Bizarre Foods America: Spring 2014 Sneak Peek

Get a sneak peek of an all-new season of Bizarre Foods America. Andrew Zimmern travels to Vancouver, AK, Nashville, TN and Dallas, sampling all things "bizarre."

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Double Quick gas station in Clarksdale, MS
Double Quick gas station in Clarksdale, MS

Double Quick gas station in Clarksdale, MS

Andrew Zimmern samples fried okra, fried chicken livers and koolickle (a sweet-and-sour pickle soaked in Kool-Aid) at the Double Quick gas station in Clarksdale, MS. 960 1280

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Clarksdale, MS

Clarksdale, MS

Andrew is treated to a home-cooked meal in Clarksdale, MS, where fresh bass covered in a sauce of garlic, ginger and bacon is served alongside many other options. 960 1280

  

Clarksdale, MS

Clarksdale, MS

Andrew with his hosts in Clarksdale, MS. 960 1280

  

City Grocery in Oxford, MS

City Grocery in Oxford, MS

Andrew speaks with chef John Currence at City Grocery in Oxford, MS. 960 1280

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City Grocery in Oxford, MS

City Grocery in Oxford, MS

A BLT: bacon, lettuce and testicle sandwich with basil mayo at City Grocery in Oxford, MS. 960 1280

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Blue Front Café in Bentonia, MS

Blue Front Café in Bentonia, MS

Bluesman Jimmy "Duck" Holmes outside his juke joint, Blue Front Café in Bentonia, MS. 960 1280

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The Queen of Hearts Juke Joint in Jackson, MS

The Queen of Hearts Juke Joint in Jackson, MS

Andrew outside of The Queen of Hearts Juke Joint in Jackson, MS. 960 1280

  

Parlor Market in Jackson, MS

Parlor Market in Jackson, MS

Crawfish boil outside of Parlor Market in Jackson, MS. 960 1280

  

City Grocery in Oxford, MS

City Grocery in Oxford, MS

Grilled lamb hearts at City Grocery in Oxford, MS. 960 1280

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Fineberg Packing Co., Memphis, TN

Fineberg Packing Co., Memphis, TN

Andrew learns how to make bologna at Fineberg Packing Co., in Memphis, TN. 960 1280

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Southern Foodways Alliance, Oxford, MS

Southern Foodways Alliance, Oxford, MS

Andrew with the staff of Southern Foodways Alliance at their offices in Oxford, MS. 960 1280

  

City Grocery in Oxford, MS

City Grocery in Oxford, MS

Redneck Ramen: pigs' ears in black vinegar with noodles at City Grocery in Oxford, MS. 960 1280

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City Grocery in Oxford, MS

City Grocery in Oxford, MS

Batter-fried chitlins with homemade ketchup at City Grocery in Oxford, MS. 960 1280

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Fineberg Packing Co., Memphis, TN

Fineberg Packing Co., Memphis, TN

Andrew learns how to make souse at Fineberg Packing Co., in Memphis, TN. Souse consists of processed meat made out of pigs’ hearts, ears, stomachs and snouts. 960 1280

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Andrew Zimmern with a box crab in Vancouver
Andrew Zimmern with a box crab in Vancouver

Andrew Zimmern with a box crab in Vancouver

Andrew Zimmern can't hide his amusement in seeing his first box crab in Vancouver. 960 1280

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Andrew Zimmern and chef Tojo play with an octopus in Vancouver

Andrew Zimmern and chef Tojo play with an octopus in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. 960 1280

  

Octopus tentacles on the grill in Vancouver

Octopus tentacles on the grill in Vancouver

Fresh tentacles are tossed on a sizzling grill at the Richmond Night Market in Vancouver. 960 1280

  

Andrew Zimmern prepares to eat a dungeness crab salad

Andrew Zimmern prepares to eat a dungeness crab salad

Andrew Zimmern prepares to eat Chef Tojo's chilled dungeness crab salad, which is served with mustard dressing and white miso. 960 1280

  

Andrew Zimmern learns about the tuna cannery process in Vancouver

Andrew Zimmern learns about the tuna cannery process in Vancouver

Kim Stockburn, brand manager for Raincoast Trading Tuna Cannery, gives host and chef Andrew Zimmern the rundown on the tuna cannery process. 960 1280

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Can of tuna cycle through the cannery process in Vancouver

Can of tuna cycle through the cannery process in Vancouver

Cans of top-notch tuna cycle through the cannery process at Raincoast Trading Tuna. 960 1280

  

Andrew Zimmern looks at the blood sausage in Vancouver

Andrew Zimmern looks at the blood sausage in Vancouver

This little piggy went to my stomach … Andrew Zimmern marvels at the blood sausage process at Oyama Sausage. 960 1280

  

Pigs head steaming in Vancouver

Pigs head steaming in Vancouver

This steamed pig's head will be turned into blood sausage at Oyama Sausage. 960 1280

  

Andrew Zimmern eats boudin noir with apples in Vancouver

Andrew Zimmern eats boudin noir with apples in Vancouver

Andrew Zimmern and Oyama owner John van der Lieck sample Oyama's boudin noir with apples. 960 1280

  

Beautiful backdrop Vancouvers countryside

Beautiful backdrop Vancouvers countryside

Just 7 miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent Vancouver background. 960 1280

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Andrew Zimmern looks at wild bull kelp in Vancouver

Andrew Zimmern looks at wild bull kelp in Vancouver

Mikuni owner Tyler Gray shows Andrew Zimmern a tiny piece of wild bull kelp foraged near Lions Gate Bridge. 960 1280

  

Andrew Zimmern stands in front of Harbour Air seaplane on Vancouver Island

Andrew Zimmern stands in front of Harbour Air seaplane on Vancouver Island

Andrew Zimmern boards a Harbour Air seaplane on Vancouver Island, British Columbia. 960 1280

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Man v. Food

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11pm | 10c

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11:30pm | 10:30c

Man Finds Food

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1:30amam | 12:30amc

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2:30amam | 1:30amc