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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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 stands next to a skinned hide of a buffalo in New Mexico
Andrew Zimmern stands next to a skinned hide of a buffalo in New Mexico

Andrew Zimmern stands next to a skinned hide of a buffalo in New Mexico

Andrew Zimmern poses next to the freshly skinned hide of the buffalo that he shot. 960 1280

  

Picture of Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs in New Mexico

Picture of Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs in New Mexico

Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs -- all grown in a sustainable solar house known as an Earthship. 960 1280

  

Andrew samples prairie dog in New Mexico

Andrew samples prairie dog in New Mexico

Andrew samples prairie dog with the Pino family in the small community of Zia Pueblo in Sandoval County, NM. 960 1280

  

Andrew has breakfast in New Mexico

Andrew has breakfast in New Mexico

Andrew has breakfast with chef Rocky Durham, a Santa Fe-based food columnist and a professor of culinary arts. 960 1280

  

Picture of cutting meat for carnitas in New Mexico

Picture of cutting meat for carnitas in New Mexico

Cutting meat for carnitas ("little meats") at the matanza (traditional meat cookout) in the village of Los Lunas, NM. 960 1280

  

Chili ribs simmering in the wok at the matanza in Los Lunas, New Mexico

Chili ribs simmering in the wok at the matanza in Los Lunas, New Mexico

Chili ribs simmering in the wok at the matanza in Los Lunas, NM. 960 1280

  

Andrew with producer Chris Marino and the prairie dog that he shot in New Mexico

Andrew with producer Chris Marino and the prairie dog that he shot in New Mexico

Andrew with producer Chris Marino and the prairie dog that he shot with an AR-15 rifle. 960 1280

  

Potatoes frying alongside buffalo testicles in Sante Fe, New Mexico

Potatoes frying alongside buffalo testicles in Sante Fe, New Mexico

Potatoes frying alongside buffalo testicles in Santa Fe, NM. 960 1280

  

Meal of roasted beets, roasted buttercup squash, tilapia and green salad in New Mexico

Meal of roasted beets, roasted buttercup squash, tilapia and green salad in New Mexico

A sustainable Earthship meal of roasted beets, roasted buttercup squash, tilapia and green salad. 960 1280

  

Gutting prairie dogs and stuffing them with cedar leaves in New Mexico

Gutting prairie dogs and stuffing them with cedar leaves in New Mexico

Gutting prairie dogs and stuffing them with cedar leaves before cooking. 960 1280

  

Andrew enjoys an Earthship meal

Andrew enjoys an Earthship meal

Andrew and green architect Mike Reynolds enjoy a meal completely grown in an Earthship. 960 1280

  

Three kinds of mole in Sante Fe, New Mexico

Three kinds of mole in Sante Fe, New Mexico

Three kinds of mole for tasting at Epazote Restaurant in Santa Fe, NM. 960 1280

  

Jars of dried and fermented vegetables in Taos, New Mexico

Jars of dried and fermented vegetables in Taos, New Mexico

Jars of dried and fermented vegetables grown in a sustainable Earthship in Taos, NM. 960 1280

  

Freshly fried chicharrons in New Mexico

Freshly fried chicharrons in New Mexico

Freshly fried chicharrons made from small fatty pork pieces at the matanza in Los Lunas, NM. 960 1280

  

Andrew Zimmern, taos, new mexico

Andrew Zimmern, taos, new mexico

Andrew on site near the Earthship community in Taos, NM. 960 1280

  

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