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 travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Andrew Zimmern explores worldwide markets for cow skin soup, camel rib and iguana eggs.
Andrew explores Madrid for baby pig heads, organ omelets and duck liver jewelry.
Andrew harvests sea salt, roasts a sheep's head and fishes the wild waters of Senegal.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew reveals the rebels pushing food boundaries, from camel ribs to crickets.