Waste Not, Want Not
Incanto's Chris Cosentino shows Andrew the ins and outs of cooking offal.Watch now
Milking the Sun
Massive solar panels provide 100 percent of the electricity required to run Redwood Hill's entire dairy goat operation.Watch now
Senate and People of Rome
SPQR's Matt Accarrino uses unexpected ingredients and modern methods to reinvigorate rustic Roman recipes.Watch now
Closing the Loop
Love Apple Farm's biodynamic techniques utilize nature and nurture to offer sustainable produce; diners at Manresa reap the benefits.Watch now
A World of Culinary Wisdom
AZ spins the globe, Jet Tila's finger picks the place. Both travel to Thailand without ever leaving The Charleston.Watch now
Paiche Picnic
Andrew teams up with Mo-Chica's Ricardo Zarate to see how many dishes they can create from one Peruvian fish.Watch now
Seafood as a Mixtape
Jon Shook and Vinny Dotolo churn out the hits by mixing traditional fish fare with whatever flavor melody strikes a chord.Watch now
Three Guys and an Eatery
AZ drops in on three of L.A.'s finest culinary artists — Ludo, Jon and Vinny — for an exclusive preview of Trois Mec.Watch now
Flat Bread Feast
Bäco Mercat's Josef Centeno turns Andrew loose to invent his own Bäco-style sandwich. The ingredients? Rabbit livers and Dungeness crab.Watch now
Comfort Modern
Wolfgang Puck gives AZ the grand tour of Spago, the marquee dining destination that's been redesigned from the ground up.Watch now
Donating Talent and Taste
AZ assembles an A-list cast of culinary luminaries for a special presentation to NYC's Services for the Underserved.Watch now
Scoop Shop of the Future
Learn how Izzy's Ice Cream has helped bring Minneapolis to the forefront of the food world.Watch now
The Ironmen of Food
At Victory 44, the chefs set the table, take your order, and serve the food.Watch now
Hot Dog Throwdown
AZ hits the Farmers Market for a no-holds-barred hot dog topping showdown.Watch now
A Taste of Science
Travail Kitchen and Amusements prepares experimental cuisine that pushes the boundaries of food.Watch now
Fish to Farm to Table
Sweetwater Organics provides a glimpse into the future of sustainable farming.Watch now
Serious Cheddar
Clock Shadow creamery brings farm-fresh ideas to the big city to make legendary cheese curds.Watch now
Hog Heaven
Andrew goes behind the scenes at Chicago’s Publican, the modern mecca of pork.Watch now
Respect The Goat
Stephanie Izard’s imaginative approach and gutsy ingredients have taken the Midwestern food scene by storm.Watch now
Food Forward
Two culinary masters sit down to discuss the future of food in America.Watch now
Improvised Cuisine
Andrew and Graham Elliot team up with a local comedy troupe to create a completely impromptu meal.Watch now
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