Season 1, Episode 16
In the Season 1 finale, David Chang has fun with food writer Peter Meehan in Japan and chef René Redzepi in Copenhagen. Also: chefs Laurent Gras and Sat Bains.
Season 1, Episode 15
David Chang explores the approaches to barbecue in North Carolina, Texas and Kansas City. Also: the tasty bacon of Benton's Smoky Mountain Country Hams in Tennessee.
Season 1, Episode 14
Chef Christina Tosi makes corn cookies and a three-layer Arnold Palmer cake. Also: ice cream; strawberry picking.
Season 1, Episode 13
Tofu and miso factories in Japan; burnt-miso apple pie; classic corn miso; making tofu vs. making mozzarella.
Season 1, Episode 12
The notion of fresh is discussed. Included: instant broth; pea agnollini; fresh vs. aged steak; ikejime.
Season 1, Episode 11
New York is highlighted. Included: oysters; carrot dashi; and farming. Also: native New Yorker Ivan Orkin, whose ramen is a hit in Tokyo.
Season 1, Episode 10
Tokyo and Kyoto are visited. Included: a Tokyo street market; Kikunoi, a Michelin three-star restaurant in Kyoto.
Season 1, Episode 9
Different ways to prepare eggs.
Season 1, Episode 8
Over-the-top indulgences, including a foie-gras sandwich and a whiskey tasting. Also: three ways to prepare the classic Hot Brown dish.
Season 1, Episode 7
Deceptively simple dishes are discussed. Also: traveling to Japan for yakitori and sushi; preparing beets.
Season 1, Episode 6
A visit with chef René Redzepi.
Season 1, Episode 5
Making good-tasting dishes from rotten food. Included: katsuibushi; XO sauce; rotten bananas; kimchi.
Season 1, Episode 4
The Spanish influence on David Chang's career is explored with help from two of his idols: chefs Juan Mari Arzak and Andoni Aduriz. He also makes fideos, a salt-cod omelet and, with chef Albert Adrià, a sponge cake.
Season 1, Episode 3
David Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.
Season 1, Episode 2
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.
Season 1, Episode 1
The travel-cooking show opens with Korean-American chef David Chang making instant ramen dishes and tsukemen. He also travels to Japan to taste original tsukemen and tour a noodle factory. Food scientist Harold McGee also explains alkalinity and its role in ramen.