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Andrew Zimmern's Food Lab

F&W contributing editor Andrew Zimmern chronicles his experiences with food science around the world.—Andrew Zimmern
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Boston

"I sat in during a class with my friend chef Ken Oringer where we learned all about maltodextrin, a colorless, flavorless enzyme derived from cornstarch. Sounds gross, but just wait. This powder won't dissolve in fats and oils, so the oils grab onto the enzyme and add flavor. If you add olive oil and mix it up it becomes an olive-oil-flavored powder."

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