In the modern kitchen we are givin more spice options to add flavor to our food then ever before, unless of course you're from India, where they have been making the rest of us envious of their spice mastery for centuries now. However it seems like as more and more spices collect on our shelves, the less and less we know about them. Because of this I think we are a little scared of this wonderful orchestra of flavor, terrified that if we add to much, or not enough, the dish will be completely ruined. And forget about ever trying to add these mystery spices to one of your own dishes.
These fears are well founded (you can easily runin a perfectly good dish with the wrong spices) they are unnecessary. Maybe if we understood what some of these spices are, we would be more confident in their uses, thus opening a door to a wonderful world of flavor all our own.
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Probably the biggest thing Chicago is know for among foodies, is the deep dish pizza. This re-invention of an American favorite has definitely become a staple in the culinary world. Though there is a hot debate over who created the first deep dish, the restaurant that claims to posses this honor, and is most widely accepted as the best if not the first, is Lou Malnati's.
Sardines, why would you want to eat them? Well first of
because they are really good for you. I don’t really want to dwell on that too
much, but you can look it up, Alton brown does a good Job of explaining it in
the, Diet plan episode( https://www.youtube.com/watch?v=gdK8YLfJHYk)
the point is, there are a lot of ingredients out there that people tend to shy
away from, generally because they are considered unappetizing, Brussel sprouts,
radishes, shell fish, and sardines to name a few, if you happen to like all of
these things, then props to you. 
