Watch Bizarre Foods: Delicious Destinations


Bizarre Foods: Delicious Destinations is a reality travel and cooking show that takes viewers on a journey around the world in culinary style. The host beckons the audience to join him on jaunts to some legendary cities and locations in order to explore the great foods that are often associated with the areas. Of course, the show explores how the dishes are made and how they came to be so famous in the first place.

Mondays 9:00 PM et/pt on travel CHANNEL
6 Seasons, 115 Episodes
January 26, 2015
Food, Reality, Travel
7.0/10
Cast: Andrew Zimmern
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Bizarre Foods: Delicious Destinations Full Episode Guide

  • Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.

  • From crispy breakfast pancakes to deep bowls of chewy noodles, tender Peking duck to steamed buns and zesty donkey sandwiches, Beijing's cuisine is a modern-day dynastic sensation steeped in history and fit for an Emperor.

  • Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

  • Andrew Zimmern highlights the edible icons of Iceland's capital. From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

  • Andrew tries Trinbagonian eats from curried crab to shark filets.

  • Andrew reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.

  • Andrew Zimmern takes in Antigua Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.

  • Andrew scopes out Baja California's fish tacos and Caesar salad.

  • Andrew uncovers Cardiff, Wales, classics like lamb stew and cheesy toast.

  • Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic. The city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries and lots of dumplings.

  • Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital. From sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.

  • Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula. From Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, this rural landscape is home to many mouthwatering dishes.

  • Andrew highlights the iconic dishes and sweet treats of Brussels, Belgium.

  • Andrew digs in to classic flavors inspired by the blended cultures that make up the population of Panama City.

  • Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

  • Andrew Zimmern explores the aromatic treasures of Hyderabad, India. From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.

  • From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.

  • Andrew showcases the flavorful fusions of the island paradise of Mauritius.

  • From crayfish to porridge pies, Andrew highlights the best eats in Finland.

  • From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

  • Andrew Zimmern highlights the locally grown traditional foods of Dubrovnik, Croatia. From spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style ...

  • Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

  • Andrew Zimmern explores regional specialties in Oaxaca, Mexico. From complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavors each bite.

  • Andrew Zimmern showcases the Tex-Mex favorites of San Antonio, Texas, including puffy tacos and a giant chalupa burger. Other featured foods include slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

  • Full of culinary collaboration and contrasting flavors, Andrew Zimmern reveals the iconic foods of Hanoi, Vietnam, including sweet and sour snail soup, ground pork-filled crepes and sweet ...

  • From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

  • Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork ...

  • Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.

  • Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew shows why Naples is a delicious destination.

  • Andrew reveals the foods of Santorini. Bursting with beauty and culinary icons of near-mythical proportion, the Greek island is home to tomato fritters, lamb fricassee and grilled octopus.

  • Andrew Zimmern highlights foods from Osaka, the gateway to Japan. From panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

  • From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew reveals iconic foods from the seaside city of Portland, Maine.

  • Andrew introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

  • Andrew explores the big and bold flavors that are decidedly Dallas -- from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

  • Andrew Zimmern highlights iconic Berlin street foods such as currywurst and the Berliner jelly-filled doughnut. He also showcases paper-thin weiner schnitzel and the comfort foods of the capital city's German beer gardens.

  • Andrew Zimmern is in Manhattan for foods that have earned their place as culinary staples in an ever-changing city. From juicy pastrami on rye to black and white cookies, he finds proof that New York is home to some of the best restaurants and highest standards in the world.

  • From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew shows how Milan's rich and refined dishes have earned a place in the international culinary cannon.

  • Andrew highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.

  • Andrew presents Buffalo's edible icons. From spicy wings and sweet pepperoni pizza to cake doughnuts and heaping plates of meat and potatoes, Buffalo's edible icons are as robust and inventive as the city itself.

  • Andrew explores barbecue, sweet potato pie and livermush in Asheville, NC.

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