Chewy, hand-cut potato noodles and a slightly sweet, spicy broth make for a fresh and restorative soup.
In our new series "Shelter in Place," VICE co-founder Shane Smith interviews the chef and restaurateur about the food industry's future.
"I would love to be the brand ambassador. I hope they reach out."
Milk Bar's Christina Tosi ingeniously marries the funk of stinky blue cheese to equally pungent kimchi for a snack that takes less than 15 minutes to make.
Eating a bowl of pork fat and noodles for ten meals in a row is less satisfying than it sounds—even when it means visiting all of New York's most obsessed-over ramen shops, from Momofuku to Ivan.
Did you know that we published our first cookbook and it's for sale right now?
"I kind of see amaro as the original bottled cocktail."
Christina Tosi of Momofuku Milk Bar gave us this ingenious recipe that combines fresh-baked chewiness with cookie dough gooeyness. And it's super easy.
Pat O. Brown, CEO and founder of Impossible Foods, was joined by Momofuku founder and chef David Chang—along with Matt Rudofker, executive chef of Momofuku Ssäm Bar, and host Charlet Duboc—to cook the burger to juicy perfection in the MUNCHIES kitchen.