Next Episode of Bizarre Foods with Andrew Zimmern is
Bizarre Foods with Andrew Zimmern is back with another round of exotic eats from around the globe! After 6 seasons of Bizarre Foods America exploring unusual edibles in his own backyard, Zimmern is dusting off his passport once again to crisscross the globe in search of the world's most bizarre foods. Zimmern believes that the best way to explore other cultures is by sharing food, even though what's common fare in one country may be a challenge for the western palate. In Bizarre Foods, this adventurous eater infiltrates markets and restaurants taking viewers behind the scenes to savor the local cuisine - even if that means gulping down ant eggs in Mexico City or slurping on snails in Portugal. This curious traveler is game for anything and knows the most interesting food is found closest to the source.
In the season premiere, Zimmern rides the last 200 miles of the Pony Express Trail to its terminus at Sacramento, California, exploring the thrilling mail delivery service that had a short (just 18 months) but profound impact on America. He rides the very same path and enjoys foods that the young riders would have eaten, like son-of-a-gun-stew, fire-roasted duck hearts, boiled elk tongue and pine nut soup. He also discovers fresh foods created by this land's new generation, including sturgeon skin chicharron and cowboy sushi (wagyu beef filet over vinegar-seasoned rice).
Andrew travels the path of the mythic rebel William Wallace, Along the way he enjoys venison haggis, whisky barrel-smoked haddock and stunning blue lobster from the North Sea. (Listed as S12E03)
Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Captain 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. (Listed as S12E02)
Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, French fries and even ostrich.
Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.
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.
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 roadkill stew and fire-roasted bullfrog to deer jerky and chitterlings.
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