Bizarre Foods: Delicious Destinations - Season 7 (2020)

Andrew uncovers the agricultural jewels of Door County, Wisconsin. From Friday fish fries to sweet and tart cherry pies, Belgian soup to creamy cheese curds, Door County's culinary scene is packed with flavour and tradition.

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Andrew highlights the rustic eats of the Chesapeake Bay area, from steamed shellfish doused in J. O. spice to tender Virginia ham. Regional classics include creamy peanut soup, bacon-wrapped oysters and fried soft-shell crab.

Andrew Zimmern highlights the harbor-influenced eats of Boston, including squid ink black pasta, Irish fish and chips and a cool take on a classic roast beef sandwich.

Andrew explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh caught cod, clambakes to cranberry bog ice cream, the peninsula's culinary scene is cause for summertime celebration.

Andrew uncovers the boardwalk indulgences of the Jersey Shore. From sticky-sweet saltwater taffy, to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.

Andrew introduces the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, New Jersey's edible icons are diverse and bold.

Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes. Barbecue is still king, but locals are also devoted to a few other sweet specialties.

Andrew explores the frontier fare of Denver, Colorado. From classic game meats to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Andrew explores the bountiful larder of the Scottish Highlands. From lean, flavorful Highland beef to sweet and buttery shellfish, handheld meat pies to smoked salmon, the gastronomy of the Scottish Highlands is hearty and local.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea -- it's never more than 42 miles away! -- influences the local cuisine.

Andrew scopes out the French-influenced eats of Quebec City. From hearty, gooey poutine to family feasts of meat pies, local red deer to sweet maple taffy, Quebec City's cuisine mingles rustic tradition with creative spirit.

Andrew explores the classic comfort foods and modern recipes of the "City of Bridges" -- Porto, Portugal. He tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice and, of course, Port wine.

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Andrew explores Tuscany, Italy, which is rooted in the tradition of simple, local ingredients. Andrew highlights specialties like spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered in tomato sauce.

Andrew summarizes the rich and time-honored culinary icons of Genoa, Italy. From heavenly dry-aged salami to fresh pesto with pasta, crispy focaccia to peasant-created seafood salad, Genovese gastronomy is a regional touchstone.

Andrew explores the region of Emilia-Romagna, Italy, and discovers ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Andrew returns to the European epicenter of fashion, art and food. Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Andrew explores the legendary and timeless cuisine of Lyon, France. The flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy."

Andrew Zimmern discovers the French and German cuisine of Alsace, France. Bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialties range from choucroute garnie to world-renowned foie gras.