional flavors of the Yucatan alive.

Andrew Zimmern is in El Paso, where Texas meets Mexico on the border as well as in the kitchen. The city is filled to the brim of its 10-gallon hat with Tex-Mex cuisine as well as Mexican classics. From traditional fajitas and menudo to rolled tacos and entomatadas, El Paso's take on the enchilada, Andrew explores the restaurants and dishes that the locals love.

California's East Bay area is a thriving multi-ethnic community. Andrew Zimmern highlights the culinary hot spots where Chinese Dim Sum, Indian Pani Puri, American Soul food and Mexican tacos are being served up in traditional style.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favorites like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Andrew enjoys the bold and tropical flavors of Curacao, a small Caribbean island off the coast of Venezuela. The former Dutch trading hub has a local cuisine that blends its diverse history with seafood, African-inspired stews, Indonesian flavors and iconic Dutch cheese dishes.

Andrew explores the city of Seville, Spain, where socializing includes long nights of communal eating and drinking. With impeccable delicacies like the cured ham of Iberico pig, gazpacho and serranito pork sandwiches, this capital of Andalusia is a delicious melting pot of cultures.

Andrew Zimmern travels to the colorful and chaotic Moroccan city of Fez. Considered Morocco's spiritual and cultural capital, the city's cuisine is infused with flavors from the indigenous Berbers, Arabs, Andalusians from Southern Spain, and a significant Jewish population. Fez is the perfect place to experience North African foods like tagine-cooked meats, pastille, zaalouk, bessara and brouchettes.

Andrew Zimmern explores India's capital, Delhi, where indulgent dishes were originally developed for royalty and sweet treats are fried up street-side. From tandoori chicken to goat kebabs and samosas to deep-fried sweet dough balls, Andrew finds that Delhi's iconic cuisine succeeds in unifying the roughly 24 million people in this frenzied and vibrant metropolis.

Andrew explores Goa, a former Portuguese colony and lush, tropical paradise on the western coast of India. From prawn curry and Portuguese chorizo to pork vindaloo, the seaside city's local cuisine is influenced by many different cultures.

Andrew Zimmern explores the international flavors of one of America's most diverse communities, the Bronx, New York. He finds Italian-influenced bites like dry-aged pork sausage and saltimbocca, spicy Jamaican meat pastries, authentic Manhattan clam chowder and even savory Albanian pastries.

Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics like pastelone and even the national dish of Senegal, ceebu jen. And no trip to New York is complete without a stop for a standout slice of pizza.

Andrew Zimmern highlights the local favorite foods in central New York, a 2,500-square-mile area that offers everything from barbecue to buttercream. He finds beef and veal sausages at one of America's oldest hot dog stands, tomato pie from a passed-down Italian family recipe and half-moon cookies that predate New York City's iconic black and white cookie.

Andrew Zimmern explores beautiful Martha's Vineyard, the island community located off the coast of Cape Cod, Massachusetts, that is renowned for its laid-back vibe, beautiful beaches and fresh seafood. He celebrates some of the best restaurants and dishes featuring the fresh, local catch brought in daily. On the menu are lobster rolls, a clam bake, swordfish steaks, fired clams and stuffed quahogs. And for dessert, there's an irresistible tart made from local fresh cranberries.

Andrew Zimmern celebrates Lancaster County, Pennsylvania, where farm-to-table dining isn't a trend -- it's tradition! He highlights iconic Pennsylvania Dutch dishes like chicken pot pie and pork and sauerkraut, soft pretzels and scrapple made with generations-old family recipes and sweet treats like sticky buns and shoofly pie.

Andrew Zimmern explores New Hampshire's seacoast, which is a 13-mile stretch packed with geographic and culinary diversity. He finds that the bounty of the local waters is well represented in the local cuisine, with dishes like shrimp, scallops and haddock stuffed in a baked lobster and loaded into a hearty chowder. Fat, briny Great Bay oysters served both raw and fried are another local favorite, and farther inland, poutine is a favorite bar snack at local eateries and regional apple cider gets added to doughnuts for a unique taste of New Hampshire's number one crop.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9,000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab and everything in between.

Andrew Zimmern shares the best of weird, wild and whimsical Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavors for the adult palate, like marionberry-habanero-goat cheese. The city's cultural diversity is exemplified in its celebration of Thai foods like khao man gai and fish sauce chicken wings, and the coastal waters of the Pacific show up in seared albacore tuna and crawfish boils.

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and Andrew highlights some of the dishes that continue to be can't-miss local favorites, including pork schnitzel, goetta, Cincinnati chili and ice cream made using a French pot method.

Andrew Zimmern shares the best of Oklahoma City and the stick-to-your-ribs fare that locals have been enjoying for generations. OKC's cattle-ranching roots run deep, and locals love their beef. There's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions, and even the local chili is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho. Meaty meals of this magnitude call for a hearty dessert, and fried fruit pies are just the thing.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

Andrew Zimmern shares a tour of the Iowa State Fair, one of the largest and best known state fairs in the U.S. A gastronomic trip through the 445-acre fairgrounds reveals fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries. Vendors also serve up a dizzying array of sandwiches, like fried pork tenderloin, loose ground beef and the iconic Italian Gizmo.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City. Classic dishes include a pastrami burger, steak tips with mole and Utah scones.

San Francisco's food scene is so impressive, it deserves a second visit! From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew highlights the culinary diversity of the City by the Bay.

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights the seafood lover's paradise of North Carolina's Outer Banks region. The unique location serves up dishes like blue crab, Hatteras clam chowder, baked oysters and other mouthwatering feasts born of the ocean.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific wheat fields, vineyards and olive groves, the area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.

Andrew explores stuffed food favorites from around the world.