The Mind of a Chef

Noodle

Korean-American 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.

Pig

In San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and comedian Aziz Ansari head to Montreal to enjoy a fried bologna sandwich at Wilensky's.

Memory

David Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.

Spain

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.

Rotten

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.

René

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

Simple

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.

Gluttony

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.

Chef

Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.

Japan

Chang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star restaurant.

New York

This episode is all New York with the Torrsi 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.

Fresh

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.

Soy

This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.

Sweet Spot

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.

Smoke

Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.

Buddies

Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.