The Globe and Mail's Ann Hui talks to chef David Chang and Dan Felder, head of research at the Momofuku test kitchen about their "current obsession: concocting new flavours from microbes and mould." On the upcoming lineup of Momofuku products: "Chang won't reveal what the scope of the line will be or whether he'll take them to retailers." [Globe and Mail]
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Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
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