What's it really like to travel the country in search of the best regional eats? We went to the source himself. Check out Andrew's picks of his best personal shots while filming season 9 of Bizarre Foods, premiering Jan. 31.
Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
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.
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.
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.
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.
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.
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.
From raw pig's blood in Bali and ground pig snouts, ears and tongues in Cleveland, OH, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew Zimmern recaps his favorite porcine finds.
It's Midwestern comfort food with a twist when Andrew makes the rounds to some of his favorite food spots in the Twin Cities, his adopted hometown.
Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
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.
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.
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.
Andrew heads to Croatia, an Eastern European kingdom straight out of a storybook. An up-and-coming tourist hotspot, Andrew still finds ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Andrew goes snorkeling and spear fishing and visits a farm where they "pamper" their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Balamain Bugs, Flathead Fish and Spanner Crabs.
Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew samples the best.
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Andrew ventures into the remote rainforest of Suriname, where he encounters foods he's never seen before. Andrew visits 2 villages and takes hunting trek in the jungle sample the flavors of a few exotic animals, including a pingo and coconi.
Andrew takes viewers to the place he calls home: Minnesota. From sampling a deep-fried candy bar to eating the Scandinavian delicacy lutefisk, he shows us why Minnesota's traditional cuisine is far from ordinary.
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.
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.
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.
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.
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.
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.
Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy juicy mollusks.
Andrew Zimmern travels to Mexico City to indulge in stewed pig knuckles in one of the city's most notorious barrios. Andrew also feasts on worms and ant eggs in the desert outside the metropolis, and travels though ancient canals to taste fish egg tamales.
Consult Program Guide