Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.

Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!

There's more to Birmingham, AL, than barbecue and bread pudding. Here, Andrew discovers surprising Southern fare like bullfrog hearts with pea shoots and Greek grits that will make you slap your mama.

The host visits Savannah and enjoys a home-cooked Gullah meal on Daufuskie Island. He also goes hunting for marsh hens on the coast and dines in one of the city's finest restaurants with famed drag performer the Lady Chablis.

The host visits West Virginia and dines on fresh deer organs after a hunt. Later, he samples Appalachian cuisine, including groundhog stew, and judges a roadkill cook-off.

Take a road trip down the Blues Trail, and stop along the way to take in the music and the food that make up the unique flavor of the Mississippi Delta, from Memphis, TN to Jackson, MS. Andrew samples Southern standbys and riffs on old favorites, like "redneck ramen" made with noodles and pigs ears.

Extreme eats in Las Vegas, including $750 cupcakes and a $5000 hamburger, are spotlighted in the Season 2 premiere. Also: a look at how a Bellagio buffet feeds 4000 people a day.

Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches.

The host heads to Boston to check out some new food trends. Included: a Cambodian family who introduce their food traditions to a Boston suburb; an unconventional fishing trip.

Seattle's unconventional eats are explored. Stops include a farm, where the host tries cow placenta.

In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon.

Andrew Zimmern checks out the food scene of Charleston, S.C. He gets a taste of wood-coal barbecue in the Lowcountry; samples chitterlings at a soul-food restaurant; and attends a family dinner, where sautéed chicken feet are served.

Andrew Zimmern visits Northern California where people are reinventing sustainable living, like hunting doves, to developing strange new flavors for jelly beans, to training sheep to eat weeds at local vineyards, people in this part of the country have a unique way of looking at how to get the food they eat.

Some frog smoothies, giant Amazonian snails and fried guinea pig are among the delicacies Andrew samples in Lima, Peru.

Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.

Andrew pulls an all-nighter in New York City, where he eats goat brains at a hangout for cabdrivers and slurps blood clams at a fish market at 4 am.

Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole sheep's head.

Forget about the East and West Coasts; visit the Third Coast with Andrew and explore the unsung Gulf Shore by hunting wild hogs and bow-fishing stingrays. Andrew samples swamp fare like pan-fried duck testicles, gizzard gumbo and a river rat stew.

Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.

A blend of diverse ethnic backgrounds and can-do spirit, Crucian culture has a flavor all its own, and Andrew gets a taste of all this tropical paradise has to offer, from bullfoot soup to conch roti.

Andrew Zimmern heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats.

Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.

Andrew Zimmern visits Washington, DC, for Salvadoran favorites, food trucks that feed hordes of hungry federal workers, and takes a trip back into history to taste what our forefathers ate. Whether it's a blackened snakehead sandwich made in a boat on the Potomac, peanut butter paired with foie gras, or Scrapple at a neighborhood grill known for its soul food, DC is a place where historical favorites and new innovations come together to create a variety of unexpected tastes.

Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.

The host visits New Mexico, where he hunts buffalo on horseback and roasts prairie dogs with members of a Pueblo tribe. Featured eats include sliced buffalo heart; menudo; blood pudding; and fried pig skin.

In Los Angeles, Andrew Zimmern plans a menu inspired by his world travels. He then shops for and prepares the meal, which includes pig-face bacon and sea-urchin aspic, and serves it to hungry diners at a pop-up restaurant.

Andrew explores Central Florida. He eats frog legs in the Everglades; hunts armadillos with native Floridians; and catches alligators with members of the Seminole Tribe.

There's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.

Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.

Andrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.

Andrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.

Andrew learns that some of the best foods in Los Angeles are hiding in neighborhoods where outsiders rarely go! From pig head tamales in Watts to steamed chicken embryo in Long Beach, Andrew tastes it all.