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 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.

Friday
Jan 20
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.

Tuesday
Feb 14
12am | 11c
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.

Wednesday
Feb 15
12am | 11c
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
Mar 1
12am | 11c
Season 2, Episode 15

Rhode Island: Chowing Gaggers & Stuffies

Andrew visits Rhode Island, where local eats are a blend of old traditions and high-tech creations. From the beloved quahog to monkfish liver mousse, the food in this tiny state is packed with flavor.

Monday
Mar 13
4pm | 3c
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
Mar 13
5pm | 4c
Season 5, Episode 2

Lisbon: Snails, Sardines & Barnacles

Andrew heads to the coast in Lisbon, Portugal. He braves crashing surf to harvest barnacles from the rocky shore, feasts on mounds of mollusks at huge snail festival, and learns the secret to making the world's best canned fish.

Tuesday
Mar 21
12am | 11c
Season 8, Episode 1

Madrid

Andrew heads to Madrid, a city with an ever-changing culinary identity that continues to be shaped by the past. From organ omelets and an ancient pig slaughter to a Rolex made of duck liver, Spain is full of exciting flavors.

Monday
Mar 27
9pm | 8c
Season 1, Episode 9

Austin

There's a rich mix of tradition and innovation in Austin! From roasted pigeons (with the heads still on!) to grits mixed with duck innards, plus scrambled pig brains and bloody marys made with real pig blood, Andrew explores the foods that "Keep Austin Weird."

Tuesday
Apr 11
7pm | 6c
Season 8, Episode 3

Okinawa

Andrew Zimmern heads to Okinawa, Japan, for ancient eats like tuna eye and pickled pig ear. From poisonous pufferfish and raw goat, to the last sea snake eggs on earth, Andrew gets a taste of what gives the locals their famed well-being.

Tuesday
Apr 11
10pm | 9c
Season 8, Episode 8

Cyprus

Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.

Tuesday
Apr 18
12am | 11c
Season 6, Episode 6

Panama: Beef Lungs & Love Potions

Andrew Zimmern heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken-foot souse and iguana meat and eggs. Then, he hits the street for beef lung and aphrodisiac smoothies before noshing on Chinese-Panamanian kosher cheese.

Tuesday
Apr 18
6pm | 5c
Season 9, Episode 5

Road Tripping Route 66

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway. He also eats quail stew, onion burgers and ox tail.

Wednesday
Apr 19
5pm | 4c
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