Andrew Zimmern rides the last 200 miles of the Pony Express Trail to Sacramento, Calif., enjoying foods that the young riders would have eaten, such as son-of-a-gun-stew, fire-roasted duck hearts, boiled elk tongue, and pine nut soup.

Andrew travels the path of the mythic rebel William Wallace, Along the way he enjoys venison haggis, whisky barrel-smoked haddock and stunning blue lobster from the North Sea.

Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Captain James Cook, the British naval officer who discovered the Hawaiian archipelago. Along the way, he feasts on traditional island staples including lau lau and poke.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in one of the bloodiest battles of World War II. Along the way he feasts on Belgian staples like meatballs, fries and even ostrich.

Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James in Spain. He sets off with Spanish food expert and friend Debbie Musgrove to experience the Camino and the foods tied to the tradition.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon. Along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.

Andrew explores the historic, invisible network known as the Underground Railroad. Along the way he eats meals typical of the slaves who escaped on the route, from roadkill stew and fire-roasted bullfrog to deer jerky and chitterlings.

Host Andrew Zimmern explores various cultures through their cuisines.

Host Andrew Zimmern explores various cultures through their cuisines.

Host Andrew Zimmern explores various cultures through their cuisines.

Host Andrew Zimmern explores various cultures through their cuisines.