Host Andrew Zimmern begins his exploration of America's most unusual foods in Minnesota's Twin Cities. Featured eats include deep-fried snapping turtle; an elk-and-wild-rice hot dish; brined-and-breaded duck testicles; and "meat glue."
In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon.
Seattle's unconventional eats are explored. Stops include a farm, where the host tries cow placenta.
The host heads to Boston to check out some new food trends. Included: a Cambodian family who introduce their food traditions to a Boston suburb; an unconventional fishing trip.
Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches.
The host visits West Virginia and dines on fresh deer organs after a hunt. Later, he samples Appalachian cuisine, including groundhog stew, and judges a roadkill cook-off.
Andrew Zimmern checks out the food scene of Charleston, S.C. He gets a taste of wood-coal barbecue in the Lowcountry; samples chitterlings at a soul-food restaurant; and attends a family dinner, where sautéed chicken feet are served.
The host visits Savannah and enjoys a home-cooked Gullah meal on Daufuskie Island. He also goes hunting for marsh hens on the coast and dines in one of the city's finest restaurants with famed drag performer the Lady Chablis.
Extreme eats in Las Vegas, including $750 cupcakes and a $5000 hamburger, are spotlighted in the Season 2 premiere. Also: a look at how a Bellagio buffet feeds 4000 people a day.
The host visits San Diego. He forages for food along the shore, attends a traditional Aztec barbecue and feeds sea lions at the San Diego Zoo. Featured eats include swordfish bone marrow; camel milk; and mashed lamb brains.
Andrew gets a taste of Miami's multicultural cuisine, from roasted pig brains to wreckfish cheeks.
The host visits New Mexico, where he hunts buffalo on horseback and roasts prairie dogs with members of a Pueblo tribe. Featured eats include sliced buffalo heart; menudo; blood pudding; and fried pig skin.
In Los Angeles, Andrew Zimmern plans a menu inspired by his world travels. He then shops for and prepares the meal, which includes pig-face bacon and sea-urchin aspic, and serves it to hungry diners at a pop-up restaurant.
There's a rich mix of tradition and innovation in Austin! From roasted pigeons (with the heads still on!) to grits mixed with duck innards, plus scrambled pig brains and bloody marys made with real pig blood, Andrew explores the foods that "Keep Austin Weird."
Take a road trip down the Blues Trail, and stop along the way to take in the music and the food that make up the unique flavor of the Mississippi Delta, from Memphis, TN to Jackson, MS. Andrew samples Southern standbys and riffs on old favorites, like "redneck ramen" made with noodles and pigs ears.
Andrew explores Central Florida. He eats frog legs in the Everglades; hunts armadillos with native Floridians; and catches alligators with members of the Seminole Tribe.
Andrew Zimmern visits Washington, DC, for Salvadoran favorites, food trucks that feed hordes of hungry federal workers, and takes a trip back into history to taste what our forefathers ate. Whether it's a blackened snakehead sandwich made in a boat on the Potomac, peanut butter paired with foie gras, or Scrapple at a neighborhood grill known for its soul food, DC is a place where historical favorites and new innovations come together to create a variety of unexpected tastes.
Denver may be a modern city, but Andrew finds out that you can still get a taste of the Wild West in the food! Whether it's deep fried Rocky Mountain oysters in a biker bar, pheasant cooked over an open flame, or ant larvae beignets in a fine restaurant, Denver is a goldmine of flavors from both yesterday and today!
Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole sheep's head.
There's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.
Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.
Chicago's cutting-edge food scene is explored by Andrew, who learns about a dish made with whale vomit and samples a charcuterie's duck-heart pâté. Also: a soup that smells like a dead body.
Andrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.
Andrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.
Andrew Zimmern visits Northern California where people are reinventing sustainable living, like hunting doves, to developing strange new flavors for jelly beans, to training sheep to eat weeds at local vineyards, people in this part of the country have a unique way of looking at how to get the food they eat.
Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.
Andrew learns that some of the best foods in Los Angeles are hiding in neighborhoods where outsiders rarely go! From pig head tamales in Watts to steamed chicken embryo in Long Beach, Andrew tastes it all.
Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.
