Andrew Zimmern
Chef, writer, and TV host posting about travel, culinary traditions, restaurants, and high‑end dining experiences.
Cooking Japchae: Slow Steps, Deep Flavor
Some dishes aren’t about speed… they’re about how you move through them. Japchae is one of those. Sweet potato noodles tangled with vegetables, maybe a little meat, all brought together with soy, sugar, and toasted sesame oil. Simple on paper, but every step matters. Don't forget to use your @shuncutlery knife. And when it’s done right, you don’t just taste the dish… you feel the care that went into it. Want the free recipe? Check the link in my bio.
Drinking Maasai Cow Blood Reveals Timeless Survival Tradition
I drank cow’s blood in Tanzania and I’d go back for another cup. Sharing it with the Maasai was an invitation into something much bigger than a meal. It’s a practice rooted in tradition, tied to survival, and carried through generations....
Mustard Chicken Shows How to Build Perfect Flavor
Chicken with mustard doesn’t sound like much. Until you taste it. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like...
Celebrating Mentor Jacques Pepin and Supporting Youth Culinary Education
Last week at the jacquespepinfoundation annual gala I was honored to participate in celebrating MY mentor the great Jacques Pepin. Great to see claudinepepin @shoreywesen @sarasmoulton jaimiealexander and hundreds of other friends and colleagues … please support the JPF and...
Seafood Labels Overload Leaves Consumers Confused
You shouldn’t need a decoder ring to order seafood. The industry has layered on labels, certifications and guidance in an attempt to help, but the result has been the opposite. Consumers are overwhelmed by competing signals and left without a clear...
Keep Soba Simple: Honest Ingredients, No Shortcuts
Don’t overcomplicate soba. That’s the mistake. Take a cue from this bowl. Chicken, leeks, good broth, and noodles done right. No shortcuts, no hiding. Just clean, honest flavor that hits every time. Check out the link in my bio for the full recipe.
Ramen’s Global Roots, Not Just College Cheap Noodles
Ramen didn’t start in Japan… and it definitely didn’t end in your college dorm. I put together a short list of the bowls I actually go out of my way for. The kind that make you stop mid-slurp and pay attention. If...
New Bizarre Foods Series Returns with Deadly Stonefish
I’ve eaten a lot of things in my life. Some delicious, some that could actually kill you if handled the wrong way. Case in point: stonefish. Back in Bizarre Foods Season 2, I sat down with one of the most venomous...
Look North
Too many people are chasing the same plates in Paris, Rome, and Madrid.�That’s not where the story is being written anymore. Look north. In Berlin, it’s raw, evolving, and unapologetically creative. In Switzerland, precision and tradition collide on every plate. And...
Gramercy Tavern Delivers Unmatched Hospitality, Vibe, and Flavor
Lunch at gramercytavern … not enough superlatives in the dictionary for how I feel about the hospitality, vibe and food at this amazing restaurant. chefmikeanthony @aretahettarh Gougere with ricotta Citrus Salad Oysters 2 ways Charred Broccolini salad Skate with mussels I mean… wowowowow...
Simple, Restrained Saltimbocca Proves Classic Dishes Belong Back
They don’t make dishes like this anymore… which is exactly why you should. Saltimbocca is what happens when restraint wins. A few ingredients, no showing off, and a result that still outperforms half the menu. Crispy prosciutto. Sage in hot butter. Veal...
Raleigh‑Durham: East Coast’s Underrated Culinary Gem
Raleigh-Durham might be the most underrated food city on the East Coast right now. And if you’ve been paying attention, you know that’s saying something. This is where serious chefs are doing thoughtful, ingredient-driven work without the noise. Where global flavors...
Which Japan Adventure Excites You Most?
Which part of our trip to Japan are you most excited for? https://alljapantours.com/mitsui-andrew-zimmern/ Let me know in the comments below.
Finding the Perfect Cloud‑Like Matzoh Ball Soup
You’re not supposed to remember your first meal. I do. It was matzoh ball soup. A Passover staple that’s equal parts nourishment and medicine, this is the dish that raised me. It’s still one of the five best things I know...
Experience Authentic Tuna Tataki on a Private Japan Tour
Stop defaulting to tuna tartare. Tuna tataki is the move. This is Japanese cooking at its best... a mix of technique, restraint, and great ingredients. If this excites you, don’t watch it on your phone. Eat it in Japan. This summer, I’m taking...