TV Schedule

Spit beer, deep Amazon, a frog smoothie, and the high Andes. Peru serves up strange magic at every turn.

Jack heads to the Pacific Northwest to follow in the footsteps of great explorers. He drinks beers in a hot tub boat, takes a seaplane to microdistilleries on the San Juan Islands and tries a drink made with bacteria and yeast.

Andrew finds some unexpected twists in Southern cooking when he visits Birmingham, Alabama. From a Chinese style noodle bowl made with frog legs and pig skin to sautéed rabbit offal and goat head soup, there are plenty of surprises in store!

Andrew discovers a world of unexpected flavors in the middle of America's heartland when he makes a visit to Iowa! From a small town farmer trying to breed a tastier pig - all parts included, to an old fashioned meat locker making head cheese and pickled onion tripe, to a Sudanese recipe for stew made with a whole sheep's head, Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa!

Andrew heads to Hawaii's Big Island, far from the tourist filled beaches. He pulls huge fresh water prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at the local grocery store.

Andrew heads into the Australian Outback where he eats wallaby with some Aborigines, samples crocodile cooked on the barbie and helps thin out the huge populartion of poisonous cane toads by making them into a meal.

Andrew uncovers unique food traditions in the great state of Arizona, where the spirit of the Wild West still lives strong today. From native traditions of the Navajo to the New Agers' approach to food, this state offers an abundance of bizarre foods.

Andrew Zimmern is off to the island nation of The Philippines - where he chows down on local favorites like Balut, Crickets, Stuffed Frogs and even live worms!On this journey, Andrew eats his way across two of the country's seven islands - Palawan, known for it's stunning beaches - and Luzon, the largest island in the chain. Luzon is also home to the capitol of The Philippines, Manila. Just outside of the bustling city - Andrew finds a town known for making one of the most bizarre treats yet - Balut! Balut is a partially developed, 18-day-old duck embryo, still in the shell. Just crack it open, suck out the juice, and dig right into the duck itself. Truly bizarre, yet Andrew finds it quite tasty!From there, Andrew heads north to the culinary capitol of The Philippines, Pampanga, where he feasts on local favorites harvested right from area rivers like stuffed frog and sautéed crickets. In the town of Angono, he enjoys an amazing meal at Balaw Balaw, a restaurant and art gallery known for it's unusual foods. After another round of Balut, this time in a soup - Andrew's more than ready to tackle Uok - a giant local worm harvested from fallen trees. But that's nothing - the Uok are sautéed. How about live worms, just pulled from the trees? That's what's on tap on the beautiful island of Palawan, Andrew's last stop. These large, clear worms with giant screw top heads are being pulled from mangrove branches - still squirming away. But all Andrew has to do is pull of the head, dip in some salt - and down the hatch they go!

In Hungary, it's not just goulash for Andrew. He breakfasts on blood cake with a family of Gypsies. He sinks his teeth into the layers of flavors that make up the food and culture old and new.

Andrew takes to the road to sample the Pennsylvania staples most people never hear about. From a Japanese superstar chef cooking up poisonous sexual organs to a family boiling up every part of the pig, Pennsylvania is a state filled with weird characters and even weirder food.

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 travels to Shanghai to snack on chicken hearts and snail shells. Whether he's tasting turtle cooked by a legend, helping out an ancient fishing family or downing a shot of snake bile, Andrew meets adventure mouth-first.

Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.

Albuquerque is a delicious desert hotspot that's rich in Native American and Spanish traditions and the local cuisine reflects a unique mash-up of cultures. From stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on Indian fry bread, locals in this state say, if there's no chile in the house, there's no food!

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 Zimmern travels to multicultural hot spot Jerusalem for tastes older than the city itself. From cow udder and veal brain to turkey balls and mullet roe, Andrew gets a once-in-a-lifetime look at why this city's so legendary!

Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.

Andrew Zimmern explores the cuisine of a city that's often overshadowed by its European neighbors. From Belgian waffles to steamed mussels and fries, there's a lot to be hungry for in Brussels, Belgium.

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 Zimmern travels to multicultural hot spot Jerusalem for tastes older than the city itself. From cow udder and veal brain to turkey balls and mullet roe, Andrew gets a once-in-a-lifetime look at why this city's so legendary!

Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.

Andrew Zimmern explores the cuisine of a city that's often overshadowed by its European neighbors. From Belgian waffles to steamed mussels and fries, there's a lot to be hungry for in Brussels, Belgium.

Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.

Albuquerque is a delicious desert hotspot that's rich in Native American and Spanish traditions and the local cuisine reflects a unique mash-up of cultures. From stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on Indian fry bread, locals in this state say, if there's no chile in the house, there's no food!