
Bizarre Foods America
New Englanders blend old traditions and experimental to create clam cakes and monkfish liver mousse.

New Englanders blend old traditions and experimental to create clam cakes and monkfish liver mousse.

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

A Pakistani kebab joint with a dish made out of goat liver and brains; a soup made from yak meat.

Andrew visits the forgotten Gulf shore. Stingray tacos; pan fried duck testicles; nutria stew.

Dried octopus bile sac; crispy pork intestine; a raw fish salad that includes the eyeballs.

Pig head tamales at a food truck in Watts; steamed chicken embryo in Long Beach.

Elk heart tartar with a raw turkey egg; smoked cherries and bone marrow; goose liver with cacao.

Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Fried rabbit legs; Arkansas black bear cracklins; bacon-wrapped crow breast.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells.

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

Fresh sea cucumbers; salmon eggs; fish heads that are buried before they're roasted over a fire.

Pork brains with spring onion kimchi; a stew made from a sheep's head.

Rocky Mountain oysters at a ballpark; yak and elk served at a restaurant; pheasant cooked outside.

Snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches.

Andrew Zimmern goes deep into the interior of Florida; Frog legs; hunting armadillos.

Andrew tastes everything from smoked baloney sandwiches, deep fried chicken livers and pork rinds.

Bloody Mary's, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.

Andrew creates a menu inspired by his travels around the world for a hungry dinner crowd in LA.