From Buffalo brain stew in Delhi to water snake in Cambodia, Andrew Zimmern explores Asia's best street foods.
Andrew Zimmern is off to the island nation of the Philippines. There he chows down on local favorites like 'balut,' crickets, stuffed frogs and even live worms!
Join Andrew Zimmern as he takes a culinary tour through Morocco, where he finds everything from lamb's head to pigeon pie on the menu!
Andrew visits numerous local eateries: a restaurant at the equator, a restaurant in the mountains, and a Saturday market. He also has more adventurous encounters with a local medicine man and searches for his own meal in the rain forest. Andrew's treats include: guinea pig, lemon ants, coconut grubs, and chicha.
Andrew Zimmern's gastronomic tour of the world continues with a trip through Spain. He chows down on suckling pig brains, bull testicles — and everything in between!
Andrew stays in America and visits four states. His destinations include: Louisiana, Alabama, Mississippi, and Florida. Some of the regional cuisine that Andrew tries: nutria (giant rat), squirrel, turducken, head cheese, pig's brains, fried pickles, mullet roe, and alligator.
Haggis, neeps and tatties, cockles and whelks — it's either the start of a unique nursery rhyme or a list of some of the more unusual foods Andrew Zimmern is about to experience on his journey through the U.K.!
Andrew visits Trinidad and Tobago, where he hunts iguanas, dives for conch and samples street foods.
Andrew visits Mexico, eating tacos made of pig skin, fresh octopus, beef snout and eyeballs.
Fermented fish heads, jellied moose nose, reindeer pizza and whitefish ice cream. Andrew is on an adventure as wild as the Alaskan bush. It's part of the Alaskan culture to eat every part of every animal and Andrew sits down to take a bite of everything.
Andrew is off to the tropical island of Taiwan--a culture that loves to eat flavorful food that stinks! Join Andrew as he tries to find the source of these smells trying native dishes like thousand year old eggs, fermented meat and rooster's testicles.
In this episode, instead of crossing the globe in search of culinary authenticity, Andrew headed to his hometown, New York, for a week to recharge his batteries and reclaim some of the edge he'd lost in his travels.
Snake parts, pig's ears, silk worms and cat coffee--all foods Andrew Zimmern indulges in during his Vietnamese adventure.
Season 1 recap with some of its highlights, including lamb's head, guinea pig, roast pigeon, worms, grubs, armadillo, and stinky tofu. Also included were outtakes and unaired scenes.
Season 1 recap with some of its highlights, including balut, hen's uterus, grubs, conch, ptarmigan, jellied eels, nutria, octopus, and souse. Also included were unaired scenes and a preview of season 2.
Andrew brings you the bizarre from Beijing! Scorpions, seahorse, snake and sea urchin - it's all served up in one of the world's most vibrant food scenes.
Andrew heads to Iceland where he experiences the geothermal wonders and the lands unique cuisine.
Andrew takes on the cultural capital of Russia, where he samples cuisine made for czars, mystery meat and a fish that even he has to fight to keep down.
He doesn't have to go far, to find the bizarre! Take a tour through the place Andrew calls home - Minnesota. From deep-fried bar food to upscale cuisine, it's all bizarre and it's all in Andrew's backyard.
Andrew eats dishes made from potatoes and learns about llamas and witches as he travels to Bolivia.
Cow udders, bull testicles and barnacles. It's all part of Andrew's culinary tour of the world's longest, thinnest country. From the city to the country to the sea, you won't believe what Chile has to offer.
Join Andrew in Guangzhou, the bizarre food capital of China. He'll find out why this city earns its reputation as a land where anything that swims, crawls, or flies is put on a plate.
From a fierce feast with the beautiful people to a meal that feeds the body and the soul, Andrew Zimmern goes deep into one of the oldest continually inhabited cities in the world - Delhi.
Join Andrew in Phuket, a tropical paradise and a favorite of travelers from around the world. He'll venture beyond the stunning beaches to discover the Thais who live in this part of the country embrace life on all levels and feast on all things.
Andrew visits Sicily, an Italian island in which he dines on such foods as sardine meatballs, cow spleen and artichoke ice cream.
Andrew heads to Goa, India, where he tastes the local cuisine which has an Arabic and Portuguese influence.
Andrew explores the food and culture of the Samoan Islands.
Andrew goes to Paris and learns to combine cooking and science.
Andrew arrives in the fast paced, star studded city of Los Angeles where the variety of food varies as much as the diversity of the people who live there.
Andrew is inviting his fans for a Halloween party, complete with some unusual foods which many may find horrifying. Sink your teeth into a baked tarantula, drink some fresh steer blood, and swallow some chilled lamb kidneys. A true learning experience about different cultures.
Andrew stops over in Hawaii, where he samples their foods, such as poi, octopus and Spam.
