I love Italian, Mexican, Thai. Something spicy.
For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.
I've eaten sheep's eyes, the still hot meat from a zebra killed by a lion, and maggots which give you 70 calories to the ounce.
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
I've always liked Southeast Asia a lot. It's a wonderful place, an easy place. People are great, there's a lot of history and culture, and I like the serenity of Buddhism there. It's very beautiful. I find that to be a very nice place to visit.
It turns out, from what I hear, that roasted fruit bats are delicious.
I don't like venison or sushi - I don't want to eat what some people think are 'luxurious' foods.
I tried one tiny piece of kangaroo, which I never thought I would try, and it was actually pretty good. I probably wouldn't eat it again, but it was still pretty good.
I've eaten a lot of strange things. I've eaten something called a razor clam. They just call it that because it likes like the old-school razors in the old-school barber shops. I can't even think of some of the things I've tried.
I remember how, when I lived in Paris, there was a McDonald's, and I'd always see Americans eating there and think, 'Why do they come all the way to Paris and eat at McDonald's?'
A crowded ferry ride away from Tanzania's coastal city, Dar es Salaam, Zanzibar is a marvel for the senses. Every sight and smell is provocative, inspiring a sense of the old and new.
I tried a robin heart once. It wasn't very good.
I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.
Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful.
Breakfast today, horse sausage. Lunch, minced mule and curried locust. All well.
India always inspires me.
I've worn a chainmail suit to swim with sharks, glided over Cirencester with a James Bond-style paramotor strapped to my back, eaten hippo steaks and had a bat dive down my bra. And all the while, I had to face the camera and smile.
To the goggling unbeliever Texans say, as people always say about their mangier dishes, 'But it's just like chicken, only tenderer.' Rattlesnake is, in fact, just like chicken - only tougher.
Having curry for breakfast is a thing of beauty.
Call me crazy - I love elk meat!
There isn't anything I don't eat, although I'm not too keen on creepy crawly things. Other than that, I'm quite adventurous. I like all types of red meat, and I'm not a fussy eater at all.
I've always been interested in strange foods, coming from all different places.
My sister is dying for us to do 'Amazing Race' together. I would do it because we're very compatible. We've traveled the world, and we're adventurous eaters because of our Chinese culture - unless it comes to bugs.
Travelling to make television programmes means I have some unusual food memories. In Pasto, Colombia, I was taken to a restaurant where I chose my meat for the evening from a cage of white rats. It tasted perfectly good - like rabbit.
I had a passionate zest for Key West life in all of its little details. I'm not sure why or where that came from, but I was so excited to be there.
