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Bizarre Foods: Delicious Destinations

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Andrew Zimmern's culinary curiosity knows no bounds. Extending his popular "Bizarre Foods" franchise, the James Beard Award-winning chef continues his quest to find the most interesting dishes around the world. From melt-in-your-mouth chocolate in Zurich to decadent gelato in Florence, savory paella in Barcelona to creamy clam chowder in Boston, Zimmern samples quintessential, "to die for" delicacies that define iconic cities. Each half-hour episode focuses on one destination's classic foods -- where they came from, how they are prepared, and the right way to eat them.

Latest episodes

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Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.
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Andrew explores a bounty of multicultural delights in Honolulu.
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Exploring Houston's Tex-Mex fajitas, Czech pastry and Cajun mashups.
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Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.
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Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.
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Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.
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Panama City's classic tastes inspired by blended cultures; 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.
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The edible icons of Memphis from BBQ ribs to the Elvis sandwich.
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Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.
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In Mumbai, India, Andrew Zimmern unveils multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes, from puffed rice salad to spicy potato mash-ups.
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The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.
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Andrew Zimmern enjoys meals in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie; the coastal city's seafood is out of this world, and its favorite pastry is bathed in syrup.
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Andrew Zimmern explores the big and bold flavors that define Dallas -- from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.
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Andrew Zimmern investigates the rich culinary heritage of Jerusalem, including savory classics such as shawarma, falafel, kubbeh and hummus, halva, and bureka; the holy city's edible icons are steeped in history.
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Andrew Zimmern introduces the popular tastes of Shanghai, China; from creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.
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Comfort foods like Irish stew and southern fried chicken.
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Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.
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From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.
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From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.
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Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.
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Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

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