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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"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.)"

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