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Author and Chef David Chang visits a noodle factory in Japan; eats the best bowl of ramen in his life; and, cooks two incredible dishes with the instant ramen variety. Food scientist Harold McGee explains how alkaline salts make ramen noodles unique.
Author and Chef David Chang visits a noodle factory in Japan; eats the best bowl of ramen in his life; and, cooks two incredible dishes with the instant ramen variety. Food scientist Harold McGee explains how alkaline salts make ramen noodles unique.
This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz
.. show full overview
This episode explores Chang’s relationship to the pig. He 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. In the kitchen, David makes a "red-eye mayo;" his pastry chef shows how to make a salty sugary late night snack--the corn cookie ham and cheese.
Author and Chef David Chang revisits a ramen shop in Japan, where he ate while apprenticing at a restaurant in Tokyo. He also visits the Callaway Golf factory where, for the first time
.. show full overview
Author and Chef David Chang revisits a ramen shop in Japan, where he ate while apprenticing at a restaurant in Tokyo. He also visits the Callaway Golf factory where, for the first time in the 14 years since he threw his clubs off a cliff, he hits a golf ball. Later, he prepares a cold Korean soup, naeng myung, that his mother prepared for him and his father when they went golfing.
This episode is all about Spain’s influence on 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.
This episode is all about Spain’s influence on 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.
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.
Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.
Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.
Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.
Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.
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
.. show full overview
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.
Chang prepares eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.
Chang prepares eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.
Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and Michelin three-star restaurant Kikunoi in Kyoto.
Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and Michelin three-star restaurant Kikunoi in Kyoto.
This episode is all New York with the Torrisi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.
This episode is all New York with the Torrisi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.
This episode explores 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.
This episode explores 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.
This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.
This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.
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.
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.
Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.
Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.
Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.
Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.
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