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.
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.
Andrew visits Sardinia, an island where people still live on distinctive, traditional foods unlike anything Andrew has ever tasted before. He experiences the true flavor of this unique culture by tasting food, including cheese teeming with live maggots.
Bizarre Foods America makes a trip to the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats Cajun comfort foods like stuffed pig stomach and smoked raccoon served with a side of live jazz.
Mystery meat and fermented fish make the list as Andrew Zimmern looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, Andrew admits to the foods that have been the hardest for him to swallow.
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.
Andrew Zimmern takes a look back at the foods that have sent his senses into overload, from those with a strong smell, strange taste or funky texture, to those that looked just plain weird or should never have been made in the first place!
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.
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 goes beyond the plantation tours to explore the food scene in Charleston. This is one trip through South Carolina you won’t want to miss. Andrew tastes the world’s greatest BBQ; takes an unforgettable journey on a clamming boat; and much more!
Andrew goes to Jamaica, where the food is as distinctive as the island’s famous reggae music. He experiences the true flavor of this tropical paradise through traditional cuisine, street food in Kingston and all-natural Rastafarian food made in the jungle.
In NYC's Bronx, Andrew samples otter soup and fresh coyote. From a local pork-slinging hero to Puerto Rican grandma-style gizzards to diving for dinner in Long Island Sound, Andrew uncovers the Bronx's strong, unique culture.
Andrew journeys to Senegal for brain-like snails and charred beef ankle. Whether he's on a near-death fishing trip or dining with a local family over a whole roasted sheep, Andrew is immersed in West African culture.
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 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 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!
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.
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.
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.
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.
Andrew takes a tour of a tropical paradise and a favorite of travelers from around the world: Phuket. He ventures beyond the stunning beaches to discover the Thais who live in this part of the country embrace life on all levels and feast on all things.
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.
Andrew travels south to Oaxaca, Mexico for tastes and traditions thousands of generations old. From winged ants and grilled intestines to grasshoppers and dried beef hearts, Andrew eats a path through Mexico's culinary capital.
Ever tasted calf tongue from a food truck? Curious about what happens to the thrown out food from your favorite restaurants? Then join Andrew as he visits San Francisco, a city so well known for its counter-culture that even the food can make a political statement! From digging through dumpsters with activists fighting against waste and hunger, to learning how one couple is breeding bugs as a new protein source, to foraging in the wild of a city park to find fresh food to serve at a secret dinner served by an underground food movement, Andrew gets a taste of some alternative food sources that may cause you to question your next meal.
Andrew Zimmern heads to Kazakhstan in the heart of central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to smoked horse sausage.
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 goes to one of the world's culinary capitals, Paris, France. He feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace, and learns the dying art of aging artisanal French cheese.
Consult Program Guide