Extras
From Buffalo brain stew in Delhi to water snake in Cambodia, Andrew Zimmern explores Asia's best street foods.
From Buffalo brain stew in Delhi to water snake in Cambodia, Andrew Zimmern explores Asia's best street foods.
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Asia: Japan, Thailand, Malaysia
Andrew visits a variety of places in this episode.
Tokyo: Bars, fishmarket, sushi restaurnt.
Kobe: Farm
Bangkok: Outdoor markets, Chinatown.
Northern
.. show full overview
Asia: Japan, Thailand, Malaysia
Andrew visits a variety of places in this episode.
Tokyo: Bars, fishmarket, sushi restaurnt.
Kobe: Farm
Bangkok: Outdoor markets, Chinatown.
Northern Thailand: Jungle markets, Spirulina farm, reserve.
Malaysia: Roadside stall, shrimp paste business, Durian orchard.
Andrews adventurous cuisine includes:
Tokyo-- pig's testicles, frog's beating heart, live turtle (supon).
Kobe-- beef.
Bangkok-- Bird's nest soup, bugs.
The hills of Thailand-- Spirulina, bats
Malaysia-- Shrimp paste, Indian mutton, pulled tea, Durian.
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Andrew reflects on Season 1. The look back will include his favorites, the moments he just couldn't stomach, and some interesting (never before seen) outtakes.
Andrew reflects on Season 1. The look back will include his favorites, the moments he just couldn't stomach, and some interesting (never before seen) outtakes.
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Season 1 recap with some of its highlights, including lamb's head, guinea pig, roast pigeon, worms, grubs, armadillo, and stinky tofu. Also included were outtakes and unaired scenes.
Season 1 recap with some of its highlights, including lamb's head, guinea pig, roast pigeon, worms, grubs, armadillo, and stinky tofu. Also included were outtakes and unaired scenes.
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This special reviews the high points of Season 1, revisits Andrew's favorite guests, presents filmed bloopers, introduces new footage, and previews the new season.
This special reviews the high points of Season 1, revisits Andrew's favorite guests, presents filmed bloopers, introduces new footage, and previews the new season.
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This extra has no summary.
This extra has no summary.
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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.
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.
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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.
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.
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From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern 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!
From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern 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!
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From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern 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!
From the lost clips to behind-the-scene moments with the crew, Andrew Zimmern 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!
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Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
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Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
Andrew Zimmern is back with another round of never-before-told-stories and behind-the-scene moments with the crew. From hot wings in Chicago to Muskrat pate in Detroit, Andrew reveals some of the foods that didn't make it into the show.
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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.
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.
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In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
In his travels around the world, Andrew has learned that many cultures still cook like their cavemen ancestors. All it takes is a flame, a pile of wood and an animal, and you've got dinner.
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Andrew eats raw meats, organs, sea creatures and strange veggies.
Andrew eats raw meats, organs, sea creatures and strange veggies.
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Andrew looks back on some of the memorable raw foods he’s eaten during his travels. From Elk heart to horse mane, Andrew has found that enjoying some of the freshest foods means there’s No Cooking Required.
Andrew looks back on some of the memorable raw foods he’s eaten during his travels. From Elk heart to horse mane, Andrew has found that enjoying some of the freshest foods means there’s No Cooking Required.
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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.
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.
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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.
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.
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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.
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.
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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 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!
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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 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!
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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!
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!
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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.
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.
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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!
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!
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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 rotten food from around the world.
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 rotten food from around the world.
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Andrew attempts to find the best tacos and sushi in America.
Andrew attempts to find the best tacos and sushi in America.
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Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
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Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
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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 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.
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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 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.
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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 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.
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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 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.
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In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry.
In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry.
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In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
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Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
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In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
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Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
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Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
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Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat,
.. show full overview
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
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Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
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Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.
Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.
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Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.
Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.
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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 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.
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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.
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.
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Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.
Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.
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Andrew eats bloodwurst, head cheese and rattlesnake in this episode of previously unaired footage. Also featured is Andrew's scooter crash in Madrid, an 'ugly stick' performance in Newfoundland and a Bizarre Foods superfan in Okinawa!
Andrew eats bloodwurst, head cheese and rattlesnake in this episode of previously unaired footage. Also featured is Andrew's scooter crash in Madrid, an 'ugly stick' performance in Newfoundland and a Bizarre Foods superfan in Okinawa!
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Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
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Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
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