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Saison 13
Date de diffusion
Juil 28, 2014
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.
Date de diffusion
Août 04, 2014
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.
Date de diffusion
Août 11, 2014
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!
Date de diffusion
Août 18, 2014
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.
Date de diffusion
Sept 01, 2014
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.
Date de diffusion
Oct 20, 2014
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.
Date de diffusion
Oct 27, 2014
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
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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.
Date de diffusion
Nov 03, 2014
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 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.
Date de diffusion
Nov 10, 2014
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.
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.
Date de diffusion
Nov 17, 2014
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.
Date de diffusion
Nov 24, 2014
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 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.
Date de diffusion
Déc 01, 2014
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.
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.
Date de diffusion
Déc 08, 2014
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.
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.
Date de diffusion
Déc 15, 2014
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.
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.
Date de diffusion
Déc 22, 2014
Andrew explores the melding of science and cooking.
Andrew explores the melding of science and cooking.
Date de diffusion
Déc 29, 2014
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.
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.
Date de diffusion
Jan 05, 2015
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.
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.
Date de diffusion
Jan 12, 2015
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 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.
Date de diffusion
Jan 19, 2015
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.
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.
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