We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

Pilot episode in Japan, Thailand, and Malaysia.

Tokyo: Getemono bar, at Asadachi (1-2-14 Nishi-Shinjuku) raw pig's testicles, Frog sashimi, plus the frog's beating heart, lizard sake, at Yaki Hamna: Giant snails, fugu, at Hibari sushi, raw octopus sushi.

at Suppon-Maki restaurant: Suppon (turtle soup) + drink: turtle blood with sake and turtle hearts.

Yakitori restaurant: chicken heart yakitori, keel bones, chicken butts, rooster balls.

Kobe: Kobe beef.

Bangkok: at Silver Palace, bird's nest soup with Hasma, Rambutan, grilled fresh frogs, Chiang Mai: pork sausage, fruit bat.

Penang: sambal with fish roe, belacan, fermented shrimp paste, poured tea, horseshoe crab, fish maw, durian.

Balut, Calamansi, Bamboo shoots, Coconut and rice paste wrapped on banana leaves and roasted, Okoy (shrimp pancake), Deep fried fertilized duck eggs, baby chickens marinated, steamed and fried, Tokneneng, Ube and cheese-flavor ice cream in a bun

At Balaw Balaw in Angono, Rizal: Balaw-balaw sauce, with fermented shrimp paste, soup Number Five , uok in adobo, white worms from the larvae of crickets or beetles found in fallen coconut trees, crispy fried Alagaw leaves, ginatang bilo-bilo

At Everybody's Café in San Fernando, Pampanga: Dinuguan, a blood stew, Crickets of rice fields cooked in adobo style, Betute Tugak (stuffed frog with pork)

Puerto Princesa: Banana Skewers, bananas rolled in brown sugar and deep-fried with caramelized sugar crust, fried chicken intestines on a stake

Kinabuchs: seaweeds, mussels on a half shell, grilled tuna belly, snails cooked with coconut, tuna collars grilled

Puerto Princesa Subterranean River National Park, mangrove worms

Marrakech: Mashwi, Roasted Lamb, Sheep's head steamed, tongue and eye, snails in turmeric broth, beef tongue, cow's heart, pancreas stuffed with rice and raisins. Khlea, dried cooked meat preserved in fat, cooked with eggs.

Ouarzazate: Tajine with chicken and vegetables, mint tea, grilled kidneys, kefta, sausages.

Essaouira: cuttlefish, sting ray, sardines.

Eureka: cuscus with goat and vegetables.

Chahramans Restaurant, Marrackech: Pastilla with pigeon, Briouat.

Jemaa el-Fnaa: poached calf's brain.

Quito: Guinea pig, empanada.

Motes de la Magdalena: Menudo (soup) tripe, cuero de librillo, outside, skin of the cow stomach, Guatita with the inside of cow stomach.

Otavalo: motes, roast pork with skin, fried cheese empanada, elixir with aloe vera, jugo de sabila, and vitamin extracts. Puerto Francisco de Orellana, Napo River: lemon ants, piranha, coconut grubs, chicha.

Andrew participates in a cleansing ritual.

Madrid:

Tapas

Casa Botín: Cochinillo asado, baby eels, baby squid braisend on their ink.

La Zapatería: cruncy pig ears, snails, polbo á feira (octopus), bull's tails

Toño Sánchez: callos, casserole with blood sausages and tripes

Market: mojama, criadillas (bull testicles), tripes.

Museo del Jamón: Serrano, Ibérico, Bellota, Head cheese.

La trainera: Goose barnacle, shrimp, Turbot, crab.

Barcelona:

La Bouqueria: Razor clams, deep-fried worms, crickets.

La Gardunya: Calf's brain, horchata

Les Cols: Rooster combs risotto

Ferran Adrià: El Bulli.

Morgan City, Louisiana: Nutria, squirrel,

Maurice, Louisiana: Herbert's speciality meats, Turducken, Soop's: boudin, stuffed Beef tongue

New Orleans: Cochon restaurant, boudinballs, Head cheese, smoked ox stew, deep fried chicken liver.

