Bizarre Foods: Trails and the Foods That Made Them

Whether he's following in the footsteps of a notorious figure in Scotland or cooking up meals in the Hawaiian jungle, Andrew Zimmern is on the trail for wordly bites. Take a behind-the-scenes (and behind-the-food) look at an all-new season of Bizarre Foods.

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Photo By: Tremendous! Entertainment

Pony Express Trail Expedition

Before having a cookout near the Pony Express Trail in Nevada, Andrew Zimmern listened to Jill Carr discuss the Highway 50 Association's Wagon Train, which celebrates western migration during the 1800s.

Dried Meat and Berries

Wild gooseberries and fire-roasted jackrabbit were prepped and made ready to eat as a part of a native Paiute meal experienced near the Pony Express Trail in western Nevada.

Wild Duck Hearts

In addition to the dried gooseberries and fire-roasted jackrabbit, wild duck hearts were skewered and roasted over open coals.

Elk Tongue Delicacy

As part of the Pony Express Trail meal, an Elk tongue was boiled for five hours, then removed from the stock pot and sliced.

Pan-Roasted Fowl

A quail was pan-roasted and served along the other old-world style food items as a part of the traditional Paiute meal.

Ulua Fishing Adventure

A traditional Hawaiian ceremony was performed for Andrew before attempting Ulua fishing. Ulua fishing refers to the long pole cliff fishing that the locals along the Kona coast partake in.

Leafy Deliciousness

After enjoying a boat ride, Andrew enjoyed a plate of Hawaiian Laulau. The traditional dish consists of pork wrapped in taro or luau leaf.

Fresh Catch

Andrew also participated in a drop fishing expedition and a canoe trip, where they caught a red goatfish. It was prepped and cooked on the grill before being served to the host and guests.

Heritage Hawaiian Ham

While journeying along the Ala Kahakai Trail, Andrew cooked heritage ham with Orion Encencio in the Hawaiian jungle.

Foraged Fern Salad

After cooking the heritage ham, Orion and Andrew created a fresh, fern salad to accompany the cooked meat.

Wild Scottish Ponies

Wild ponies roam throughout the hills of the Drummond Estate, located in Scotland, creating the quintessential backdrop for an episode of Bizarre Foods.

Neeps and Tatties

While following the trail of the notorious warrior William Wallace, Andrew was served the notoriously Scottish dish called haggis. This dish was served with turnips and potatoes and is known as Neeps and Tatties in its homeland.

Arbroath Specialty

Once caught, haddock is tied over wood planks, which is the first step in creating the infamous Arbroath Smokies. After this step, the haddock is moved into a smoke house to finish off the local classic.

Seafood Scene in Arbroath

Determined to experience more of the seafood scene in Arbroath, Scotland, Andrew sampled crab and lobster with local fisherman. Here, lobster meat is dipped into a crab shell filled with melted butter.

Trout Dinner

Andrew completed the Scottish seafood journey with a fishing trip in Loch Earn. The catch, a brown trout, was prepared by removing the head, adding some lemon juice and cooking the fish fully in an open pan.

Belgian Ostrich Farm

The Autrucherie du Pont D'Amour is an ostrich farm located in the countryside of Belgium.

Grilled Ostrich

Prepped by Reginal Michiels, an ostrich heart and neck are seasoned and placed on a grill until the pieces are cooked to perfection.

K-Ration Treat

While sitting in a foxhole in Bois Jacqus, Bastogne, Andrew prepared to eat canned beef stew, which was a type K-Rations served during WWII.

Rice and Beans

This rice dish was prepped to be served with chili that was cooked on a WWII field stove.

Battle of the Bulge

Andrew and Doug Mitchell drove through Belgium in a WWII jeep while discussing the details of the Battle of the Bulge, which took place in Thimester-Clermont, Belgium.

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