Pittsburgh: Catfish & Kiska
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.
More from Season 5
Episode 1
New Jersey: Pigs Blood & Paprikash
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.
Episode 3
Virginia: Cicadas & Cownose Rays
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.
Episode 4
Toronto: Horse Heart & Flipper Pie
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!
Episode 5
Cleveland: Pighead & Perch
Andrew shares his Cleveland culinary discoveries. Included: pig head; and popcorn shoots.
Episode 6
NYC Overnight: Bizarre at All Hours
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.
Episode 7
Minnesota State Fair: Curds, Corn & Cracklins
Andrew is on the lookout for unusual eats at the Minnesota State Fair.
