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]
If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.
Share this story
All the Kitchen’s a Stage
The rise of the open kitchen has changed how diners experience their meals, and the way chefs approach their work
By Jaya Saxena
Here Are the 2023 James Beard Foundation Media Award Winners
Congratulations to all the winners