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 1, Episode 15

Las Vegas

Andrew visits Las Vegas where everything -- especially the food -- is all about going to extremes, from a hamburger that costs $5,000 to a seafood restaurant that has Italian fish flown in every day.

Monday
Mar 27
2pm | 1c
Season 1, Episode 5

Detroit

Andrew finds out if it is food that keeps Detroit’s motor running. Andrew visits Motown and gets revved up about tasting some of the city’s food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

Monday
Apr 17
1pm | 12c
Season 2, Episode 13

St. Louis: Pig Snouts & Paddlefish

Andrew wants you to meet him in St. Louis, as the song goes, and get a taste of this river city’s diverse neighborhoods, serving up iconic barbecue and rarer fare like pig snouts and paddlefish roe.

Tuesday
May 23
7pm | 6c
Season 2, Episode 2

St. Petersburg

Get ready to challenge all your pre-conceived notions of Russian life. Andrew's taking a culinary tour through St. Petersburg, the cultural capitol of Russia.

Monday
Jun 5
4pm | 3c
Season 4, Episode 2

Chicago

Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.

Monday
Jul 3
6pm | 5c
Season 4, Episode 8

Finland

Andrew ventures to Finland, a country where traditional cooking still reigns but is also inspiring a new food trend known as new Nordic cuisine. Andrew finds out that Finns like to make the most of the fresh foods that are right in their own backyards!

Monday
Jul 17
3pm | 2c
Season 5, Episode 4

Brooklyn: Schmaltz & Sea Robins

Andrew Zimmern uncovers what's cookin' in Brooklyn, NY. During his visit, Andrew samples grilled sea robin in Sheepshead Bay, tries kombucha bacteria pancakes in a defunct pharmaceutical warehouse, and eats a spleen sandwich in an Italian focacceria.

Wednesday
Jul 26
5pm | 4c
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.

Monday
Jul 31
3pm | 2c
Season 3, Episode 1

Pittsburgh: Catfish & Kiska

Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.

Tuesday
Aug 15
9am | 8c
Season 3, Episode 5

Cleveland: Pighead and Perch

Andrew Zimmern makes some unexpected taste discoveries in Cleveland. From beef souse to popcorn shoots grown in the dark to a whole pig head served on a platter, Andrew finds out that Cleveland’s food is full of surprises.

Tuesday
Sep 5
10am | 9c
Season 9, Episode 1

Lewis and Clark Trail

Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.

Wednesday
Oct 4
4pm | 3c
Season 6, Episode 5

Dubai: Carp, Camel and Cocoons

Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.

Wednesday
Oct 4
5pm | 4c
Season 9, Episode 8

Cajun Country Trail

Andrew Zimmern heads south to explore Louisiana's Cajun country. From blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

Sunday
Nov 12
2pm | 1c
Season 2, Episode 13

St. Louis: Pig Snouts & Paddlefish

Andrew wants you to meet him in St. Louis, as the song goes, and get a taste of this river city’s diverse neighborhoods, serving up iconic barbecue and rarer fare like pig snouts and paddlefish roe.

Monday
Jan 22
9am | 8c
Season 3, Episode 6

NYC Overnight: Bizarre at All Hours

New York is the city that never sleeps. Andrew pulls the night shift to explore the hidden world that fuels the Big Apple. From eating goat brains at a cabby hangout to slurping blood clams at a fish market at 4 a.m., Andrew finds out why feeding hungry New Yorkers is an all-night job.

Monday
Jan 22
10am | 9c
Season 2, Episode 9

Northern California

Andrew Zimmern visits Northern California where people are reinventing sustainable living. From hunting doves to developing strange new flavors for jelly beans to training sheep to eat weeds at local vineyards, people in this part of the country have a unique way of looking at how to get the food they eat.

Monday
Jan 22
11am | 10c
Season 7, Episode 4

Guatemala: Balls, Brains & Bull's Eyes

Andrew visits Guatemala, where ancient flavors are still alive in the food today. From fresh bull testicle ceviche at the market to a Sunday dinner with possum as the main dish, Andrew tastes rich heritage in every bite.

Monday
Jan 22
12pm | 11c
Season 6, Episode 5

Dubai: Carp, Camel and Cocoons

Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.

Monday
Jan 22
1pm | 12c
Season 6, Episode 4

Rome: Porchetta, Pecorino and Pizza

Andrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.

Monday
Jan 22
2pm | 1c
Season 2, Episode 5

Beijing

From imperial dishes to hot pot street snacks, Andrew eats his way through Beijing, where East meets West and traditional food reigns. He discovers why this ancient Chinese city is home to one of the world's most vibrant food scenes.

Monday
Jan 22
3pm | 2c
Season 4, Episode 8

Finland

Andrew ventures to Finland, a country where traditional cooking still reigns but is also inspiring a new food trend known as new Nordic cuisine. Andrew finds out that Finns like to make the most of the fresh foods that are right in their own backyards!

Monday
Jan 22
4pm | 3c
Season 2, Episode 19

Maine

Andrew travels to Maine where many residents find most of the food they eat right in their own backyards -- literally. There's even a culinary challenge featuring some bizarre recipes made only with ingredients found in Maine. Andrew shares a meal with his dad.

Monday
Jan 22
5pm | 4c
Season 8, Episode 4

Shanghai

Andrew travels to Shanghai to snack on chicken hearts and snail shells. Whether he's tasting turtle cooked by a legend, helping out an ancient fishing family or downing a shot of snake bile, Andrew meets adventure mouth-first.

Monday
Jan 22
6pm | 5c
Season 6, Episode 7

Peruvian Amazon: Giant Rodents and Biting Ants

Andrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.

Monday
Jan 22
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.

Tuesday
Jan 23
6pm | 5c
Season 1, Episode 12

Miami

The blend of old world immigrants and new wave trendsetters are bringing a mix of flavors to Miami's multicultural cuisine. Andrew Zimmern samples roasted pig brains, salt cured fish eggs, and a fruit that feels like glass in the throat.

Tuesday
Jan 23
7pm | 6c

More Andrew Zimmern on Travel Channel