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.

Original Airdate | Monday, March 18, 2013

Travel Guide

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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

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How well do you know Andrew Zimmern and Bizarre Foods?

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