The Mind of a Chef

Chang makes instant ramen dishes and tsukemen, visits a noodle factory and goes to Japan.

Chang’s relationship to the pig, and makes pork belly and tonkotsu.

Spain’s influence on Chang’s career. Chang makes fideos, salt cod omelet and sponge cake.

There is something rotten in David Chang’s kitchen and rotten is delicious.

Simple dishes as Chang travels to Japan for some yakitori and high-end sushi.

It’s gluttonous goodness and over-the-top indulgence in this episode.

Chang makes eggs with his chef pals and makes his Ko egg.

Chang travels to Tokyo and Kyoto.

This episode is all New York with the Torrsi boys, oysters, carrot dashi and farming.

Chang explores the idea of fresh in the kitchen, including instant broth and pea agnollini

Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.

Christina Tosi makes corn cookies three ways; Chang goes strawberry picking.

Chang profiles regional BBQ in North Carolina, Texas and Kansas City.

Chang cooks and goofs around with his friends around the world.