Taking a 'Bizarre Foods' Adventure with Andrew Zimmern

Chef and creator of the Travel Channel series travels the world to explore different cultures, one forkful at a time.
5:20 | 11/11/14

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Transcript for Taking a 'Bizarre Foods' Adventure with Andrew Zimmern
You know when you go to a restaurant and the waiter asks if you have any dietary restrictions? I'm sure this next guy has known. He's known for eating things like cow's stomach, jell little fish and ants. So, can ABC's linsey Davis, not known for her cull nail adventurousness, survive an eating tour with this guy? Check it out. Reporter: This is a guy with an appetite for the exotic. Andrew zimmern is the host of the travel channel's "Bizarre foods." He's eaten just about everything. He's made a living doing it. From deadly stone fish in Japan to toxic king toads in Australia. How toxic are they? They can kill crocodiles. I don't do it because I'm a thrill seeker or playing Russian roulette. I do it because the food is commonly eaten in those places. Reporter: Ants. Er ifmented fish heads. Frog hearts. You name it, he's ingested it. Not bad. Reporter: But can he convince this meat and potatoes kind of gal to do the same? To find out, we embarked on a local culinary adventure, getting a taste of the exotic, right here in flushing, queens. This is pig's ear. Reporter: We were greeted by duck heads, a counter receiving everything from the rooter to the tooter. Not my typical lunch fare, but zimmern is determined to push my taste buds to the extreme. This is fish here? No, that's the stomach of a cow. Reporter: Maybe I should have just kept believing it was a fish. What I won't do for TV, huh? Pretty tasty. Zimmern's mission is to bring people of all cultures together through the shared experience of food. It's like a cross between an apple and an almond. Reporter: Eventually zimmern leads us to the real adventure. A restaurant with an unusual specialty. Cold jelly fish. You want to try jelly fish? Yeah, the cold one. They say it's a little weird tasting. Really? I'm not sure you'll like it. I love it. Reporter: Jelly fish is something most of us try to avoid. But in some parts of Asia, it's considered haute cuisine. Hi. Reporter: Oh, this is the jelly fish. That is. Reporter: Is this one of your more popular items here, the jelly fish? Yes. But for asian people. Reporter: Oh, really. We love it. Reporter: It's actually pretty good. A vegetable quality to it, to me. Zimmern has a stomach of steel. Have you ever gotten sick from -- you're such an adventurous eater. No. The only thing that's ever happened to me in terms of my wellness -- I picked up a virus about ten years ago in central Morocco from tainted cumin. I carried medication in case it flares up. There's only a handful of people in the world that have it. Reporter: I'm surprised of all of the things you ate, that gives you some kind of problem. The irony is not lost on men. Reporter: In his younger days, he didn't just reserve his try anything attitude for food. I was kicked out of college a couple of times and went overseas and cook and cooked in New York and along the way I developed a horrific drug and alcohol problem that almost killed yaúá÷me. Reporter: Zimmern went to rehab and has been sober 23 years. Once I sobered up and I got a little time under my belt, I realized that the thing that actually gave me the most peace of mind was the idea that in doing something for other people, you feel better about yourself in your own problems. Reporter: Zimmern has become a rock star in the food world. "Bizarre foods" is in its seventh season. He's an author and James beard award winner. He has his own line of cookware and faithfully documents his adventures on instagrams and sends out tweets to more than 740,000 followers. I think showing people how similar we are to the other cultures around the world, through food, it helps us relate to each other. Reporter: No meal of cow stomach and jelly fish is complete without dessert. For that, we head to a place called beautiful memory. There's like 1,000 people in here eating lunch right now. Reporter: It was nervous about what counts as dessert in his world. They specialize in fresh fruit desserts with a combination of sometimes shaved snow. Reporter: But my tummy was quickly soothed by this frozen delight. This is very good. It's so fresh. Get into the coconut ice. Before that mets. It will blow your mind. Reporter: I'll take mind blowing over stomach churning every day. Ill thought this was going to be the latter. I was wrong. I thought the things we were going to eat might be biting. I'd rather introduce people slowly to things. Get you curious. And now you'll try Thor ifmented porcupine foot all on your own. I don't have to do it. Reporter: There's a better chance. That is true. Reporter: For "Nightline," I'm linsey Davis in flushing, queens.

This transcript has been automatically generated and may not be 100% accurate.

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