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

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 ...

03:47

Chicago's Birrieria Zaragoza

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

02:46

Chicago's Supreme Lobster

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

01:46

Chicago's EL Ideas restaurant

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

03:40

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