Andrew Zimmern finds out that some of the best food in Los Angeles is hiding deep inside some of the city neighbourhoods that outsiders never see.
Andrew Zimmern gets a taste of Hawaii's other side when he visits Oahu and the Big Island and tries a raw fish salad with eyeballs at a convenience store outside Honolulu.
Andrew Zimmern continues his culinary tour around the US by travelling along the shore of the Gulf Coast.
A Pakistani kebab joint with a dish made out of goat liver and brains. A Tibetan place with soup made from yak meat. Buffalo chicken feet with maple syrup.
A Chinese-style noodle bowl made with frog legs and pig skin. Sauteed rabbit offal and goat head soup.
Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.
Andrew Zimmern comes to Louisville, where time-honoured food traditions and modern taste come together to make for some surprising flavours.
Andrew Zimmern discovers a melting pot full of surprises when he visits St Croix in the US Virgin Islands.
Andrew Zimmern comes to St Louis, a city where the food reflects the diversity of the people who live there.
Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that gets fresh duck organs and grilled redfish.