Bizarre Foods America: Sneak Peek 2013 Pictures

Andrew Zimmern kicks off 2013 by crisscrossing the country from east to west, sampling the best of America in Baltimore, Washington, DC, Iowa, Wisconsin, Alaska, Portland, Denver and more!

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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


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