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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"Ken uses the same technique in his restaurant Clio to create a sausage powder by pan searing sausage and mixing the juices with maltodextrin. I tried Ken's take on a New England Summer Salad—compressed watermelons, feta cheese and a sprinkling of sausage powder. Just amazing."

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