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Sue Perkins is eager to take advantage of this, and enjoys experiencing these adventurous yet dangerous challenges. 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Andrew Zimmern travels to various cities throughout the country and samples local cuisines and ways of life. The format is similar to Bizarre Foods. The show premiered Monday January 23, 2012 at 9:00 ET on Travel Channel.\n\nMuch like the popular Bizarre Foods, Andrew heads to some of the most unique food hubs in the country. Once there he meets with locals and local chefs to gain a better understanding of American cuisine and to see how America has developed its reputation as a melting pot of cultures and foods and what sort of unusual foods people in America might have in their own cities and not realize.",3.536,"\u002FzjVYYaXEEir656CNXkQghcc0H9C.jpg","2012-01-23",9.7,{"adult":4,"backdrop_path":420,"genre_ids":421,"id":422,"origin_country":423,"original_language":17,"original_name":424,"overview":425,"popularity":426,"poster_path":427,"first_air_date":428,"softcore":4,"name":424,"vote_average":23,"vote_count":23},"\u002F7VNbsWUMaRt9rmLisANffVrUjgP.jpg",[12],308649,[33],"Rick Stein's Australia","Rick revisits his Aussie home from home. Catching up with old friends and foodie favourites, he explores exciting new dishes, from the arid Outback to the dazzling Sapphire Coast.",1.0235,"\u002F6NvLCNDVUOdKvB4AJ1NHhQlIzgt.jpg","2026-01-06",{"adult":4,"backdrop_path":430,"genre_ids":431,"id":432,"origin_country":433,"original_language":17,"original_name":434,"overview":435,"popularity":436,"poster_path":437,"first_air_date":438,"softcore":4,"name":434,"vote_average":23,"vote_count":23},"\u002Fw5pmvvYCBYltUWviZEMqM4hGBit.jpg",[12],126598,[322],"Eat Well For Less New Zealand","Hosted by local chef Michael Van de Elzen and restaurateur Ganesh Raj, Eat Well For Less NZ is here to help New Zealanders shop, cook and eat better – and save on their household bills along the way.",1.0632,"\u002FmGBv3oUajlENInQW6PEz5VnFWXg.jpg","2020-04-28",{"adult":4,"backdrop_path":440,"genre_ids":441,"id":442,"origin_country":443,"original_language":17,"original_name":444,"overview":445,"popularity":446,"poster_path":447,"first_air_date":448,"softcore":4,"name":444,"vote_average":449,"vote_count":450},"\u002Fum9TdBKpzZ2Ficcev22ZUuRKfrq.jpg",[12],93645,[68],"Christopher Kimball's Milk Street Television","Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.",11.9854,"\u002FqfMSLBEk1YGWXLbI3kky8DoJCLB.jpg","2017-09-09",7.8,4,{"adult":4,"backdrop_path":452,"genre_ids":453,"id":454,"origin_country":455,"original_language":17,"original_name":456,"overview":457,"popularity":458,"poster_path":459,"first_air_date":460,"softcore":4,"name":456,"vote_average":186,"vote_count":24},"\u002Ftd4pd1rRUU0YjzHwboy43hfZjvE.jpg",[12],242240,[68],"Superhot: The Spicy World of Pepper People","A deep dive into a subculture fueled by spice: from the elite growers who strive to create new superhots to the chili eaters who chase the endorphin rush of consuming them; one chili headsets out on a quest to answer the spiciest of questions.",4.5971,"\u002F4t6WrtDTxzb1Y9Z0UaBbMqniWzT.jpg","2024-01-22",{"adult":4,"backdrop_path":5,"genre_ids":462,"id":463,"origin_country":464,"original_language":17,"original_name":465,"overview":466,"popularity":467,"poster_path":5,"first_air_date":468,"softcore":4,"name":465,"vote_average":23,"vote_count":23},[12],278402,[68],"Poochie & Pang (Eat Chicago)","The odd-couple hosts -- Poochie (the face of the Wiener's Circle) and Kevin Pang (longtime Chicago food writer, author and New York Times contributor) -- explore the \"unknowns\" of Chicago's unrivaled food scene.",0.8939,"2024-11-18",{"adult":4,"backdrop_path":470,"genre_ids":471,"id":472,"origin_country":473,"original_language":17,"original_name":474,"overview":475,"popularity":476,"poster_path":477,"first_air_date":478,"softcore":4,"name":474,"vote_average":23,"vote_count":23},"\u002FxOzIr5lIGTwFP7BqdU3Wo8zURHG.jpg",[12],60122,[33],"Jimmy's Global Harvest","Jimmy Doherty sets out to discover if the world's farmers will be able to feed us in the future",0.8609,"\u002F4kujgFUNEDiQ6fFTQ3qRQWKntA4.jpg","2010-01-07",{"adult":4,"backdrop_path":480,"genre_ids":481,"id":482,"origin_country":483,"original_language":485,"original_name":486,"overview":487,"popularity":488,"poster_path":489,"first_air_date":490,"softcore":4,"name":486,"vote_average":491,"vote_count":24},"\u002Fo9SGHKCf1MFVknCBlhJltyyJfKe.jpg",[12],278505,[484],"ES","es","UniverXO Dabiz","Chef Dabiz Muñoz faces a life-changing decision: to keep his most renowned restaurant at the top — or close its kitchen for good.",2.7535,"\u002Fo4H9xlstZzLJZw0NJA95IaU1yor.jpg","2024-12-20",5.7,{"adult":4,"backdrop_path":5,"genre_ids":493,"id":495,"origin_country":496,"original_language":17,"original_name":497,"overview":498,"popularity":499,"poster_path":500,"first_air_date":501,"softcore":4,"name":497,"vote_average":502,"vote_count":24},[12,494],35,93893,[68],"It's Alive! With Brad","Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.",2.9012,"\u002FqP70zysGKOsZWbioeBqCxTecVAt.jpg","2016-10-21",10,1001,20001,{"results":506},[],{"imdb_id":5,"freebase_mid":508,"freebase_id":509,"tvdb_id":510,"tvrage_id":511,"wikidata_id":5,"facebook_id":5,"instagram_id":5,"twitter_id":5},"\u002Fm\u002F07k4mlm","\u002Fen\u002Fbenefit_busters",110091,23550,{"backdrops":513,"logos":514,"posters":515},[],[],[]]