Bizarre Foods: Delicious Destinations

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define Chesapeake Bay.

Andrew explores the frontier fare of Denver, Colo.; from classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub, with an abundance of top-shelf food.

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions; from regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title ''World Capital of Gastronomy.''

Andrew explores the bounty of New Hampshire's coastal waters.

Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine; from spicy crab curry to sweet crispy street snacks, Phuket's gastronomy is a feast for the senses.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

Andrew looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.

Andrew Zimmern looks back on favorite dishes that are also original inventions and whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot; Puglia's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.

Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

Seattle's most iconic foods including Dungeness crab and teriyaki.

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