Season 2, Episode 5


Andrew Zimmern explores the driving forces behind the cutting-edge food scene in Chicago. With exotic ingredients and innovative techniques, food suppliers in the Windy City are pushing the limits. Whether it's a fish dish made with ambergris, a world-class charcuterie that includes duck heart pate or a soup that smells like a dead body, Andrew finds that Chicago can feed his appetite for new food experiences!
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Aug 26
9:30pm | 8:30c
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1:30am | 12:30c

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