Andrew finds the pioneer spirit still going strong in Louisville, KY, when he tastes its unique foods, like barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.

Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.

Andrew hits one of our original colonies, Virginia, where plenty of surprises await. Among other delicacies he samples mystery snails, Brood II cicadas and the "other, other" red meat -- the Chesapeake cownose ray.

Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!

Andrew shares his Cleveland culinary discoveries. Included: pig head; and popcorn shoots.

Andrew pulls an all-nighter in New York City, where he eats goat brains at a hangout for cabdrivers and slurps blood clams at a fish market at 4 am.

Andrew is on the lookout for unusual eats at the Minnesota State Fair.

Andrew visits the San Francisco Bay Area, home to cutting-edge food ideas. From cookies made with crickets to lamb's head soup, Andrew discovers foods of the future, mixed with an interesting take on the past!

Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.

Whether it's from the land or the sea, Andrew Zimmern finds that Vancouver has an abundance of fresh food. His discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.

Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.

Andrew Zimmern explores the bold, traditional and unexpected flavors of Dallas and Fort Worth, TX. He samples cow head roasted underground, a Thai meal made with chicken feet, water bugs and goat meat stew.

Andrew Zimmern heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats.

Some frog smoothies, giant Amazonian snails and fried guinea pig are among the delicacies Andrew samples in Lima, Peru.

Andrew Zimmern explores the "new South," Atlanta. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat at a nearby farm, and gets a Korean scrub down with Margaret Cho.

Andrew Zimmern travels to paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.

There's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.

Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.

Andrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.

Andrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.

Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.

Forget about the East and West Coasts; visit the Third Coast with Andrew and explore the unsung Gulf Shore by hunting wild hogs and bow-fishing stingrays. Andrew samples swamp fare like pan-fried duck testicles, gizzard gumbo and a river rat stew.

A blend of diverse ethnic backgrounds and can-do spirit, Crucian culture has a flavor all its own, and Andrew gets a taste of all this tropical paradise has to offer, from bullfoot soup to conch roti.

Andrew gets a taste of Miami's multicultural cuisine, from roasted pig brains to wreckfish cheeks.