Bizarre Foods America

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

Calf brains on toast; grilled goat organs; Korean scrub down.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

Land turtle and shark; land creatures and caiman.

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Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.

Andrew visits the home of country, Nashville, Tenessee; Hot chicken, dry ribs and grilled Sandhill crane.

Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.

Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep-fried candy bars.

Andrew Zimmern stays up all night in the city that never sleeps to uncover the secrets of feeding hungry New Yorkers.

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinguan; Taylor pork roll.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep-fried candy bars.

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.

Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.

Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

Andrew tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.

Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

West Virginia's culinary delights are celebrated, including fresh deer organs after a kill, groundhog burgoo, and a roadkill cook-off.

Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Calf brains on toast; grilled goat organs; Korean scrub down.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinuguan; Taylor pork roll.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; pork brains with spring onion kimchi; a stew made from a sheep's head.

Fresh snakehead pulled from the Potomac; pupusas at a Salvadoran restaurant; peanut butter sandwiches made with foie gras.

Andrew visits the home of country, Nashville, Tennessee; Hot chicken, dry ribs and grilled Sandhill crane.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Andrew visits Louisville, KY, when he tastes its unique foods; barbecued sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

West Virginia's culinary delights are celebrated, including fresh deer organs after a kill, groundhog burgoo, and a roadkill cook-off.

Land turtle and shark; land creatures and caiman.

Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.

Andrew tastes everything from southern staples like smoked baloney sandwiches, deep-fried chicken livers, and pork rinds, to new spins on old staples.

Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.

Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.

Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

Andrew Zimmern stays up all night in the city that never sleeps to uncover the secrets of feeding hungry New Yorkers.

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.

Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions.

Old-fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.