It will blow your mind. What I won’t do for TV, huh? Pretty tasty. Reporter: In his younger days, he didn’t just reserve his try anything attitude for food. Reporter: It was nervous about what counts as dessert in his world. I don’t have to do it. Reporter: Ants. You name it, he’s ingested it. A vegetable quality to it, to me. Reporter: There’s a better chance. This is very good. That is. “Bizarre foods” is in its seventh season. There’s only a handful of people in the world that have it. Reporter: Oh, this is the jelly fish. Reporter: I’m surprised of all of the things you ate, that gives you some kind of problem. And now you’ll try Thor ifmented porcupine foot all on your own. Reporter: Jelly fish is something most of us try to avoid. Frog hearts. This is pig’s ear. No. Er ifmented fish heads. We love it. Have you ever gotten sick from — you’re such an adventurous eater. Reporter: No meal of cow stomach and jelly fish is complete without dessert. You want to try jelly fish? Yeah, the cold one. Really? I’m not sure you’ll like it. But for asian people. Not bad. Not my typical lunch fare, but zimmern is determined to push my taste buds to the extreme. Reporter: Maybe I should have just kept believing it was a fish. Reporter: This is a guy with an appetite for the exotic. 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. Zimmern has a stomach of steel. It’s like a cross between an apple and an almond. Andrew zimmern is the host of the travel channel’s “Bizarre foods.” He’s eaten just about everything. I love it. Cold jelly fish.
This transcript has been automatically generated and may not be 100% accurate.
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. But in some parts of Asia, it’s considered haute cuisine. 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. He’s known for eating things like cow’s stomach, jell little fish and ants. Reporter: It’s actually pretty good. I carried medication in case it flares up. Reporter: Zimmern went to rehab and has been sober 23 years. Reporter: Zimmern has become a rock star in the food world. I was wrong. They say it’s a little weird tasting. 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. For that, we head to a place called beautiful memory. He’s an author and James beard award winner. Reporter: Is this one of your more popular items here, the jelly fish? Yes. How toxic are they? They can kill crocodiles. He’s made a living doing it. I think showing people how similar we are to the other cultures around the world, through food, it helps us relate to each other. He has his own line of cookware and faithfully documents his adventures on instagrams and sends out tweets to more than 740,000 followers. Reporter: But my tummy was quickly soothed by this frozen delight. Before that mets. This is fish here? No, that’s the stomach of a cow. Reporter: Eventually zimmern leads us to the real adventure. I do it because the food is commonly eaten in those places. The irony is not lost on men. A restaurant with an unusual specialty. Zimmern’s mission is to bring people of all cultures together through the shared experience of food. That is true. They specialize in fresh fruit desserts with a combination of sometimes shaved snow. Reporter: For “Nightline,” I’m linsey Davis in flushing, queens.
Transcript for Taking a ‘Bizarre Foods’ Adventure with Andrew Zimmern. Ill thought this was going to be the latter. I don’t do it because I’m a thrill seeker or playing Russian roulette. Reporter: I’ll take mind blowing over stomach churning every day. I thought the things we were going to eat might be biting. Get into the coconut ice. It’s so fresh. I’d rather introduce people slowly to things. There’s like 1,000 people in here eating lunch right now. Get you curious. Reporter: Oh, really. 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. Hi. Reporter: We were greeted by duck heads, a counter receiving everything from the rooter to the tooter. So, can ABC’s linsey Davis, not known for her cull nail adventurousness, survive an eating tour with this guy? Check it out. From deadly stone fish in Japan to toxic king toads in Australia