Adventurous eater Andrew Zimmern crisscrosses the globe in search of the world's most exotic foods, and savors the local cuisine. 

Bizarre Foods with Andrew Zimmern

Cooking Channel, dedicated to viewers hungry for more about food, with new ideas, expert chefs and original flavor.

Cooking Channel HD

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Bizarre Foods America

Portland

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Northern California

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

Bizarre Foods With Andrew Zimmern

Cajun Country Trail

COOKINGCHANNEL

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

The Ozarks

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Baltimore And Chesapeake Bay

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.

Magnificent Mississippi River

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Chicago's Cutting Edge

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

Cruising the Pacific Coast Highway

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Great Lakes

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Wisconsin

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.

Road Tripping Route 66

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Alaska's Inside Passage

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