Season 1
16 episodes
24 min. per episode
Where to watch
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A bold chef confronts culinary traditions, forging connections through food while challenging his own identity and purpose.
Episodes
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.
This episode explores Chang's past; dishes from childhood, summer eating, his time in Japan, and golf.
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.
Chef David Chang, along with his friends, explore, explain and enjoy food from around the world.