From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series unlocks the potential of food, travel, and the mind.
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.
- KET Monday, July 8 at 10:30 pm EDT
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.
- KET Monday, July 15 at 10:30 pm EDT
This episode explores David Chang's past: dishes from childhood, summer eating, his time in Japan and golf.
- KET Monday, July 22 at 10:30 pm EDT
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.
- KET Monday, July 29 at 10:30 pm EDT