In the season premiere, Zimmern rides the last 200 miles of the Pony Express Trail to its terminus at Sacramento, California, exploring the thrilling mail delivery service that had a short (just 18 months) but profound impact on America. He rides the very same path and enjoys foods that the young riders would have eaten, like son-of-a-gun-stew, fire-roasted duck hearts, boiled elk tongue and pine nut soup. He also discovers fresh foods created by this land's new generation, including sturgeon skin chicharron and cowboy sushi (wagyu beef filet over vinegar-seasoned rice).

Andrew enjoys Scottish cuisine as he follows the trail of William Wallace.

Andrew travels the path of the mythic rebel William Wallace, Along the way he enjoys venison haggis, whisky barrel-smoked haddock and stunning blue lobster from the North Sea.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, fries and even ostrich.

Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.

Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles and melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.

Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.

Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

From BBQ raccoon to rabbit liver, squirrel stew to tooth-cracking hard tack, Andrew sinks his teeth in to the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine.

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway. He also eats quail stew, onion burgers and ox tail.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Andrew cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

Andrew Zimmern circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.

Andrew Zimmern travels the world on a hunt for the planet's most delicious game. He eats black bear skin cracklings in Arkansas, pan-fried nutria in Louisiana and wildebeest organs, including an eyeball, in Namibia.

Andrew explores the world's oceans, lakes and rivers and discovers a taste for what many fishermen throw back. He cooks and devours fried dogfish in Boston, pufferfish in North Carolina and scorpion fish in Houston before traveling to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.

Andrew Zimmern travels the world to see how cultures use innovative techniques to harness the power of fire for culinary masterpieces like sun-dried beef and African hornbill.

Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.

Andrew learns that some of the best foods in Los Angeles are hiding in neighborhoods where outsiders rarely go! From pig head tamales in Watts to steamed chicken embryo in Long Beach, Andrew tastes it all.

Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.

Andrew travels to the Gulf Coast and gets a taste of stingray tacos, pan-fried duck testicles and nutria stew.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.

Andrew tries different comfort foods, including Vietnamese pig uterus soup and Syrian ice cream. Also: grandma's recipe for chopped hog's head in Belize; and chitterlings in the American South.

Andrew eats fried fish fins, and rescues an Africanized beehive and its honey.

Andrew Zimmern heads to Kazakhstan in the heart of central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to smoked horse sausage.

Andrew Zimmern hits the food mecca of Taipei. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Andrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.

Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.

Andrew visits Boston to prove that a city steeped in American history can also be a breeding ground for new food trends. He meets an interesting group of Harvard scientists, a Cambodian family that injects new food traditions into a Boston suburb and much more!

Andrew Zimmern travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on snails and duck tongues. On the outskirts of town, Andrew hunts for rice-field rats and gets a taste of farm-raised porcupine.

Andrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.

Andrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates.

Andrew heads to Kazakhstan, the heart of Central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to fermented camel's milk to smoked horse sausage.

Plot of this episode is not specified yet. Please check back later for more update.

Plot of this episode is not specified yet. Please check back later for more update.

Andrew heads to Mexico City. He eats stewed pig knuckles in one of the city's most notorious barrios, feasts on worms and ant eggs in the desert outside the metropolis, and travels though ancient canals to taste fish egg tamales.

Andrew heads to the coast in Lisbon, Portugal. He braves crashing surf to harvest barnacles from the rocky shore, feasts on mounds of mollusks at a snail festival, and learns the secret to making the world's best canned fish.

Plot of this episode is not specified yet. Please check back later for more update.

Plot of this episode is not specified yet. Please check back later for more update.

Brooklyn: Schmaltz & Sea Robins

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Ethnic Enclaves

Plot of this episode is not specified yet. Please check back later for more update.

Plot of this episode is not specified yet. Please check back later for more update.

Plot of this episode is not specified yet. Please check back later for more update.

Comfort Foods

Los Angeles: Spleen Soup and Sriracha

Plot of this episode is not specified yet. Please check back later for more update.

Plot of this episode is not specified yet. Please check back later for more update.

Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.

Andrew samples Pennsylvania's staple foods that most people never hear about.

Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.

Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.

Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.

The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.

Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.

Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.

The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.

Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.

Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.

In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.

The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.

The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.

Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.

The diverse food culture of Rio de Janeiro is explored.

The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.

A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.

Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).

Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.

An exploration of Jamaican cuisine, which blends island flavors with African traditions.

Andrew travels to Northeastern Thailand to uncover a culture not familiar to Western tourists. The people in the Isan region know how to make use of everything living and breathing when it comes to food.

Andrew visits Cambodia, a developing nation where the food traditions are a source of national pride. From the bustling markets of Phnom Penh to a quaint floating village on the Tonle Sap River, Andrew samples some of the most extreme food on the planet.

Andrew visits a meat market and the central market in Ulaanbaatar, a nomadic family living in Gers in the Steppe on the edge of the Gobi Desert, rides a horse with help from an amateur child racer, takes an archery lesson, a throat singing lesson, and meets some contortionists.

Andrew uncovers unique food traditions in the great state of Arizona, where the spirit of the Wild West still lives strong today. From native traditions of the Navajo to the New Agers' approach to food, this state offers an abundance of bizarre foods.

Join Andrew as he returns to the vibrant and trend-setting city of Tokyo for more unforgettable adventures in food from legendary seafood markets to becoming a horumon chef for a day serving up intestines from cows and pigs.

Andrew returns to one of the most stimulating and abundant food cities in the all of the world—Bangkok. It's a food paradise for anyone with a hungry appetite, including great street foods, markets and restaurants.

Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew samples the best.

Follow Andrew as he heads to Buenos Aires and explores the meat culture of one of the world's great towns and tangos away the night with a stunning young starlet.

