Bizarre Foods with Andrew Zimmern

Andrew Zimmern travels to Syria, a country that's home to some of the oldest civilizations on Earth. Syria was a crossroads for trade routes between Asia and Europe. Andrew is in search of foods like sausage made of camel hump.

Andrew takes to the road to sample the Pennsylvania staples most people never hear about. A Japanese superstar chef cooks up poisonous sexual organs and a family boils up every part of the pig.

Andrew visits the mystical city of Venice. From catching critters in the lagoon, blowing Murano glass and indulging in the best cicchetti in the world, he eats his way through the historic city.

Andrew gets an intimate look at the food and the people that live in one of the most remote corners of the earth, Madagascar. Many of the people still live the way they did hundreds of years ago, hunting and gathering for food.

Chicago is a city of both innovation and tradition. From immigrants cooking up classics to world-renowned chefs creating new concoctions with modern technology, Andrew gets a taste of Chicago's diverse food scene.

Andrew travels to Namibia, a country of astonishing beauty, vanishing cultures and truly bizarre foods. He gets a taste of traditional tribal foods including dried mopane worms and wildebeest eyeballs.

Andrew takes a trip to San Francisco, a city so well known for its counterculture that even the food can make a political statement. Andrew gets a taste of some alternative food sources that are outside the mainstream.

Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. This is a land where Andrew can taste the history and culture through the food. And he even eats a sea creature he's never seen - until now.

Andrew gets a dose of turtle jelly soup, snake bile and medicinal bug tea in Hong Kong, the center for Traditional Chinese Medicine.

In Hungary, it's not just goulash for Andrew. He breakfasts on blood cake with a family of Gypsies, and sinks his teeth into the layers of flavors that make up the food and culture, old and new.

Andrew ingests tongue numbing pig brains, spicy rabbit heads and heart attack noodles in Chengdu, China - the epicenter of spicy Sichuan cuisine.

Andrew fuels up on cobra blood for an extra kick of energy and ceremonially feasts on buffalo entrails during a traditional Indonesian funeral.

Andrew visits the planet's hot zones, the band surrounding the equator known as the tropics. He focuses his exploration on the tropical locations closest to home: the Caribbean and the Americas.

Giant porcupine and jewel beetles are scavenged for the arid Kalahari desert. Outside Johannesburg, Andrew sinks his teeth into zebra.

Andrew comes back to the Big Apple, the place where he got his start in the restaurant business. Does he have the chops to keep up with busy workers churning out food in the city that never sleeps?

Andrew's taking a food tour around the world without ever leaving our nation's capitol. He's making stops at some of the foreign embassies in Washington, D.C., to get a taste of how food can open the doors to diplomacy.

Andrew ventures to Finland, where he dines on delectable delights including blood pudding, reindeer tartare, pan-fried brown bear rump and even birch tree bark.

Rio de Janeiro may be one of the world's sexiest cities, but it's not the sunny beaches or the samba-dancing that are the attraction for Andrew: it's the city's diverse food culture.

Venture with Andrew into the remote rainforest of Suriname to treat his taste buds with a stink pig called a pingo and a rodentlike rabbit known as a coconi.

Andrew Zimmern takes a culinary tour through Morocco, where he finds everything from lamb's head to pigeon pie on the menu.

Andrew is back for another exotic food adventure, this time in Sardinia. He gives us a taste of what the locals eat.

Andrew heads up north for a taste of the joie de vivre in the multicultural city of Montreal.

Andrew experiences the true flavor of Jamaica as he digs into unique dishes that combine islands flavors with African traditions.