Yayınlanma tarihi
Kas 06, 2006
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.
Ekstralar takip edilmiyor
Yayınlanma tarihi
Kas 28, 2007
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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Yayınlanma tarihi
Kas 28, 2007
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.
Ekstralar takip edilmiyor
Yayınlanma tarihi
Kas 28, 2007
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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Yayınlanma tarihi
Şub 26, 2008
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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Yayınlanma tarihi
Ara 29, 2013
Andrew Zimmern looks back at the foods that have most overloaded his senses
Andrew Zimmern looks back at the foods that have most overloaded his senses
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Yayınlanma tarihi
Oca 05, 2014
Andrew Zimmern recounts times his life was at risk in his new food quest.
Andrew Zimmern recounts times his life was at risk in his new food quest.
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Yayınlanma tarihi
Mar 02, 2014
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
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Yayınlanma tarihi
Mar 09, 2014
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls memorable experiences shared with tribes around the world!
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Yayınlanma tarihi
Mar 16, 2014
Andrew recalls his most memorable hunting experiences.
Andrew recalls his most memorable hunting experiences.
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Yayınlanma tarihi
Nis 20, 2014
Andrew gives us a taste of his global grocery experiences.
Andrew gives us a taste of his global grocery experiences.
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Yayınlanma tarihi
May 11, 2014
Andrew recalls catching, skinning and eating critters around the world.
Andrew recalls catching, skinning and eating critters around the world.
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Yayınlanma tarihi
May 26, 2014
This extra has no summary.
This extra has no summary.
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Yayınlanma tarihi
Tem 27, 2014
From the tip to the tail and all in between, Andrew recalls his pig finds.
From the tip to the tail and all in between, Andrew recalls his pig finds.
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Yayınlanma tarihi
Tem 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.
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Yayınlanma tarihi
Ağu 03, 2014
Andrew looks back at the times he had to earn his food: by working for it!
Andrew looks back at the times he had to earn his food: by working for it!
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Yayınlanma tarihi
Ağu 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.
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Yayınlanma tarihi
Ağu 10, 2014
Andrew reveals some never before seen footage from his travels.
Andrew reveals some never before seen footage from his travels.
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Yayınlanma tarihi
Ağu 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!
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Yayınlanma tarihi
Ağu 17, 2014
In Volume 2, Andrew shares more never-before-told stories from the archives.
In Volume 2, Andrew shares more never-before-told stories from the archives.
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Yayınlanma tarihi
Ağu 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.
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Yayınlanma tarihi
Ağu 24, 2014
Andrew looks back at the foods that he's struggled to swallow!
Andrew looks back at the foods that he's struggled to swallow!
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Yayınlanma tarihi
Ağu 25, 2014
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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Yayınlanma tarihi
Ağu 31, 2014
Andrew explores the secrets of how different cultures still cook over flames.
Andrew explores the secrets of how different cultures still cook over flames.
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Yayınlanma tarihi
Eyl 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.
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Yayınlanma tarihi
Eki 19, 2014
Andrew eats raw meats, organs, sea creatures and strange veggies.
Andrew eats raw meats, organs, sea creatures and strange veggies.
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Yayınlanma tarihi
Eki 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.
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Yayınlanma tarihi
Haz 22, 2015
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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Yayınlanma tarihi
Haz 29, 2015
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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Yayınlanma tarihi
Eki 26, 2015
Andrew shares more never-before-seen moments that couldn't fit in the show.
Andrew shares more never-before-seen moments that couldn't fit in the show.
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Yayınlanma tarihi
Eki 27, 2015
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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Yayınlanma tarihi
Kas 10, 2015
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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Yayınlanma tarihi
Ara 08, 2015
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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Yayınlanma tarihi
Ara 15, 2015
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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Yayınlanma tarihi
Ara 22, 2015
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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Yayınlanma tarihi
Nis 25, 2016
Andrew hits the street to find the best tacos, sushi and more in the US.
Andrew hits the street to find the best tacos, sushi and more in the US.
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Yayınlanma tarihi
Nis 26, 2016
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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Yayınlanma tarihi
May 02, 2016
Andrew reveals the rebels pushing boundaries of foods and flavors.
Andrew reveals the rebels pushing boundaries of foods and flavors.
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Yayınlanma tarihi
May 03, 2016
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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Yayınlanma tarihi
May 10, 2016
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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Yayınlanma tarihi
May 17, 2016
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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Yayınlanma tarihi
Haz 05, 2016
Andrew travels worldwide to try cow skin soup, camel rib and iguana eggs.
Andrew travels worldwide to try cow skin soup, camel rib and iguana eggs.
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Yayınlanma tarihi
Haz 07, 2016
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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Yayınlanma tarihi
Haz 14, 2016
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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Yayınlanma tarihi
Ağu 09, 2016
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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Yayınlanma tarihi
Eki 31, 2016
Andrew explores Asia's markets for pig windpipe, squid jerky and more.
Andrew explores Asia's markets for pig windpipe, squid jerky and more.