Anthony heads to the marketplace in Ethiopia where he samples their offerings and then travels to Harrar, once known as the forbidden city.
Andrew travels to Maine where samples foods which are only found growing in his lawn and learns about recipes which are only found in the state.
The host joins his friends as they celebrate their respective holidays. Among foods scheduled are zampone, an Italian Christmas dish which consists of a stuffed pig's leg; a Native American meal of porcupine; and a New Year's dish from Thailand.
Anthony heads to Uganda, where he tastes some flying ants and sugarcane rats.
Andrew heads over to Japan to sample some octopus eggs, fermented sushi and an unusually flavored milkshake.
Andrew and friends display and discuss some of the sexiest foods from around the world. Does chocolate really have mysterious side effects? What is it about oysters? Why do some people consume the intimate parts of certain animals?
Andrew samples strange seas creatures, which includes seas slugs from Samoa and mangrove snakes from the Philippines.
Andrew visits the beautiful East African country of Tanzania, where he samples the traditional Tanzanian breakfast called supu. It's a soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue.
Andrew travels to Seoul, South Korea, where he feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when makes his first batch of fresh kimchi.
Andrew heads into the Australian Outback where he eats wallaby with Aborigines, samples crocodile cooked on the barbie and makes a meal out of poisonous cane toads.
Andrew heads to the Appalachian Mountains to get a taste of the region’s culture and its food. The mountain range runs north to south touching more than a dozen states, and many of the people in the area still maintain the traditions and foods that were a part of life for their ancestors.
Andrew goes snorkeling, spear fishing and visits a farm where they "pamper" their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Morton Bay, Balamain Bugs, Flathead Fish and Spanner Crabs.
Andrew heads to Singapore to experience the diversity of food and culture. The melting pot is seen everywhere, including the Hawker Stalls where Andrew samples tasty treats.
Andrew Zimmern samples some of the most outrageous food creations at the Texas State Fair, including nitrogen frozen dessert, chocolate bacon and fried alligator. Andrew also gets a behind-the-scenes tour of the kitchens at NASA to taste space food.
Andrew visits Nicaragua, tasting everything from juicy cheese worms to bull balls soup. He visits a bush doctor and treks up into the highlands for “black gold” where he learns how to do “the slurp” with a master cupper.
Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Andrew tries a variety of traditional foods, including a stew made with different parts of a pig.
Andrew is dropped in the jungles of Mexico, where he learns how to live off the land. It’s a journey where his stomach, mind and body are tested. Andrew takes extreme to a new level, surviving with only a handful of helpful tools or objects and eating only foods he can forage in the woods.
Andrew travels to Northeastern Thailand to uncover a culture not familiar to Western tourists. The people in the Isan region know how to make use of everything living and breathing when it comes to food.
Andrew visits Cambodia, a developing nation where the food traditions are a source of national pride. From the bustling markets of Phnom Penh to a quaint floating village on the Tonle Sap River, Andrew samples some of the most extreme food on the planet.
Andrew visits a meat market and the central market in Ulaanbaatar, a nomadic family living in Gers in the Steppe on the edge of the Gobi Desert, rides a horse with help from an amateur child racer, takes an archery lesson, a throat singing lesson, and meets some contortionists.
Andrew uncovers unique food traditions in the great state of Arizona, where the spirit of the Wild West still lives strong today. From native traditions of the Navajo to the New Agers' approach to food, this state offers an abundance of bizarre foods.
Andrew eats a bizarre school lunch with American kids. These kids prove just how brave they are when it comes to trying unusual foods. Andrew showcases the younger generation of bizarre foodies and answers their questions, too!
Join Andrew as he returns to the vibrant and trend-setting city of Tokyo for more unforgettable adventures in food from legendary seafood markets to becoming a horumon chef for a day serving up intestines from cows and pigs.
Andrew returns to one of the most stimulating and abundant food cities in the all of the world—Bangkok. It's a food paradise for anyone with a hungry appetite, including great street foods, markets and restaurants.
Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew samples the best.
Follow Andrew as he heads to Buenos Aires and explores the meat culture of one of the world's great towns and tangos away the night with a stunning young starlet.
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Andrew samples Pennsylvania's staple foods that most people never hear about. Andrew meet interesting people, including a Japanese superstar chef who cooks poisonous sex organs and a family that boils up every part of the pig,
Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
The host visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn't changed in hundreds of years. During his stay, he samples traditional tribal foods, including dried mopane worms and wildebeest eyeballs.
The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.
Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.
Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.
In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.
The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.
The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.
Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.
The diverse food culture of Rio de Janeiro is explored.
The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.
An exploration of Jamaican cuisine, which blends island flavors with African traditions.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
Andrew eats raw meats, organs, sea creatures and strange veggies.
