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Promo for Extreme Cuisine With Jeff Corwin on Food Network Nighttime.

Jeff Corwin Recipes

When not traveling the globe, Food Network's adventure man is in the kitchen.

Extremely Fun Globetrotting 8 Photos

In Season 2 Jeff enjoys the flavorful ham of Iberico pigs in Spain and prized black truffles in Italy — among other surprise finds across the globe.

Extreme Cuisine Season 1 Photo Gallery

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Thailand: Jeff helps prepare Moo Yaang Trang, the region's famous roasted pig cooked in underground ovens.

Thailand: Jeff goes digging for blood cockles, a type of clam.

Thailand: Jeff wearing a giant hat.

This is me and my Thai tour guide, Jon Prawinchikui. We're trekking through the jungles near the Myanmar border to cook up some freshly caught catfish from the Pai River. A lot less gangerous than it sounds; the folks there were incredible.

Greece: Jeff in Kakavia, a road border crossing between Albania and Greece.

Greece: Jeff taking a shot of Raki, an anise-flavored spirit popular as an aperitif in Greece and Turkey.  

I'm with Giannis (left) and Yorgo (right), two shepherds from the Amari Valley of Crete. We just finished a Malaka, a semi soft cheese, which tasted like a mozzarella. I literally could not stop eating that day.

Peter and I, in his orange groces outside the town of Elinko in the Peloponnese. Peter is the "man" in the area for making ami, or roasted lamb.

Mexico: Mexican Chiricocos.  

Mexico: Jeff with a Tehate drink.  

Mexico: Jeff chowing down on some head tacos.

I have a big smile because I'm drinking chocolate. I'm in Teotitlan de Valle in Oaxaca with my friend Zoyla, her aunt and her god mother. They whipped me up a chocolate atoli, an ancient drink made from cacao beans.

Lunchtime at Zoyla's and Senor Mendoza's in Teotitlan de Valle in Oaxaca. We're polishing off a pipian made from wasps and pumpkin seeds.

Morocco: Jeff at the scene of a car accident involving many, many watermelons.

Morocco: Jeff squeezing oil.

Morocco: Jeff holding a conger eel.

This is a roaster pigeon, and not from a park either. In Morocco, they're farm raised and are the main ingredient for the "bisteeya," or pigeon pie.

This is a moment I've waited 4 hours for. I'm pulling out a freshly roasted ram out  of a 500 degree earthen oven in a Berber village in the mountains of Morocco.

About the Show

Renowned for his expertise in wildlife and conservation, Jeff Corwin sets his sights on exploring human culture through regional cuisine in his first Food Network endeavor: Extreme Cuisine with Jeff Corwin. With an open mind (and mouth), this thrilling prime-time series follows the passionate foodie and anthropologist as he tears through countries like Thailand, Mexico, Greece and Peru on radical culinary adventures. Learning from the natives, he samples the exotic foods and local customs that mold each community. Jeff enjoys countless surprises and unforgettable flavors during this fun-filled culinary quest – all in a day's work!