Season 5

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavour than commercial poultry. He begins with a guinea hen and watercress salad.

Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.

Chef Andrew Zimmern showcases two different approaches to preparing California halibut. He begins with a Mediterranean-inspired dish, grilled halibut fillets with a Spanish romesco sauce and caveman-style whole roasted cabbage.

Andrew Zimmern explores the nature of quail with two distinct recipes. He starts with his take on southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.

Chef Andrew Zimmern explores Minnesota's rich forests, creating meals from wild, foraged mushrooms. He begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.

Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern is grilling shrimp; he starts with his twist on a Southern country club skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham.

Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chillies and lime and crumbles it into a pot of plump mussels.