As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am…
I’m thrilled to share my new Knife Skills video series, presented by Shun Cutlery, with all of you. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know…
I don’t know about you, but September always feels like a mid-year reset. I find myself prioritizing things that keep me grounded– both in body and mind. Books do a great job of this. From memoirs to cookbooks (yes, I sit down and read some cover to cover), and even a zine, here’s what I’m…
It probably won’t surprise you to learn that I have a lot of different olive oils. I’m always trying new ones, and the four listed here get used so often I just keep them out on my counter. It helps that they’re all absolutely stunning to look at– I don’t always need my food to…
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Second Chances Scholarship The James Beard Foundation is accepting applications for its 2019 Scholarship Program, with financial aid available for food studies, culinary arts, wine studies and more! Established in 1991, the James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education. As of 2018, the Foundation will have awarded nearly $8… Read More →
AZ and the Lost City of Ophir Twelve-year-old AZ dreams of becoming the world’s greatest explorer. Instead, he’s stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling—and dangerous—adventure yet. After a time-traveling mishap, AZ finds himself in Ophir, a lost city… Read More →
Big Food Truck Tip Premieres Wednesday, September 19th at 10/9pm CT on Food Network I can’t wait to share my new series with you, Big Food Truck Tip, premiering on Food Network with back-to-back episodes on Wednesday, September 19th at 10/9pm CT. Join me as I travel the country in search of passionate food truck… Read More →
Minnesota State Fair Eating Strategy There are a few simple rules when it comes to a successful day of eating at the fair. First, don’t overload on your deep-fried fantasies in the first hour. Go with friends so you can indulge in your favorite fair classics along with a couple new food items. Do a… Read More →
What is so great about the Minnesota State Fair? I’m sure you’ve heard me wax poetic about the food at the fair, but honestly, it’s the people that make me want to visit all 12 days. From the animal barns and seed art to bundt cakes and machinery hill, there’s much more to the fair… Read More →
Top 5 Minnesota State Fair Foods My most frequently asked question has to be: “Andrew Zimmern, what is the best thing to eat at the Minnesota State Fair?” It’s a really tough question to answer, there are too many great options. Alas, I’ve tried to dwindle it down to a few items you should absolutely… Read More →
Tips for Grilling with Fruitwood & Charcoal We received a lot of questions about using charcoal, wood chips and wood chunks. I prefer to use natural hardwood charcoal, lit in a charcoal chimney without lighter fluid. I use fruitwood, such as cherry or apple, when grilling or smoking chicken, fish or fruit. Soak wood chips… Read More →
The Best Way to Start a Charcoal Grill Put down the lighter fluid. Using a chimney is the easiest and best way to light charcoal, without any toxic fumes or unpleasant flavors. All you need to do stuff some newspaper underneath the chimney, then fill it with natural hardwood charcoal. Light the paper in several… Read More →
Tune in for The Zimmern List in Las Vegas, May 15 9/8c on Travel Channel! I love Las Vegas. Don’t hate me. For decades, Vegas was essentially food negligent. There were some decent steakhouses and lousy casino buffets. Folks went to Vegas to gamble, see a show and lower themselves slowly into the hot tub… Read More →
¡Salud! Tacos The Zimmern List: San Diego premieres April 2 9|8c on Travel Channel! To fully experience San Diego you need to spend a day in Barrio Logan, a neighborhood on the rise transformed by a vibrant art and food scene. After a stroll through the art-filled Chicano Park—home to a massive display of murals… Read More →
Eventide’s Brown Butter Lobster Roll A city that’s tethered to the ocean and everything it produces, Portland, Maine is the pearl of New England. Fresh seafood is the heart and soul of all the great restaurants in this town, from casual dockside butter-drenched lobster rolls to wood oven-roasted Maine mussels at local stalwart Fore Street.… Read More →
