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Andrew Zimmern's Field to Fire

S1, EP4 "Grilled Fish with Crab Butter Sauce"

Andrew fishes in a sunken sailboat structure outside of Charleston and grills a whole sheepshead served with a crab butter sauce and bitter greens salad. Then, he prepares duck two ways - braised in red wine with and slow roasted over an open fire.

Andrew Zimmern's Field to Fire

S1, EP3 "Crispy Sizzling Wild Hog"

Andrew Zimmern cooks wild hog two ways, a sour and spicy pork vindaloo with meat from the leg, and a whole hog slow roasted over the open fire. Then he hits the water in Charleston, SC to make grilled redfish with crawfish sauce and lemon rice pilaf.

Andrew Zimmern's Field to Fire

S1, EP1 "Two Birds with One Fire"

Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.

Andrew Zimmern's Wild Game Kitchen

S2, EP2 "Boar Ragu and Blackened Steelhead"

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Andrew Zimmern's Wild Game Kitchen

S1, EP2 "Bison and Prosciutto-Wrapped Trout"

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Andrew Zimmern's Wild Game Kitchen

S1, EP4 "Rabbit Tacos and Pheasant"

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

Andrew Zimmern's Wild Game Kitchen

S3, EP3 "A Whole Roasted Hog"

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Struggle Meals

S8, EP4 "Between Two Buns"

Is it a burger? Is it a sandwich? Is a burger a sandwich? Not even Frankie knows the answer, but one thing is certain: whatever you want to call them, these fun twists and familiar flavor combos are super satisfying to scarf down.

Worth the Hype

S1, EP1 "Smash Burgers & A Slice in Los Angeles"

Frankie Celenza heads to all the buzzworthy spots in LA - cooking up calamari steak at a classic Mexican joint, tasting taro root donuts with fun flavors, grabbing a guanciale slice, and hopping on the line to make cheesy scrumptious smash burgers.

Worth the Hype

S2, EP4 "Chiles, Burgers, & Tenderloins in Santa Fe"

Frankie heads to Santa Fe investigating New Mexican cuisines eating green chili burgers, poblano chile stews, and sweet blue-corn pancakes.

Worth the Hype

S1, EP2 "Tacos, Brats, & Biscuits in Austin"

Frankie Celenza goes down south to try Austin's best bets - breakfast tacos are on the itinerary, as well as a bangin' beer garden & sausage house, loaded biscuits, and dessert pancakes to boot! Austin may be weird but the food is fabulous.

Worth the Hype

S2, EP6 "Salmon Tacos, Meatballs, & Perogies in Las Vegas"

Frankie dazzles in Las Vegas where he enjoys crunchy salmon skin tacos, an homage to afterschool snacks, and the dish that put Martha Stewart on the map.

Worth the Hype

S1, EP5 "Loaded Dogs & Classic Cocktails in San Diego"

Frankie Celenza heads to San Diego to sample a modern spin on classic deli fare, heavily loaded low-riding hot dogs, frosty & fruity Taiwanese snow ice, and fancy French cocktails from a rotating carousel bar.

Worth the Hype

S2, EP3 "Cubanos, Empanadas, & Smoked Beef Rib in Miami"

Frankie goes to Miami to sample serious cherry smoked beef rib, three cheese spinach empanadas, and a legendary Cubano sandwich with homemade mustard.

Worth the Hype

S2, EP2 "Quail, Alligator Sausage, & Gumbo in New Orleans"

Frankie stops by New Orleans to chow down on lacquered quail, a beast of a Po Boy, and Creole Beef Daube.

Worth the Hype

S1, EP6 "Pierogies, Bagels, and Ramen in NYC"

Frankie Celenza takes a LOT of bites out of the big apple as he samples warm pillowy bagels & schmear, grabs pierogies at an old school Ukrainian spot, gets the scoop on innovative ice cream flavors, and slurps up some real ramen.

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