Extreme Cuisine with Jeff Corwin

Jeff experiences a very different Mexico than the standard spring-breaker. He tastes indigenous foods such as chapulines (grasshoppers), head tacos and a rare Mexican delicacy -- ant caviar.

Jeff makes his way back to Greece, where he spent time as a grad student. He power milks dozens of sheep, goes underwater in a quest for octopus and skewers a whole lamb for the spit.

Jeff takes a wild and exciting journey through the culinary wonderland of Morocco. He fishes for gigantic eels, digs through goat dung for argon nuts and cooks a whole ram in an underground oven.

Jeff heads south of the border -- way, way down south to Peru. He fishes for his supper with Peru's "fisherman of the year," peels freeze-dried potatoes with his feet and samples the gastronomical joy of cuy (guinea pig).

Jeff keeps it relatively local as he eats his way through the Pacific Northwest. He dines on the world's largest clam, harvests sea cucumbers and climbs a waterfall to hunt and catch lampreys.

Jeff taps deep into the unique cultural foods of the Big Island of Hawaii. He dives for parrotfish, free climbs coconut trees and hunts for prawns in waterfalls before heading to the legendary Waipio Valley for a sacred pig roast.

Jeff has a jolly old time sampling some of the UK's more extreme cultural favorites. He gets the lowdown on stargazey pie, learns the ins and outs of making a classic haggis, and scours the coastline for limpets.

Jeff finds unusual and tantalizing foods when he visits the Louisiana bayou, including gar balls, goose gumbo and wild boar prepared in a specialized Cajun microwave.