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.

23/05/2026

Grill Week starts tomorrow on Tastemade, with a full week of live-fire cooking to kick off summer.

Watch new episodes of Wild Game Kitchen, along with Barbecue: Life of Fire, Grill’n After Dark and more, streaming all day May 23–29.

And before you fire up the grill this weekend, dig into the full Wild Game Kitchen recipe archive at andrewzimmern.com

22/05/2026

Vancouver and Toronto helped put Canada on the map as a world-class destination for Chinese food. Full stop.

Vancouver alone is one of the greatest eating cities anywhere.

These are just a few of my go-to spots when I’m in town because trust me, there are WAY too many great places to fit into one video.

HK BBQ Master for roast meats. Sea Harbour when I want dim sum. Chinatown BBQ, Kam Wai, Joe’s Shanghai. And honestly? Some of the best bites in the city are hiding in the food courts at Parker Place.

That’s the beauty of eating in Vancouver. You can spend days chasing great Chinese food and still barely scratch the surface.

What's your go-to when you're in Vancouver?

21/05/2026

If you ever want to find me in a Target, check the noodle section first.

Zimm’s is finally on shelves and seeing these out in the wild is still a little surreal.

My new collab with A-Sha Dry Noodle USA is built for real life: three cheesy noodle flavors, two ramen bowls for when you need something fast and satisfying, and Peanut Butter Chili Crisp, my new obsession.

Best-in-class products. Affordable. Big flavors. Just pantry staples that make it easier to feed your family well without sacrificing taste.

Go find these at a Target near you today and level up dinner tonight.

Which one are you grabbing first?

20/05/2026

Fried chicken might be the most argued-over food in America.

The seasoning. The dredge. The fat. The temperature. The origin. Everyone thinks they know the story. Most people don’t.

Mine starts with heavily seasoned chicken, a beer dip, a double dredge, a short rest on the rack, and bacon in the frying oil (old school logic from the one and only Edna Lewis).

Eat it hot if you want. Cold from the fridge after everyone goes to bed is the real move.

Check the link in my bio for the full recipe.

What's your go-to sauce for fried chicken? Want to try my homemade hot sauce?

Huge congrats to the whole team for a big haul at this year’s … big salutes to the incredible talent we get to work wi...
20/05/2026

Huge congrats to the whole team for a big haul at this year’s … big salutes to the incredible talent we get to work with, this is all about them. I’m thrilled for all involved. We have so many great things happening at Intuitive, it’s a very exciting time. And this Telly news made our day!

20/05/2026

Memorial Day is when summer cooking officially starts, and lobster rolls belong at the starting line.

They’re the jeans and t-shirt of food. Timeless, unfussy, and always right. Sweet lobster stuffed into a buttery toasted bun is one of those simple pleasures that never needs reinventing.

No smoke and mirrors. No trends. Just a great classic done well.

Want the free recipe? Check the link in my bio.

What are you cooking for Memorial Day this year?

Music, food, storytelling, connection… that’s my kind of weekend.I’m excited to be heading to Park City this August for ...
19/05/2026

Music, food, storytelling, connection… that’s my kind of weekend.

I’m excited to be heading to Park City this August for Song Summit 2026, August 27–29. It’s a gathering built around live music, great conversations, wellness, community and the kind of unforgettable meals and performances that stick with you long after the weekend ends. All of it set against one of the most beautiful mountain backdrops in America.

Early Bird tickets are limited, and once this pricing tier is gone, it’s gone. Head to or visit songsummit.com to grab yours now.

See you in the mountains.

18/05/2026

This is exactly how I want to cook when grilling season hits.

Grilling season is here, and this one deserves a spot at the center of the table. A grilled jerk boneless leg of lamb paired with fried sweet plantains, creamy greens, and pikliz, the spicy-tangy Haitian condiment I’ll put on just about any grilled meat.

One of the best parts about a butterflied leg of lamb? Everyone gets the cut they want. The thicker sections stay beautifully rosy and juicy, which is exactly how I like it, while the thinner edges cook up more well done with plenty of char from the grill.

Want the free recipe? Check out andrewzimmern.com/recipes.

What's your favorite thing to cook on your grill?

For me, I know our dogs are around for a part of our lives, but to them we are literally ALL of THEIR LIVES. If there wa...
18/05/2026

For me, I know our dogs are around for a part of our lives, but to them we are literally ALL of THEIR LIVES. If there was a way to love them more I would.

What is doing? I mean he looks BETTER THAN EVER, but he’s fully entered my lane. And 7 people sent me this pic over th...
16/05/2026

What is doing? I mean he looks BETTER THAN EVER, but he’s fully entered my lane. And 7 people sent me this pic over the last few days! Michael I love you man, let’s start a podcast or something.
BTW my new album is out next month, look for it exclusively at all Sam Goody stores

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