Destinos Exóticos

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

Steak frites and the croque monsieur; baked croissant and baguettes to sweet macaroons and savory crepes.

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

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

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

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

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.

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.

Andrew Zimmern visits St. Louis and explores such edible icons as St. Louis-style BBQ, toasted ravioli, and gooey butter cake.

Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.

Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.