Season 17 - Episode Guide

Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles

Andrew Zimmern circles the globe to discover food making processes old and new; make and eat traditional longevity noodles in Taipei, olive oil on a Moroccan mountainside and true ham in Paris.

Andrew Zimmern travels the world on a hunt for the planet's most delicious game; eating black bear skin cracklings in Arkansas; pan-fried nutria in Louisiana; wildebeest organs, including an eyeball, in Namibia.

Andrew Zimmern travels the globe to eat the simple and loving foods prepared by grandmothers' hands. He crashes their kitchens to feast on matriarchal recipes, including marinated armadillo, raccoon in possum juice and boiled seal meat.

Andrew Zimmern celebrates the world's greatest edible animal by digging into every part. From year-old cured ham to deep-fried testicles to melts-in-your-mouth snout sandwiches, the hog provides unmatched versatility.