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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"I've said it a million times, but just in case you missed it, Grant Achatz is arguably the most important chef in America. A 20-some course meal at Alinea will set you back a few Benjamins (if you can even get a reservation), with each dish more impressive than the next. I could rave about everything I've eaten there, but this time, I'll stick to dessert. First of all, it's served on a rubber mat that covers the entire table."

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