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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Slide 7 of 13
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Rio de Janeiro

"The first is made from baru nut, caramelized sugar and salt. The second is a sorbet of cocoa on a base of cupuacu (Brazilian passion fruit) topped with shredded licuri coconut and flash frozen with liquid nitrogen. I just love that this dish is so tied to the region. You couldn't really recreate it anywhere else."

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