From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern shares some of the footage that's never made it into any other Bizarre Foods episode. Mishaps, practical jokes and fantastic foods are all part of the fun!
Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
Stewed pig knuckles; worms and ant eggs; fish egg tamales.
Crashing surf to harvest barnacles from the rocky shore; feasting on mounds of mollusks at a huge snail festival; making the world's best canned fish
Ultimate smoked salmon; pigeon with bog oak; 3 thousand-year-old butter.
Artisanal and strange foods from jelly beans to blood pudding to escargot.
Fried cod cheek and tongues; moose pie; chicken fried seal flipper.
Vietnamese meals to Lebanese sweets; Mongolian cooking huts to Japanese chefs.
Giant horse mussels; fermented sheep head; blood-filled sheep stomach; seagulls.
The marriage of cooking and science; extracting the essence of flavors; taste sensations not found in nature.
A buffalo meat tailgate party; Texas pit BBQ; a pig roast in South Carolina; barbecued mutton; chicken hearts in Peru; pork in Korea.
Chopped hogs head in Belize; chitterlings; pig uterus soup; the world's oldest ice cream.
Los Angeles: Spleen Soup and Sriracha
Hawaii's Big Island: Eyeballs and Abalone
Andrew Zimmern heads to Kazakhstan in the heart of central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to smoked horse sausage.
Andrew Zimmern hits the food mecca of Taipei. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
Andrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.
Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
The usual reaction to snakes or crocodiles is to run, but Andrew Zimmern catches and cooks them, eager to try everything from boa constrictors in Nicaragua to poisonous toads in Australia, to giant snapping turtles in Pennsylvania.
Andrew Zimmern heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken-foot souse and iguana meat and eggs. Then, he hits the street for beef lung and aphrodisiac smoothies before noshing on Chinese-Panamanian kosher cheese.
Andrew Zimmern travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on snails and duck tongues. On the outskirts of town, Andrew hunts for rice-field rats and gets a taste of farm-raised porcupine.
Andrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.
Andrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates.
Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.
Andrew shares more of the unforgettable moments from the road that never made it into the show. From eating pig brain in Vietnam to sipping honey water in Mexico, these never-before-seen moments are too good to miss!
Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Cow udder and veal brain to turkey balls and mullet roe.
Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.
Andrew explores ancient foodways that are vanishing due to modern life. Thanks to the proud few keeping these customs alive, he eats fresh lamb's blood, hunts rabbit with trained eagles and attends a tribal goat slaughter.
Andrew Zimmern travels to Madrid and ventures off the beaten path to discover some new spins on some old classics – snail soup, whole baby pig head, rabbit paella and beef fat bonbon. Madrid is just the first stop on Zimmern's culinary adventure that features a wide range of ethnic cuisine in locations around the world. From sheep's brain in Senegal, smoked herring sperm in Sweden to coconut stew with opossum meat in the Bronx, New York, Zimmern is always game to try what the locals eat.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Andrew eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in Leesville, South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.
Andrew sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Andrew sets off on historic Route 66 to explore the iconic eats along the world-famous highway. On his journey, he eats paddlefish roe, tries ranch dressing soda and even judges a calf fry cook-off.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.
Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.
Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.
Andrew Zimmern heads south to explore Louisiana's Cajun country. From blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.
Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic. From cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way ...
Andrew Zimmern traces the legendary patriot's path that ignited the flames of our nation's revolution. Along the way, he samples Colonial-era eel recipes, feasts with Italian immigrants and indulges in a Brazilian meat fest.
Andrew Zimmern traces the footsteps of Juan Ponce de Leon down the Florida coast. From buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp, Andrew's on the hunt for eternal youth.
Andrew tests his mettle on the trail that brought gold rushers through the treacherous Yukon. Along the way, he eats black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.
Andrew embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns. He chows down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.
Andrew takes a voyage of self-discovery across the Mojave Desert, stopping for peanut butter-oxtail stew, alien-inspired jerky and a Sin City meal with Carrot Top.
Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil
Andrew eats the Civil War-era foods that fueled the notorious James-Younger gang, including rotten tomato ketchup, Confederate biscuits, ham cake, stewed rabbit and crappie ceviche.
Andrew discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.
Andrew dives into the culinary treasures of Italy's majestically beautiful Amalfi Coast. He samples raw red mullet aboard a fishing boat, tastes years-old fish sauce and tucks into Mama Agata's cloud-like meatballs.
Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder and roe deer brains cooked over an open fire.
Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish. Along the way, he experiences native traditions and digs into porcupine heart, acorn mush cake and elk jerky.
Andrew explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico. He eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew before trying sweaty tacos inspired by Aztec ingredients.
Andrew eats bloodwurst, head cheese and rattlesnake in this episode of previously unaired footage. Also featured is Andrew's scooter crash in Madrid, an 'ugly stick' performance in Newfoundland and a Bizarre Foods superfan in Okinawa!
