Bizarre Foods: Delicious Destinations

- Season 5

(2017)

Andrew reveals the iconic eats of Asheville, NC. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.

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

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.

From juicy pastrami on rye and black and white cookies to hearty spaghetti and meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.

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 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 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.

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 highlights foods from Osaka, the gateway to Japan. From crepes that patrons cook themselves to octopus fritters and udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

Andrew reveals the foods of Santorini. Bursting with beauty and culinary icons of near mythical proportion, the Greek island is home to tomato fritters and nautical delicacies like grilled octopus and fish soup.

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.

From succulent blue mussels steamed in local beer, to creamy cod au gratin, hearty moose stew and savory rabbit pie, St. John's Newfoundland cuisine showcases a storied history of fishing and hunting.

Andrew reveals classic foods of Chiang Mai, Thailand. From coconut curry soup to signature spiced sausage, and fish roasted in banana leaves to minced pork salad, the mountainside city boasts unique and addictively bitter flavors.

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.

Full of culinary collaboration and contrasting flavors, Andrew reveals the iconic foods food of Hanoi. Foods include sweet and sour snail soup, ground pork filled breakfast crepes, and sweet potato fritters topped with shrimp.

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

Andrew explores Oaxaca's regional specialties. From crispy tortillas with pork lard and complex mole negro sauce over Mayan-era tamales to dried beef strips and egg bread dunked in hot chocolate, local tradition flavors each bite.

Andrew digs in to the flavor-packed favorites of Savannah, Georgia like cheesy, creamy shrimp and grits to briny oysters in a half shell, from upscale crab bisque to down-home BBQ stew so thick it'll make your spoon stand up.

From spit roasted lamb to octopus salad, Andrew highlights the locally grown, traditional foods of Dubrovnik, Croatia. Also featured, is the winter dish of smoked meat, cabbage and potatoes and Dalmatia style grilled fish.

The capital of China's Sichuan province, Chengdu, has two types of foods, hot and hotter. From the blistering 'Hot Pot' and fiery Mapo Tofu, to spicy Kung Pao Chicken, Andrew Zimmern explores Chengdu's famous scorching dishes.

From raucous crayfish boils to small, fried and snackable fish, lean reindeer meat and hearty porridge pies, Helsinki fare is steeped in tradition and guaranteed to make anyone feel warm during the long Finnish winters.

From piping hot and crispy fried dumplings to handmade egg noodles, and veggie-stuffed flatbread to curried swordfish, Andrew showcases the flavorful fusions of the island paradise of Mauritius.

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