Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.
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 Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.
Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.
Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.
Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.
Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.
Andrew tastes poisonous puffer fish, sea snake eggs and raw goat in Okinawa, Japan.
Andrew travels to Shanghai for softshell turtle, snail shells, chicken hearts and snakes.
Putrefied herring; smoked sperm; reindeer testicle; aged horse meat; high-end hot dogs; whiskey goose blood soup.
Stuffed grape leaves and pork belly in Cyprus; curdling goat milk and sampling sun-dried goat; the world's oldest cookie.
Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Mushrooms harvested in underground caves; brined ham delivered to the presidential palace; aging artisanal French cheese.
Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.
Hunting for rabbits with a golden eagle; a blow while milking a horse; sheep brains to fermented camel milk and smoked horse sausage.
Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
Lamb brains, veal intestine, cheese aged in millennia-old caves and nets eels.
Chicken foot souse; iguana meat and eggs; beef lung; aphrodisiac smoothies; Chinese- Panamanian kosher cheese.
Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.
Wrestling giant paiche fish; grilled coconut grubs and smoked jungle rodents; giant biting ants with a shaman.
Baby goats cooked; cow heads roasted; pig blood; calves' balls; crickets.
Andrew travels to Mexico City and eats stewed pig knuckles in one of the city's most notorious barrios; he feasts on worms and ant eggs in the desert outside the metropolis.
Crashing surf to harvest barnacles from the rocky shore; feasting on mounds of mollusks at a huge snail festival; making the world's best canned fish.
Ultimate smoked salmon; pigeon with bog oak; 3 thousand-year-old butter.
Fishing for sea robin; grilling dockside; kombucha bacteria pancakes; spleen sandwich.
Giant horse mussels; fermented sheep head; blood-filled sheep stomach; seagulls.
Fried fish fins; honey from Africanized bees; the country's hottest sauce.
Andrew travels to Hawaii's Big Island, where he pulls fresh water prawns straight out of hidden streams; he feasts on tuna eyeballs at the local grocery store.
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Japanese chef cooks up organs; a family boils up an entire pig.
Blowing Murano glass; catching critters; indulging in cicchetti.
Andrew explores the culture of Madagascar; he gets an intimate look at the food and people; he tries zebu, a rare beetle and fruit of the baobab tree.
Andrew gets a taste of Chicago's diverse food scene.
Andrew travels to Namibia and embarks on a journey back through time on a quest to meet the tribe of the Himba.
Andrew visits San Francisco and gets a taste of alternative food sources.
Andrew meets Greeks that are passionate about food in Athens.
Turtle jelly soup; snake bile; medicinal bug tea.
Tasting Hungary's traditional favorites and modern dishes.
The holy grail of hot food lovers.
Ceremonies marking rites of passage are a mouthful for Andrew's exploratory tastes.
A traditional Mayan meal features pig head tamales; a giant jungle rat in Cuba; everglades frogs' legs in Florida.
Enormous porcupine and jewel beetles are foraged for in the barren desert; Andrew eats Zebra.
Andrew returns to the city to try his hand at cooking, waiting and street vending to see if he can still cut it.
Andrews goes to some of the foreign embassies in DC to taste the different diplomatic food.
Andrew cooks meals with a family in Lapland and discusses the simple ingredients of Nordic cuisine with a world class chef.
Andrew hits up one of the world's sexiest cities, not for the beaches, but for the food culture.
In Sardinia, Andrew shows what the locals eat.
Andrew makes a trip to the city and it's Duck livers and horse tartare to eat.
Andrew tries unique dishes that combine island flavors with African traditions.
Andrew visits Nicaragua and tries everything from bull delicacies to gourmet coffee and a seafood smoothie so potent it's said to raise the dead.
Andrew visits the Pork Highway, tries strange ice cream, tours a unique San Juan market and samples wild treats in Puerto Rico.
Exotic foods in Thailand.
Andrew eats local specialities in Cambodia.
Andrew encounters some food items for the first time in Mongolia, where people live off the rugged land in much the same way as their ancestors did in the time of Genghis Khan.
Andrew Zimmern uncovers the unique and bizarre cuisine in the state of Arizona; he samples the native traditions of the Navajo and more.
