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 and blood sausage, to barbecued muskrat and grilled eel.
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, lamb organs in 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 Zimmern finds out there's more than meat & potatoes in Iowa! From a farmer raising the perfect pig, to a café offering new twists, to African immigrants adding homeland flavors, Iowa's home to a world of unexpected flavors!
Andrew Zimmerman visits Denver. And, still a wild frontier when it comes to food! He finds Rocky Mountain oysters at the ballpark, yak and elk served at an historic restaurant and pheasant cooked outside under the Colorado sky.
Andrew Zimmerman visits DC, but he skips the iconic landmarks to explore the history behind the food! Andrew finds fresh snakehead pulled from the Potomac, pupusas made the authentic way, or peanut butter sandwiches made with foie gras.
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