Bizarre Foods with Andrew Zimmern

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

Andrew Zimmern is off to the island nation of The Philippines.

Join Andrew Zimmern as he takes a culinary tour through Morocco.

Join Andrew, as he takes a bite out of Ecuador.

Andrew's in Beijing, home to one of the world's most vibrant food scenes.

Join Andrew in Iceland as he samples such delicacies as rotted shark.

Andrew tours St. Petersburg, the cultural capital of Russia.

Andrew enjoys the tropical paradise and people of Phuket, Thailand.

Andrew samples sardine meatballs and cow spleen in Sicily.

Andrew's in Goa, India's smallest state, known for its tropical attitude.

Andrew samples the traditional Tanzanian breakfast, supu.

Andrew feasts on Seoul's authentic soups, barbecues and fermented foods.

Andrew eats wallaby and crocodile in the Australian Outback.

Andrew travels to rural a region in northeastern Thailand known as Isan.

Cambodians eat some of the most unusual foods on the planet.

Mongols live off their harsh land in much the same way their ancestors did.

Andrew is in search of foods like sausage made of camel hump.

Andrew samples the Pennsylvania staples most people never hear about.

Andrew eats his way through the historic city of Venice.

Andrew eats stewed pig knuckles, ant eggs, and corn smut in Mexico City.

In Lisbon, Portugal Andrew harvests barnacles, feasts on snails, and more.

In Ireland Andrew eats 3 thousand-year-old butter that was buried in a bog.

Andrew hunts with golden eagles and milks a horse in Kazakhstan.

In Taipei, Taiwan, Andrew feasts on stinky tofu, iron eggs and bullfrogs.

In Rome Andrew feasts on lamb brains, river eels and the perfect stuffed pig.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.

Lewis and Clark Trail

Southern BBQ Trail

Civil War

Cowboy Life in Texas

Daniel Boone's Wilderness Trail

Magnificent Mississippi River

The Paul Bunyan Trail

The Jesse James Trail

Germany's Route 66

The Pony Express

William Wallace's March Through Scotland

Captain Cook and the Ancient Hawaiians

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Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Andrew heads to Croatia, an Eastern European kingdom straight out of a storybook. An up-and-coming tourist hotspot, Andrew still finds ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Andrew goes to one of the world's culinary capitals, Paris, France. He feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace, and learns the dying art of aging artisanal French cheese.

Andrew Zimmern travels to Madrid and ventures off the beaten path to discover some new spins on some old classics – snail soup, whole baby pig head, rabbit paella and beef fat bonbon. Madrid is just the first stop on Zimmern's culinary adventure that features a wide range of ethnic cuisine in locations around the world. From sheep's brain in Senegal, smoked herring sperm in Sweden to coconut stew with opossum meat in the Bronx, New York, Zimmern is always game to try what the locals eat.

Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.

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.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples muskrat with gravy, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest, a potluck party and a crayfish boil.

Andrew eats the Civil War-era foods that fueled the notorious James-Younger gang, including rotten tomato ketchup, Confederate biscuits, ham cake, stewed rabbit and crappie ceviche.

Andrew discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.