Go Fork Yourself with Andrew Zimmern and Molly Mogren

Andrew and Molly are both on the road, so they gave each other a call to check in this week. They talk about Molly's road trip to Vermont, Andrew's media adventures in New York, and they take a little time to smack talk Gary, Indiana.

Andrew tells us where the hottest travel spot in the next five years will be, Molly digs in to the nomination process for the James Beard Awards, and they discuss under-the-radar chefs. Plus, Andrew remembers Hamaro Cantu.

From unnecessary lawsuits to Indiana's "Religious Freedom" law, Andrew and Molly discuss the need for positivity and healing in how we interact with each other. Plus, Andrew and Molly share some of their favorite contemporary cookbooks.

Simon Majumdar, author and Food Network stalwart, talks about the importance of breaking bread, how he got to where he is today, and his journey to create his new American family.

Bryan Petroff and Doug Quint of Big Gay Ice Cream join Andrew and Molly to talk about their new book, their "business plan," and who has the best hair in food.

What Andrew learned at South By Southwest, why great chefs go under the radar, and why not all restaurants are created equal when it comes to restaurant reviews.

Chef Leah Cohen of Pig & Khao and Top Chef talks about life after being on television, ethnicity and authenticity, and New York's "cool club."

Stephanie March, senior Food & Dining editor of Mpls St Paul Magazine,  joins us this week to talk about the restaurant review process, how to get an awesome food job, and why there were no women on the cover of "The Best Restaurants" issue.

Andrew and Molly talk about the state of fine dining in America and how we are approaching the fine dining experience. Plus, Andrew shares from favorite stories from the South Beach Wine & Food Festival weekend, and they both give advice on shopping for new kitchenware.

A throwback to one of our favorite interviews with friend of the show, Tim Ferriss. Tim talks about rapid learning, his approach to food and why hunting was an important experience for him.

We celebrate the season of love by letting our crushes know how we really feel. Andrew, Molly and many of our food-loving friends like Lidia Bastianich, Hugh Acheson and Dana Cowin pour their hearts out on this special Valentine's Day episode of Go Fork Yourself.

Chef Paul Kahan talks about the restaurant business, the importance of hospitality and why he finds the time to be a mentor to his staff. Plus Andrew and Molly discuss their major gripe with restaurant reviews.

Molly returns from her honeymoon with travel tips and tricks for visiting Austrailia and New Zealand. Andrew adds in his favorite places down under. Plus, Andrew shares his opinion of a controversial restaurant review.

Andrew goes solo on this week's episode of Go Fork Yourself. He talks about his prediction for the next big trend of 2015, where to eat in 2015, and what he's listening to right now.

Some of Andrew's best cooking advice from over the years, from how to cook the most flavorful shrimp to how to properly season a cast-iron skillet.

To celebrate the end of a great year, here is part two of our Best of 2014 episodes. One of our favorite interviews from 2014, Andrew sat down with Alton Brown in his trailer on the Cutthroat Kitchen lot to have a very honest and personal conversation about work, obsession and purpose.

It's part one of our favorite moments from 2014! Michael Symon talks about his hometown, Cleveland. Kevin Pang shares his insight into food journalism. Andrew's son, Noah asks Molly the important questions. Lidia Bastianich tells us about how she has seen the food world change. And Guy Fieri talks about how his public image doesn't match who he really is.

Andrew & Molly share their favorite gift ideas for the food and travel lovers in your life. Plus, Molly's bathroom prank and they give the Icarus Award to a man claiming to have cured alcoholism.

Paleo author Danielle Walker explains how changing her diet saved her life, and they discuss why cooking is a spiritual experience. Plus, Molly shares her Pumpkin Pie story and Andrew tells us all about sous vide cooking.