The Travel channel renews 4 shows for further seasons in 2014, commissions 2 brand-new shows.

The Travel channel (DStv 179) has renewed 4 shows for further seasons, and commissioned 2 brand-news shows which will start in 2014.

Bizarre Foods America with Andrew Zimmern has been renewed for a 6th season and 8 new one hour episodes.

Dangerous Grounds with Todd Carmichael will see a second season of 8 new one hour episodes.

Hotel Impossible with Anthony Melchiorri gets a 4th season and 13 new one hour episodes.

And Mysteries at the Museum with presenter Don Wildman will see a 6th season on Travel channel in 2014 with 13 new one hour episodes.

Travel channel has previously renewed Toy Hunter with Jordan Hembrough for a 3rd season and Trip Flip with Bret Kreischer for a 3rd season as well.

Travel channel has commissioned a new show Chow Masters for 13 episodes, produced by Paperny Entertainment.

In Chow Masters chef Sammy DeMarco and best friend/Hollywood director Frank Coraci hit the road to find the tastiest and most creative comfort food in America. City by city, their quest takes them "off the map" searching for the three most innovative and delicious twists on comfort food classics.

There's also The Trip: 2014, produced by High Noon, in which Samantha Brown, Anthony Melchiorri, Adam Richman and Don Wildman as they take viewers on a once-in-lifetime trip through Spain and Morocco.

Bizarre Foods America starting on the Travel Channel on Tuesdays at 21:00 sees Andrew Zimmern seeking out strange tastes.

Bizarre Foods America starts on the Travel Channel (DStv 179) tonight, Tuesday 11 June at 21:00 with presenter Andrew Zimmern criss-crossing the United States in searching of - and tasting - some delectibly disgusting food.

Blackened snakehead and bonemarrow ice-cream are however not all that's on the menu in Bizarre Foods America. Andrew Zimmern also scours the country in search of unique culinary experiences and dishes which ordinary Americans have cooked up in their homes and he also explores some of the innovative food preparation practices some have come up with.

In this series viewers will be able to see how a Zen butcher for instance tries to provide better meats, how a cheese maker has built his own cave for better cheese storage and how university researchers are trying to find out what makes a cow produce better milk.

There's 10 episodes in this season of Bizarre Foods America which will see Andrew Zimmern travel to Baltimore and Chesapeake Bay for eels, Korean blood sausage and steamed blue crabs.

In Washington D.C. he will taste Salvadoran favourites and make a blackened snakehead sandwich in a boat on the Potomac. In Iowa he meets a small town farmer trying to create the perfect pig and tries pork brains as well as a stew with a whole sheep's head.

In Wisconsin he meets a Zen butcher, a cheese maker who've built his own cave and tries grilled emu testicles and in Chicago it's time for pressed duck, whale vomit and a seafood concoction served in a baby bottle. In Alaska he's hunting a seal with a member of the Tlingkit tribe, learns how to preserve fish eggs in a jar and eats "stinkheads".

In Portland, Oregon he tastes raw honey, meets a chef who tops elk heart tartar with a raw turkey egg and a chocolatier who pairs goose liver with cacao. In Denver Andrew Zimmern there is deep fried Rocky Mountain oysters in a biker bar, pheasant cooked over an open flame and larvae beignets in a fine restaurant.

Northern California is also the region for another episode of Bizarre Foods America. He visits people hunting doves, training sheep to eat weeds at local vineyards and there's barf flavoured jelly beans.

He also makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

From beagling for tabbits to fishing for catfish with a contraption made from a plastic wheelbarrow, ways of gathering food can range from old fashioned to innovative. Here he tries Arkansas black bear cracklings, bacon-wrapped crow breast and northern hog sucker fish.