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Bizarre Foods

Season 7 2014 - 2015

  • 2014-10-28T02:00:00+01:00 on Travel Channel
  • 45 mins
  • 9 hours, 6 mins
  • United States
  • English
  • Documentary, Special Interest

Unmasking an aspect of dining out that will make you think twice before ordering off the menu, and utilizing his knowledge of all things edible, Andrew Zimmern is on a quest to find the world’s most bizarre foods.

Andrew knows that one man’s poison is another’s delicacy but he isn’t afraid to poke a little fun at the local fare or himself. Our energetic food-a-holic infiltrates markets and restaurants taking viewers behind the scenes to savor the local cuisine - even if that means chewing on eggs with legs, gulping down a beating frog heart or polishing off a lamb’s eyeball.

Andrew is game for anything and knows the most interesting food is found closest to the source. So whether he’s chasing down large water rodents in the Louisiana bayou, fishing for piranha in the Amazon or flushing out cave bats in Malaysia, you can be sure the guy with the iron stomach will dish up the unimaginable.

13 episodes

7x01 Mexico City: Corn Smut & Ant Eggs

  • Season Premiere

    2014-10-28T02:00:00+01:00 — 42 mins

Andrew Zimmern travels to Mexico City to indulge in stewed pig knuckles in one of the city's most notorious barrios. Andrew also feasts on worms and ant eggs in the desert outside the metropolis, and travels though ancient canals to taste fish egg tamales.

7x02 Lisbon: Snails, Sardines & Barnacles

  • 2014-11-04T03:00:00+01:00 — 42 mins

Andrew Zimmern travels to Lisbon, Portugal, to brave crashing waves and to harvest barnacles from the rocky shore. Andrew also feasts on mollusks at a huge snail festival and more.

Andrew Zimmern eats his way from Cork to Dublin, Ireland. He tries the ultimate smoked salmon, dines on pigeon smoked with bog oak,and eats one of his all-time most bizarre foods.

7x04 Factory Food

  • 2014-11-18T03:00:00+01:00 — 42 mins

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

7x05 Brooklyn: Schmaltz & Sea Robins

  • 2014-11-25T03:00:00+01:00 — 42 mins

Andrew Zimmern uncovers what's cookin' in Brooklyn, NY. During his visit, Andrew samples grilled sea robin in Sheepshead Bay, tries kombucha bacteria pancakes in a defunct pharmaceutical warehouse, and eats a spleen sandwich in an Italian focacceria.

Andrew Zimmern explores the western most part of North America: St. John's Newfoundland. Andrew fishes for cod, makes moose pie in a family grocery, and dines on chicken fried seal flipper with a local chef.

7x07 Ethnic Enclaves

  • 2014-12-09T03:00:00+01:00 — 42 mins

A look at immigrant communities in unexpected places. Included: Vietnamese meals in New Orleans; Lebanese sweets near Detroit; Mongolian cooking huts in Denver; and Japanese chefs in Peru.

Andrew Zimmern travels to the Faroe Islands, a mysterious Nordic wonderland. He dives into frigid waters for giant horse mussels, feasts on a fermented sheep's head and eats seagulls scooped from the ocean.

7x09 Food Science

  • 2014-12-23T03:00:00+01:00 — 42 mins

Andrew explores the melding of science and cooking.

7x10 BBQ

  • 2014-12-30T03:00:00+01:00 — 42 mins

Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.

7x11 Comfort Foods

  • 2015-01-06T03:00:00+01:00 — 42 mins

Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.

7x12 Los Angeles: Spleen Soup and Sriracha

  • 2015-01-13T03:00:00+01:00 — 42 mins

Andrew Zimmern pulls back the curtain on the LA food scene, sampling fried fish fins at a high-tech fish processor and learning the secret to the country's hottest hot sauce.

Andrew Zimmern heads to Hawaii's Big Island, far from the tourist-filled beaches. He pulls huge freshwater prawns out of hidden streams, harvests abalone from an aquaculture farm, and feasts on tuna eyeballs at a local grocery store.