Andrew Zimmern's Food Lab

F&W contributing editor Andrew Zimmern chronicles his experiences with food science around the world.—Andrew Zimmern
One dish served fresh every day.
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"The liquid is thickened with seaweed extract, flavored with essence of dill and the roe of flying fish. Added is a ribbon of squid ink, which is painted though the concoction. What you're left with tastes exactly like an everything bagel, minus all of the textures you'd expect with those flavors. It messes with your mind!"

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