Name: Bizarre Foods America
Uploaded: 2025-04-25T03:41:52.000Z
Description: Bizarre Foods America is back with another helping of stateside adventures as chef, writer and culinary explorer Andrew Zimmern continues his quest to taste the weird and wonderful foods that can be found in the US.

Bizarre Foods America is back with another helping of stateside adventures as chef, writer and culinary explorer Andrew Zimmern continues his quest to taste the weird and wonderful foods that can be found in the US.

WBD - Bizarre Foods with Andrew Zimmern

It's Midwestern comfort food with a twist when Andrew makes the rounds to some of his favorite food spots in the Twin Cities, his adopted hometown.

Twin Cities

Andrew makes a trip to The Big Easy where the food and the culture are a mix of Southern tradition and modern influence.

New Orleans

Andrew visits Seattle where the food scene is a contrast of high-tech sophistication and rugged simplicity.

Seattle

Andrew sets out to prove that a city steeped in American history can also be a breeding ground for new, exciting food trends.

Boston

It's a place known more for its auto industry and music scene, but as Andrew finds out it may just be the food that keeps the city's motor running in Detroit.

Detroit

Andrew visits West Virginia, where people are still living off the land and using methods both old and new to prepare the wildlife that flourishes in the states's mountains and rivers.

West Virginia

Andrew steps beyond the carriage rides and stuffy plantation tours to see what really makes the Charleston, SC food scene tick.

Charleston

Andrew makes a trip to the coastal crossroads of the South: Savannah, Georgia. It's a city where the food is touched by rich cultural influences that are both obvious and unexpected.

Savannah

Andrew visits Las Vegas where everything is extreme. From a hamburger that costs $5,000 to a seafood spot that has an Italian fish market flown in daily, Andrew gets a look at the grand scale of the city's food scene.

Las Vegas

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

San Diego

Sexy beaches and a vibrant nightlife are what come to mind when most people think of Miami, but this coastal city is also a hot spot for food.

Miami

The frontier spirit can still be found in New Mexico, and Andrew finds out it's definitely reflected in the food.

New Mexico

Andrew creates a menu inspired by his travels around the world for his one-night-only, pop-up restaurant in LA. Will trendy LA diners take to a menu that includes pig face bacon, live octopus and a dessert made with pig blood?

L.A. Pop Up

The food in Austin can get a little weird, but that's a compliment in a city where funky counterculture and eclectic style are part of the pioneer spirit, even when it comes to what they eat.

Austin

Andrew takes a road trip through the heart of the Mississippi Delta, soaking in the food and music that can be found along the stretch of road known as the Blues Trail.

The Blues Trail

Andrew gets away from Florida's big cities and beaches to delve into its interior, where the people and the food have an identity all their own.

The Other Florida

Andrew visits DC, but he skips the iconic landmarks to explore the history behind the food! He finds fresh snake head pulled from the Potomac, pupusas made the authentic way and peanut butter sandwiches made with foie gras.

Washington D.C.

Andrew visits Denver, a city that's still a wild frontier when it comes to its food. Whether it's Rocky Mountain oysters, pheasant cooked over an open flame or ant larvae beignets, the Mile High City is a gold mine of flavors.

Denver

Andrew finds out there's more than meat and potatoes in Iowa. From a farmer raising the perfect pig, to a cafe offering new twists, to African immigrants adding homeland flavors, Iowa's home to a world of unexpected flavors.

Iowa

There's a bounty of new flavors for Andrew Zimmern at Alaska's Inside Passage, including some that may be very hard to swallow! From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there's plenty for Andrew to try.

Alaska's Inside Passage

While in America's Dairy Land, Andrew Zimmern finds there's more to the food in Wisconsin than meets the eye. He discovers the science to making milk taste better and tries a traditional Serbian casserole and emu testicles.

Wisconsin

From exotic ingredients to innovative techniques, Andrew Zimmern finds foodies in Chicago are pushing the limits. From a dish made with whale vomit, to soup that smells like a dead body, Chicago feeds his adventurous appetite.

Chicago's Cutting Edge

Andrew Zimmern discovers that foods from the past may still be the best on a visit to Baltimore and Chesapeake Bay. From beef tongue sandwiches to Korean boiled pig stomach, there's a long line of tradition on the menu.

Baltimore and Chesapeake Bay

Andrew Zimmern makes a trip to the Ozarks where people are still live off the land and combine old traditions with new techniques. With foods like fried rabbit legs, black bear cracklins and bacon-wrapped crow breast.

