Bizarre Foods: Around the World Pictures
From Paris to Croatia, check out pictures from Bizarre Foods with Andrew Zimmern as he heads around the world.
Andrew Zimmern in Amsterdam
Andrew Zimmern enjoys a cool evening dining at a sidewalk restaurant overlooking the Oudeschans canal in Amsterdam.
Smoked Eels in Volendam
Andrew Zimmern and fifth-generation meat smoker Jan Smit check on smoked European eels from the IJsselmeer at Smit Bokkum Smokehouse in Volendam, Netherlands.
Dutch Herring Two Ways
Raw (left) and pickled (right), always served with onions, at a street cart at the harbor of Volendam, Netherlands.
Gourmet Goose Hunt
Andrew Zimmern chats with hunters Martijn van de Reep, Tom Zinger and Gijs Leusink about the growing demand for gourmet goose products in the Amsterdam food scene.
Snoot Sandwich in Kansas City, MO
Andrew and Friends
Andrew Zimmern hanging out in Kansas City’s East Bottoms district with chef Alex Pope (in plaid shirt) and friends.
The Local Pig
Pig's head charcuterie plate as served at Alex Pope's restaurant, The Local Pig, in the Westport neighborhood of Kansas City, MO.
Famous Burnt Ends
Jeff Dehner, owner of Joe's Kansas City BBQ, showing Andrew Zimmern and chef Celina Tio how the restaurant makes its famous burnt ends, by separating the cap from the flat of the beef brisket and cooking it separately.
Andrew Zimmern in Jerusalem
An epic feast of Makfoul, just for Andrew Zimmern, as his gracious Palestinian hosts fast for the holy month of Ramadan in Jerusalem.
Chef Uri Navon's take on classic Mahane Yehuda cuisine: Octopus, slow cooked with red wine, sautéed with house chimichurri and served over goat's yogurt and fried sweet potato.
Mahane Yehuda Market
The Abadi stall has been selling Syrian style crackers in Jerusalem's Mahane Yehuda Market over 80 years.
A rich collection of spices are offered in Jerusalem's Mahane Yehuda Market.
Andrew Zimmern exploring the bustling market town of Tlacolula de Matamoros on the outskirts of Oaxaca, one of the oldest known market sites in both North and South America.
Fresh Market Life
Andrew Zimmern and his translator and guide, Maria Itaca grill fresh strips of tasajo, thin sliced beef top round. In Oaxaca's Tlacolula market, customers cook their meat fresh, aided by an army of helpful market ladies making sure every piece is cooked to perfection.
The heads of fresh snapper adds flavor to rich fatty broth in Cesar Gapuchin's stone soup, an ancient Oaxacan recipe.
Delaware River Catch
Andrew Zimmern and an eager crew of shad fishermen wait to see what the nets dredge up on the Delaware River.
South Philly Treats
Andrew Zimmern and good friend Felicia D'Ambrosio gnosh on some fried tilapia with acheke, a Liberian-style cassava couscous in the Woodland Avenue neighborhood of South Philly.
Andrew Zimmern cools down in Philly's Swanna Memorial Fountain after an amazing week of shooting.
Street Scene in Antigua
Andrew Zimmern in front of the Santa Catalina Arch in Antigua, Guatemala.
Local Food of Guatemala
A basket of patín, little bluegill fish in tomato sauce wrapped in maxan leaves in San Jaun La Laguna on Lake Atitlán in Guatemala.
Live Seafood Docks
Andrew Zimmern and Guatemalan celebrity chef Mirciny Moliviatis await the fresh bounty of snail hunter Juan Baldomero in Lake Atitlán, Guatemala.
Ready For Roasting
Andrew Zimmern with a plateful of dormice, skinned and gutted and ready for roasting, at Toni's Tavern in the village of Dol, Croatia.
Fresh Sea Squirt
Fresh sea squirt from the Adriatic Sea, steamed in the shell and ready for eating in Trogir, Croatia.
Meat Shopping in Croatia
Charcuterie stall at the farmers' market in Trogir, Croatia.
Underground Mushroom Tunnels
Andrew Zimmern inspecting pleurotus mushrooms growing in the underground tunnels of an old stone quarry in Paris, France.
Paris Charcuterie Shop
Terrines for sale in the charcuterie shops of Gilles Verot in Paris, France.
Local, Fresh, and Unique Meal
Roasted chicken with fresh leek and mushroom at Frenchie's restaurant in Paris, prepared by chef Greg Marchand with fresh, locally sourced ingredients from shops right next door in the Rue de Nil.