Bizarre Foods: Delicious Destinations

Viking foods are on the menu as Andrew reveals Oslo's most iconic dishes. From reindeer steak and local cured salmon to heart-shaped waffles, Norway's capital city serves up recipes that have stood the test of time.

Andrew highlights Stockholm's herring and traditional Swedish food such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar.

From crispy breakfast pancakes to deep bowls of chewy noodles, tender Peking duck to zesty donkey sandwiches, Beijing's cuisine is a modern-day dynastic sensation steeped in history and fit for an Emperor.

Andrew highlights the edible icons of Iceland's capital. From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.

From hearty lamb stew with root veggies to pork offal meatballs with gravy, Andrew explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.

Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic. The city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries and lots of dumplings.

Andrew reveals the most famous foods in Spain's capital. From sweet and succulent roasted piglet and hearty meat stews to fried calamari sandwiches, Madrid transforms food into a true culinary and social experience.

Andrew uncovers the most delicious food in Michigan's Upper Peninsula. From Croatian chicken cooked over an open flame to fresh-caught whitefish and pasties, this rural landscape is home to many mouthwatering dishes.

From steamed mussels and frites to an endive sprout wrapped in ham and cheese, Andrew explores the iconic dishes and sweet treats of Brussels, Belgium.

From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew highlights dishes from Helsinki, Finland, that are steeped in tradition.

From spit-roasted lamb and Dalmatia-style grilled fish to octopus salad and a smoked meat winter staple, Andrew highlights the locally grown traditional foods of Dubrovnik, Croatia.

Full of culinary collaboration and contrasting flavors, Andrew reveals the iconic foods of Hanoi, Vietnam, including sweet and sour snail soup, ground pork filled breakfast crepes and sweet potato fritters topped with shrimp.

From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

Andrew is in St. John's, Newfoundland, sampling some of the eats that showcase this Canadian city's storied history of fishing and hunting.

Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew shows why Naples is a delicious destination.

Andrew reveals the foods of Santorini. Bursting with beauty and culinary icons of near-mythical proportion, the Greek island is home to tomato fritters, lamb fricassee and grilled octopus.

Andrew highlights foods from Osaka, the gateway to Japan. From crepes that patrons cook themselves to octopus fritters and udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew reveals iconic foods from the seaside city of Portland, Maine.

Andrew Zimmern highlights iconic Berlin street foods such as currywurst and the Berliner jelly-filled doughnut. He also showcases paper-thin weiner schnitzel and the comfort foods of the capital city's German beer gardens.

From juicy pastrami on rye and black and white cookies to hearty spaghetti and meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.

From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew shows how Milan's rich and refined dishes have earned a place in the international culinary cannon.

Andrew highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.

Andrew presents Buffalo's edible icons. From spicy wings and sweet pepperoni pizza to cake doughnuts and heaping plates of meat and potatoes, Buffalo's edible icons are as robust and inventive as the city itself.