Sneak Peek

View a sneak peek slideshow of the new season of Bizarre Foods With Andrew Zimmern. Catch the season premiere on Monday, April 26 at 10 E/P.

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10. "You'll think you've discovered culinary heaven in Santiago, Chile -- great wine, beef and the freshest seafood." -AZ 960 1280

  

9. "Barcelona is home to the West's most innovative chefs, including gastro-preneurs Juan Arzak and Ferran Adria." -AZ 960 1280

  

8. "LA is one of my favorite places for authentic Korean food, classic steakhouse dinners and fast-food restaurants." -AZ 960 1280

  

7. "Sicily's cuisine is a blend of techniques influenced by Greeks, Romans, Arabs, Normans, French and Spanish." -AZ 960 1280

  

6. "Mexico is one of the most diverse countries. The food is no different, and you'll find it all in Mexico City." -AZ 960 1280

  

5. "In Paris, food is an art form. Cooks care about the quality of the ingredients to create culinary masterpieces." -AZ 960 1280

  

4. "Bangkok's street-food scene is legendary. Few meals have topped what I've found in Khlong Toei market." -AZ 960 1280

  

3. "Beijing is all about the night markets. One of my favorites is Donghuamen -- a serious place for street eats." -AZ 960 1280

  

2. "Tokyo is home to elegant fine dining, cheap noodle shops and some of the weirdest feats in the culinary world." -AZ 960 1280

  

1. "I love NYC street food. Its vibrant street culture is home to some of the best mobile food imaginable." -AZ 960 1280

  

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The Bizarre Foods crew shooting in the woods around the Biltmore in Asheville, North Carolina. 960 1280

  

Andrew Zimmern hunts for mushrooms and finds a Hen of the Woods Mushroom. 960 1280

  

Andrew eats a real mountain meal and talks with the locals in Pittman Center, Tennessee. 960 1280

  

Check out the spread for a local feast in Pittman, Tennessee. 960 1280

  

Cooks prepare local mushrooms at The Market Place Restaurant in Asheville, North Carolina. 960 1280

  

Andrew shows off squirrel brains at Embers restaurant on Snowshoe Mountain in West Virginia. 960 1280

  

A close-up of the delicious squirrel heads at Snowshoe Mountain in West Virginia. 960 1280

  

A view of the beautiful Tennessee landscape. 960 1280

  

Andrew shares a traditional meal with a Native American family in Cherokee, North Carolina. 960 1280

  

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Food Vendors at Harar Market. 960 1280

  

Hulling coffee beans at the Sofi Coffee Plantation. 960 1280

  

Andrew is introduced to raw Tire Siga, a bizarre taste to him, but a normal part of Ethiopian cuisine. 960 1280

  

Andrew with raw, spiced camel, or Tire Siga. 960 1280

  

Andrew enjoying raw camel with locals in Harar. 960 1280

  

Andrew Zimmern learning how to tease a hyena. 960 1280

  

Andrew making friends with wild hyenas. 960 1280

  

Ethnic Harari food prepared for Andrew's feast. 960 1280

  

Andrew tries coffee with butter mixed, another Ethiopian tradition. 960 1280

  

Women getting out every bit of Enset extract. Enset is one of three genera of plants in the banana family. 960 1280

  

Andrew shows off extract from enset. 960 1280

  

Ethiopia  12 Photos

Photos

Andrew Zimmern shows off his catch in various forms aboard the boat, "Pure Indulgence." 960 1280

  

The catch of the day, yellowfin tuna, served raw with locally grown Samoan lime. 960 1280

  

Andrew samples his catch. 960 1280

  

Bats are held over the fire to remove the hair in preparation to cook. 960 1280

  

Sunset on the shores of Samoa. 960 1280

  

Andrew Zimmern with a flying fox or fruit bat. 960 1280

  

Andrew's guide for the day, Gisa Gaufa Salesa Uesele, looks on as Andrew pours a bowl of sea at Maketi Fou. 960 1280

  

The colorful Maketi Fou market in Apia. 960 1280

  

Fresh cocoa in plastic bags. 960 1280

  

Andrew prepares to eat clam on the half-shell 960 1280

  

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Camera captures shot of Steamed Shark's Head dish at Tin Jin Hi Seafood Restaurant in Singapore. 960 1280

  

Andrew shoots the beginning of a scene in the channel between Singapore and Malyasia. 960 1280

  

Snapshot of the national dish in Singapore, Fish Head Curry. 960 1280

  

Andrew and Rosemary Lau eat steamed shark's head, chili crab, and pepper crab at Tian Jian Hai Seafood. 960 1280

  

Fish heads prepared for fish head curry. 960 1280

  

Andrew, Chefs Benjamin Seck and Daisy Seah, of True Blue Cuisine, discuss the dishes of the Peranakan culture. 960 1280

  

Hindu Temple off East Coast Road in Katong. 960 1280

  

Bum boats at the Boat Quay on the Singapore River. 960 1280

  

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A crocodile's bite is 10 times more deadly than the bite of a great white shark. 960 1280

  

In Papua New Guinea, restaurants serve crocodile meat with turmeric to create a tasty stew. Some people believe eating croc meat can cure asthma. 960 1280

  

Monitor lizards grow up to 9 feet long. A single bite can cause an allergic reaction that could lead to death. 960 1280

  

A female monitor lizard can carry 30-40 eggs. The eggs are usually boiled in water and eaten as a treat in the Philippines. 960 1280

  

In the Philippines, monitor lizard meat is usually cooked with coconut milk and chili. Filipinos believe eating the meat can help treat heart and liver problems. 960 1280

  

In 2008, a small village in the Philippines became deathly ill after eating the cooked flesh from hawksbill turtles. The turtles eat a variety of toxic sea sponges. 960 1280

  

Despite the health hazards, several villagers continue to eat the meat from hawksbill turtles. 960 1280

  

In Thailand, a cane toad's skin is covered with alkaloid, a poisonous venom. The venom can enter the body through a cut or by eating the toxic critter. 960 1280

  

Cooks must be skilled to prepare a dish with poisonous cane toad as the main ingredient. In Thailand, some locals deep fry the toads in garlic. 960 1280

  

A Vietnamese man skins rats after boiling them in hot water. Rats can carry a bacterial infection called leptospirosis that can liver and kidney failure. 960 1280

  

Three thousand tons of rats are consumed in Vietnam each year. 960 1280

  


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