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Yayınlanma tarihi
Kas 08, 2016
From Sriracha to camel milk, Andrew uncovers the business behind food.
From Sriracha to camel milk, Andrew uncovers the business behind food.
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Yayınlanma tarihi
Mar 14, 2017
Andrew circles the globe to discover old and new food-making processes. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolatey butter krak in Philadelphia.
Andrew circles the globe to discover old and new food-making processes. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolatey butter krak in Philadelphia.
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Yayınlanma tarihi
Mar 21, 2017
Andrew travels the world looking for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas, and deep-fried Louisiana marsh hen.
Andrew travels the world looking for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas, and deep-fried Louisiana marsh hen.
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Yayınlanma tarihi
Mar 28, 2017
What many fishers throw back, Andrew cooks and devours. Andrew tries fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. Then, he travels to Rome's Tiber River to eat fresh eel, and tries Namibian oysters.
What many fishers throw back, Andrew cooks and devours. Andrew tries fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. Then, he travels to Rome's Tiber River to eat fresh eel, and tries Namibian oysters.
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Yayınlanma tarihi
Nis 04, 2017
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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Yayınlanma tarihi
Nis 04, 2017
Andrew explores the ways people around the world harness the power of fire to cook. Andrew tries steam-cooked cod, sun-dried shark, superheated stone soup, and roasted, buttery corn on the cob.
Andrew explores the ways people around the world harness the power of fire to cook. Andrew tries steam-cooked cod, sun-dried shark, superheated stone soup, and roasted, buttery corn on the cob.
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Yayınlanma tarihi
Nis 10, 2017
Andrew ventures into the world of eating insects. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a safe and nutritious source of protein in many places around the world.
Andrew ventures into the world of eating insects. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a safe and nutritious source of protein in many places around the world.
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Yayınlanma tarihi
Mar 13, 2018
Andrew reveals how markets from around the world showcase a city's history and cultural pride. Andrew samples sweet street waffles and fried bamboo rat, mystery meat from a basket, and aged cured ham from coveted Iberian pigs.
Andrew reveals how markets from around the world showcase a city's history and cultural pride. Andrew samples sweet street waffles and fried bamboo rat, mystery meat from a basket, and aged cured ham from coveted Iberian pigs.
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Yayınlanma tarihi
Mar 20, 2018
Andrew eats bloodwurst, head cheese and rattlesnake. Andrew is seen crashing on a scooter, playing a goofy instrument called an ugly stick, and meeting a Bizarre Foods super fan in Okinawa.
Andrew eats bloodwurst, head cheese and rattlesnake. Andrew is seen crashing on a scooter, playing a goofy instrument called an ugly stick, and meeting a Bizarre Foods super fan in Okinawa.
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Yayınlanma tarihi
Mar 27, 2018
Andrew samples some of the home-cooking that brings people together and keeps traditions alive around the world. Featured dishes include Jamaican-infused Chinese food, backyard-trapped woodchuck, and one-pot salt beef and root vegetable dinners.
Andrew samples some of the home-cooking that brings people together and keeps traditions alive around the world. Featured dishes include Jamaican-infused Chinese food, backyard-trapped woodchuck, and one-pot salt beef and root vegetable dinners.
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Yayınlanma tarihi
Nis 10, 2018
Andrew explores the treasures of America's coasts. He dives into sweet clams, smoked whitefish, cow nose, stingray and feral hog meat.
Andrew explores the treasures of America's coasts. He dives into sweet clams, smoked whitefish, cow nose, stingray and feral hog meat.
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Yayınlanma tarihi
Nis 17, 2018
Andrew tastes the recipes and traditions passed down by Europe's grandmothers. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, chefs are rediscovering and revamping old world dishes that reflect their heritage.
Andrew tastes the recipes and traditions passed down by Europe's grandmothers. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, chefs are rediscovering and revamping old world dishes that reflect their heritage.
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Yayınlanma tarihi
Nis 24, 2018
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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Yayınlanma tarihi
Nis 24, 2018
From Jamaican jerk to curried conch roti in St. Croix and shark on frybread in Trinidad, the Caribbean islands' culinary history is diverse and flavorful. Andrew tours the multi-cultural cuisine of Caribbean melting pot.
From Jamaican jerk to curried conch roti in St. Croix and shark on frybread in Trinidad, the Caribbean islands' culinary history is diverse and flavorful. Andrew tours the multi-cultural cuisine of Caribbean melting pot.
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Yayınlanma tarihi
May 01, 2018
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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Yayınlanma tarihi
May 01, 2018
Andrew gets a taste of uniquely African foods, including the ignored foods of the continent. Highlights include traditional pigeon pie in Fez to slow-roasted Ugandan cane rat, to a non-stop meat fest with Masaai warriors in Tanzania.
Andrew gets a taste of uniquely African foods, including the ignored foods of the continent. Highlights include traditional pigeon pie in Fez to slow-roasted Ugandan cane rat, to a non-stop meat fest with Masaai warriors in Tanzania.
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