Bizarre Foods America: Iowa Pictures

Go behind the scenes with Andrew as he visits Iowa and finds out there's a lot more to America's heartland than just meat and potatoes on the table.

You Might Also Like

The Bizarre Foods production crew grabs a few shots outside John's Roast Pork in South Philadelphia. 960 1280

  

Andrew Zimmern points out a personal favorite at Chocolate by Mueller in Philadelphia's Reading Terminal Market. 960 1280

  

Andrew demonstrates the proper way to hold a 40-lb. snapping turtle in Mountain Top, PA. 960 1280

  

The crew films Philly's skyline from the steps of the Philadelphia Museum of Arts -- made famous in the movie Rocky. 960 1280

  

Andrew tastes bigos -- a traditional Polish stew -- at Czerw's Kielbasy in the Port Richmond neighborhood of Philadelphia. 960 1280

  

Andrew pulls a rack of sausage links out of the old-school smokehouse at Czerw's Kielbasy. 960 1280

  

Chef Masaharu Morimoto shows Andrew how to prepare a signature dish at Morimoto restaurant in Philadelphia. 960 1280

  

Andrew Zimmern and John Bucci, owner of John's Roast Pork, share a cheesesteak in South Philly. 960 1280

  

Cameraman Adrian Danciu films 4 snarling, snapping turtles near the small town of Mountain Top, PA. 960 1280

  

Cameraman Adrian Danciu gets an establishing shot of Philadelphia's Italian Market. 960 1280

  

Andrew Zimmern and Delmar Anthony prepare a pot of snapping-turtle soup by carving up meat in Drums, PA. 960 1280

  

Andrew and the crew watch snapper expert Delmar Anthony artfully prepare a dish using snapping turtle. 960 1280

  

In White Haven, PA, Andrew adds a key ingredient -- a pig's head -- to a boiling cauldron of scrapple, a loaf made of cornmeal and pig scraps. 960 1280

  

A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

Andrew Zimmern and Creole Chef Leah Chase
Andrew Zimmern and Creole Chef Leah Chase

Andrew Zimmern and Creole Chef Leah Chase

Andrew and Lolis Elie try to soak up decades of cooking wisdom from Leah Chase, a Creole chef at Dooky Chase restaurant. 960 1280

  

Leah Chase's Chicken Creole

Leah Chase's Chicken Creole

Make sure you try Leah Chase’s delicious chicken Creole. It’s authentic Creole cooking at its best. 960 1280

  

Vietnamese Fondue

Vietnamese Fondue

Here’s a snapshot of all the fixings for a Vietnamese fondue lunch, in New Orleans' Versailles neighborhood. 960 1280

  

Vietnamese Market in New Orleans

Vietnamese Market in New Orleans

East meets South in a New Orleans’ Vietnamese market, where they sell boiled peanuts alongside Vietnamese lunch specials. 960 1280

  

Kermit Ruffins at Vaughan's Lounge

Kermit Ruffins at Vaughan's Lounge

Andrew hangs out with Kermit Ruffins to watch him cook before his band's performance at Vaughan’s Lounge. 960 1280

  

Skinned Raccoon

Skinned Raccoon

It may not look appetizing right now, but this pan of skinned Louisiana raccoon will soon be braised and smoked by jazz great Kermit Ruffins. 960 1280

  

Andrew Zimmern in a boat

Andrew Zimmern in a boat

Andrew goes crawfish hunting in Bayou Pigeon. 960 1280

  

Fresh Atchafalaya crawfish

Fresh Atchafalaya crawfish

Andrew goes to a Cajun crawfish boil. Rick Phillips, a local seafood processor in Bayou Pigeon, boiled these fresh Atchafalaya crawfish for Andrew to taste. 960 1280

  

Braised rabbit and frog legs in sauce piquant

Braised rabbit and frog legs in sauce piquant

Braised rabbit and frog legs in sauce piquant are the stars at a Cajun country supper. 960 1280

  

Stuffed and smoked pig stomach

Stuffed and smoked pig stomach

These are thick slices of ponce, a stuffed and smoked pig stomach. Now it just needs some gravy before Andrew digs in. 960 1280

  

sweet potato pie with brûléed marshmallows

sweet potato pie with brûléed marshmallows

Try sweet potato pie with brûléed marshmallows at Mahoney's Po’ Boy Shop. 960 1280

  

Fried chicken, red beans and rice and butter beans

Fried chicken, red beans and rice and butter beans

In the Treme neighborhood, Andrew eats fried chicken, red beans and rice and butter beans at Willie Mae's Scotch House. 960 1280

  

Alligator becomes lunch at a cookout in Bayou Pigeon

Alligator becomes lunch at a cookout in Bayou Pigeon

A young alligator’s head, feet and all, will be turned into lunch, in a backyard cookout in Bayou Pigeon, LA. 960 1280

  

The paw of a young alligator

The paw of a young alligator

A small paw is the only thing that won't be eaten from a whole-roasted alligator at a cookout in Cajun country. 960 1280