Bizarre Foods with Andrew Zimmern Episode Rating Graph

Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountains aid factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Cow udder and veal brain to turkey balls and mullet roe.

Fermented Enset fiber pancakes and porridge, raw sautéed beef, ibe[check spelling] cheese, unfiltered honey, berbere, goat organs in ox intestines, crepe with chicken and onion, coffee, sorghum popcorn, fresh raw beef and camel kidney. In Addis Ababa Andrew shopped at Africa's largest market and in Harar he fed meat to wild hyenas.

This special discussed unfamiliar foods that are considered scary and what made Westerners uneasy about them. Andrew then hosted a Halloween party with Bizarre Foods fans where he served his favorite fares. He discussed drinking blood with food historian and author Linda Civitello, which is based on culture and status. Anthropology director at the University of Minnesota William Beeman explained about fear of bugs and organ meat, saying that people are more likely to eat insects with a side. Chef Patrick Lue Chai, whose restaurant Andrew ate at in LA, cooked fried crickets with potato strings as well as other insects for the party. Appetizers at Andrew's feast were tarantula, waterbugs, grasshoppers, hissing cockroaches, and Thai stir-fried ants and crickts. The entrees were fresh cow's blood, raw goat kidney, chicken feet, and guinea pig.

The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.

The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.

Cobra parts including beating heart and dried bones, civet dropping coffee, pig's ears, silk worms, scorpions, roasted sparrows, bull penis, horseshoe crab, hybrid duck, mantis prawn, ship worms, and sea snails. Andrew also visits a fish sauce factory.

Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.

Andrew heads to Kazakhstan, the heart of Central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to fermented camel's milk to smoked horse sausage.

Andrew visits a meat market and the central market in Ulaanbaatar, a nomadic family living in Gers in the Steppe on the edge of the Gobi Desert, rides a horse with help from an amateur child racer, takes an archery lesson, a throat singing lesson, and meets some contortionists.

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.

Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.

A buffalo meat tailgate party; Texas pit BBQ; a pig roast in South Carolina; barbecued mutton; chicken hearts in Peru; pork in Korea.

An exploration of Jamaican cuisine, which blends island flavors with African traditions.

Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.

Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.

Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew samples the best.

Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.

Pomfret, lentil, brain curry, mutton liver and kidney stew, tandoori roti, goat and lamb testicles, paneer, boiled banana flower, banana plant stem, fruit sandwich, pani puri, lassi, mutton balls, gushtaba, chapati.

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

Stewed pig knuckles; worms and ant eggs; fish egg tamales.

The diverse food culture of Rio de Janeiro is explored.

Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.

Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.

Stinky tofu, unborn chicken eggs, cockscomb, chicken uterus, fermented meat, black-bone chicken testicles, fried bees.

The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.

River eels, sea squirts, stonefish liver, Bluefin Tuna eyeballs, mayonnaise fondue and milkshake, octopus egg sac, sea cucumber egg jerky, turtle blood sake, octopus ice cream, pit viper ice cream, beef tongue ice cream, horumon, takoyaki, raw horse mane, funazushi, squid ink soup, stewed tuna eyes in mirin, giant sea snail, sea snake soup (smelling sea snake anus in the market), raw goat testicles with scrotum.

Bora berry, chouricos (spicy pig offal and fat sausage), pickled mackerel, Vindaloo, hilsa fish roe, Bombay Duck, chicken Xacuti, pomfret, prawns, chickpea sandwich, golgappa (chickpea-stuffed pastries), chili fritters, betel nuts, sorpotel, mushroom and lentil curry, potatoes and rice in sour mango sauce cow urine herb drink Andrew visits the Sahakari Spice Farm and tries Ayurveda and yoga.

Compilation episode

Andrew visits Nicaragua, "the land of lakes and volcanoes," tasting everything from juicy cheese worms to bull balls soup and raw bull balls ceviche. He visits a bush doctor in the Atlantic port town of Bluefields, eats a family rondon stew, and treks up into the Matagalpa highlands for some "black gold" where he learns how to do "the slurp" with master coffee cupper Julio Obregón.

Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).

Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Andrew tries a variety of traditional foods, including a stew made with different parts of a pig.

The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.

Fishing for sea robin; grilling dockside; kombucha bacteria pancakes; spleen sandwich.

Ultimate smoked salmon; pigeon with bog oak; 3 thousand-year-old butter.

Artisanal and strange foods from jelly beans to blood pudding to escargot.

Hákarl, grilled puffin, slátur (a type of blood pudding), skyr, lamb hot dog, geothermal cooking: langoustine, minke whale (not shown on Iceland episode but shown during the 3/3/09 "Surf's Up" episode).

Fried cod cheek and tongues; moose pie; chicken fried seal flipper.

Lungfish, white ants lured by drumming, matoke (steamed green bananas), braised goat with peanut and sesame sauce, grasshopper, squirrel, millet bread, goat stomach lining and intestines, Nile perch, rotten goat meat from a Ugandan drive-through, roasted corn, mixed grill (intestine-encased organs), cane rat with tilapia from Lake Victoria and raw Nile crocodile. Andrew takes part in a spiritual possession ceremony while in one village.

