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. So whether it's baked muskrat in Baltimore, deep fried piglet testicles on a hog farm in Iowa, or fermented fish eggs with Native Americans on an island in Alaska, Andrew is ready to tempt and test his palate without ever leaving his homeland!

    • $14.99

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. So whether it's baked muskrat in Baltimore, deep fried piglet testicles on a hog farm in Iowa, or fermented fish eggs with Native Americans on an island in Alaska, Andrew is ready to tempt and test his palate without ever leaving his homeland!

    • EPISODE 1

    Moose Fat & Muskrat

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 2

    Box Crab and Bull Kelp

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 3

    Crane Meat and Pigeon Feet

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 4

    Dallas: Red Meat/Rattlesnakes

    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!

    • HD
    • CC
    • 42 Minutes

    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!

    • HD
    • CC
    • 42 Minutes
    • EPISODE 5

    Jungle Rats and Reptiles

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 6

    Lima Peru: Frog Shakes

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 7

    Monkfish Liver and Goat Heart

    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.

    • HD
    • CC
    • 42 Minutes

    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.

    • HD
    • CC
    • 42 Minutes
    • EPISODE 8

    Horse Conch and Hogfish

    Andrew travels 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.

    • HD
    • CC
    • 42 Minutes

    Andrew travels 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.

    • HD
    • CC
    • 42 Minutes
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