Andrew Zimmern looks back at the foods that have most overloaded his senses

Andrew Zimmern recounts times his life was at risk in his new food quest.

Andrew looks back at foods he's eaten that are creepy, crawly and slithery.

Andrew recalls his most memorable hunting experiences.

Andrew gives us a taste of his global grocery experiences.

Andrew recalls catching, skinning and eating critters around the world.

From the tip to the tail and all in between, Andrew recalls his pig finds.

Andrew looks back at the times he had to earn his food: by working for it!

Andrew reveals some never before seen footage from his travels.

In Volume 2, Andrew shares more never-before-told stories from the archives.

Andrew looks back at the foods that he's struggled to swallow!

Andrew explores the secrets of how different cultures still cook over flames.

Andrew eats raw meats, organs, sea creatures and strange veggies.

Andrew eats stewed pig knuckles, ant eggs, and corn smut in Mexico City.

In Lisbon, Portugal Andrew harvests barnacles, feasts on snails, and more.

In Ireland Andrew eats 3 thousand-year-old butter that was buried in a bog.

Andrew finds delicious fun at factories big and small, creating artisanal foods

Andrew feasts on sea robins, bacteria candy, and spleen sandwiches in Brooklyn.

Andrew eats cod tongue, moose pie and chicken fried seal flipper.

Andrew explores ethnic food of immigrant communities.

Andrew goes to the Faroe Islands for fermented sheep's head and boiled seagulls

Andrew looks at how chefs are using science to take cooking to new heights.

People are passionate about barbeque and Andrew tries all different styles.

Andrew finds comfort foods in one culture are considered odd in another.

Andrew eats fried fish fins, and rescues an Africanized beehive and its honey.

On the Big Island Andrew eats tuna eyeballs, pig's blood, and bull's testicles.