This episode was a Valentine's Day special. It was a compilation episode about the cultural connections between food and sex, featuring foods that are supposed to be aphrodisiacs or are made of sexual organs of animals. Andrew visited the Mall of America where he gave out samples of bull testicles to see people's reactions and if they would eat it when told it would help their sex life. Author and food historian Linda Civitello talked about the history of eating reproductive organs. At the Midtown Global Market Andrew interviewed people about foods that were aphrodisiacs, including chocolate and oysters. He handed out chocolate-covered meal worms and crickets that tricked people into thinking they were pretzels. At the end Andrew and some others ate sushi off a naked woman, a practice called nyotai mori.

Andrew uncovers unique food traditions in the great state of Arizona, where the spirit of the Wild West still lives strong today. From native traditions of the Navajo to the New Agers' approach to food, this state offers an abundance of bizarre foods.

Vietnamese meals to Lebanese sweets; Mongolian cooking huts to Japanese chefs.

Lamb kidneys, tripe, bull penis soup, all-organ dish, llama brain and tongue, carpaccio, pickled pig's feet, lamb jerky, chitterlings, mocochinchi (peach juice with cinnamon), llama jerky, chuño, mangosteen, armadillo, feral pig, quinoa, Titicaca Orestias.

Beluga and Bowhead whale muktuk (fermented blubber), spruce tea, Eskimo ice cream, whitefish, fermented fish heads, seal soup, walrus, jellied moose nose, reindeer pizza, ptarmigan. Andrew goes on a sled dog tour.

The marriage of cooking and science; extracting the essence of flavors; taste sensations not found in nature.

Edinburgh: Crombie's Haggis, hunted pheasant Swansea: Faggot (food), cockles and whelks, laverbread. Cotswolds: jugged hare, kydney and livers meatballs, Christmas pudding. London: Harrods, jellied eels, Blood tongue sausage. In East End, F. Cooke, Pie and mash, stewed eels. Borough Market, Roast restaurant, pigeon, ox heart grilled with bone marrow sauce, herring roes, Neil Yard Dairy, Stinking Bishop cheese Banger shop, fresh Italian gelato.

Head cheese, slow-cooked piglet in goose fat, pig ears, tongue salad, and eyeballs, scorpions on toast, South American ants on string potatoes, crickets, worms, shot of wheatgrass and barley, "rawsagna" with ground sunflower seeds, flax, cherry tomatoes, and dates, hemp-sunburger on flax flatbread, coconut-durian smoothie, soondae, hot dog burrito, cow's tongue sandwich from the taco truck, monkfish with caviar, sea urchin roe, Santa Barbara shrimp saashimi, octopus tirodido, menudo, corn smut, nopal salad, grasshoppers, whole catfish, deep-fried chicken testicles, Peking duck, cockscombs. Andrew went to a vegan supper and a Hispanic family's feast. Featuring special guest chefs Wolfgang Puck, Ben Ford and Ani Phyo and Los Angeles food blogger Eddie Lin

Hawaii's Big Island: Eyeballs and Abalone

Imu-cooked kalua pig, poi, a'ama crab, he'e luau (octopus w/ taro leaves), bonefish, Spam musubi, Pineapple upside-down cake with Spam, guava-glazed Spam, tempura Spam, Na'au (wild boar offal and blood), ono with lavender sauce, lamb with lavender salt and pepper, goat with Maui onion and chilipeppers, Hawaiian fusion - natto, clams, wasabi, and soy, local escargot, caviar, seaweed, goat stew with intestines and bile, opihi.

Andrew heads to Singapore to experience the diversity of food and culture. The melting pot is seen everywhere, including the Hawker Stalls where Andrew samples tasty treats.

Los Angeles: Spleen Soup and Sriracha

Braised dried oysters with black hair moss, English goose, pig's feet and lentils, snot (sweet potato starch), cow cod soup, rabbit and wheatberries, Swedish meatballs, cuttlefish eggs, pork intestine soup with red dates, tobacco-wrapped cheese, porcupine stuffed with potatoes and bacon, sweet noodle kugel, spritz cookies, sweet fish-shaped cake. Andrew hosted a holiday pitch-in party with chefs and friends he made around the world. It was at a historic mansion in Minneapolis and the food was cooked at the Calhoun Beach Club.

Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.

Pig's foot, lutefisk, reuben on a stick, spaghetti and meatballs on a stick, gator on a stick, teriyaki ostrich on a stick, wild boar's liver, brain, and testicles, venison, sauerkraut pie, deep fried chicken gizzard, goober burger (with peanut butter and mayonnaise), herring roe.

Andrew heads into the Australian Outback where he eats wallaby with Aborigines, samples crocodile cooked on the barbie and makes a meal out of poisonous cane toads.

Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow's mouth, Cerda Artichoke festival: fried, roasted, marinated, and frittata artichoke, and artichoke gelato on a bun, chocolate rabbit, cinnamon pudding, bottarga, tuna heart and sperm, cuttlefish eggs and pasta with ink, sea snails.

Andrew travels to Northeastern Thailand to uncover a culture not familiar to Western tourists. The people in the Isan region know how to make use of everything living and breathing when it comes to food.