Andrew is impressed by children who are adventurous eaters.
Andrew returns to Tokyo for adventures in food from exploring seafood markets to becoming a horumon chef for a day serving up intestines from cows and pigs.
Andrew explores the peninsula and the food of Baja in Mexico.
Andrew Zimmern heads to Buenos Aires, Argentina, to explore the area's unique food; he samples their local dishes and learns about the city's history.
Highlights from the show's first season and previously unaired footage.
Andrew samples imperial dishes and hot pot street snacks in Beijing.
Andrew visits the glaciers, hot springs, geysers and volcanos of Iceland.
Andrew takes a culinary tour though St. Petersburg, Russia.
Deep-fried bar fare and sophisticated cuisine in Minnesota.
Andrew Zimmern reveals the secrets of Bolivia.
Andrew Zimmern culinary tour of Chile includes cow udders and barnacles.
Guangzhou, the bizarre food capital of China.
Andrew Zimmern feeds the body and the soul while sampling the cuisine of Delhi.
Andrew travels to Phuket, Thailand.
Andrew travels to the Italian island of Sicily.
Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample local cuisine; he tucks into prawn curry, Portuguese chorizo and pork vindaloo.
Andrew travels to the south Pacific to explore the food and culture of the Samoan Islands.
Paris; creating intense flavors in a tiny dessert; snail caviar.
The variety of foods found in Los Angeles.
Baked tarantula, fresh steer blood, and chilled lamb kidney are all a part of Andrew's Halloween party.
Authentic Hawaiian cuisine including poi, octopus, wild boar organs and Spam.
Bizarre recipes with local ingredients in Maine.
Andrew invites a group of diverse friends from around the world to celebrate their respective holidays.
Andrew travels to Uganda, a country known as the pearl of Africa where the people are friendly and the food is simple; hunting a fish that lives on land; harvesting flying ants for a meal; eating a sugarcane rat.
Andrew tries octopus eggs, fermented sushi and an unusually flavored milkshake while visiting Japan.
The connection between food and sex.
Andrew has tasted some of the strangest creatures to ever come out of the ocean, ranging from sea slugs in Samoa to mangrove snake in the Philippines.
Andrew visits Tanzania in East Africa and samples traditional breakfast supu, a soup made of goat lungs, heart and liver as well as cow stomach, intestines and tongue.
Andrew tries soups, barbecues and fermented foods in Seoul, South Korea; Andrew makes fresh kimchi during a factory visit.
Andrew heads to the Australian Outback, where he joins Aboriginal Australians to eat wallaby, samples crocodile meat and dines on poisonous cane toads.
Andrew samples the culture and food of the Appalachian Mountains; squirrel hunting in West Virginia; Liver Mush Festival in North Carolina; baked raccoon and possum.
Andrew visits Australia; snorkeling and spearfishing; a farm where cattle are pampered; trying new foods from the Sydney Fish Market.
Andrew heads to Singapore to sample the diversity of its food and culture.
Andrew eats a nitrogen frozen dessert, chocolate bacon and fried alligator in Texas; touring the NASA kitchens for a taste of space.
Andrew learns to live off the land in a Mexican jungle while testing his stomach, mind and body.
Andrew is off to the island nation of the Philippines; he chows down on local favorites like Balut, crickets, stuffed frogs and live worms.
Andrew Zimmern visits the South American country of Ecuador.
Andrew Zimmern visits the American Gulf Coast.
Andrew travels through the United Kingdom and samples some traditional and cutting-edge cuisine; he tries haggis, jellied eels, pheasant and ox heart.
Andrew Zimmern visits Trinidad and Tobago.
Fermented fish heads; jellied moose nose; reindeer pizza; whitefish ice cream.
Native dishes of Taiwan including thousand year old eggs, fermented meat and rooster's testicles.
Andrew Zimmern samples snake parts, pig's ears, silk worms and cat coffee during his Vietnamese adventure.
Andrew Zimmern is in his hometown of New York City; he samples some more unusual offerings; he tries a beef tongue sandwich, banana canapés and jellyfish salad.
Mexico's cuisine.