Bizarre Foods: Delicious Destinations

Andrew Zimmern explores the international flavors of one of America's most diverse communities, the Bronx, New York. He finds Italian-influenced bites like dry-aged pork sausage and saltimbocca, spicy Jamaican meat pastries, authentic Manhattan clam chowder and even savory Albanian pastries.

Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics like pastelone and even the national dish of Senegal, ceebu jen. And no trip to New York is complete without a stop for a standout slice of pizza.

Andrew Zimmern highlights the local favorite foods in central New York, a 2,500-square-mile area that offers everything from barbecue to buttercream. He finds beef and veal sausages at one of America's oldest hot dog stands, tomato pie from a passed-down Italian family recipe and half-moon cookies that predate New York City's iconic black and white cookie.

Andrew Zimmern explores beautiful Martha's Vineyard, the island community located off the coast of Cape Cod, Massachusetts, that is renowned for its laid-back vibe, beautiful beaches and fresh seafood. He celebrates some of the best restaurants and dishes featuring the fresh, local catch brought in daily. On the menu are lobster rolls, a clam bake, swordfish steaks, fired clams and stuffed quahogs. And for dessert, there's an irresistible tart made from local fresh cranberries.

Andrew Zimmern celebrates Lancaster County, Pennsylvania, where farm-to-table dining isn't a trend -- it's tradition! He highlights iconic Pennsylvania Dutch dishes like chicken pot pie and pork and sauerkraut, soft pretzels and scrapple made with generations-old family recipes and sweet treats like sticky buns and shoofly pie.

Andrew Zimmern explores New Hampshire's seacoast, which is a 13-mile stretch packed with geographic and culinary diversity. He finds that the bounty of the local waters is well represented in the local cuisine, with dishes like shrimp, scallops and haddock stuffed in a baked lobster and loaded into a hearty chowder. Fat, briny Great Bay oysters served both raw and fried are another local favorite, and farther inland, poutine is a favorite bar snack at local eateries and regional apple cider gets added to doughnuts for a unique taste of New Hampshire's number one crop.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9,000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab and everything in between.

Andrew Zimmern shares the best of weird, wild and whimsical Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavors for the adult palate, like marionberry-habanero-goat cheese. The city's cultural diversity is exemplified in its celebration of Thai foods like khao man gai and fish sauce chicken wings, and the coastal waters of the Pacific show up in seared albacore tuna and crawfish boils.

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and Andrew highlights some of the dishes that continue to be can't-miss local favorites, including pork schnitzel, goetta, Cincinnati chili and ice cream made using a French pot method.

Andrew Zimmern shares the best of Oklahoma City and the stick-to-your-ribs fare that locals have been enjoying for generations. OKC's cattle-ranching roots run deep, and locals love their beef. There's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions, and even the local chili is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho. Meaty meals of this magnitude call for a hearty dessert, and fried fruit pies are just the thing.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

Andrew Zimmern shares a tour of the Iowa State Fair, one of the largest and best known state fairs in the U.S. A gastronomic trip through the 445-acre fairgrounds reveals fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries. Vendors also serve up a dizzying array of sandwiches, like fried pork tenderloin, loose ground beef and the iconic Italian Gizmo.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City. Classic dishes include a pastrami burger, steak tips with mole and Utah scones.

San Francisco's food scene is so impressive, it deserves a second visit! From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew highlights the culinary diversity of the City by the Bay.

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights the seafood lover's paradise of North Carolina's Outer Banks region. The unique location serves up dishes like blue crab, Hatteras clam chowder, baked oysters and other mouthwatering feasts born of the ocean.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific wheat fields, vineyards and olive groves, the area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.