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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
One dish served fresh every day.
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Slide 9 of 13
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Seattle

"Here's how: the bagel is sliced thin. The slices are then placed into a bag with distilled tomato water. Vacuum pack the bag, break up the bagel until it becomes a mush and let sit for three or four hours. Drain out the liquid and you're left with an intense bagel liquid."

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