Bizarre Foods with Andrew Zimmern: 7x23
Food Science
Andrew looks at how chefs are using science to take cooking to new heights.
7 - 1Sensory Overload Dec. 30, 2013- 7 - 2Dangerously Delicious Jan. 06, 2014
- 7 - 3Slither, Creep & Crawl Mar. 03, 2014
- 7 - 4Tribal Tastes Mar. 10, 2014
- 7 - 5Hunt, Kill, Cook Mar. 17, 2014
- 7 - 6Global Grocery Apr. 21, 2014
- 7 - 7Critters May. 12, 2014
- 7 - 8Everything But the Squeal Jul. 28, 2014
- 7 - 9Working for Food Aug. 04, 2014
- 7 - 10From the Vault Volume 1 Aug. 11, 2014
- 7 - 11From the Vault Volume 2 Aug. 18, 2014
- 7 - 12Hard to Swallow Aug. 25, 2014
- 7 - 13Cooking with Fire Sep. 01, 2014
- 7 - 14No Cooking Required Oct. 20, 2014
- 7 - 15Mexico City: Corn Smut & Ants Oct. 27, 2014
- 7 - 16Lisbon: Snails and Sardines Nov. 03, 2014
- 7 - 17Ireland: Ancient Bog Butter Nov. 10, 2014
- 7 - 18Factory Food Nov. 17, 2014
- 7 - 19Brooklyn Nov. 24, 2014
- 7 - 20Newfoundland Dec. 01, 2014
- 7 - 21Ethnic Enclaves Dec. 08, 2014
- 7 - 22Faroe Islands: Spoiled Sheep Dec. 15, 2014
- 7 - 23Food Science Dec. 22, 2014
- 7 - 24BBQ Dec. 29, 2014
- 7 - 25Comfort Foods Jan. 05, 2015
- 7 - 26Spleen Soup and Sriracha Jan. 12, 2015
- 7 - 27Eyeballs and Abalone Jan. 19, 2015