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Bizarre Foods America

Bizarre Foods America

The continuation of "Bizarre Foods" finds Andrew Zimmern keeping his passport at home, as the chef and writer embarks on a culinary exploration of the great U, S of A. From traditional foods passed down through generations to modern eats whose roots are purely American, the United States is home to a smorgasbord of bizarre foods and equally extraordinary stories associated with them. So who best to taste and tell than Andrew, the man who lives by the motto "If it looks good, eat it"? The cultural cuisine master has done plenty of that throughout the history of "Bizarre Foods," with the "America" incarnation including a celebration of the series' 100th episode.
5 seasonsReality, CookingTV-PG
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  • Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

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

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

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

  • Land turtle and shark; land creatures and caiman.

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

  • 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.

Record to Watch Later

36 episodes will be broadcast over the next two weeks

    Baltimore And Chesapeake Bay
    Iowa
    St. Louis: Pig Snouts & Paddlefish
    Wisconsin
    Alaska's Inside Passage
    Northern California
    Undiscovered Hawaii
    San Francisco Bay: Cricket Cookies & Engineered Eggs
    Birmingham: The New South
    New Orleans
  • Baltimore And Chesapeake Bay

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

    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.
    Upcoming
  • St. Louis: Pig Snouts & Paddlefish

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

    Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.
    Upcoming
  • Alaska's Inside Passage

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

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

More about Bizarre Foods America

The continuation of "Bizarre Foods" finds Andrew Zimmern keeping his passport at home, as the chef and writer embarks on a culinary exploration of the great U, S of A. From traditional foods passed down through generations to modern eats whose roots are purely American, the United States is home to a smorgasbord of bizarre foods and equally extraordinary stories associated with them. So who best to taste and tell than Andrew, the man who lives by the motto "If it looks good, eat it"? The cultural cuisine master has done plenty of that throughout the history of "Bizarre Foods," with the "America" incarnation including a celebration of the series' 100th episode.

Starring

Andrew Zimmern

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