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Season 1
Host Andrew Zimmern begins his exploration of America's most unusual foods in Minnesota's Twin Cities. Featured eats include deep-fried snapping turtle; an elk-and-wild-rice hot dish; brined-and-breaded duck testicles; and "meat glue."
Host Andrew Zimmern begins his exploration of America's most unusual foods in Minnesota's Twin Cities. Featured eats include deep-fried snapping turtle; an elk-and-wild-rice hot dish; brined-and-breaded duck testicles; and "meat glue."
In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon.
In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon.
Seattle's unconventional eats are explored. Stops include a farm, where the host tries cow placenta.
Seattle's unconventional eats are explored. Stops include a farm, where the host tries cow placenta.
The host heads to Boston to check out some new food trends. Included: a Cambodian family who introduce their food traditions to a Boston suburb; an unconventional fishing trip.
The host heads to Boston to check out some new food trends. Included: a Cambodian family who introduce their food traditions to a Boston suburb; an unconventional fishing trip.
Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches.
Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches.
The host visits West Virginia and dines on fresh deer organs after a hunt. Later, he samples Appalachian cuisine, including groundhog stew, and judges a roadkill cook-off.
The host visits West Virginia and dines on fresh deer organs after a hunt. Later, he samples Appalachian cuisine, including groundhog stew, and judges a roadkill cook-off.
Andrew Zimmern checks out the food scene of Charleston, S.C. He gets a taste of wood-coal barbecue in the Lowcountry; samples chitterlings at a soul-food restaurant; and attends a family dinner, where sautéed chicken feet are served.
Andrew Zimmern checks out the food scene of Charleston, S.C. He gets a taste of wood-coal barbecue in the Lowcountry; samples chitterlings at a soul-food restaurant; and attends a family dinner, where sautéed chicken feet are served.
The host visits Savannah and enjoys a home-cooked Gullah meal on Daufuskie Island. He also goes hunting for marsh hens on the coast and dines in one of the city's finest restaurants with famed drag performer the Lady Chablis.
The host visits Savannah and enjoys a home-cooked Gullah meal on Daufuskie Island. He also goes hunting for marsh hens on the coast and dines in one of the city's finest restaurants with famed drag performer the Lady Chablis.
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