Andrew Zimmern's Food Lab
"Piccolo in Minneapolis is one of my favorite places in the Twin Cities. I love Doug Flicker's philosophy—small plates that offer two to three perfect bites. On a recent trip there, I fell in love with a dish made of duck breast and partridge, held together with the help of transglutaminase, aka 'meat glue.' It chemically binds proteins together. (Note: this recipe is currently not offered on their menu.)"