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 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 Zimmern travels to paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.
Take a road trip down the Blues Trail, and stop along the way to take in the music and the food that make up the unique flavor of the Mississippi Delta, from Memphis, TN to Jackson, MS. Andrew samples Southern standbys and riffs on old favorites, like "redneck ramen" made with noodles and pigs ears.
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.
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
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.
The usual reaction to snakes or crocodiles is to run, but Andrew Zimmern catches and cooks them, eager to try everything from boa constrictors in Nicaragua to poisonous toads in Australia, to giant snapping turtles in Pennsylvania.
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.
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!
Andrew travels to multicultural hot spot Jerusalem,for tastes older than the city itself. From cow udder and veal brain to turkey balls and mullet roe, Andrew gets a once-in-a-lifetime look at why this city's so legendary!
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.
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.
Andrew takes a slow drive across America's Gulf Coast in hopes of filling up on everything from pig guts to water rodents and raccoons. It's a journey filled with soul, seasoned with Cajun favorites and scooped up with a few servings of classic Creole creations.
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.
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 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.
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city's heritage and modern chefs with food-forward ideas.
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 samples Appalachian fare as he treks the Daniel Boone Wilderness Trail. From fried, crispy peascakes and buttery buffalo bone marrow to ham cured and aged in pillowcases, Andrew searches for the flavors of the frontier.
Global culture and Texas tradition create bold flavors in Houston, where Andrew eats steer head at a tailgate party, duck organs in dirty rice from a "blast and cast" and goat in the Gandhi District.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
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 learns that some of the best foods in Los Angeles are hiding in neighborhoods where outsiders rarely go! From pig head tamales in Watts to steamed chicken embryo in Long Beach, Andrew tastes it all.
Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic. From cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.
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