Bizarre Foods America is back for another season and this time chef, writer, and culinary explorer Andrew Zimmern is expanding his quest for unique foods beyond the US border and into Canada and South America. As always, he's seeking out the region's most iconic foods and introducing us to the colorful characters who add the real flavor to every place he visits! From the old fashioned and traditional to the cutting edge, there are still plenty of foods left to try without crossing the ocean. So whether it's moose head stew in the Alaskan wilderness, barbecued squid in Vancouver, or a frog smoothie in Lima, Andrew is ready to trek across the Americas to taste all the interesting foods this land has to offer!
Season 1, Episode 11

San Diego

Whether it's foraging for food along the seashore or feeding animals at the zoo, Andrew Zimmern gets a taste of the unexpected when he visits San Diego. Andrew finds that this coastal city on the Mexican border offers some hidden delights, such as swordfish bone marrow and fresh-squeezed camel milk.

Sunday
Mar 10
1:30pm | 12:30c
Season 2, Episode 6

Alaska's Inside Passage

Andrew Zimmern gets a whole new taste of Alaska when he visits the Inside Passage. From fresh sea cucumbers straight out of the ocean to fish heads that are buried on the beach before they're roasted over a fire, Andrew finds out that people in this part of Alaska are still making the most of the bounty that nature has provided.

Wednesday
Mar 13
12pm | 11c
Season 2, Episode 16

Third Coast: Sting Rays and Swamp

Andrew Zimmern makes a beeline for the nation's third coast, the often forgotten Gulf shore, where people strive to preserve their own unique way of life. From stingray tacos to nutria stew, Andrew gets a tasty foray into an overlooked corner of the world.

Wednesday
Mar 13
12:30pm | 11:30c
Season 3, Episode 1

Pittsburgh: Catfish & Kiska

Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions. From old-world favorites like stuffed cabbage to cutting-edge dishes like goat heart tartare with celery foam, Pittsburgh is a food-lover's paradise!

Wednesday
Mar 13
1pm | 12c
Season 4, Episode 7

Atlanta: Monkfish Liver and Goat Heart

Andrew Zimmern explores the "new South" in Atlanta. He gets his fill of calf brains on toast at a gourmet pub and feasts on grilled goat organs from a nearby farm.

Wednesday
Mar 13
1:30pm | 12:30c
Season 1, Episode 16

The Blues Trail

Andrew Zimmern takes a road trip down the Blues Trail, stopping along the way to take in the music and the food that make up the unique flavor of the Mississippi Delta. From Memphis, Tennessee, to Jackson, Mississippi, the foods he finds are both classic and unexpected. There are plenty of old southern standbys like pork rinds and BBQ ribs, but innovative chefs are also creating new riffs on old favorites, like a BLT made with lamb testicle. So whether he's dining on Chinese food with a southern accent or soaking in live music and smoked ribs at one of the Delta's last juke joints, Andrew explores the multiple notes of the food and music that are the heart of the Delta.

Wednesday
Mar 13
2pm | 1c
Season 4, Episode 1

Vancouver: Box Crabs & Bull Kelp

Andrew Zimmern visits the beautiful city of Vancouver, British Columbia, where the picturesque surroundings also provide an abundance of food. From the mountains to the sea, some of the world's freshest ingredients are ready and waiting to be tasted! Andrew finds that Vancouver has an abundance of fresh seafood when he samples box crab, bull kelp and squid tentacles.

Wednesday
Mar 13
2:30pm | 1:30c
Season 2, Episode 3

Iowa

Andrew Zimmern discovers a world of unexpected flavors in America's heartland when he visits Iowa. From a small-town farmer trying to breed a tastier pig to an old-fashioned meat locker making head cheese and pickled onion tripe, Andrew finds there's a lot more than meat and potatoes on the table in Iowa!

Thursday
Mar 14
11pm | 10c
Season 2, Episode 2

Washington, D.C.

Andrew Zimmern skips the iconic landmarks in Washington, D.C., to explore the history behind the food -- including paella and tapas with Chef Jose Andres! Andrew finds that the nation's capital is home to a wide variety of unexpected flavors.

Thursday
Mar 14
11:30pm | 10:30c
Season 2, Episode 3

Iowa

Andrew Zimmern discovers a world of unexpected flavors in America's heartland when he visits Iowa. From a small-town farmer trying to breed a tastier pig to an old-fashioned meat locker making head cheese and pickled onion tripe, Andrew finds there's a lot more than meat and potatoes on the table in Iowa!

Friday
Mar 15
3am | 2c
Season 2, Episode 2

Washington, D.C.

Andrew Zimmern skips the iconic landmarks in Washington, D.C., to explore the history behind the food -- including paella and tapas with Chef Jose Andres! Andrew finds that the nation's capital is home to a wide variety of unexpected flavors.

Friday
Mar 15
3:30am | 2:30c
Season 1, Episode 7

Charleston

Andrew Zimmern steps beyond the carriage rides and plantation tours to taste the true flavor of the Charleston, S.C., food scene. After experiencing a bumpy clam boat ride and some hard work with an ax, Andrew finds the reward of getting fresh food at the source. From wood coal barbecue in the low country to sauteed chicken feet at a family dinner, he explores the foods and cooking methods that make South Carolina cuisine so unique!

