Ep 12. If You Can't Beat 'em Eat 'em

In season 15 episode 12 of Bizarre Foods, titled "If You Can't Beat 'em Eat 'em," award-winning chef and host Andrew Zimmern sets out on a culinary adventure to explore the unconventional, overlooked, and often rejected foods that are enjoyed by people around the world. Zimmern has a mission to break down food barriers and expose viewers to new and exciting culinary experiences.

Throughout the episode, Zimmern travels to various locations around the world to sample unique and unexpected delicacies. In the first segment of the episode, he visits Malaysia where he discovers an interesting local dish made from tree bark. Zimmern meets with a local family who shows him how to properly prepare and serve the bark, giving him a thorough history of the dish and its cultural significance.

Next, Zimmern travels to the Caribbean to try a dish made from lionfish. These fish are considered an invasive species and have been ravaging coral reefs in the area. Zimmern joins a team of local fishermen who are working to control the lionfish population by turning it into a sustainable food source. He tastes the fish and creates a dish with local chefs that showcases the versatility and flavor of the meat.

In the next segment, Zimmern heads to the Pacific Northwest where he tries a dish made from jellyfish. Jellyfish are typically considered a nuisance and are feared by many swimmers, but Zimmern learns that they can be transformed into a delicious seafood dish. He meets with California-based Chef Jonathan Goldsmith who specializes in using jellyfish in dishes for his restaurant. Together, they create a jellyfish salad that Zimmern finds surprisingly tasty.

The fourth segment of the episode takes Zimmern to the United Kingdom where he samples a local specialty—black pudding. Black pudding is a type of blood sausage made from pork blood and oatmeal and is considered a delicacy in the UK. Zimmern meets with one of the country's top black pudding chefs who shows him how to properly prepare the sausage and highlights its centuries-old tradition.

Finally, Zimmern heads to Mexico where he discovers a new twist on a classic snack. In Mexico, he learns that ants are a common food source and are packed with nutrients and protein. He meets with a local chef who shows him how to make a unique salsa using roasted ants. Zimmern is amazed by the flavor and texture of the dish, noting that it is an unexpected but delicious way to incorporate protein into a snack.

Throughout the episode, Zimmern highlights the importance of appreciating and respecting different types of cuisine and food sources. He encourages viewers to be open-minded and willing to step outside of their culinary comfort zones, and shows that even the most unconventional foods can be transformed into true delicacies.