Finding Flavorful Roots 00:30
Andrew Zimmern eats his way through history on Bizarre Foods, Tuesdays at 9/8c.
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About the Show
Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
About the Host
Andrew Zimmern
As the co-creator, host and contributing producer of Bizarre Foods with Andrew Zimmern, Andrew travels the world, tasting the most unique, traditional fare he can find. From restaurants to jungle markets, it's all about discovering the authentic, immersive experience.
Episodes
See Episode GuideGulf Coast
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.
Los Angeles: Spleen Soup and Sriracha
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.
Hawaii's Big Island: Eyeballs and Abalone
Andrew Zimmern heads to Hawaii's Big Island, far from the tourist-filled beaches. He pulls huge freshwater prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at a local grocery store.
Alaska
It's part of the Alaskan culture to eat every part of every animal, and Andrew sits down to take a bite of everything in front of him, regardless of how it smells, including fermented fish heads, jellied moose nose, reindeer pizza and whitefish ice cream.
Taiwan
Andrew is off to Taiwan, a land home to dramatic geography such as waterfalls, mountains and natural hot springs. The national dish here is one that makes an appearance before you even see it. It's called stinky tofu, and Andrew can't wait to try it!
Vietnam
Andrew visits Vietnam to try a cuisine influenced by the Chinese and the French. He samples 7 courses of snake in Le Mat Village and picks up a shredded pig's ear spring roll while strolling through the street market in Hanoi.
Bolivia
Andrew samples the culinary delights of Bolivia, including fish carpaccio, bull penis soup and mochochinchi (aka booger juice). He participates in a llama fetus burning ceremony and watches women flex their muscles in a wrestling match.
Iceland
Andrew heads to Iceland, the land of fire and ice, complete with glaciers, hot springs, geysers and volcanoes. Look beyond the natural wonders, and you'll find the food is also out of this world.
St. Petersburg
Get ready to challenge all your pre-conceived notions of Russian life. Andrew's taking a culinary tour through St. Petersburg, the cultural capitol of Russia.
Minnesota
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.
Guangzhou
Andrew heads to Guangzhou, the bizarre food capital of China. He finds out why this city earns its reputation as a land where anything that swims, crawls or flies is put on a plate.
Minnesota
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.
Guangzhou
Andrew heads to Guangzhou, the bizarre food capital of China. He finds out why this city earns its reputation as a land where anything that swims, crawls or flies is put on a plate.
Brooklyn: Schmaltz & Sea Robins
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.
Chile
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.
Delhi, India
From a fierce feast with the beautiful people to a meal that feeds the body and the soul, Andrew Zimmern goes deep into one of the oldest continually inhabited cities in the world: Delhi.
Hawaii
Andrew heads to Hawaii, going beyond the typical tourist destinations to sample authentic Hawaiian cuisine, including poi, octopus, wild boar organs and a local favorite: Spam.
Paris
Andrew finds out why Paris is known as the food capital of the world. He dines in a classic French restaurant, learns about the science used to create intense flavor in a tiny dessert and watches how snail caviar is made.
Samoa
Andrew comes to the South Pacific to explore the food and culture of the Samoan Islands. Andrew is the honored guest at a traditional ceremony where he's served pig organs. He also goes deep-sea fishing and tries the eyeball of the freshest catch.
Los Angeles
Andrew arrives in the fast-paced, star-studded city of Los Angeles where the variety of food reflects the diversity of the people who live there. He takes a food tour of LA, and samples tempura chicken testicles prepared by celebrity chef Wolfgang Puck.
Phuket
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.
Sicily, Italy
Renée Restivo, of Soul of Sicily, guides Andrew around the Italian island, where the people think of themselves as Sicilian first and Italian second. The local cuisine thrives on unique flavors.
Fez, Morocco
It's a menu from the Middle Ages as Andrew heads to Fez, Morocco. He tastes traditional Moroccan foods, including a dish made with camel ribs, meat pies made with pigeons and preserved meat that's considered a national dish.
Maine
Andrew travels to Maine where many residents find most of the food they eat right in their own backyards -- literally. There's even a culinary challenge featuring some bizarre recipes made only with ingredients found in Maine. Andrew shares a meal with his dad.
Newfoundland: Moose Pies & Seal Flippers
Andrew Zimmern explores the eastern most part of North America: St. John's Newfoundland. Andrew fishes for cod, makes moose pie in a family grocery, and dines on chicken fried seal flipper with a local chef.
Japan
Andrew heads to Japan, where the people have a passion for food and are willing to eat just about anything. He tries some octopus eggs, fermented sushi and an unusually flavored milkshake at a restaurant where the main ingredient in every dish is mayo.
More Andrew Zimmern on Travel Channel
Bizarre Foods Delicious Destinations
Andrew Zimmern's Bucket List