Po’ Boys at R&O Restaurant There is no city in the world like New Orleans. Its history, culture and cuisine truly make it a magical and captivating place. From muffuletta sandwiches at Central Grocery to oysters Rockefeller at Galatoire’s, even the most touristy restaurants are irresistible. On my last visit, I discovered a new favorite… Read More →
Fresa’s Chicken al Carbon Surrounded by a super sized state best known for its uniquely Texan way of doing things, Austin is an oasis of freethinkers and creatives with a vibrant music, film, technology and food scene. Austinites have a taste for experimentation that borders on the delirious and it’s reflected in their food—from traditional barbecue… Read More →
Night + Market Song Los Angeles is the hottest food city on the planet. These days, it’s not just entertainers but also food entrepreneurs who are arriving in throngs to realize their dreams, creating a diverse restaurant scene where people are willing to take risks. Visiting the city and not eating Thai food is a… Read More →
The Zimmern List Premieres March 13 9|8c on Travel Channel! My new show, The Zimmern List, premieres March 13 and I couldn’t be more thrilled. Each week I’m criss-crossing the United States as your personal travel guide, sharing the must-try restaurants, food trucks and take-out joints in my favorite cities. In the first episode, I travel to… Read More →
Andrew Zimmern or Baby Hippo?? Madde Gibba hosts a lightning round of “Andrew Zimmern or Baby Hippo” with Anthony Bourdain, Aaron Sanchez and Michael Voltaggio at last year’s SOBEWFF. How well do you score? South Beach Wine & Food Festival is a premiere food and wine weekend raising millions for culinary scholarships and providing fans… Read More →
On’s Thai Kitchen Located in Midway on University Avenue, On’s Thai Kitchen always makes it onto my list of top 10 favorite restaurants in the Twin Cities. There are many excellent choices for Thai cuisine in my hometown, but none transport me to Thailand quite like On’s. The 105-item menu has many recognizable standbys like fresh herby… Read More →
How to Make Chicken Lollipops Looking for a fun presentation for chicken wings or legs? Learn how to make chicken lollipops, an easy frenching technique where you scrape the meat away from the bone to create a lollipop shape. The chicken will be more succulent and easy to eat with its bone handle. Learn how… Read More →
How to Prep Lemongrass I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a… Read More →
France 44 Cheese Shop Located at 44th and France in Linden Hills, this expansive corner shop is half wine and liquor emporium, half specialty cheese, meat and sandwich shop. In the gourmet grocery, you’ll find knowledgeable staff at the cut-to-order cheese counter who can help you select the perfect amount of cream or funk for… Read More →
How to Truss a Chicken My digital series, AZ Cooks, is all about culinary literacy. I want to give you the tips, techniques and recipes you need to become a better cook—from demystifying essential dishes from cultures around the globe to teaching basic methods for peeling, chopping and preparing everyday ingredients. Learning to truss a… Read More →
What’s the easiest way to peel fresh ginger? The best tool for prepping ginger is something I guarantee you have in your kitchen cabinet: a spoon. Because the irregular-shaped root has thin, delicate skin, a spoon can easily scrape it away without much waste. It’s also much easier to get into all of the nooks and crannies… Read More →
What is Huitlacoche? Easy to identify from its grey kernels, huitlacoche is a fungal mold that grows on corn. Often called corn smut or Mexican truffle, it’s considered a delicacy with its uniquely sweet, earthy, funky, antique corn flavor. Use the huitlacoche to season soups, saute it with vegetables, stuff it in a quesadilla or… Read More →
112 Eatery Located a few short blocks from Target Field in downtown Minneapolis, James Beard award-winning chef Isaac Becker’s first restaurant is a favorite amongst chefs and service industry folks. That has as much to do with their steak tartare, famous 112 cheeseburger and foie gras meatballs, as it does with their night owl hours… Read More →
Tune in for Bizarre Foods: Paul Revere’s Midnight Ride Aug. 29 at 9|8c on Travel Channel The midnight ride of Paul Revere marked the beginning of a war that changed our world forever. On this episode of Bizarre Foods, I’m following in the footsteps of this great patriot, revealing layers of history and food traditions… Read More →
