Season 6

Andrew is in search of foods like sausage made of camel hump.

Andrew samples the Pennsylvania staples most people never hear about.

Andrew eats his way through the historic city of Venice.

Andrew gets an intimate look at the food and the people of Madagascar.

Andrew gets a taste of Chicago's diverse food scene.

Andrew travels to Namibia, a land of true beauty and truly bizarre foods.

Andrew delves into the cutting edge food scene in the San Francisco Bay Area!

Andrew meets some Greeks who are passionate about their food.

Andrew gets a dose of turtle jelly soup, snake bile and medicinal bug tea.

In Hungary, it's not just goulash for Andrew: it's also blood cake.

From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Andrew fuels up on cobra blood for an extra kick of energy.

Andrew visits the tropical locations of the Caribbean and the Americas.

Outside Johannesburg, Andrew sinks his teeth into zebra.

Andrew comes back to the Big Apple, the place where he got his start in the restaurant business. Does he have the chops to keep up with busy workers churning out food in the city that never sleeps?

Take a food tour around the world without leaving our nation's capitol.

Andrew ventures to Finland, where he dines on delectable delights.

The attraction for Andrew in Rio de Janeiro is the diverse food culture.

Andrew delves deep into the rainforest of the country of Suriname.

Andrew eats a plate of fermented meats in Morocco

Andrew is back for another exotic food adventure, this time in Sardinia.

Andrew heads up north for a taste of the joie de vivre in Montreal.

Andrew experiences the true flavor of Jamaica.