The Ozarks

Andrew Zimmern heads to Portland, Oregon, where free-thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates and ice cream made from marrow.

Portland

Andrew Zimmern finds out that the best foods in LA are hiding deep inside city neighborhoods where outsiders never go. From pig head tamales at a food truck in Watts to steamed chicken embryo in Long Beach.

Hidden Los Angeles

Luaus may be a tradition, but Andrew Zimmern wants to find out what Hawaiians really eat. From dried octopus bile sac to crispy pork intestine to a traditional take on a raw fish salad, he gets a taste of Hawaii's other side.

Undiscovered Hawaii

Andrew Zimmern heads south to the Gulf Coast, for Southern hospitality and some of the best tastes of life.

The Third Coast

Andrew Zimmern gets a global food experience without ever leaving Queens New York. From a Pakistani kebab joint with a dish made out of goat liver and brains to a Tibetan place with soup made from yak meat.

Queens, New York

Birmingham has more going on than barbecue and banana pudding. Andrew Zimmern visits the town where Greeks make grits, scientists create better sea urchins and big flavors put it on the culinary map.

Birmingham: The New South

Andrew Zimmern visits Rhode Island where New Englanders blend old traditions and experimental concepts to create a unique food culture. From clam cakes to monkfish liver mousse, he finds food in this tiny state is full of flavor.

Rhode Island

Andrew Zimmern visits Louisville where a mix of time honored food traditions meets modern new concoctions. From a beverage that tastes like bourbon, but without the alcohol, to barbecued sheep meat, there's surprises in Kentucky.

Louisville: Bourbon and Burgoo

Andrew visits St. Croix, one of the lesser-known Virgin Islands, where the local culture and food are a melting pot of flavors from around the Caribbean.

St. Croix

Andrew Zimmern visits St Louis, a city where the food reflects the diversity of the neighborhoods and the people who live there.

St. Louis

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.

Houston

Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions. From Old World favorites like stuffed cabbage and braunschweiger to cutting-edge dishes, Andrew savors Pittsburgh's finest.

Pittsburgh

Andrew Zimmern hits one of our original colonies, Virginia, where plenty of surprises await. Among other delicacies, he samples Mystery Snails, Brood II Cicadas and the "other other" red meat - the Chesapeake Cownose Stingray.

Virginia

Andrew finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!

Toronto

Andrew Zimmern makes some unexpected culinary discoveries in Cleveland, Ohio. From beef souse to popcorn shoots grown in the dark, he finds out that the folks and the food in Cleveland are both full of surprises.

Cleveland

New York is the city that never sleeps. Andrew Zimmern pulls the night shift to explore the hidden world that fuels the Big Apple and finds out why feeding hungry New Yorkers is an all-night job.

NYC Bizarre at All Hours

Andrew Zimmern hits the Minnesota State Fair, where some of the America's most kitschy and bizarre food is a main attraction. He explores what it takes to feed over a million hungry fairgoers each summer.

Minnesota State Fair

Andrew Zimmern visits the San Francisco Bay area, where ideas about food are on the cutting edge. From cookies made with crickets to eggs made out of plants to lamb's head soup, Andrew discovers foods of the future and the past!

San Francisco Bay

Andrew Zimmern goes deep into Alaska's wilderness where people still hunt and gather food to get them through the cold winter. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.

Moose Fat & Muskrat

Whether it's from the land or the sea, Andrew finds that Vancouver has an abundance of fresh food. Discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.

Box Crab and Bull Kelp

Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics, like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.

Crane Meat and Pigeon Feet

Andrew explores the bold flavors of Dallas and Fort Worth, including the traditional and the unexpected. Featured foods include cow head roasted underground, a Thai meal made with chicken feet and water bugs, and goat meat stew!

Dallas: Red Meat/Rattlesnakes

Andrew dusts off his passport and heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats.

Jungle Rats and Reptiles

Andrew Zimmern explores the food capital of South America: Lima, Peru. On is exploration he experiences new aged sushi, the Andean staple tocash, ceviche with unusual ingredients and some other interesting dishes.

Lima Peru: Frog Shakes

Andrew explores the "new South," Atlanta, Georgia. He feasts on calf brains on toast at a gourmet pub and grilled goat organs from a nearby farm then gets a Korean scrub down with Margaret Cho.

Monkfish Liver and Goat Heart

Andrew explores paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion and learns the art of Cuban cooking and cigar making from a master.

Bizarre Foods America

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