Andrew Zimmern visits Washington, DC, where he explores the branches of the food scene in the nation's capital.
Denver may be a modern city, but Andrew Zimmern finds out that one can still get a taste of the Wild West in the food.
Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.
Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.
It may be America's dairy land, but Andrew Zimmern discovers there's a whole lot more work than meets the eye when it comes to the food in Wisconsin.
A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.
There's a long line of tradition on the menu when Andrew Zimmern visits Baltimore and the Chesapeake Bay.
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 flavoured jelly beans; monkey face eel.
Andrew Zimmern heads to Portland, Oregon, where free-thinking foodies are pushing the limits when it comes to creating things to eat.