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

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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 ...

42:31

Andrew's Top 5 for Chicago

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

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Chicago's Birrieria Zaragoza

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

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Chicago's Supreme Lobster

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

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