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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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Slide 5 of 13
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Chicago

"Chefs (sometimes Achatz himself) essentially paint the table with nitro-frozen coconut mousse (created by putting the liquid form in a balloon and adding nitrogen oxide), coconut crunch, coconut milk, chocolate and menthol crumbs, menthol-infused cream and a quick frozen dark chocolate mousse. Add some shards of crystalized menthol and a spot of perfectly circular warm chocolate pudding and just dig in."

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