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 ...

Chicago's Cutting Edge

Andrew Zimmern explores Chicago's most innovative and exotic ...


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.


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.

More Travel Inspirations

DIY Blog Cabin
DIY Blog Cabin Sweeps

Enter for a chance to win a grand prize worth almost $900,000!

Food Network Grilling On the Road
The Best Summer Eats On The Road

Find FN chefs' favorite ice cream, BBQ, and burgers across the country.

Cooking Channel Adventures in Cooking
Learn a New Cooking Skill

Get creative in the kitchen and see cooler ways to cook from Cooking Channel.