Chef Chris Cosentino is a genius, and one of America's foremost authorities on snout-to-tail dining. Head, brains, blood, guts--it's all edible bliss to Chris. --Andrew Zimmern, Bizarre Foods En savoir plus .
These guys make their own sausage fresh each day. They use fresh-baked buns and the menu includes items like duck confit hot dogs. -- Andrew Zimmern, Bizarre Foods En savoir plus .
Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods En savoir plus .
Rick Bayless is a world-renowned authority on authentic Mexican cuisine. He's also a genius in the kitchen. XOCO is Rick's love letter to Mexican street food. -- Andrew Zimmern, Bizarre Foods En savoir plus .
When it comes to Mexican food, Chicago is second to none. The proof is in this open-air market. You just don't find this at your typical Tex-Mex taco stand. -- Andrew Zimmern, Bizarre Foods En savoir plus .
Every week Chef Rob Levitt buys a pig or two to butcher and for $50 you can get a front-row seat to see how it's done. -- Andrew Zimmern, Bizarre Foods En savoir plus .
This place serves up Korean favorites like fermented crab. It's raw blue crab rubbed with chilies and salt. Think ammoniated seafood, but good and addictive. -- Andrew Zimmern, Bizarre Foods En savoir plus .
This is where Korea meets Mexico by way of Chicago. Be sure to try the kimchi, Korean fermented cabbage, served up on Mexican tacos. -- Andrew Zimmern, Bizarre Foods En savoir plus .
This is traditional gastro-pub fare -- a whole baby pig served with deep-fried pig ears and a warm tongue salad. – Andrew Zimmern, Bizarre Foods En savoir plus .
This Korean restaurant specializes in soondae, a blood sausage. I recommend you try the pork liver, tongue, lung, trotter and soondae with rice. – Andrew Zimmern, Bizarre Foods En savoir plus .
Scoops may look like a typical ice cream shop, but some of its flavors are pretty off the wall. Try the banana-peanut-butter-bacon ice cream. – Andrew Zimmern, Bizarre Foods En savoir plus .
Andrew Zimmern took his father to lunch at Fore Street in Portland, Maine. Award-winning chef Sam Hayward pulls out all the stops. As seen on Bizarre Foods. En savoir plus .