Bizarre Foods America

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep-fried candy bars.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

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