Sulawesi

Andrew travels to Sulawesi to witness a water buffalo sacrifice at a funeral, taste freshwater snails, and discover more than 2 genders in the Bissu community.

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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

  

Andrew gets a close-up look at barbecue in Nashville
Andrew gets a close-up look at barbecue in Nashville

Andrew gets a close-up look at barbecue in Nashville

Andrew Zimmern and pitmaster Pat Martin serve up a whole hog's worth of barbecue at Pat's Martin's Bar-B-Que Joint in Nashville. 960 1280

  

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern is disappointed in the "child's portion" of barbecue he received at Pat Martin's. 960 1280

  

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern, hunter Chris Nischan and game warden C.J. Jaynes wait in a Sandhill Crane blind to shoot, well, crane. 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. 960 1280

  

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern munches on a pigeon foot at The Catbird Seat. 960 1280

  

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern gets a lesson in hand-rolling traditional Kurdish meat-stuffed dumplings with Remziya Suleyman and her family. 960 1280

  

Close-up shot of Kurdish dishes in Nashville

Close-up shot of Kurdish dishes in Nashville

Some of the exquisite Kurdish dishes up-close and personal. Can you taste them? 960 1280

  

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Owner Kahlil Arnold shares the secret to Arnold's success: great food! 960 1280

  

Whole hog on pit in Nashville

Whole hog on pit in Nashville

Pat Martin does barbecue like no other: whole hog in the pit. 960 1280

  

Food at Azadi Kurdish Market in Nashville

Food at Azadi Kurdish Market in Nashville

A typical offering at Azadi Kurdish Market. 960 1280

  

Andrew Zimmern admires pork in Nashville

Andrew Zimmern admires pork in Nashville

Andrew Zimmern likes his barbecued pork straight from the pit. 960 1280

  

Photos

Andrew Zimmern among produce in Lima

Andrew Zimmern among produce in Lima

Andrew Zimmern and chef Gaston Acurio stand in a "sea" of fresh produce at Surquillo Market in Lima, Peru. 960 1280

  

Andrew Zimmern at Surquillo Market

Andrew Zimmern at Surquillo Market

Andrew checks out some grub at Surquillo Market. 960 1280

  

Crabs in Lima

Crabs in Lima

Fresh crabs on sale at Terminal Pesquero Fish Market in Lima. 960 1280

  

giant diablo (devil fish)

giant diablo (devil fish)

A giant diablo (devil fish) awaits Andrew at chef Gaston Acurio's La Mar Cebecheria in Lima. 960 1280

  

Giant squid in Lima

Giant squid in Lima

Andrew checks out a local vendor's giant squid and octopus selection at Terminal Pesquero Fish Market. 960 1280

  

Andrew Zimmern look at giant Amazon river snail

Andrew Zimmern look at giant Amazon river snail

Andrew and chef Pedro Miguel Schiaffino gaze fondly at a giant Amazon river snail. 960 1280

  

River snail dish

River snail dish

Andrew taste chef Pedro Miguel Schiaffino's Amazon River snail dish. The snail is chopped up and served in its own shell with tapioca and turmeric. 960 1280

  

Dead cuy (guinea pig)

Dead cuy (guinea pig)

Peruvian specialty cuy (guinea pig) is prepared at Chifa Ton Kin Sen in Lima's Chinatown. 960 1280

  

Andrew Zimmern at La Parada Market

Andrew Zimmern at La Parada Market

Andrew samples some of the local fare at La Parada Market. 960 1280

  

Andrew Zimmern with chef Javier Wong

Andrew Zimmern with chef Javier Wong

Andrew prepares sole ceviche with legendary chef Javier Wong. 960 1280

  

Andrew Zimmern in a kitchen in Lima

Andrew Zimmern in a kitchen in Lima

Andrew admires legendary chef Javier Wong's wok skills. 960 1280

  

Andrew Zimmern with octopus on his hands

Andrew Zimmern with octopus on his hands

The Pucusana octopus is known to be a stage 5 clinger. 960 1280

  

Lee Jones and Andrew Zimmern

Lee Jones and Andrew Zimmern

Farmer Lee Jones and host Andrew Zimmern walk among the leafy greens grown at The Chef's Garden near Cleveland. 960 1280

  

The Chef's Garden

The Chef's Garden

Some of the fresh vegetables grown at The Chef's Garden. 960 1280

  

