Comidas exóticas

Andrew rides out on the epic Pony Express Trail, where he explores the thrilling mail delivery service that had a short but profound impact on America. He eats elk tongue, fish skin and an oyster omelet while on his adventure.

Andrew travels the path of William Wallace, the mythic rebel who died fighting for an independent Scotland some 700 years ago. Along the way he enjoys venison haggis, whisky barrel smoked haddock blue lobster from the North Sea.

Andrew feasts on lau lau, breadfruit and poke as he journeys along the Ala Kahakai Trail to learn the tale of Captain James Cook, the British naval officer who "discovered" the Hawaiian archipelago.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, French fries and even ostrich.

Andrew makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the North Carolina backwoods to a national phenomenon. Along the way he dines on pork brains, snapping turtle and Carolina barbecue.

Andrew explores the historic, invisible network known as the Underground Railroad. Along the way he eats meals typical of the slaves who escaped on the route, including deer jerky, roadkill stew and fire-roasted bullfrog.

Andrew Zimmern examines three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed.

Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and dishes created by enslaved African Americans.

Andrew explores the diverse dishes and food trends of sunny California. Along this culinary journey through the Golden State, he dines on cowboy sushi, sheep heart ragu, blood mousse and sea urchin genitals.

Andrew explores the influence of Chinese cooking on world cuisine. He travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork and dim sum.

Andrew explores the exciting and sustainable small farm movement that's brewing across America. He samples some of their foods along the way, including chocolate "chirp" cookies, pickled beefsteak mushrooms and red dulse seawood.