KUED Programs

There's something rotten in David Chang's kitchen - and that's a good thing. Rotten is delicious: katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and kimchi.

David Chang hangs out with one of his best friends, Rene Redzepi - who happens to be the world's top chef.

Dishes presented in this episode are deceptively simple. David Chang travels to Japan for some yakitori and high-end sushi; his pal Daniel Patterson prepares beets.

It's gluttonous goodness in this episode - over-the-top indulgence with Joe Beef chefs Federic Morin and David McMillian's foie gras sandwich, a whiskey tasting mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish "Hot Brown" served up three ways.

David Chang prepares eggs with his chef pals -Wylie Dufresne, Daniel Patterson and Rene Redzepi - and makes his Ko egg.

David Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and finishes the trip at a Michelin three-star restaurant, Kikunoi.

Enjoy this all-New York episode with the Torrisi boys, oysters, carrot dashi and farming. David Chang visits native New Yorker Ivan Orkin in Tokyo, where he's making ramen that's taking the city by storm.

This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien, and "ike jime" with Dave Arnold and Chef Murata in Kyoto.

Savor an entire episode devoted to soy. David Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes burnt miso apple pie, Laurent Gras takes on tofu, Chang makes his classic corn miso and the Torrisi boys compare making tofu to making mozzarella.

David Chang's protege Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream and Chang goes strawberry picking.