Heirloom Tomatoes

Heirloom Tomatoes

Farmer Lee Jones, Andrew and grower Jose Luis Flores compare varieties of heirloom tomatoes at The Chef's Garden. 960 1280

  

Greenhouse Tavern's Pig Head

Greenhouse Tavern's Pig Head

Andrew and chef Jonathan Sawyer examine the elements of Greenhouse Tavern's pig head. 960 1280

  

The Pig Head

The Pig Head

Chef Jonathan Sawyer's pig head in all its glory at Greenhouse Tavern. 960 1280

  

Greenhouse Tavern Duck

Greenhouse Tavern Duck

Chef Jonathan Sawyer's duck is plated at Greenhouse Tavern. 960 1280

  

Rock and Roll Hall of Fame and Museum

Rock and Roll Hall of Fame and Museum

Andrew strolls by the world-famous Rock and Roll Hall of Fame and Museum in Cleveland. 960 1280

  

Talking to the Family

Talking to the Family

Andrew talks with the family that owns the Cleveland-area icon, Ray's Sausage. 960 1280

  

House-Made Souse

House-Made Souse

Andrew and co-owner Leslie cut into house-made souse at Ray's Sausage. 960 1280

  

Yellow Perch

Yellow Perch

Whole yellow perch at Catanese Classic Seafood in Cleveland. 960 1280

  

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass cut into freshly grilled steaks at Certified Angus Beef. 960 1280

  

Served in Hollow Bones

Served in Hollow Bones

Top-quality beef is served in hollow bones at Certified Angus Beef in Cleveland. 960 1280

  

Stages of Beef

Stages of Beef

Andrew compares stages of beef at Certified Angus Beef. 960 1280

  

Andrew Zimmern eats oysters in Baltimore

Andrew Zimmern eats oysters in Baltimore

Andrew eats oysters with Tim Blasko, who works security at Lexington Market in Baltimore. 960 1280

  

Blue crabs in Maryland

Blue crabs in Maryland

Freshly steamed blue crabs caught in the Chesapeake Bay. 960 1280

  

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew with Joe Brooks, fourth-generation owner of JM Clayton Seafood, a crab processing company in Cambridge, MD. 960 1280

  

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew learns to pick crabs from Sissy Cephas at JM Clayton Seafood. 960 1280

  

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew with one of the last arabbers (produce vendors) on the streets of Baltimore. 960 1280

  

A rice dish called dolsot bibimbap with octopus in Baltimore

A rice dish called dolsot bibimbap with octopus in Baltimore

The rice dish dolsot bibimbap with octopus, in Nam Kang, a Korean restaurant in Baltimore. 960 1280

  

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Baltimore's Woodberry Kitchen chef and owner Spike Gjerde's creation -- rockfish with local zucchini squash and tomato cooked in a fig leaf. 960 1280

  

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Andrew with chef and owner Spike Gjerde of Woodberry Kitchen about to taste fingerling potatoes, rockfish in fig leaf and soft-shell crab. 960 1280

  

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

At Woodberry Kitchen, a shot of homemade strawberry sherbet on butter cake and topped with local strawberry. 960 1280

  

Andrew Zimmern at Hollins Market in Baltimore

Andrew Zimmern at Hollins Market in Baltimore

Andrew in Baltimore's Hollins Market where they are picking up produce for an arabbing cart. 960 1280

  

Fish head at Faidley Seafood in Baltimore

Fish head at Faidley Seafood in Baltimore

They have a sense of humor at the fish cases at Faidley Seafood in Lexington Market in Baltimore. 960 1280

  

Korean barbecue at Shin Chon restaurant in Ellicott City

Korean barbecue at Shin Chon restaurant in Ellicott City

Andrew and guide Henry Hong enjoy Korean barbecue at Shin Chon restaurant in Ellicott City, MD. 960 1280

  

Ground beef at Lexington Market in Baltimore

Ground beef at Lexington Market in Baltimore

Fresh ground beef for sale at Lexington Market. 960 1280

  

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew assists in picking sorrel with chef Spike Gjerde and local farmer Denzel Mitchell of Five Seeds Farm, an urban farm in Baltimore. 960 1280

  

Potatoes at Five Seeds Farm in Baltimore

Potatoes at Five Seeds Farm in Baltimore

Fingerling potatoes harvested at Five Seeds Farm. 960 1280