What's it really like to travel the country in search of the best regional eats? We went to the source himself. Check out Andrew's picks of his best personal shots while filming season 9 of Bizarre Foods, premiering Jan. 31.
Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
Andrew visits Sardinia, an island where people still live on distinctive, traditional foods unlike anything Andrew has ever tasted before. He experiences the true flavor of this unique culture by tasting food, including cheese teeming with live maggots.
Andrew Zimmern is in San Diego, CA, for wild vegetables and wild animals, Andrew gets a taste of the unexpected -- whether it's foraging for food along the seashore, a traditional Aztec barbecue in a backyard, or feeding sea lions at the zoo.
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 takes a look back at the foods that have sent his senses into overload, from those with a strong smell, strange taste or funky texture, to those that looked just plain weird or should never have been made in the first place!
From hunting feral hogs to brewing ancestral pot likker soup to grilling ray with world-class chefs, Andrew experiences legendary Down East fellowship in every bite as he explores North Carolina.
Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes.From invasive goose krokets and insect-filled nuggets to smoked local eel and hollow pig head, Andrew tastes the city's nonconformity in each bite!
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 explores the bold, traditional and unexpected flavors of Dallas and Fort Worth, TX. He samples cow head roasted underground, a Thai meal made with chicken feet, water bugs and goat meat stew.
Hong Kong is a food lover’s nirvana and the center for Traditional Chinese Medicine. Can Andrew eat his way to good health while feeding his hunger for some of the city’s most iconic foods? The turtle jelly soup, snake bile, and seafood are so fresh!
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 Zimmern is off to the island nation of the Philippines, where he chows down on local favorites like balut, crickets, stuffed frogs and even live worms!
Andrew takes viewers to the place he calls home: Minnesota. From sampling a deep-fried candy bar to eating the Scandinavian delicacy lutefisk, he shows us why Minnesota's traditional cuisine is far from ordinary.
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 travels to Shanghai to snack on chicken hearts and snail shells. Whether he's tasting turtle cooked by a legend, helping out an ancient fishing family or downing a shot of snake bile, Andrew meets adventure mouth-first.
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 takes a slow drive across America's Gulf Coast in hopes of filling up on everything from pig guts to water rodents and raccoons. It's a journey filled with soul, seasoned with Cajun favorites and scooped up with a few servings of classic Creole creations.
Andrew Zimmern travels to the Faroe Islands, a mysterious Nordic wonderland. He dives into frigid waters for giant horse mussels, feasts on a fermented sheep's head and eats seagulls scooped from the ocean.
Andrew Zimmern uncovers what's cookin' in Brooklyn, NY. During his visit, Andrew samples grilled sea robin in Sheepshead Bay, tries kombucha bacteria pancakes in a defunct pharmaceutical warehouse, and eats a spleen sandwich in an Italian focacceria.
Andrew visits Guatemala, where ancient flavors are still alive in the food today. From fresh bull testicle ceviche at the market to a Sunday dinner with possum as the main dish, Andrew tastes rich heritage in every bite.
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.
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 Zimmern samples Appalachian fare as he treks the Daniel Boone Wilderness Trail. From fried, crispy peascakes and buttery buffalo bone marrow to ham cured and aged in pillowcases, Andrew searches for the flavors of the frontier.
Global culture and Texas tradition create bold flavors in Houston, where Andrew eats steer head at a tailgate party, duck organs in dirty rice from a "blast and cast" and goat in the Gandhi District.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
Andrew journeys to Senegal for brain-like snails and charred beef ankle. Whether he's on a near-death fishing trip or dining with a local family over a whole roasted sheep, Andrew is immersed in West African culture.
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