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.

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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 Nathan Myrhvold
Andrew Zimmern and Nathan Myrhvold

Andrew Zimmern and Nathan Myrhvold

Andrew poses for a picture with Nathan Myrhvold, founder of Intellectual Ventures in Bellevue, WA, and the author of 2400-page book, "Modernist Cuisine: The Art and Science of Cooking.” 960 1280

  

Everything Bagel Infusion

Everything Bagel Infusion

Hard to believe that his is an “everything” bagel infusion with dill spheres, flying fish roe and squid ink in suspension. 960 1280

  

Fish Catcher Justin Hall

Fish Catcher Justin Hall

Fish catcher Justin Hall holds up a fish head at Pike Place Fish Market in Seattle, WA. 960 1280

  

Andrew Zimmern and George Page Check Out Cow Placenta

Andrew Zimmern and George Page Check Out Cow Placenta

Andrew and George Page check out the placenta from a cow at Sea Breeze Farm, located on Vashon Island in Washington. 960 1280

  

Andrew Zimmern eats cow placenta

Andrew Zimmern eats cow placenta

Andrew takes a bite out of a fresh cow placenta at Sea Breeze Farm. 960 1280

  

Andrew Zimmern drinks chicken blood

Andrew Zimmern drinks chicken blood

Andrew drinks fresh chicken blood with George Page, the owner of Sea Breeze Farm. 960 1280

  

Andrew Zimmern harvests geoduck

Andrew Zimmern harvests geoduck

Andrew harvests a geoduck, a large clam, using a high-volume hose in Puget Sound. 960 1280

  

Andrew Zimmern poses for picture

Andrew Zimmern poses for picture

Andrew takes a break from geoduck harvesting to have his picture taken in Puget Sound. 960 1280

  

Andrew Zimmern shows two geoducks

Andrew Zimmern shows two geoducks

Andrew shows off two “gooey ducks” at Taylor Shellfish Farms in Shelton, WA. 960 1280

  

Andrew Zimmern prepares grilled ox hearts

Andrew Zimmern prepares grilled ox hearts

Andrew prepares grilled, sliced ox hearts with arugula, mushroom and radish salad, for a class at Fare Start restaurant in Seattle. 960 1280

  

Andrew teachs a class at Fare Start Restaurant

Andrew teachs a class at Fare Start Restaurant

Class is in session. Andrew teaches a few students some of his culinary skills in the kitchen at Fare Start. The restaurant provides courses for recovering addicts, ex-prisoners and others to learn the necessary culinary skills to work in any restaurant in the Seattle. 960 1280

  

barbecued pork kimchee

barbecued pork kimchee

Andrew samples the barbecued pork kimchee from the Marination Mobile. Looks tasty doesn’t it? 960 1280

  

Andrew Zimmern eating potato vine at Maneki restaurant

Andrew Zimmern eating potato vine at Maneki restaurant

Andrew gets ready to taste potato vine from a bowl, at Maneki, a restaurant located in Seattle's International District. 960 1280

  

Sushi plater including kampachi belly, pickled mackerel, and ivory salmon

Sushi plater including kampachi belly, pickled mackerel, and ivory salmon

Try this sushi plate at Maneki Restaurant in Seattle's International District. It includes kampachi belly, pickled mackerel, and ivory salmon 960 1280

  

Uni, gonads of sea urchin

Uni, gonads of sea urchin

Wanna taste? These are uni, gonads of sea urchins, harvested from of the coast of the San Juan Islands. 960 1280

  

Andrew tastes cappuccino

Andrew tastes cappuccino

Andrew tastes cappuccino made with a Slayer Professional espresso machine in Seattle. 960 1280