Gross Me Out

Check out bizarre food from around the world that will gross you out!

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Andrew and his Aussie guide, Lurch, reminisce about a great day out on the Great Barrier Reef. 960 1280

  

A snapshot of downtown Sydney. 960 1280

  

Andrew Zimmern shows off his harpoon on a boat ride to the Great Barrier Reef. 960 1280

  

Andrew and Neal Perry sample a unique dish using Balmain Bugs at Rockpool restaurant in Sydney. 960 1280

  

Andrew and Rob Lennon get ready to grill some wagyu beef on the Gundooee Farm in Dunedoo. 960 1280

  

Andrew shows off an abalone at the Sydney Fish Market. 960 1280

  

The crew shoots Andrew and Lurch discussing grilling techniques on the deserted island of Cairns. 960 1280

  

World famous Sydney Opera House 960 1280

  

Andrew plays Evil Knieval on dirt bike at wagyu farm in Dunedoo. 960 1280

  

Andrew and the crew with Lennon family at Gundooee Organics, a wagyu cattle farm in Dunedoo, Australia. 960 1280

  

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Andrew and photographer Scott Olson on safari in the Ngorongoro Crater. 960 1280

  

Maasai meat camp where men bond by eating huge quantities of meat. 960 1280

  

Maasai finish butchering a cow for meat camp. 960 1280

  

Andrew and his Maasai guide, Edward Ngobei. 960 1280

  

Traditional Chagga dancers on Mt. Kilimanjaro. 960 1280

  

Andrew inspects herbs at market on slopes of Mt. Kilimanjaro. 960 1280

  

Andrew and Chagga women prepare kiburu, a soup made with bananas, beans and dirt. 960 1280

  

Andrew looks at the dirt and twigs that go into the kiburu soup. 960 1280

  

Maasai warriors dancing and chanting. 960 1280

  

Andrew helps to start a fire with dried elephant dung at meat camp. 960 1280

  

Tanzania  10 Photos

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

  

Photos

Andrew Zimmern in Amsterdam

Andrew Zimmern in Amsterdam

Andrew Zimmern enjoys a cool evening dining at a sidewalk restaurant overlooking the Oudeschans canal in Amsterdam. 960 1280

  

Smoked Eels in Volendam

Smoked Eels in Volendam

Andrew Zimmern and fifth-generation meat smoker Jan Smit check on smoked European eels from the IJsselmeer at Smit Bokkum Smokehouse in Volendam, Netherlands. 960 1280

  

Dutch Herring Two Ways

Dutch Herring Two Ways

Raw (left) and pickled (right), always served with onions, at a street cart at the harbor of Volendam, Netherlands. 960 1280

  

Gourmet Goose Hunt

Gourmet Goose Hunt

Andrew Zimmern chats with hunters Martijn van de Reep, Tom Zinger and Gijs Leusink about the growing demand for gourmet goose products in the Amsterdam food scene. 960 1280

  

Snoot Sandwich in Kansas City, MO

Snoot Sandwich in Kansas City, MO

Andrew Zimmern getting ready to eat a snoot sandwich at The Tenderloin Grill in Kansas City, MO. 960 1280

  

Andrew and Friends

Andrew and Friends

Andrew Zimmern hanging out in Kansas City’s East Bottoms district with chef Alex Pope (in plaid shirt) and friends. 960 1280

  

The Local Pig

The Local Pig

Pig's head charcuterie plate as served at Alex Pope's restaurant, The Local Pig, in the Westport neighborhood of Kansas City, MO. 960 1280

  

Famous Burnt Ends

Famous Burnt Ends

Jeff Dehner, owner of Joe's Kansas City BBQ, showing Andrew Zimmern and chef Celina Tio how the restaurant makes its famous burnt ends, by separating the cap from the flat of the beef brisket and cooking it separately. 960 1280

  

Andrew Zimmern in Jerusalem

Andrew Zimmern in Jerusalem

An epic feast of Makfoul, just for Andrew Zimmern, as his gracious Palestinian hosts fast for the holy month of Ramadan in Jerusalem. 960 1280

  

Classic Meal

Classic Meal

Chef Uri Navon's take on classic Mahane Yehuda cuisine: Octopus, slow cooked with red wine, sautéed with house chimichurri and served over goat's yogurt and fried sweet potato. 960 1280

  

Mahane Yehuda Market

Mahane Yehuda Market

The Abadi stall has been selling Syrian style crackers in Jerusalem's Mahane Yehuda Market over 80 years. 960 1280

  

Jerusalem Spices

Jerusalem Spices

A rich collection of spices are offered in Jerusalem's Mahane Yehuda Market. 960 1280

  

Exploring Oaxaca

Exploring Oaxaca

Andrew Zimmern exploring the bustling market town of Tlacolula de Matamoros on the outskirts of Oaxaca, one of the oldest known market sites in both North and South America. 960 1280

