Twice as Gross Photos

Dive in! Check out some of the grossest food from around the world.

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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

  

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Andrew Zimmern having coffee on Rue de Buci with journalist Alexandre Cammas, the 'fooding' originator. 960 1280

  

A chef preparing sweet breads. 960 1280

  

Andrew in a molecular gastronomy lab holding one of Hervé's food experiments. 960 1280

  

Andrew Zimmern with the 'amuse bouche' made of chorizo mousse with a peanut in the wafer cone. 960 1280

  

An intimate look into Pierre Gagnaire's kitchen in action. 960 1280

  

Andrew Zimmern with Chef Stéphane Jégo at 'L'ami' Jean, an example of a 'fooding' type restaurant. 960 1280

  

Andrew Zimmern with an appetizer from the restaurant 'L'ami Jean.' 960 1280

  

Andrew Zimmern and Michel Rostang in deep discussion in his kitchen. 960 1280

  

Michel Rostand and Andrew Zimmern make a toast before digging into the pressed duck dish. 960 1280

  

The finished sweet breads 'le vol au vent du Professeur'. 960 1280

  

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Andrew eats Chuotang, Loach Soup, at Wonju Chuotang in Gangnam-Gu. 960 1280

  

Roasted Silk Worm Larvae from a street cart on Jarong Road. 960 1280

  

Andrew joins the assembly line at the Daymorn Kimchie factory. 960 1280

  

Evening lights of Jongno District. 960 1280

  

Andrew eats Cheonggukjang jjigae, a fermented bean paste soup that carries a very strong odor, at Namdo. 960 1280

  

Andrew and guests, Robert Egbert and Julli Yi, slow roast in the charcoal sauna. 960 1280

  

Andrew and Chef Kim eat San nakji or live octopus. 960 1280

  

Andrew buys his ticket for the KTX (Korea Train Express), South Korea's high-speed rail system. 960 1280

  

Andrew and Chef Hu-nam Kim contemplate which part of the Mungae to eat first. 960 1280

  

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Andrew discusses show strategy. 960 1280

  

Just another day at the office. 960 1280

  

Andrew unwinds at a beach café. 960 1280

  

A production powwow on the beach. 960 1280

  

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Andrew greets past guests and world famous chefs, Lawrence Keogh, Robert Gadsby and Tony Mantuano. 960 1280

  

Adlyn Adam Teoh and Andrew prepare braised pig's tongue with hair moss. 960 1280

  

Adlyn Adam Teoh can't believe all the foods she's about to try! 960 1280

  

Marjorie Johnson contemplates the best way to attack using chopsticks. 960 1280

  

Andrew holds down the porcupine, while Bill slices through the tough skin. 960 1280

  

World traveler and photographer Nana Chen talks about snot, her sweet potato starch-based dish. 960 1280

  

Zimmern's party guests pause their feast for a group photo. 960 1280

  

Stuffed porcupine prepared by Bill and Irma of the White Earth Native American Reservation. 960 1280

  

Tony Mantuano stuffed pig's foot sliced and ready to serve. 960 1280

  

Tony Mantuano's Italian Christmas recipe of stuffed pig's foot, or zampone. 960 1280

  


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