Sunday
Mar 17
1pm | 12c
Season 1, Episode 12

Miami

Sexy beaches and a vibrant nightlife come to mind when most people think of Miami, Florida, but this coastal city is also a hot spot for food! The blend of old-world immigrants and new-wave trendsetters bring a mix of flavors to the city's multicultural cuisine. Andrew Zimmern explores the iconic treasures and hidden delights that make Miami's food scene so special.

Sunday
Mar 17
1:30pm | 12:30c
Season 2, Episode 9

Northern California

Andrew Zimmern visits northern California, where people are reinventing the way they look at food, from how they find it to how it's developed and presented. Whether it's barf flavored jelly beans at a well-known candy plant or a homemade feast made by the dedicated workers responsible for Napa's finest wines, people in northern California have a unique way of experiencing food!

Wednesday
Mar 20
12pm | 11c
Season 2, Episode 17

Birmingham: The New South

Andrew Zimmern finds out that Southern cooking can be full of surprises when he visits Birmingham, Alabama. Unique ideas, big flavors and bold chefs are putting this city on the map! Andrew learns there's a lot more than soul food and barbecue on the menu in this food city bursting with unexpected flavors!

Wednesday
Mar 20
12:30pm | 11:30c
Season 3, Episode 3

Toronto: Chinese Food & Indian Food

Andrew Zimmern discovers that amazing dishes from around the world can be found right in Toronto!

Wednesday
Mar 20
1pm | 12c
Season 4, Episode 8

Florida Keys: Horse Conch and Hogfish

Andrew Zimmern explores paradise in the Florida Keys. He competes in a fishing derby to tackle the lionfish invasion and learns the art of Cuban cooking before finishing his stay with a famous key lime pie.

Wednesday
Mar 20
1:30pm | 12:30c
Season 2, Episode 13

St. Louis: Pig Snouts & Paddlefish

Andrew Zimmern visits St. Louis, a city where the food reflects the diversity of the neighborhoods and the people who live there. From blue-collar classics to daring new dishes, Andrew is ready to taste all the flavors of the River City.

Wednesday
Mar 20
2pm | 1c
Season 4, Episode 2

Alaskan Wilderness: Moose Fat & Muskrat

Andrew Zimmern goes deep into the Alaskan wilderness, where people still hunt and gather foods to get them through the long, cold winter. From spearing fish to making moose head soup, Andrew gets a taste of life in the Copper River Valley.

Wednesday
Mar 20
2:30pm | 1:30c
Season 2, Episode 1

Baltimore and Chesapeake Bay

Andrew Zimmern discovers that flavors from the past still hold a place in the present when he visits Baltimore and Chesapeake Bay. From beef tongue sandwiches at Lexington Market to traditional bay foods, Andrew finds that the old-fashioned take on "bizarre" may still be the best!

Thursday
Mar 21
11pm | 10c
Season 1, Episode 3

Seattle

Andrew Zimmern visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity, like complicated gadgets that give classic foods like coffee an all-new taste. Andrew is even introduced to some foods and flavors that he's never experienced before!

Thursday
Mar 21
11:30pm | 10:30c
Season 2, Episode 1

Baltimore and Chesapeake Bay

Andrew Zimmern discovers that flavors from the past still hold a place in the present when he visits Baltimore and Chesapeake Bay. From beef tongue sandwiches at Lexington Market to traditional bay foods, Andrew finds that the old-fashioned take on "bizarre" may still be the best!

Friday
Mar 22
3am | 2c
Season 1, Episode 3

Seattle

Andrew Zimmern visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity, like complicated gadgets that give classic foods like coffee an all-new taste. Andrew is even introduced to some foods and flavors that he's never experienced before!

Friday
Mar 22
3:30am | 2:30c
Season 1, Episode 8

Savannah

Andrew Zimmern makes a trip to the coastal crossroads of Savannah. It's a city where the food is touched by rich cultural influences that are both obvious and unexpected. From a home-cooked Gullah meal on Daufuskie Island to hunting for marsh hens on the coast, Andrew goes straight into the heart of this southern city on the sea!

Sunday
Mar 24
1pm | 12c
Season 1, Episode 14

The Other Florida

Andrew Zimmern gets away from Florida's big cities and beaches to delve into the state's interior, where the people and food have an identity all their own. Whether it's frying frog legs in the Everglades, hunting armadillos with true Florida Crackers or catching alligators with the Seminole tribe, Andrew gets a taste of life in the central Florida wilderness.

Sunday
Mar 24
1:30pm | 12:30c
Season 2, Episode 10

The Ozarks

Andrew Zimmern visits the Ozarks, where hunting and fishing are still a central way of life, but it's how you catch it or cook it that can make all the difference. With dishes ranging from fried rabbit legs to bacon-wrapped crow breast, there's plenty of food to be had in the Ozark Mountains!

Wednesday
Mar 27
12pm | 11c