Monday 10 pm | 9c
Tues 9pm | 8c
Wed 9pm | 8c
Tour South Africa 02:33
You Could Win a Trip to the Amalfi Coast
Chicago Travel Guide Travel Guide
Chef Paul Kahan shares his favorite charcuterie from Publican Quality Meats’ (PQM) storefront case.
Charcuterie at its most delectable! PQM makes its quality meats on-site.
PQM's basement butcher shop serves all of Paul Kahan's famed restaurants around Chicago.
A close-up of fresh bread and sliced salumi on the counter at PQM.
Executive chef Dave Beran transported Next restaurant diners to Paris 1906 with this glorious duck dish.
Andrew prepares to dig-in at Next restaurant.
Skewered, fresh ayu (sweetfish) about to be grilled by Next restaurant's executive chef Dave Beran, as he brainstorms his Kyoto menu.
Korean melon seeds are very small and the melon skin is very thin. Some folks eat every last bite.
Close-up of El Ideas’ caviar dish, served without silverware so diners are required to lick their plates!
The inside of Rare Tea Cellar looks like a combination of a mad scientist's laboratory and what could have been Indiana Jones' storage space.
Exotic tea sampling at Rare Tea Cellar with master tea blender Rodrick Markus and El Ideas’ executive chef Phillip Foss.
The newest innovation in vacuum brewers -- this one heats up with a halogen lamp.
Ready-to-eat hot, authentic Korean food is made on-site and available at Chicago's Joong Boo Market.
This fresh Mebachi tuna will cost a restaurant about $1,000 (Andrew's expert butchering not included).
Behind this storefront is one of the biggest seafood distribution operations in the Midwest.
Bizarre Foods America: Chicago's Cutting Edge
Andrew's Top 5 for Chicago 03:47
Chicago's Birrieria Zaragoza 02:46
Chicago's Supreme Lobster 01:46
Chicago's EL Ideas restaurant 03:40
Cat's Out of the Bag with a Gun Show
8am | 7c
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4pm | 3c
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