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Andrew Zimmern travels the world on a hunt for the planet's most delicious game; eating black bear skin cracklings in Arkansas; pan-fried nutria in Louisiana; wildebeest organs, including an eyeball, in Namibia.
Andrew Zimmern circles the globe to discover food making processes old and new; make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.
Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.
Andrew Zimmern 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 Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.
Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.
The seven-episode season brings bold new adventures in Zimmern's global culinary quest along some of history's most iconic routes, revealing the food and cultural impact on each region. On this leg, he samples deer haggis while traveling in the footsteps of William Wallace in Scotland, chows down on squirrel and pond frogs along the escape route of the Underground Railroad in northern Kentucky and dines on authentic World War II rations on the Battle of the Bulge site in Belgium.
"Bizarre Foods" with Andrew Zimmern is here with exotic eats from around the globe! Zimmern believes that the best way to explore other cultures is by sharing food, even though what's common fare in one country may be a challenge for the Western palate. In "Bizarre Foods," this adventurous eater infiltrates markets and restaurants taking viewers behind the scenes to savor the local cuisine. This curious traveler is game for anything and knows the most interesting food is found closest to the source.
