The Mind of a Chef

David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. Food scientist Harold McGee explains alkalinity and its role in ramen.

Explore David Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and visits Montreal with comedian Aziz Ansari for Wilensky’s fried bologna sandwich.

This episode explores David Chang’s past: dishes from childhood, summer eating, his time in Japan and golf.

Learn all about 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’s 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.

David Chang hangs out with one of his best friends, Rene Redzepi — who happens to be the world’s top chef.