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Season 5
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.
Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.
Andrew hits one of our original colonies, Virginia, where plenty of surprises await. Among other delicacies he samples mystery snails, Brood II cicadas and the "other, other" red meat -- the Chesapeake cownose ray.
Andrew hits one of our original colonies, Virginia, where plenty of surprises await. Among other delicacies he samples mystery snails, Brood II cicadas and the "other, other" red meat -- the Chesapeake cownose ray.
Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!
Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!
Andrew shares his Cleveland culinary discoveries. Included: pig head; and popcorn shoots.
Andrew shares his Cleveland culinary discoveries. Included: pig head; and popcorn shoots.
Andrew pulls an all-nighter in New York City, where he eats goat brains at a hangout for cabdrivers and slurps blood clams at a fish market at 4 am.
Andrew pulls an all-nighter in New York City, where he eats goat brains at a hangout for cabdrivers and slurps blood clams at a fish market at 4 am.
Andrew is on the lookout for unusual eats at the Minnesota State Fair.
Andrew is on the lookout for unusual eats at the Minnesota State Fair.
Andrew visits the San Francisco Bay Area, home to cutting-edge food ideas. From cookies made with crickets to lamb's head soup, Andrew discovers foods of the future, mixed with an interesting take on the past!
Andrew visits the San Francisco Bay Area, home to cutting-edge food ideas. From cookies made with crickets to lamb's head soup, Andrew discovers foods of the future, mixed with an interesting take on the past!
Andrew Zimmern takes a look back at the foods that have sent his senses into overload, from those with a strong smell, strange taste or funky texture, to those that looked just plain weird or should never have been made in the first place!
Andrew Zimmern takes a look back at the foods that have sent his senses into overload, from those with a strong smell, strange taste or funky texture, to those that looked just plain weird or should never have been made in the first place!
Andrew Zimmern’s pursuit of a great meal often leads to danger. From poisonous foods to scary situations, Andrew looks back on the many times he put his life at risk in his quest to make a new food discovery.
Andrew Zimmern’s pursuit of a great meal often leads to danger. From poisonous foods to scary situations, Andrew looks back on the many times he put his life at risk in his quest to make a new food discovery.
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