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 explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish. Along the way, he experiences native traditions and digs into porcupine heart, acorn mush cake and elk jerky.
Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder and roe deer brains cooked over an open fire.
Andrew travels the path of the mythic rebel William Wallace, Along the way he enjoys venison haggis, whisky barrel-smoked haddock and stunning blue lobster from the North Sea.
Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon. Along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.
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 takes a voyage of self-discovery across the Mojave Desert. From Palm Springs pickleball with oxtail stew and alien-inspired rejuvenation and jerky to a Sin City meal with Carrot Top, this journey explores the joy of escape.
Andrew explores the historic, invisible network known as the Underground Railroad. Along the way he eats meals typical of the slaves who escaped on the route, from roadkill stew and fire-roasted bullfrog to deer jerky and chitterlings.
Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.
Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, French fries and even ostrich.
Andrew rides out on the epic Pony Express Trail, where he explores the thrilling mail delivery service that had a short but profound impact on America. He eats elk tongue, fish skin and an oyster omelet while on his adventure.
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 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.
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 discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.
Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Captain James Cook, the British naval officer who "discovered" the Hawaiian archipelago. Along the way, he feasts on traditional island staples, including lau lau and poke.
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.
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.
Andrew Zimmern saddles up for life as a Texas cowboy. From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.