Name: Marseille
Genre: Comedy
Duration: 25 min

COOKINGCHANNEL

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Andrew unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.

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Andrew explores the iconic eats of Lisbon, Portugal, where seafood reigns supreme, including sardines and shellfish feasts; late-night snacks are piled with pork, soups overflow with sausage and dessert is a religious experience, too.

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Uncovering eclectic eats in Houston; from Tex-Mex steak fajitas and cheesy Czech pastries to Creole classics and Vietnamese-Cajun crawfish, Houston is a flavorful fusion of Wild West, Far East and Deep South.

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Unveiling the favorite flavors of Louisville; this historic town balances country classics like the Hot Brown and burgoo stew with ingenious icons like derby pie and mutton barbecue for a true taste of Americana.

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Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

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

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Andrew uncovers the one-of-a-kind tastes of Austin, a city known for keeping things weird; the city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.

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Albuquerque is rich in Native American and Spanish traditions; from stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on fry bread, Andrew digs in to the edible icons of this desert hot spot.

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Andrew explores the classic tastes of Tel Aviv; rich in Middle-Eastern tradition, the Israeli city's food is a modern reflection of an ancient culture, featuring crispy falafel, savory schnitzel, world-renowned hummus and sweet malabi.

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From beef stew to French pizza for edible icons from Marseille.

Marseille

Divulging Honolulu's favorite culinary classics; from smoky, tender kalua pig and sweet-tooth-satisfying shaved ice to raw fish poke and a Hawaiian favorite spiked with Spam, there's a bounty of multicultural delights.

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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.

S3 E10 | Marseille