David Chang makes instant ramen dishes and tsukemen; takes a trip to Japan for a bowl the original tsukemen, a visit a noodle factory, and Harold McGee explain alkalinity.
David Chang travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried bologna sandwich.
Spain's influence on David Chang's career. He visits with some of his idols- Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.
There is something rotten in David Chang's kitchen and that's a good thing. Rotten is delicious; katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi.
It's gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian's fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.
New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus David Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.
The idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tien and Ike Jime with Dave Arnold and Chef Murata in Kyoto.
David Chang's protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking.
