Bizarre Foods with Andrew Zimmern - Season 18

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

Andrew traces the legendary patriot's path that ignited the flames of our nation's revolution. Along the way, he samples Colonial-era eel recipes, feasts with Italian immigrants and indulges in a Brazilian meat fest.

Andrew Zimmern traces the footsteps of Juan Ponce de Leon down the Florida coast; buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp.

Andrew Zimmern tests his mettle on the trail that brought gold rushers through the treacherous Yukon; eating black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.