Momofuku
Kalguksu (Doenjang Chicken Soup with Korean Knife-Cut Noodles) Recipe
Chewy, hand-cut potato noodles and a slightly sweet, spicy broth make for a fresh and restorative soup.
David Chang: 'It's Whoever Has the Most Cash That Can Survive This'
In our new series "Shelter in Place," VICE co-founder Shane Smith interviews the chef and restaurateur about the food industry's future.
Momofuku's Josh Pinsky Loves Meat Pinwheels and Wish-Bone Italian Dressing
"I would love to be the brand ambassador. I hope they reach out."
Put Kimchi in Your Quesadilla Because Life is Short
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.
Fear and Loathing in New York's Ten Best Ramen Shops
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.
How-To: Make Black Sesame Dumplings with Sue Chan
This version of traditional tang yuan is filled with black sesame, rolled in peanuts, and finished with a showering of sweetened condensed milk over the top.
Inside Our Hot Dog-Fueled Cookbook Party in Austin
Did you know that we published our first cookbook and it's for sale right now?
Easy Drinks: Your New Favorite Summer Drink Has Only Two Ingredients
"I kind of see amaro as the original bottled cocktail."
Why Vegas Is Embracing a New Wave of Restaurants
Instagram-famous hotspots with accessible menus have recently invaded the Strip, filling the gap between the high-end and low-end edible offerings in Las Vegas.
How-To: Make Taiwanese Hot Pot with Sue Chan
Here's how to make your own Taiwanese hot pot, starting with a savory homemade bone broth and including all the meat, dumplings, and veggies you can eat.
These Cookie Dough Cookies Are the Best of Both Worlds
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.
Watch Momofuku Cook Impossible Foods' Plant-Based Burger that 'Bleeds'
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.