Andrew's 'Bizarre' Recipes

Stews, Steaks and More

Get the skinny on Andrew Zimmern's custom recipes inspired by his American travels seen on Bizarre Foods

About the Show

Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.

Bizarre Foods

About the Host

Andrew Zimmern

Andrew Zimmern is a writer, TV personality, chef, and teacher. A New York City native, he began his formal culinary training at the age of 14, apprenticing with some of the greatest chefs in the world.

As the co-creator, host and contributing producer of Bizarre Foods with Andrew Zimmern, Andrew travels the world, tasting the most unique, traditional fare he can find. From restaurants to jungle markets, it's all about discovering the authentic, immersive experience.
Season 2, Episode 17

Sicily, Italy

Renée Restivo, of Soul of Sicily, guides Andrew around the Italian island, where the people think of themselves as Sicilian first and Italian second. The local cuisine thrives on unique flavors.

Wednesday
Jan 11
6pm | 5c
Season 1, Episode 6

United Kingdom

Haggis, neeps and tatties, cockles and whelks -- it's either the start of a unique nursery rhyme or a list of some of the more unusual foods Andrew experiences on his journey through the UK.

Friday
Jan 20
10am | 9c
Season 5, Episode 3

Ireland: Ancient Bog Butter & Smoked Pigeon

Andrew Zimmern eats his way from Cork to Dublin, Ireland. He tries the ultimate smoked salmon, dines on pigeon smoked with bog oak,and eats one of his all-time most bizarre foods.

Friday
Jan 20
5pm | 4c
Season 8, Episode 7

Stockholm

Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.

Tuesday
Feb 14
4pm | 3c
Season 2, Episode 7

Chile

Andrew visits Chile, the world's longest country with some of the freshest food. He tries scrotum stew and braided cow intestines. Andrew also learns how important ranching and fishing is to small Chilean communities.

Wednesday
Mar 1
5pm | 4c
Season 9, Episode 2

Great Lakes

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Monday
Mar 6
9pm | 8c
Season 2, Episode 18

St. Croix, USVI: Bull's Feet in Paradise

A blend of diverse ethnic backgrounds and can-do spirit, Crucian culture has a flavor all its own, and Andrew gets a taste of all this tropical paradise has to offer, from bullfoot soup to conch roti.

Monday
Mar 13
12pm | 11c
Season 2, Episode 1

Baltimore and Chesapeake Bay

Andrew Zimmern discovers that foods from the past may still be the best on a visit to Baltimore and Chesapeake Bay. From beef tongue sandwiches, to Korean boiled pig stomach and blood sausage, to barbecued muskrat and grilled eel.

Monday
Mar 20
1pm | 12c
Season 9, Episode 4

Civil War

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Saturday
Mar 25
12pm | 11c
Season 7, Episode 7

Amsterdam: Squealing Eels & Stroopwafels

Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes.From invasive goose krokets and insect-filled nuggets to smoked local eel and hollow pig head, Andrew tastes the city's nonconformity in each bite!

Wednesday
Mar 29
1am | 12c
Season 2, Episode 12

Undiscovered Hawaii

Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.

Wednesday
Mar 29
2am | 1c
Season 7, Episode 3

Philadelphia: Shad Cakes, Krak & Kishke

Andrew travels to Philadelphia, a city built on doing things their way - especially when it comes to food! From cheese-steak and shad cake to turkey neck and pig liver, Andrew discovers the secret to a good bite is Philly pride.

Wednesday
Mar 29
6pm | 5c
Season 1, Episode 8

Savannah

Andrew makes a trip to Savannah, GA. It's a city where the food is touched by rich cultural influences that are both obvious and unexpected. Andrew eats a home-cooked Gullah meal and enjoys a fine-dining restaurant with The Lady Chablis.

Monday
Apr 3
4pm | 3c
Season 5, Episode 7

Faroe Islands: Spoiled Sheep & Boiled Birds

Andrew Zimmern travels to the Faroe Islands, a mysterious Nordic wonderland. He dives into frigid waters for giant horse mussels, feasts on a fermented sheep's head and eats seagulls scooped from the ocean.

Monday
Apr 24
5pm | 4c
Season 9, Episode 4

Civil War

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Monday
Apr 24
6pm | 5c
Season 9, Episode 3

The Southern BBQ Trail

Andrew Zimmern eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.

Monday
Apr 24
7pm | 6c
Season 5, Episode 8

Hawaii's Big Island: Eyeballs and Abalone

Andrew Zimmern heads to Hawaii's Big Island, far from the tourist-filled beaches. He pulls huge freshwater prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at a local grocery store.

Monday
Apr 24
9pm | 8c
Season 5, Episode 8

Hawaii's Big Island: Eyeballs and Abalone

Andrew Zimmern heads to Hawaii's Big Island, far from the tourist-filled beaches. He pulls huge freshwater prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at a local grocery store.

Tuesday
Apr 25
12am | 11c
Season 0, Episode 40

How It's Made

Andrew Zimmern circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.

Tuesday
Apr 25
9am | 8c
Season 0, Episode 39

The Great Outdoors

Andrew Zimmern travels the world on a hunt for the planet's most delicious game. He eats black bear skin cracklings in Arkansas, pan-fried nutria in Louisiana and wildebeest organs, including an eyeball, in Namibia.

Tuesday
Apr 25
10am | 9c
Season 0, Episode 37

Whole Hog

Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.

Tuesday
Apr 25
11am | 10c
Season 6, Episode 8

San Antonio: Brains, Balls & Blood

Andrew Zimmern travels to San Antonio, where a generation raised on Tex-Mex is redefining its signature Southern style. On ranches and in railcars, he samples calf balls, crickets and quail.

Tuesday
Apr 25
6pm | 5c
Season 3, Episode 8

San Francisco Bay: Cricket Cookies & Engineered Eggs

Andrew visits the San Francisco Bay Area, home to cutting-edge food ideas. From cookies made with crickets to lamb's head soup, Andrew discovers foods of the future, mixed with an interesting take on the past!

Tuesday
Apr 25
7pm | 6c
Season 8, Episode 5

North Carolina

From hunting feral hogs to brewing ancestral pot likker soup to grilling ray with world-class chefs, Andrew experiences legendary Down East fellowship in every bite as he explores North Carolina.

Wednesday
Apr 26
3pm | 2c
Season 5, Episode 6

Los Angeles: Spleen Soup and Sriracha

Andrew Zimmern pulls back the curtain on the LA food scene, sampling fried fish fins at a high-tech fish processor and learning the secret to the country's hottest hot sauce.

Wednesday
Apr 26
4pm | 3c
Season 9, Episode 2

Great Lakes

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Wednesday
Apr 26
5pm | 4c

More Andrew Zimmern on Travel Channel