Bizarre Foods America: Tackle the Bizarre

On Bizarre Foods America, Andrew Zimmern tackles some of the most outrageous and delectably divine cuisine he's had on the show. Catch the season premiere Monday, Nov. 4, at 9|8c.

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Andrew Zimmern at Holeman & Finch Public House in Atlanta
Andrew Zimmern at Holeman & Finch Public House in Atlanta

Andrew Zimmern at Holeman & Finch Public House in Atlanta

Andrew Zimmern and chef Linton Hopkins admire the house-cured pork at Holeman & Finch Public House in Atlanta. 960 1280

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Lardo

Lardo

Chef Linton Hopkins shows Andrew what's hiding in his curing closet: lardo -- or cured fat back -- that's been aged for months. 960 1280

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Kimchi is blended into Sobban's fried bologna sandwich

Kimchi is blended into Sobban's fried bologna sandwich

Overly fermented kimchi is blended into Sobban's fried bologna sandwich and is served with togarashi for a Korean-Southern twist. 960 1280

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Heirloom Market BBQ’s homemade charcuterie plate

Heirloom Market BBQ’s homemade charcuterie plate

Andrew samples Heirloom Market BBQ’s homemade charcuterie plate from husband and wife chef team, Cody Taylor and Jiyeon Lee. 960 1280

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Naengmyeon at Jeju Sauna

Naengmyeon at Jeju Sauna

A beautifully crafted bowl of Naengmyeon is served at Jeju Sauna. 960 1280

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Andrew Zimmern and Margaret Cho eating Naengmyeon

Andrew Zimmern and Margaret Cho eating Naengmyeon

After a nice sauna and scrub-down, Andrew and Atlanta-based comedienne Margaret Cho tackle a tricky bowl of Naengmyeon. 960 1280

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Andrew Zimmern with fresh goat

Andrew Zimmern with fresh goat

Andrew knows goat meat doesn’t come much fresher than what you’ll find at Decimal Place  Farm -- straight from the source. 960 1280

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Fresh goat meat is cooked in Atlanta

Fresh goat meat is cooked in Atlanta

Fresh goat meat is skewered and grilled at Decimal Place Farms. 960 1280

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Early stages of the "Revenge of the Animals" cake

Early stages of the "Revenge of the Animals" cake

Pastry chef Taria Camerino and sculptor Karen Portaleo show Andrew the early stages of their "Revenge of the Animals" cake.  960 1280

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Finished "Revenge of the Animals" cake

Finished "Revenge of the Animals" cake

After seeing the finished "Revenge of the Animals" cake, Andrew contemplates how he would feel about his past meals taking revenge on him. 960 1280

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Chips and dip from Sobban's

Chips and dip from Sobban's

The chips and dip from Sobban's are made from pork rinds with seaweed puree. 960 1280

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Andrew Zimmern and Margaret Cho at a Korean sauna

Andrew Zimmern and Margaret Cho at a Korean sauna

Andrew and Margaret Cho try out one of the Korean saunas used at Jeju Sauna. 960 1280

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Fish for Breakfast

Fish for Breakfast

Andrew is served Amazon River fish for breakfast with the Bora tribe. 960 1280

  

Artificial Village

Artificial Village

The central building of the artificial village near Iquitos, where members of the Bora tribe perform traditional dances and sell handmade crafts. 960 1280

  

Fishing in the Amazon River

Fishing in the Amazon River

Andrew fishes with Walter Arimuya in a tributary of the Amazon River. 960 1280

  

A Bag of Frogs

A Bag of Frogs

Andrew Zimmern talking with Walter Arimuya, who holds a bag of live frogs that he's about to turn into lunch.  960 1280

  

Cooking on the Grill

Cooking on the Grill

Amazon River fish cooking on the grill, along with skewered pieces of yucca plant. 960 1280

  

A House Pet

A House Pet

A tapir, the house pet at a waterfront restaurant. 960 1280

  

Bellavista Market Skewers

Bellavista Market Skewers

Skewers of grubs cooking on the grill at Bellavista Market. 960 1280

  

Cooked Frog

Cooked Frog

Frogs in plantain leaf, cooked with fresh tomato, garlic and chilies. 960 1280

  

Snail for Sale

Snail for Sale

Andrew holds one of the giant snails for sale at Belen Market in Iquitos, Peru. 960 1280

  

Belen Market Cuisine

Belen Market Cuisine

Giant snail stew, yucca and vegetables, cooked and served at Belen Market. 960 1280

  

Photos

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

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

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andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into Dallas local icon Odom's Bar-B-Que at Daniel's favorite table: the back of his car. 960 1280

  

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