Momofuku
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.
Here's the Amazing Plant-Based Menu from Our Momofuku X Impossible Foods Event Last Night
David Chang's crew cooked up game-changing cuisine for serious vegans and curious omnivores alike, from kimchi sliders to Korean rice cakes.
Blame David Chang for Buns and Ramen Taking Over Buenos Aires
David Chang has a long reach in Argentina, where chefs and diners alike have been swept away by his refined-but-casual take on Asian cuisine at his Momofuku restaurants.
Chef's Night Out: Four Horsemen
The Four Horseman of Williamsburg, Brooklyn embark on a food journey that consists mostly of meat.
Momofuku Taught Me How to Not Be a Total Hack
I’m a kid who learned how to cook in the Momofuku empire. The chefs taught me how to not be a complete piece of shit prep cook.
How-To: Make Shrimp Mango Dumplings with Sue Chan
Sue Chan teaches us how to make shrimp and mango dumplings with an apricot dipping sauce, an easy dish that will make you look like a true dumpling master.
Toronto's High-End Restaurant Patrons Are Dying Off
Toronto's dining scene is always described as "up-and-coming" but will it ever emerge from its second-class status? The city's top chefs weigh in.
Making Beer for a Michelin-Starred Chef Is Beyond Intimidating
I've collaborated with some of the world's best restaurants, but working with someone who is at the top of their game is still intimidating in many ways. This time, I brewed with the famed Mathias Dalghren, who made me wonder if I’m secretly Swedish...
Strain-Specific Concoctions are the Future of Cannabis Craft Cocktails
Legendary bartender Don Lee has decided to come out of the cannabis closet and graciously agreed to push the weed cocktail conversation further by creating three strain-specific original libations using the distinctly different flavors of three of his...