See photos of where Andrew Zimmern visited in Morocco, including the Hide Market, the medina, Mount Zalagh and Riad LaRoussa to make b'stilla.
Ben and his donkey Jawad start their workday by leaving a traditional stable, or fondouk, in the medina.
The vegetables at this souk are fresh and grown in the fertile hills and valleys near Fez, Morocco.
Ras el hanout is a spice blend made from a mix of spices, including cardamom, coriander, nutmeg and turmeric.
Tride is a homemade pastry with 'white kidneys.' In true Bizarre Foods tradition, 'white kidneys' are really lamb's testicles.
Photographer Adrian Danciu films a stack of fresh animal hides from the market. The hides will be turned into high-quality leather goods.
Andrew visits Nasser's home on Mount Zalagh, where he samples traditional Moroccan food, including the liver being prepared in this pot.
Nasser's wife Aicha tends to the fire while bread bakes in the wood-burning outdoor oven.
Inside Riad LaRoussa's kitchen, Fatima prepares pigeon b'stilla by folding over thin sheets of a pastry called warqa.
Butchers in the medina carve up everything, including beef, goat, lamb and camel.
Tariq shows Andrew his favorite spice vendor, who sells them the final ingredients for their tangia dishes.
Spices are a critical component of Moroccan cooking.
Snails can be bought by the bagful in the medina. Snails are used in a soup that is sold at small street stands in Morocco.
Andrew helps Samira prepare a full b'stilla dinner in Riad LaRoussa's kitchen in Fez, Morocco.
Go Moroccan-style! Try camel meat slow-cooked in a tangia pot. It's the best way to try a new dish.
Steamed sheep's tongue is served as a lunch meat in the medina each day around noon.
Minarets in the foreground and the Merenid Tombs in the background should give travelers a true sense of the food and sights located in Fez's medina.
Tariq and Andrew join Nasser's extended family for a meal of homemade couscous, served in a small lounge used to entertain or socialize with guests.