Andrew Zimmern

Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen.

24/08/2026

There’s nothing quite like putting an entire hog on the table and asking three pitmasters to make something great out of it.

Tonight on , the remaining teams take on one of barbecue’s biggest tests in “The Whole Hog.” They’ll break down a whole hog and turn every part into a competition-worthy meal. The winning team takes home $8,000 and a spot in the finale.

And apparently judging barbecue works up an appetite, because there’s another $4,000 on the line for lunch.

Catch it tonight on Food Network or tomorrow on HBO Max

Forget the usual Italy itinerary. Follow the cheese.I’ve always believed the best way to travel is to find the thing tha...
20/08/2026

Forget the usual Italy itinerary. Follow the cheese.

I’ve always believed the best way to travel is to find the thing that tells you something about a place. In Italy, that thing might just be cheese.

From Parmigiano Reggiano in Emilia-Romagna to Castelmagno in Piedmont, Pecorino Toscano in Tuscany and burrata in Puglia, every wheel has a story about the land, the people and the traditions that made it.

So I mapped out 12 stops across Italy, islands included, for a different kind of Italian road trip. Twelve stops. Twelve cheeses. One country.

Pack your stretchy pants. Check the link in my bio for the full travel itinerary.

Austin, I’m coming hungry.Thrilled to be part of this year’s Festival in Austin, Texas, November 6-8. I’ll be joining a...
20/08/2026

Austin, I’m coming hungry.

Thrilled to be part of this year’s Festival in Austin, Texas, November 6-8. I’ll be joining an incredible lineup of chefs from Texas and across the country for a weekend built around great food, good drinks and a whole lot of fun.

Come hungry and come say hello. Tickets and all the details are at the link in my bio.

19/08/2026

Why hasn’t takikomi gohan become an American weeknight staple?

This Japanese one-pot rice dish has been solving the dinner problem for centuries, and I’ve been making it for decades. Rice, dashi, soy, sake, mirin and whatever good things you have hanging around come together in one pot. Mushrooms, seafood, dried fish, kombu, vegetables, pickles... the pot is remarkably forgiving.

Want the full recipe? Comment "GOHAN" and I'll DM it to you.

19/08/2026

A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house,

Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil.

And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery-KAI USA Ltd. bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly.

Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be.

Check out the link in my bio for the recipe.

17/08/2026

Four teams. Three hours. One shot at the semifinals.

The pitmasters are back for a classic backyard BBQ potluck, but with a whole lot more on the line. They’ll have to fire up a live-fire main course and two sides, all while racing the clock. And for the first time, the Big Burn comes with a $5,000 prize.

Catch me, Ernest Servantes, Jess Pryles, and Moe Cason barbecue judging the heat on Pitmasters, Monday, August 17 at 9 PM on Food Network and HBO Max.

14/08/2026

Let's give smoked mussels the attention they deserve.

They're packed with flavor, incredibly versatile and happen to be one of the most sustainable seafood choices out there. This toast is proof that you don't need a long list of ingredients to make something memorable.

Whipped tahini, roasted garlic, smoked mussels, juicy tomatoes, crisp cucumber, fresh dill, Aleppo pepper, sumac and a squeeze of lemon piled onto toasted sourdough. I used smoked mussels from EKONE, whose beautifully smoked mussels are worth seeking out.

Want the recipe? Check the link in the comments.

13/08/2026

Over the years, I've found some incredible places across Illinois.

Frontier, HaiSous, Bernadotte Cafe and Chemwell's Barbecue are all worth your time. So is Subarashii Kudamono, an exceptional Asian pear orchard that's unlike anywhere else.

This is just a small sampling of the outstanding restaurants, farms and food producers that make Illinois such a great place to eat.

Thanks to Sam Toia and the Illinois Restaurant Association for continuing to champion the people behind this remarkable food scene.

What Illinois gem should I check out next?

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