Andrew Zimmern eats his way through history on Bizarre Foods, Tuesdays at 9/8c.
Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed. From ancient ritual meals such as pachamanca to pork favorites like chicharrones, tamales made from the fish caught in the canals of Mexico City to sweets with heavy African influence from the slave trade, Andrew explores it all.
Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.
Andrew Zimmern explores the diverse dishes and food trends of sunny California. Along this culinary journey through the Golden State, Andrew dines on cowboy sushi, sheep heart ragu, blood mousse and sea urchin genitals.
Andrew Zimmern explores the influence of Chinese cooking on world cuisine. He travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork and dim sum.
Andrew explores the exciting and sustainable small farm movement that's brewing across America. He samples some of their foods along the way, including chocolate "chirp" cookies, pickled beefsteak mushrooms and red dulse seawood.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Andrew Zimmern explores global markets to find locals' favorite foods. From cow skin and chicken foot soup in Jamaica to Moroccan camel ribs and Panamanian iguana eggs, market foods always reflect the truest taste of a country.
From food truck tongue tacos to state fair fried alligator, Spam sushi to elk sausage, Andrew Zimmern hits the streets to find the best street foods offered from coast to coast and everywhere in between.
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 follows Mark Twain's path down the Mississippi River for a slice of Americana. Floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.
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.