Andrew rides out on the epic Pony Express Trail, where he explores the thrilling mail delivery service that had a short but profound impact on America. He eats elk tongue, fish skin and an oyster omelet while on his adventure.
Andrew travels the path of the mythic rebel William Wallace, Along the way he enjoys venison haggis, whisky barrel-smoked haddock and stunning blue lobster from the North Sea.
Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Captain James Cook, the British naval officer who "discovered" the Hawaiian archipelago. Along the way, he feasts on traditional island staples, including lau lau and poke.
Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, French fries and even ostrich.
Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.
Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the North Carolina backwoods to a national phenomenon. Along the way he dines on pork brains, snapping turtle and Carolina barbecue.
Andrew explores the historic, invisible network known as the Underground Railroad. Along the way he eats meals typical of the slaves who escaped on the route, including deer jerky, roadkill stew and fire-roasted bullfrog.
Andrew Zimmern explores the diverse dishes and food trends of sunny California. Along this culinary journey through the Golden State, Andrew dines on cowboy sushi, sheep heart ragu, blood mousse and sea urchin genitals.
Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed. From ancient ritual meals such as pachamanca to pork favorites like chicharrones, tamales made from the fish caught in the canals of Mexico City to sweets with heavy African influence from the slave trade, Andrew explores it all.
Andrew Zimmern explores the influence of Chinese cooking on world cuisine. He travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork and dim sum.
Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.
Andrew explores the exciting and sustainable small farm movement that's brewing across America. He samples some of their foods along the way, including chocolate "chirp" cookies, pickled beefsteak mushrooms and red dulse seawood.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew gives us a taste of his global grocery experiences.
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
A look at immigrant communities in unexpected places. Included: Vietnamese meals in New Orleans; Lebanese sweets near Detroit; Mongolian cooking huts in Denver; and Japanese chefs in Peru.
Andrew explores the melding of science and cooking.
Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.
Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.
Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.
Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
Andrew attempts to find the best tacos and sushi in America.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
From sweet street waffles to fried bamboo rat; mystery meat from a basket to aged, cured ham from coveted Iberian pigs, Andrew reveals how market eats from around the world showcase a city's history and cultural pride.
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Andrew Zimmern recounts times his life was at risk in his new food quest.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls his most memorable hunting experiences.
From raw pig's blood Lawar in Bali and ground pig snouts, ears and tongues in Cleveland, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew remembers his favorite porcine finds-from the rooter to the tooter.
Andrew looks back on all the times he's had to earn his eats. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, he's working for his food.
From skinning a muskrat in Maryland, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew gives us a taste of his global grocery experiences.
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
A look at immigrant communities in unexpected places. Included: Vietnamese meals in New Orleans; Lebanese sweets near Detroit; Mongolian cooking huts in Denver; and Japanese chefs in Peru.
Andrew explores the melding of science and cooking.
Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.
Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.
Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.
Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew gives us a taste of his global grocery experiences.
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
Andrew attempts to find the best tacos and sushi in America.
A look at immigrant communities in unexpected places. Included: Vietnamese meals in New Orleans; Lebanese sweets near Detroit; Mongolian cooking huts in Denver; and Japanese chefs in Peru.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew explores the melding of science and cooking.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
Andrew attempts to find the best tacos and sushi in America.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
From sweet street waffles to fried bamboo rat; mystery meat from a basket to aged, cured ham from coveted Iberian pigs, Andrew reveals how market eats from around the world showcase a city's history and cultural pride.
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
From sweet street waffles to fried bamboo rat; mystery meat from a basket to aged, cured ham from coveted Iberian pigs, Andrew reveals how market eats from around the world showcase a city's history and cultural pride.
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
Andrew Zimmern recounts times his life was at risk in his new food quest.
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Andrew recalls memorable experiences shared with tribes around the world!
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Andrew recalls his most memorable hunting experiences.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
From raw pig's blood Lawar in Bali and ground pig snouts, ears and tongues in Cleveland, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew remembers his favorite porcine finds-from the rooter to the tooter.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Andrew looks back on all the times he's had to earn his eats. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, he's working for his food.
From skinning a muskrat in Maryland, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Andrew Zimmern recounts times his life was at risk in his new food quest.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls his most memorable hunting experiences.
From raw pig's blood Lawar in Bali and ground pig snouts, ears and tongues in Cleveland, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew remembers his favorite porcine finds-from the rooter to the tooter.
Andrew looks back on all the times he's had to earn his eats. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, he's working for his food.
From skinning a muskrat in Maryland, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.
Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.
Andrew circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolaty butter krak in Philadelphia.
What many fishermen throw back, Andrew cooks and devours- including fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. He travels to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
