Season 3
10 episodes · Feb 11, 2013
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- S3E1
Washington D.C.
Feb 11, 201360mAndrew Zimmern visits Washington, DC, for Salvadoran favorites, food trucks that feed hordes of hungry federal workers, and takes a trip back into history to taste what our forefathers ate. Whether it's a blackened snakehead sandwich made in a boat on the Potomac, peanut butter paired with foie gras, or Scrapple at a neighborhood grill known for its soul food, DC is a place where historical favorites and new innovations come together to create a variety of unexpected tastes.
- S3E2
Denver
Feb 18, 2013Denver may be a modern city, but Andrew finds out that you can still get a taste of the Wild West in the food! Whether it's deep fried Rocky Mountain oysters in a biker bar, pheasant cooked over an open flame, or ant larvae beignets in a fine restaurant, Denver is a goldmine of flavors from both yesterday and today!
- S3E3
Iowa
Feb 25, 201360mAndrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole sheep's head.
- S3E4
Alaska's Inside Passage
Mar 4, 201360mThere's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.
- S3E5
Wisconsin
Mar 11, 201360mAndrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.
- S3E6
Chicago's Cutting Edge
Mar 18, 201360mChicago's cutting-edge food scene is explored by Andrew, who learns about a dish made with whale vomit and samples a charcuterie's duck-heart pâté. Also: a soup that smells like a dead body.
- S3E7
Baltimore & Chesapeake Bay
Mar 25, 201360mAndrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.
- S3E8
The Ozarks
Apr 1, 201360mAndrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.
- S3E9
Northern California
Apr 15, 201360mAndrew Zimmern visits Northern California where people are reinventing sustainable living, like hunting doves, to developing strange new flavors for jelly beans, to training sheep to eat weeds at local vineyards, people in this part of the country have a unique way of looking at how to get the food they eat.
- S3E10
Portland
Apr 22, 201360mAndrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.