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Bizarre Foods season 11←Bizarre Foods season 10 Bizarre Foods season 12→
Bizarre Foods season 11 episodes list:
Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.
Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.
Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.
Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.
From BBQ raccoon to rabbit liver, squirrel stew to tooth-cracking hard tack, Andrew sinks his teeth in to the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine.
Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
Andrew Zimmern circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.
Andrew Zimmern travels the world on a hunt for the planet's most delicious game. He eats black bear skin cracklings in Arkansas, pan-fried nutria in Louisiana and wildebeest organs, including an eyeball, in Namibia.
Andrew explores the world's oceans, lakes and rivers and discovers a taste for what many fishermen throw back. He cooks and devours fried dogfish in Boston, pufferfish in North Carolina and scorpion fish in Houston before traveling to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
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 ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.