Bizarre Foods with Andrew Zimmern

- Season 1

(2012)

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Andrew and the crew look back over six years and 100 episodes to recount favorite memories, behind-the-scenes bloopers, travel mishaps, and of course, the foods and the memorable characters that have given Bizarre Foods its unique brand of flavor. Interviews, show clips and behind the scenes footage will take us through the wild ride that began with Andrew eating a beating frog heart in Japan and highlight some of the best and worst foods he's experienced in his adventures around the world, including the one food he never got to try. We'll also explore how the series ...

Andrew looks back at the foods that have overloaded his senses the most.

From deadly foods to risky situations, Andrew recounts times he was in danger!

Andrew looks back at eating creatures most people don't think of as food. From fried tarantulas and maggot-filled cheese to giant fruit bats and King Cobra soup, Andrew's not afraid to eat foods that creep, slither, and crawl.

From drinking clotted cow blood with the Masai in Tanzania to eating whole prairie dogs with the Zia in New Mexico, Andrew looks backs at the memorable food and experiences he's shared with different tribes all around the world.

From shooting blue wildebeest in Namibia and wild boars in Hawaii to gigging for hog suckers in the Ozarks, Andrew takes a look back at some of his most memorable hunting and fishing trips from around the US and the world.

From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew gives us a taste of his global grocery experiences.

From skinning a muskrat in Maryland, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.

From raw pig's blood Lawar in Bali and ground pig snouts, ears and tongues in Cleveland, to cured pig legs in Sardinia and pig face bacon in Los Angeles, Andrew remembers his favorite porcine finds-from the rooter to the tooter.

Andrew looks back on all the times he's had to earn his eats. Whether it's making kimchi on the factory line, harvesting clams right off the ocean floor or inseminating Alaskan salmon eggs, he's working for his food.

From the lost clips to behind the scenes moments with the crew, Andrew shares some of the footage that's never made it into any other Bizarre Foods episode. Mishaps, practical jokes, and fantastic foods are all part of the fun.

Andrew is back with another round of never-before-told-stories and behind the scenes moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, he reveals some of the foods that didn't make it into the show.

Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.

Cooking with fire is one of mankind's earliest discoveries, yet no two cultures do it the same. Andrew travels the world sampling the strangest animal parts, lizards, and creatures to be cooked on grills, charcoal or an open flame.

Andrew looks back on some of the memorable foods he's eaten raw during his travels. From Elk heart to horse mane to buffalo breast, Andrew has found that enjoying some of the freshest foods means there's No Cooking Required.

Just because food is factory-made, it doesn't mean it's not created with loving care. Andrew goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.

New immigrant communities are popping up in unexpected places. Andrew explores their culinary roots, from Vietnamese meals in New Orleans to Lebanese sweets near Detroit, Mongolian cooking huts in Denver to Japanese chefs in Peru.

Andrew explores how the marriage of cooking and science is producing eye-popping discoveries. While some chefs are extracting the essence of flavors without actual foods, others are creating taste sensations not found in nature.

Andrew samples a dozen different barbeque styles around the world, from a buffalo meat tailgate party to Texas pit BBQ to a pig roast in South Carolina, barbequed mutton in Kentucky to chicken hearts in Peru and pork in Korea.

Comfort foods remind us of home, and Andrew samples all sorts, from a grandma's recipe for chopped hogs head in Belize, chitterlings in the American south, Vietnamese pig uterus soup and the world's oldest ice cream in Syria.

The usual reaction to snakes, or crocodiles is to run, but Andrew catches and cooks them, eager to try everything from boa constrictors in Nicaragua to poisonous toads in Australia to giant snapping turtles in Pennsylvania.

Andrew samples classic foods on every continent, from fermented fish stomach sauce and bugs in Asia, crocodile skewers in Australia, goat intestines in Africa, pig tails in South America to muskrat in the U.S.

Through the years, Andrew has had some incredible food experiences that only happen once in a lifetime. From maggot cheese in Nicaragua to slurping live langoustine in the Faroe Islands, Andrew recalls meals that can't be matched.

Andrew shares more of the unforgettable moments from the road that never made it into the show. From eating pig brain in Vietnam to sipping honey water in Mexico, these never-before-seen moments are too good to miss!

Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!

The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.

Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!

With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples time-tested turned tastes.

From food truck tongue tacos to state fair fried alligator, Spam sushi to elk sausage, Andrew Zimmern hits the streets to find the best street foods offered from coast to coast and everywhere in between.

From pioneering chefs to revolutionary flavors, Andrew Zimmern reveals the rebels throwing the recipe book out the window with pine cone ice cream, camel ribs and more.

From Buffalo brain stew in Delhi to water snake in Cambodia, Andrew Zimmern explores Asia's best street foods.

Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.

Andrew explores ancient foodways that are vanishing due to modern life. Thanks to the proud few keeping these customs alive, he eats fresh lamb's blood, hunts rabbit with trained eagles and attends a tribal goat slaughter.

Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.

Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.

Andrew Zimmern travels to some of the coldest, most inhospitable places on Earth in search of bizarre foods eaten by those who live below freezing. His finds include muffler meat and hand-pried sea cucumber.

Andrew digs into every part of the hog when showing off the animal's versatility. Among the dishes he eats: year-old cured ham; deep-fried testicles; and mouth snout sandwiches.

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Andrew circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolaty butter krak in Philadelphia.

Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.

What many fishermen throw back, Andrew cooks and devours- including fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. He travels to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.

From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.

Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.

From sweet street waffles to fried bamboo rat; mystery meat from a basket to aged, cured ham from coveted Iberian pigs, Andrew reveals how market eats from around the world showcase a city's history and cultural pride.

Andrew eats bloodwurst, head cheese and rattlesnake in this episode of previously unaired footage. Also featured is his crash on a scooter, playing a goofy instrument called an ugly stick, and a Bizarre Foods super fan.

From Jamaican-infused Chinese food, to backyard-trapped woodchuck and one-pot salt beef and root vegetable dinners, Andrew samples some of the home-cooking that brings people together and keeps traditions alive around the world.

Andrew explores the humble cuisine of America's remote mountain and swamp regions, including chicken fried squirrel, frog legs, and stewed pig intestines. He hunts for cranes known as "ribeye in the sky" for its delicious red meat.

From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.

Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.

Andrew digs in to the multi-cultural cuisine of the Caribbean's melting pot. From Jamaican jerk to curried conch roti in St. Croix and shark on frybread in Trinidad, the Caribbean islands' culinary history is diverse and flavorful.

Andrew takes a bite of the ignored foods of Africa. From traditional pigeon pie in Fez to slow-roasted Ugandan cane rat, to a nonstop meat fest with Masaai warriors in Tanzania, Andrew gets a taste of foods uniquely African.

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.

Andrew explores the exciting and sustainable small farm movement that's brewing across America. He samples some of their foods along the way, including chocolate "chirp" cookies, pickled beefsteak mushrooms and red dulse seawood.

Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.

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.

Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed. From ancient ritual meals such as pachamanca to pork favorites like chicharrones, tamales made from the fish caught in the canals of Mexico City to sweets with heavy African influence from the slave trade, Andrew explores it all.