COOKINGCHANNEL

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Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.

Bizarre Foods: Delicious Destinations

Alsace

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."

Lyon

Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Paris: Second Bite

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Emilia-Romagna

Andrew looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

Genoa

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.

Tuscany

Andrew takes a look at the dishes of Frankfurt, Germany; steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's history and natural resources.

Frankfurt

Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.

Porto

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.

Quebec City

Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.

Nova Scotia

Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.

Scottish Highlands

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.

London: A Second Bite

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Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

S7 E21 | Emilia-Romagna