Hattiesburg: Leathe's restaurant, opossum, raccoon; Serendipity Deli and Restaurant: chitterlings.

Mobile: Wintzell's Oyster House, fried green vinegar pickled peppers, fried green tomatoes with Crayfish sauce, 33 oysters.

Alligator Alley, The Wash House Restaurant: alligator feast.

Pensacola, Fish House restaurant: black grouper throats, gazpachee salad with Hardtack. Chef's restaurant: flathead mullet deep fried, gizzard, fried mullet roe.

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.

Tobago: Iguana curry with dumplings, conch and relative penis in ceviche.

Trinidad: Original souse king, souse, pig's and chicken's feet, cow skin soup.

Saint James, Trinidad and Tobago, Street food: roti stuffed with goat and liver, Doubles (food), cow heel's soup.

Maracas Beach: callaloo, "Bake n' shark" sandwich, fried bread stuffed with deep fried shark with sauces and vegetables, King mackerel sashimi.

Huatulco: Shellfish, Scallops, Oysters, Sea snails, Mussels, Abalone, Octopus, El Grillo Marinero Restaurant: with garlic sauce or stewed in its own ink, cocktail de pulpo.

Oaxaca: grasshopper (chapulines), armadillo, tacos, jumiles, ant eggs (escamoles), maguey worms, mosquito eggs, chicken feet, red snapper (huachinango), corn smut (huitlacoche), mole and duck enchilada. Mexico City

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.

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

Special episode with guest Anthony Bourdain.

Tongue sandwich, geoduck, live lobster, ceviche, pupusas, worm pretzels, maggot pupae, tarantula pops, teriyaki cockroaches, jellyfish salad, sea cucumber salad, goose intestine, frog congee, salo.

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.

Season 1 recap with some of its highlights, including lamb's head, guinea pig, roast pigeon, worms, grubs, armadillo, and stinky tofu. Also included were outtakes and unaired scenes.

Season 1 recap with some of its highlights, including balut, hen's uterus, grubs, conch, ptarmigan, jellied eels, nutria, octopus, and souse. Also included were unaired scenes and a preview of season 2.

Cicada, seahorse, sea urchin, donkey rib and tail stew and skin, dried tree lizard, sea cucumber, camel paw, pig stomach, dao jiao, snake penis, fried deer penis, yak penis, whelk over dry ice.

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).

Vobla, borscht, cow's tongue, kvass, herring blini, salo, pickled lamprey, brown bear meat, caviar, shashlik.

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.

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.

Abalone, Pacific razor clams, cow udder, braided intestines, blood sausage, lúcuma juice, donkey milk, cow's butt sandwich, barnacles, mussels, seaweed, horse, conger eel, live sea squirt, fresh bull testicle and scrotum stew, lamb's blood pudding.

Grilled squid, dim sum with chicken feet, stuffed duck's feet, stir-fried milk with shrimp, turtle soup, pigeon, scorpion, suckling pig, jellyfish salad, worm and hairy crab roe omelet, wood ear mushroom, frog legs, 60 meter long noodle, stinkhorn, hairy gourd, starfish being used for decoration.

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.

Fried grasshoppers, pork liver and beef stomach and intestine soups, coconut balls, stretched squid, stuffed mackerel, wasp larvae, stir-fried stingray, mole crabs, wasabi-, chili-, and tom yum-flavored cashews and cashew apple juice at a cashew factory, red weaver ants, forest lizards, fish stomach sauce, deep-fried fish skin, horseshoe crab, sea whelk.

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.

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.

Samoan apple, se'a (sea cucumber intestines), pork pies, mutton, umu-cooked eel, whole pig cooked in 'umu oven, raw tuna eyeballs and still-beating heart, giant clam, roasted tree grubs, fruit bat roasted on coconut husks.

Terrine, head cheese, lardo, pressed duck with duck sauce and marrow, blood sausage, squab, gourmet mustard, truffles, refined cheese, rabbit liver, bacon and eggs ice cream, lamb tongues, sea urchin, snail caviar, escargot.

