Bizarre Foods America
Andrew Zimmern scours America in search of the most unique meals.
|"Detroit" Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America. (Repeat)||TRAV|
|"New Mexico" Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state. (Repeat)||TRAV|
|"Wisconsin" Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles. (Repeat)||TRAV|
|"Washington D.C." Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras. (Repeat)||TRAV|
|"St. Croix, Usvi: Bull's Feet In Paradise" Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones. (Repeat)||TRAV|
The continuation of ``Bizarre Foods'' finds Andrew Zimmern keeping his passport at home, as the chef and writer embarks on a culinary exploration of the great U, S of A. From traditional foods passed down through generations to modern eats whose roots are purely American, the United States is home to a smorgasbord of bizarre foods and equally extraordinary stories associated with them. So who best to taste and tell than Andrew, the man who lives by the motto ``If it looks good, eat it''? The cultural cuisine master has done plenty of that throughout the history of ``Bizarre Foods,'' with the ``America'' incarnation including a celebration of the series' 100th episode.
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Program data from Tribune Media Services, Inc.