A classic food from every continent is featured, including fermented-fish-stomach sauce and bugs in Asia and crocodile skewers in Australia. Also: Andrew eats goat intestines in Africa, bulls balls in Europe, pig tails in South America and muskrat in the U.S.
Different styles of barbecue from around the world are eaten by Andrew, who shows up at a buffalo meat tailgate party and gives Texas pit BBQ a try. Also: a pig roast in South Carolina; mutton in Kentucky; chicken hearts in Peru; and pork in Korea.
Foods that Andrew found challenging to eat are recalled as he looks back on encounters with mystery meat and fermented fish, as well as some of the most putrid smells and unappetizing textures served to him over the years.
Andrew recalls eating foods made of pig over the course of his travels. Included: raw pig's blood in Bali; ground pig snouts, ears and tongues in Cleveland; cured pig legs in Sardinia; pig face bacon in Los Angeles.
Andrew looks back at the different foods and experiences he has shared with tribes from around the world. Included: drinking clotted cow blood with the Maasai people in Tanzania; eating whole prairie dogs with the Zia in New Mexico.
Andrew takes a look back at foods that have overloaded his senses with their strong smells, strange tastes and funky textures. He also recalls some weird-looking dishes and ones that should have never been made in the first place.