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Cooking a Whole Hog

See how this restaurant in Nashville cooks up entire hogs over 24 hours.

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About the Show

Every traveler wants to try a crepe in Paris, gelato in Florence, Italy, or a po'boy in New Orleans. But how many really know where those dishes came from or how they are made? Andrew Zimmern digs into the not-to-be-missed legendary foods that define a location.

About the Host

Andrew Zimmern

Andrew Zimmern is a writer, TV personality, chef, and teacher. A New York City native, he began his formal culinary training at the age of 14, apprenticing with some of the greatest chefs in the world.

As the co-creator, host and contributing producer of Bizarre Foods with Andrew Zimmern, Andrew travels the world, tasting the most unique, traditional fare he can find. From restaurants to jungle markets, it's all about discovering the authentic, immersive experience.
Season 2, Episode 4

Atlanta

In the modern city known for its southern hospitality, Atlanta's comfort food is king. From fried chicken and peach cobbler to soul food and sweet tea, Andrew Zimmern explores the iconic eats that keep the hungry heading south.

Tuesday
Apr 4
4:30pm | 3:30c
Season 5, Episode 17

Osaka

Andrew Zimmern highlights foods from Osaka, the gateway to Japan. From panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

Tuesday
May 23
5pm | 4c
Season 4, Episode 21

Vancouver

Andrew Zimmern highlights the world-class eats of Vancouver, British Columbia. From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

Sunday
May 28
2pm | 1c
Season 4, Episode 11

Managua

Andrew Zimmern reveals the must-try foods of Managua. From a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron, traditional flavor is alive in Nicaragua's capital.

Tuesday
Jul 4
10:30pm | 9:30c
Season 4, Episode 11

Managua

Andrew Zimmern reveals the must-try foods of Managua. From a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron, traditional flavor is alive in Nicaragua's capital.

Wednesday
Jul 5
1:30am | 12:30c
Season 5, Episode 12

St. John's

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer. From succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie, these Canadian eats showcase Newfoundland's storied history of fishing and hunting.

Saturday
Jul 8
1:30pm | 12:30c
Season 3, Episode 13

Austin

Andrew Zimmern uncovers the one-of-a-kind tastes of Austin, a city known for "keeping things weird." The city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.

Saturday
Sep 9
12:30pm | 11:30c
Season 2, Episode 3

Jamaica

In a country celebrated for its colorful culture, Jamaica's heritage-rich food lives up to the hype. Andrew Zimmern explores island icons from jerk chicken and mannish water soup to blue mountain coffee and gizzadas.

Monday
Sep 11
8pm | 7c
Season 1, Episode 1

Athens

Athens, Greece, is the birthplace of many culinary traditions, and Andrew explores the classics, from stuffed grape leaves and spanakopita to moussaka and real Greek yogurt, still made the way it’s been done for generations.

Tuesday
Sep 19
4pm | 3c
Season 4, Episode 19

Edinburgh

Edinburgh is a city of bold traditions that doesn't shy away from flavor. Andrew Zimmern features a variety of Scottish classics including the filling Scottish breakfast, peppery haggis, blue lobster and classic Scotch whisky.

Tuesday
Oct 3
2:30am | 1:30c
Season 6, Episode 17

Mississippi Delta

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Tuesday
Nov 7
10:30pm | 9:30c
Season 6, Episode 17

Mississippi Delta

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Wednesday
Nov 8
1:30am | 12:30c
Season 2, Episode 5

Mexico City

Mexico City has the most people of any city in the western hemisphere, and they all love to eat! Home to some of the best street food on earth, Andrew Zimmern explores tasty traditions like barbacoa, chicharrone and huarache.

Tuesday
Nov 14
3:30pm | 2:30c
Season 5, Episode 4

Reykjavik

Andrew Zimmern highlights the edible icons of Iceland's capital. From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Monday
Nov 20
8pm | 7c
Season 6, Episode 19

Quito

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

Monday
Nov 20
8:30pm | 7:30c
Season 5, Episode 4

Reykjavik

Andrew Zimmern highlights the edible icons of Iceland's capital. From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Tuesday
Nov 21
3am | 2c
Season 6, Episode 19

Quito

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

Tuesday
Nov 21
3:30am | 2:30c
Season 4, Episode 26

Bali

Andrew Zimmern explores the iconic foods of Bali, where the dishes are rooted in tradition and ceremony. Featured foods include suckling pig cooked all day on a rotisserie, spicy wok-fried rice and whole slow-roasted duck.

Tuesday
Nov 21
1pm | 12c
Season 5, Episode 13

Dubrovnik

Andrew Zimmern highlights the locally grown traditional foods of Dubrovnik, Croatia. From spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish, Andrew tastes the difference freshness can make in this ancient seaport city.

Tuesday
Nov 21
1:30pm | 12:30c
Season 4, Episode 7

Taipei

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself. He uncovers this capital city's best regional favorites like crab hot pot, pork dumpling soup and stinky tofu.

Tuesday
Nov 21
2pm | 1c
Season 3, Episode 11

Tel Aviv

Andrew Zimmern explores the classic tastes of Tel Aviv. Rich in Middle-Eastern tradition, the Israeli city's food is a modern reflection of an ancient culture, featuring crispy falafel and savory schnitzel to world-renowned hummus and sweet malabi.

Tuesday
Nov 21
2:30pm | 1:30c
Season 1, Episode 3

Paris

In the City of Love, Andrew Zimmern explores the delicious delicacies of Paris, from indulgent steak frites and croque monsieur to baked croissants and baguettes to sweet macarons and savory crepes.

Tuesday
Nov 21
3pm | 2c
Season 4, Episode 11

Managua

Andrew Zimmern reveals the must-try foods of Managua. From a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron, traditional flavor is alive in Nicaragua's capital.

Tuesday
Nov 21
3:30pm | 2:30c
Season 4, Episode 16

Dubai

Andrew Zimmern unveils the diverse delicacies of ultra-modern Dubai like marinated meat kababs, an Egyptian dish with roots to an ancient past and halwa, a rosewater-flavored sweet known as a symbol of the region.

Tuesday
Nov 21
4pm | 3c
Season 6, Episode 24

Baja

Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.

Tuesday
Nov 21
5pm | 4c
Season 5, Episode 14

Cardiff

From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.

Tuesday
Nov 21
5:30pm | 4:30c