Bizarre Foods America

Andrew Zimmern gets a taste of Texas-sized personality in the city of Houston. From a tailgating feast featuring buffalo to a "blast and cast" that nets fresh duck organs and grilled redfish, this city is a blend of global cultures and Texas traditions.

Andrew Zimmern visits St Louis, a city where the food reflects the diversity of the neighborhoods and the people who live there.

Andrew visits St. Croix, one of the lesser-known Virgin Islands, where the local culture and food are a melting pot of flavors from around the Caribbean.

Andrew Zimmern visits Louisville where a mix of time honored food traditions meets modern new concoctions. From a beverage that tastes like bourbon, but without the alcohol, to barbecued sheep meat, there's surprises in Kentucky.

Andrew Zimmern visits Rhode Island where New Englanders blend old traditions and experimental concepts to create a unique food culture. From clam cakes to monkfish liver mousse, he finds food in this tiny state is full of flavor.

Birmingham has more going on than barbecue and banana pudding. Andrew Zimmern visits the town where Greeks make grits, scientists create better sea urchins and big flavors put it on the culinary map.

Andrew Zimmern gets a global food experience without ever leaving Queens New York. From a Pakistani kebab joint with a dish made out of goat liver and brains to a Tibetan place with soup made from yak meat.

Andrew Zimmern heads south to the Gulf Coast, for Southern hospitality and some of the best tastes of life.

Luaus may be a tradition, but Andrew Zimmern wants to find out what Hawaiians really eat. From dried octopus bile sac to crispy pork intestine to a traditional take on a raw fish salad, he gets a taste of Hawaii's other side.

Andrew Zimmern finds out that the best foods in LA are hiding deep inside city neighborhoods where outsiders never go. From pig head tamales at a food truck in Watts to steamed chicken embryo in Long Beach.

Andrew Zimmern heads to Portland, Oregon, 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 northern California where people are reinventing food, from how they find it, to how it's developed, or even presented. From grilled dove hearts, to barf flavored jelly beans, to monkeyface eel.

Andrew Zimmern makes a trip to the Ozarks where people are still live off the land and combine old traditions with new techniques. With foods like fried rabbit legs, black bear cracklins and bacon-wrapped crow breast.

Andrew Zimmern discovers that foods from the past may still be the best on a visit to Baltimore and Chesapeake Bay. From beef tongue sandwiches to Korean boiled pig stomach, there's a long line of tradition on the menu.

From exotic ingredients to innovative techniques, Andrew Zimmern finds foodies in Chicago are pushing the limits. From a dish made with whale vomit, to soup that smells like a dead body, Chicago feeds his adventurous appetite.

While in America's Dairy Land, Andrew Zimmern finds there's more to the food in Wisconsin than meets the eye. He discovers the science to making milk taste better and tries a traditional Serbian casserole and emu testicles.

There's a bounty of new flavors for Andrew Zimmern at Alaska's Inside Passage, including some that may be very hard to swallow! From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there's plenty for Andrew to try.

Andrew finds out there's more than meat and potatoes in Iowa. From a farmer raising the perfect pig, to a cafe offering new twists, to African immigrants adding homeland flavors, Iowa's home to a world of unexpected flavors.

Andrew visits Denver, a city that's still a wild frontier when it comes to its food. Whether it's Rocky Mountain oysters, pheasant cooked over an open flame or ant larvae beignets, the Mile High City is a gold mine of flavors.

Andrew visits DC, but he skips the iconic landmarks to explore the history behind the food! He finds fresh snake head pulled from the Potomac, pupusas made the authentic way and peanut butter sandwiches made with foie gras.