  

Fresh Market Life

Fresh Market Life

Andrew Zimmern and his translator and guide, Maria Itaca grill fresh strips of tasajo, thin sliced beef top round. In Oaxaca's Tlacolula market, customers cook their meat fresh, aided by an army of helpful market ladies making sure every piece is cooked to perfection. 960 1280

  

Stone Soup

Stone Soup

The heads of fresh snapper adds flavor to rich fatty broth in Cesar Gapuchin's stone soup, an ancient Oaxacan recipe. 960 1280

  

Delaware River Catch

Delaware River Catch

Andrew Zimmern and an eager crew of shad fishermen wait to see what the nets dredge up on the Delaware River. 960 1280

  

South Philly Treats

South Philly Treats

Andrew Zimmern and good friend Felicia D'Ambrosio gnosh on some fried tilapia with acheke, a Liberian-style cassava couscous in the Woodland Avenue neighborhood of South Philly. 960 1280

  

Philly Fountains

Philly Fountains

Andrew Zimmern cools down in Philly's Swanna Memorial Fountain after an amazing week of shooting. 960 1280

  

Street Scene in Antigua

Street Scene in Antigua

Andrew Zimmern in front of the Santa Catalina Arch in Antigua, Guatemala. 960 1280

  

Local Food of Guatemala

Local Food of Guatemala

A basket of patín, little bluegill fish in tomato sauce wrapped in maxan leaves in San Jaun La Laguna on Lake Atitlán in Guatemala. 960 1280

  

Live Seafood Docks

Live Seafood Docks

Andrew Zimmern and Guatemalan celebrity chef Mirciny Moliviatis await the fresh bounty of snail hunter Juan Baldomero in Lake Atitlán, Guatemala. 960 1280

  

Ready For Roasting

Ready For Roasting

Andrew Zimmern with a plateful of dormice, skinned and gutted and ready for roasting, at Toni's Tavern in the village of Dol, Croatia. 960 1280

  

Fresh Sea Squirt

Fresh Sea Squirt

Fresh sea squirt from the Adriatic Sea, steamed in the shell and ready for eating in Trogir, Croatia. 960 1280

  

Meat Shopping in Croatia

Meat Shopping in Croatia

Charcuterie stall at the farmers' market in Trogir, Croatia. 960 1280

  

Underground Mushroom Tunnels

Underground Mushroom Tunnels

Andrew Zimmern inspecting pleurotus mushrooms growing in the underground tunnels of an old stone quarry in Paris, France. 960 1280

  

Paris Charcuterie Shop

Paris Charcuterie Shop

Terrines for sale in the charcuterie shops of Gilles Verot in Paris, France. 960 1280

  

Local, Fresh, and Unique Meal

Local, Fresh, and Unique Meal

Roasted chicken with fresh leek and mushroom at Frenchie's restaurant in Paris, prepared by chef Greg Marchand with fresh, locally sourced ingredients from shops right next door in the Rue de Nil. 960 1280

  

12 Photos

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Andrew and his Aussie guide, Lurch, reminisce about a great day out on the Great Barrier Reef. 960 1280

  

A snapshot of downtown Sydney. 960 1280

  

Andrew Zimmern shows off his harpoon on a boat ride to the Great Barrier Reef. 960 1280

  

Andrew and Neal Perry sample a unique dish using Balmain Bugs at Rockpool restaurant in Sydney. 960 1280

  

Andrew and Rob Lennon get ready to grill some wagyu beef on the Gundooee Farm in Dunedoo. 960 1280

  

Andrew shows off an abalone at the Sydney Fish Market. 960 1280

  

The crew shoots Andrew and Lurch discussing grilling techniques on the deserted island of Cairns. 960 1280

  

World famous Sydney Opera House 960 1280

  

Andrew plays Evil Knieval on dirt bike at wagyu farm in Dunedoo. 960 1280

  

Andrew and the crew with Lennon family at Gundooee Organics, a wagyu cattle farm in Dunedoo, Australia. 960 1280

  

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10 Photos

Andrew and photographer Scott Olson on safari in the Ngorongoro Crater. 960 1280

  

Maasai meat camp where men bond by eating huge quantities of meat. 960 1280

  

Maasai finish butchering a cow for meat camp. 960 1280

  

Andrew and his Maasai guide, Edward Ngobei. 960 1280

  

Traditional Chagga dancers on Mt. Kilimanjaro. 960 1280

  

Andrew inspects herbs at market on slopes of Mt. Kilimanjaro. 960 1280

  

Andrew and Chagga women prepare kiburu, a soup made with bananas, beans and dirt. 960 1280

  

Andrew looks at the dirt and twigs that go into the kiburu soup. 960 1280

  

Maasai warriors dancing and chanting. 960 1280

  

Andrew helps to start a fire with dried elephant dung at meat camp. 960 1280

  

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