Andrew visits the beautiful East African country of Tanzania, where he samples the traditional Tanzanian breakfast called supu. It's a soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue.

Andrew travels to Seoul, South Korea, where he feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when makes his first batch of fresh kimchi.

Andrew heads into the Australian Outback where he eats wallaby with Aborigines, samples crocodile cooked on the barbie and makes a meal out of poisonous cane toads.

Andrew heads to the Appalachian Mountains to get a taste of the region’s culture and its food. The mountain range runs north to south touching more than a dozen states, and many of the people in the area still maintain the traditions and foods that were a part of life for their ancestors.

Andrew goes snorkeling, spear fishing and visits a farm where they "pamper" their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Morton Bay, Balamain Bugs, Flathead Fish and Spanner Crabs.

Andrew heads to Singapore to experience the diversity of food and culture. The melting pot is seen everywhere, including the Hawker Stalls where Andrew samples tasty treats.

Andrew Zimmern samples some of the most outrageous food creations at the Texas State Fair, including nitrogen frozen dessert, chocolate bacon and fried alligator. Andrew also gets a behind-the-scenes tour of the kitchens at NASA to taste space food.

Andrew visits Nicaragua, tasting everything from juicy cheese worms to bull balls soup. He visits a bush doctor and treks up into the highlands for “black gold” where he learns how to do “the slurp” with a master cupper.

Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Andrew tries a variety of traditional foods, including a stew made with different parts of a pig.

Andrew is dropped in the jungles of Mexico, where he learns how to live off the land. It’s a journey where his stomach, mind and body are tested. Andrew takes extreme to a new level, surviving with only a handful of helpful tools or objects and eating only foods he can forage in the woods.

Andrew heads to Phuket, Thailand where he samples the unusual cuisine while visiting the sites.

Andrew visits Sicily, an Italian island in which he dines on such foods as sardine meatballs, cow spleen and artichoke ice cream.

Andrew heads to Goa, India, where he tastes the local cuisine which has an Arabic and Portuguese influence.

Andrew heads to Paris where he learns about snail caviar.

Andrew goes to Paris and learns to combine cooking and science.

Andrew arrives in the fast paced, star studded city of Los Angeles where the variety of food varies as much as the diversity of the people who live there.

Andrew is inviting his fans for a Halloween party, complete with some unusual foods which many may find horrifying. Sink your teeth into a baked tarantula, drink some fresh steer blood, and swallow some chilled lamb kidneys. A true learning experience about different cultures.

Anthony heads to the marketplace in Ethiopia where he samples their offerings and then travels to Harrar, once known as the forbidden city.

Andrew travels to Maine where samples foods which are only found growing in his lawn and learns about recipes which are only found in the state.

The host joins his friends as they celebrate their respective holidays. Among foods scheduled are zampone, an Italian Christmas dish which consists of a stuffed pig's leg; a Native American meal of porcupine; and a New Year's dish from Thailand.

Anthony heads to Uganda, where he tastes some flying ants and sugarcane rats.

Andrew heads over to Japan to sample some octopus eggs, fermented sushi and an unusually flavored milkshake.

Andrew and friends display and discuss some of the sexiest foods from around the world.

Andrew samples strange seas creatures, which includes seas slugs from Samoa and mangrove snakes from the Philippines.

Andrew gets a taste of the unusual cuisine found in Beijing China.

Andrew heads to Iceland where he experiences the geothermal wonders and the lands unique cuisine.

Andrew heads to Russia's cultural capital of St. Petersburg as he embarks on his culinary tour.

Andrew heads home to Minnesota, where he samples everything from deep fried bar staples to sophisticated cuisine.

Andrew eats dishes made from potatoes and learns about llamas and witches as he travels to Bolivia.

Cow udders, bull testicles and barnacles. It's all part of Andrew's culinary tour of the world's longest, thinnest country. From the city to the country to the sea, you won't believe what Chile has to offer.

Andrew samples the unique dishes served in Guangzhou, China.

Andrew takes a trip to Delhi, India where he samples the unique cuisine.

Andrew Zimmern is off to the island nation of the Philippines.

Andrew visits numerous local eateries: a restaurant at the equator, a restaurant in the mountains, and a Saturday market. He also has more adventurous encounters with a local medicine man and searches for his own meal in the rain forest. Andrew's treats include: guinea pig, lemon ants, coconut grubs, and chicha.

Andrew Zimmern's gastronomic tour of the world continues with a trip through Spain.

Andrew stays in America and visits four states. His destinations include: Louisiana, Alabama, Mississippi, and Florida. Some of the regional cuisine that Andrew tries: nutria (giant rat), squirrel, turducken, head cheese, pig's brains, fried pickles, mullet roe, and alligator.

Haggis, neeps and tatties, cockles and whelks — it's either the start of a unique nursery rhyme or a list of some of the more unusual foods Andrew Zimmern is about to experience on his journey through the U.K.

Andrew visits Trinidad and Tobago, where he hunts iguanas, dives for conch and samples street foods.

Andrew visits Mexico, eating tacos made of pig skin, fresh octopus, beef snout and eyeballs.

Andrew visits Alaska.

Andrew is off to the tropical island of Taiwan--a culture that loves to eat flavorful food that stinks! Join Andrew as he tries to find the source of these smells trying native dishes like thousand year old eggs, fermented meat and rooster's testicles.

In this episode, instead of crossing the globe in search of culinary authenticity, Andrew headed to his hometown, New York, for a week to recharge his batteries and reclaim some of the edge he'd lost in his travels.

Snake parts, pig's ears, silk worms and cat coffee--all foods Andrew Zimmern indulges in during his Vietnamese adventure.