Chicago's Cutting Edge

From exotic ingredients to innovative techniques, Andrew Zimmern finds foodies in Chicago are pushing the limits. From a dish made with whale vomit, to soup that smells like a dead body, Chicago feeds his adventurous appetite.

Travel Guide

Find restaurants, accommodations and activities from this episode.

Bizarre Foods America: Chicago's Cutting Edge

Go behind the scenes with Andrew Zimmern in Chicago as he ...

Andrew's Top 5 for Chicago

Andrew counts down his favorite moments from Bizarre Foods ...


Chicago's Birrieria Zaragoza

Andrew visits the family-owned Birrieria Zaragoza for all ...


Chicago's Supreme Lobster

Andrew gets a hands-on lesson in cutting a giant yellowfin tuna.


Chicago's EL Ideas restaurant

Ever wanted to lick your plate after a good meal? At EL, you ...


Bizarre Foods Quiz

How well do you know Andrew Zimmern and Bizarre Foods?

A Day With Andrew

See what a typical, ordinary day is like for Andrew Zimmern.

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