Andrew visited the Rungis market, a mustard shop, Paris's best cheese shop, and a snail farm.

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

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.

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.

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.

Flounder roe soup with seaweed, sea cucumber, fiddleheads, beaver chili, bean-hole beans, wild ramps, stinging nettle soup, Indian cucumber, cattail, raw lobster, whelks, cod sperm chowder, monkfish head stew, BBQ junebugs, oysters with ramps, snails with periwinkle and beurre, moose and venisen terrine, duck tartare.

Andrew went lobster fishing with Linda Greenlaw and judged a Deathmatch Maine Bizarre Foods contest with his father, a native of Portland.

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.

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.

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.

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.

Compilation episode

Andrew samples the traditional Tanzanian breakfast called supu, soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue. Andrew also travels to the famous Mount Kilimanjaro and Ngorongoro Crater. Visiting a local tribe, Andrew tries such delectables as fresh cow's blood and the coagulated form of it. The blood is obtained by shooting an arrow at close distance into the jugular vein, however, the wound heals quickly and the cow is not harmed.

Andrew feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when he makes his first batch of fresh kimchi. He also eats raw octopus (Sannakji), Chueotang, Samgyupsal, Tteokbokki, Soondae and Haejangguk.

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.

Andrew heads to the Appalachian Mountains to get a taste of the region’s culture and its food. The mountain range runs north to south touching more than a dozen states, and many of the people in the area still maintain the traditions and foods that were a part of life for their ancestors.

Andrew goes snorkeling, spear fishing and visits a farm where they pamper their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Moreton Bay bug, Balmain bug, flathead fish and spanner crabs.

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.

Andrew Zimmern samples some of the most outrageous food creations at the Texas State Fair, including nitrogen frozen dessert, chocolate bacon and fried alligator. Andrew also gets a behind-the-scenes tour of the kitchens at NASA to taste space food. A fried Peanut Butter, Jelly, and Banana sandwich, Fried Coke, Javalina, barbacoa, sweetbreads, cabrito

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 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.

Andrew is dropped in the jungles of Mexico, where he learns how to live off the land. It is a journey where his stomach, mind and body are tested. Andrew takes extreme to a new level, surviving with only a handful of helpful tools or objects and eating only foods he can forage in the woods.

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.

Andrew visits Cambodia, a developing nation where the food traditions are a source of national pride. From the bustling markets of Phnom Penh to a quaint floating village on the Tonle Sap River, Andrew samples some of the most extreme food on the planet.

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.

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.

We don't have an overview translated in English. Help us expand our database by adding one.

Join Andrew as he returns to the vibrant and trend-setting city of Tokyo for more unforgettable adventures in food from legendary seafood markets to becoming a horumon chef for a day serving up intestines from cows and pigs.

Andrew returns to one of the most stimulating and abundant food cities in the all of the world—Bangkok. It's a food paradise for anyone with a hungry appetite, including great street foods, markets and restaurants.

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.

Follow Andrew as he heads to Buenos Aires and explores the meat culture of one of the world's great towns and tangos away the night with a stunning young starlet.

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

Andrew samples Pennsylvania's staple foods that most people never hear about.

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.

Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.

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.

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

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.

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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.

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

Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.

Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.

In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.

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.

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

Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.

The diverse food culture of Rio de Janeiro is explored.

The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.

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

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 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.

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

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

Crashing surf to harvest barnacles from the rocky shore; feasting on mounds of mollusks at a huge snail festival; making the world's best canned fish

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

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

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

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

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

Giant horse mussels; fermented sheep head; blood-filled sheep stomach; seagulls.

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

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

Chopped hogs head in Belize; chitterlings; pig uterus soup; the world's oldest ice cream.

Los Angeles: Spleen Soup and Sriracha

Hawaii's Big Island: Eyeballs and Abalone

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 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.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

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

Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.

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

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

Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.

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

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