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Bizarre Foods With Andrew Zimmern

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Possessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).

Latest episodes

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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.
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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.
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Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.
aired 123 days ago
Andrew hits the street to find the best tacos and sushi and more in the U.S.
aired 123 days ago
Exploring the worldwide market for cow skin soup, camel rib and iguana eggs.
aired 123 days ago
Andrew explores the custom of beef-eating around the world, from brain to BBQ to blood.
aired 123 days ago
Midnight spear fishing in Alaska; eating poisonous vipers in Philadelphia.
aired 123 days ago
The most bizarre foods eaten by those who live below freezing in some of the coldest, inhospitable places on earth.
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Andrew Zimmern chronicles three centuries of culinary history, from Florida to Central and South America; he finds out which dishes survived colonization and which changed as a result of assimilation, including ritual meals, tamales and sweets.
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Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.
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Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon; along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.
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In Spain, Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James; he sets off with Spanish food expert Debbie Musgrove to experience the Camino de Santiago, known as the Way of Saint James, and the foods tied to the tradition.
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Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.
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Andrew Zimmern explores the diverse dishes and food trends of sunny California; along this culinary journey through the Golden State, Andrew dines on cowboy sushi, sheep heart ragu, blood mousse, and sea urchin genitals.
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Andrew travels the path of William Wallace, the mythic rebel who died fighting for an independent Scotland some 700 years ago; along the way he enjoys venison haggis, whisky barrel smoked haddock and stunning blue lobster from the North Sea.
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Andrew Zimmern explores the diverse culinary traditions of the Southeastern United States, including age-old Cherokee recipes, foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.
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Andrew Zimmern explores the influence of Chinese cooking on world cuisine; he travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork, and dim sum.
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Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who "discovered" the Hawaiian archipelago; along the way, he feasts on traditional island staples, including lau lau and poke.
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Andrew rides on the Pony Express Trail, exploring the mail delivery service that had a profound impact on the United States; he eats elk tongue, fish skin and an oyster omelet while on his adventure.
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Andrew Zimmern explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico; he eats wild boar with native cactus, stinkbug salsa and seven-chili rabbit before trying sweaty tacos inspired by Aztec ingredients.
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Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.

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