Forget about the East and West Coasts; visit the Third Coast with Andrew and explore the unsung Gulf Shore by hunting wild hogs and bow-fishing stingrays. Andrew samples swamp fare like pan-fried duck testicles, gizzard gumbo and a river rat stew.
With a menu that includes a Tibetan soup with yak, a Pakistani dish with goat offal and a chicken blood pancake, Andrew finds that a trip to Queens, NY, is just as good as a trip around the globe!
There's more to Birmingham, AL, than barbecue and bread pudding. Here, Andrew discovers surprising Southern fare like bullfrog hearts with pea shoots and Greek grits that will make you slap your mama.
Andrew visits Rhode Island, where local eats are a blend of old traditions and high-tech creations. From the beloved quahog to monkfish liver mousse, the food in this tiny state is packed with flavor.
Andrew finds the pioneer spirit still going strong in Louisville, KY, when he tastes its unique foods, like barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.
A blend of diverse ethnic backgrounds and can-do spirit, Crucian culture has a flavor all its own, and Andrew gets a taste of all this tropical paradise has to offer, from bullfoot soup to conch roti.
Andrew wants you to meet him in St. Louis, as the song goes, and get a taste of this river city’s diverse neighborhoods, serving up iconic barbecue and rarer fare like pig snouts and paddlefish roe.
Global culture and Texas tradition create bold flavors in Houston, where Andrew eats steer head at a tailgate party, duck organs in dirty rice from a "blast and cast" and goat in the Gandhi District.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.
Andrew hits one of our original colonies, Virginia, where plenty of surprises await. Among other delicacies he samples mystery snails, Brood II cicadas and the "other, other" red meat -- the Chesapeake cownose ray.
Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!
Andrew shares his Cleveland culinary discoveries. Included: pig head; and popcorn shoots.
Andrew pulls an all-nighter in New York City, where he eats goat brains at a hangout for cabdrivers and slurps blood clams at a fish market at 4 am.
Andrew is on the lookout for unusual eats at the Minnesota State Fair.
Andrew visits the San Francisco Bay Area, home to cutting-edge food ideas. From cookies made with crickets to lamb's head soup, Andrew discovers foods of the future, mixed with an interesting take on the past!
Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
Whether it's from the land or the sea, Andrew Zimmern finds that Vancouver has an abundance of fresh food. His discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.
Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
Andrew Zimmern explores the bold, traditional and unexpected flavors of Dallas and Fort Worth, TX. He samples cow head roasted underground, a Thai meal made with chicken feet, water bugs and goat meat stew.
Andrew Zimmern heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats. Land turtle and shark; land creatures and caiman.
Some frog smoothies, giant Amazonian snails and fried guinea pig are among the delicacies Andrew samples in Lima, Peru.
Andrew Zimmern explores the "new South," Atlanta. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat at a nearby farm, and gets a Korean scrub down with Margaret Cho.
Andrew Zimmern travels to paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.
From raw pig's blood in Bali and ground pig snouts, ears and tongues in Cleveland, OH, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew Zimmern recaps his favorite porcine finds.
Andrew Zimmern looks back on all the times he's had to earn his food. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, Andrew works for his food!
From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern shares some of the footage that's never made it into any other Bizarre Foods episode. Mishaps, practical jokes and fantastic foods are all part of the fun!
Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
Mystery meat and fermented fish make the list as Andrew Zimmern looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, Andrew admits to the foods that have been the hardest for him to swallow.
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
Andrew looks back on some of the memorable raw foods he's eaten during his travels. From Elk heart to horse mane, Andrew has found that enjoying some of the freshest foods means there's No Cooking Required.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew Zimmern gives us a taste of his global grocery experiences.
From skinning a muskrat in Maryland, Beaver chili in Maine and cooking up stir-fried rat in Thailand, Andrew's talking about, and tasting, all things critters. Hair, tails, and nails included.
Andrew Zimmern takes a look back at the foods that have sent his senses into overload, from those with a strong smell, strange taste or funky texture, to those that looked just plain weird or should never have been made in the first place!
Andrew Zimmern’s pursuit of a great meal often leads to danger. From poisonous foods to scary situations, Andrew looks back on the many times he put his life at risk in his quest to make a new food discovery.
