Bizarre Foods America: Toronto: Horse Heart

Go behind the scenes with Andrew Zimmern in Toronto, where he finds a melting pot of edgy eats like horse heart salami, seal flipper pie, and pig's ear and cuttlefish.

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Andrew Zimmern holds a plate of goat and chicken curry, topped with green chutney, served with naan bread.

Chinese-style braised short ribs with zucchini blossom, sauteed Asian pear and a puree of parsnip, topped with sour cream and chives, served at Bent restaurant in Toronto.

The Bent-O Box served at celebrated chef Susur Lee's newest restaurant, Bent.

Andrew Zimmern holds up a seal flipper, a traditional dish eaten in Canada's Newfoundland province.

Roast pork and duck displayed in the window at King's Noodle Restaurant, located in downtown Toronto's Chinatown.

Andrew Zimmern enjoys a bit of post-dinner fun with Newfoundland native Shelly Dobbin.

Canadian king crab is one of the seafood specialties served up at Fishman Lobster Clubhouse located in suburban Markham, Ontario.

Eel from Quebec is prepped before steaming in the kitchen at Fishman Lobster Clubhouse.

Toronto's historic St. Lawrence Market first opened its door in 1803, and was recently named the No. 1 food market in the world by National Geographic.

Andrew Zimmern holds up a peameal bacon sandwich -- Toronto’s most iconic meal -- from Carousel Bakery at the St. Lawrence Market.

Kangaroo meat is only one of the many exotic meats sold at Whitehouse Meats, located in Toronto's famous St. Lawrence Market.

Paan, a traditional digestive treat (depending on who you ask) that features betel leaf filled with cardamom, coconut, mint, dates and rose petal jam.

Pork blood tureen toasted, and topped with a gastrique of sherry vinegar and Dr. Pepper soda, and served with ketchup chips.

Chef Susur Lee (left) and Andrew Zimmern admire the quality of the crab and eel dishes served at Fishman Lobster Clubhouse.

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Bizarre Foods America: Toronto: Horse Heart

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