Mongolia

View photos from the Mongolia episode of Bizarre Foods.

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Maine  11 Photos

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Snapshot of a crocodile warning sign in Crocodylus Park. The Outback is home to thousands of crocs. 960 1280

  

Andrew and the crew get up close and personal with a big croc at Crocodylus Park. 960 1280

  

Camera captures the skinning of a croc in preparation for a meal. 960 1280

  

Andrew makes friends with a little crocodile at Crocodylus Park. 960 1280

  

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Croc hot dogs, patties, and shish-kebabs get cooked up for Andrew to taste. 960 1280

  

An Aborigine man from the Nauiyu Nambiyu community cleans a wallaby for lunch. 960 1280

  

Andrew learns how to safely prepare and cook poisonous cane toads. 960 1280

  

Deep-fried cane toads served with Thai sauce and rice. 960 1280

  

Snapshot of Magnetic termite mounds found in Litchfield National Park. 960 1280

  

Andrew prepares to eat a Green Ant in Litchfield National Park. 960 1280

  

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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

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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

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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

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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

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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

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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

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

  

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

  

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Paris Charcuterie Shop

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Andrew and the production crew shoot a scene in front of the tomb of John the Baptist's head for the Syria episode of Bizarre Foods. 960 1280

  

Andrew milks a sheep in the desert outside Palmyra, Syria. 960 1280

  

Greek cookbook author Diane Kochilas invites Andrew into her home to show off some of her legendary cooking skills. 960 1280

  

Andrew Zimmern eats with Goschenhoppen Historians, Inc. at the historic Henry Antes house in Perkiomenville, PA. The group was founded in 1964 to preserve folk culture of the Pennsylvania Germans, the area's earliest settlers. 960 1280

  

Andrew Zimmern adds the key ingredient, a pig's head, to a boiling cauldron of scrapple in White Haven, PA. 960 1280

  

'These cheesy straw hats worn by gondoliers are an irresistible tourist trinket even for me.' ' Andrew Zimmern 960 1280

  

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Photographer Adrian Danciu takes a moment to take in the beautiful landscape in Lapland, Finland. 960 1280

unknown  

Andrew digs into a pot of seal meat with on Hailuoto Island, located off the northern coast of Finland. 960 1280

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Andrew and his guide Rachel Raj pick up some fresh challah bread at Carimama Pizzazo in Hungary. 960 1280

  

Andrew dances in the rain with his new Roma friends in Paszab, a rural village in Hungary. 960 1280

  

Andrew Zimmern and his Jewish Quarter guide Rachel Raj discuss Jewish bread pudding. 960 1280

  

Andrew observes how local fishermen on Lake Balaton net large Busa carp. 960 1280

  

'My guide, Edison, explains some of the fascinating Himba rituals in Madagascar.' ' Andrew Zimmern 960 1280

  

'This is the backyard kitchen of a 'Smiley Den' in the Katatura slum of Namibia -- where the food is pretty hardcore.' ' Andrew Zimmern 960 1280

  

11 Photos

960 1280

  

Andrew with a couple of "keepers" off of Isle au Haut, Maine. 960 1280

  

Maine lobster and steamer clams with corn on the cob, onions and lemon butter. 960 1280

  

Andrew and beaver trapper David Boutaugh show the world's second largest rodent, the beaver. 960 1280

  

Andrew cooks beaver chili fireside with Kate Krukowski and her husband. 960 1280

  

Beaver chili in northern Maine. 960 1280

  

Andrew and his father, Bob Zimmern, share a bowl of clam chowder at The Porthole. 960 1280

  

Andrew and a bowl of cod and sperm chowder at Hugo's in Portland, ME. 960 1280

  

Red snapper head and tail at Masa Miyake's Food Factory in Portland, ME. 960 1280

  

Bob and Andrew Zimmern Zimmern sample a rose petal ceviche at the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280

  

Unlucky participants in the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280

  

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