Comidas exóticas: destinos deliciosos

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.

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 and drisheen.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot. The area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

Andrew dives in to the fairytale-like city of Zagreb, Croatia. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks and savory stuffed peppers.

From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

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 Santa Fe, NM, a town intent on preserving its culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada and light-as-air sopapillas.

Andrew Zimmern explores the street food being fried, skewered or sandwiched around the world, from smoked sausages in Chicago and fish tacos in Baja, Mexico, to pani-puri in India and chimney cakes in Budapest.

Andrew Zimmern travels the globe in search of the best beef dishes. He devours mind-blowing barbecue in Austin, TX, a massive porterhouse steak in Brooklyn, NY, asado in Argentina and wagyu grill in Japan.

Andrew Zimmern explores the comfort food of the South. He visits a historic cafe in Atlanta for fried chicken and a Memphis joint for ribs. Then he checks out biscuits in Nashville, frogmore stew near Charleston, SC, and shrimp and grits in Savannah.