Andrew Zimmern takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu.
Andrew Zimmern's gastronomic tour of the world continues with a trip through Spain where he chows down on suckling pig brains, bull testicles -- and everything in between!
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!
Guinea pigs, piranhas, coconut grubs -- it's all in a day's work for Andrew Zimmern, as he takes a bite out of the South American country of Ecuador.
In this episode, instead of crisscrossing the globe in search of authenticity, Andrew decides to head to his hometown – New York City. He makes food stops in Chinatown, Brighton Beach and Red Hook, where he meets up with Anthony Bourdain to swap travel stories.
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 experiences on his journey through the UK.
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.
Join Andrew Zimmern in the beautiful islands of Trinidad and Tobago where if it swims, slithers or scampers, it's on the menu. Andrew bags a few reptiles to make curried iguana and dumplings.
Think Mexico offers nothing more than tequila shots and wild spring breaks? If so, you're in for a real surprise. Andrew shows you a Mexico that is a true culinary paradise by trying a few local tastes, including mosquito eggs with chicken and pig stomach tacos.
It's part of the Alaskan culture to eat every part of every animal, and Andrew sits down to take a bite of everything in front of him, regardless of how it smells, including fermented fish heads, jellied moose nose, reindeer pizza and whitefish ice cream.
Andrew is off to Taiwan, a land home to dramatic geography such as waterfalls, mountains and natural hot springs. The national dish here is one that makes an appearance before you even see it. It's called stinky tofu, and Andrew can't wait to try it!
Andrew visits Vietnam to try a cuisine influenced by the Chinese and the French. He samples 7 courses of snake in Le Mat Village and picks up a shredded pig's ear spring roll while strolling through the street market in Hanoi.
Consult Program Guide