Sandor Katz, a writer who promotes the benefits of fermented foods like kimchi or sauerkraut, samples new experiments in the Momofuku test kitchen.

Marco Canora, David Chang, Akhtar Nawab, Jonathan Benno and Karen DeMasco will help Tom Colicchio prepare a $500 a person dinner.

Each issue will explore a dish or ingredient in depth, starting with ramen.

The latest in David Chang’s Momofuku confederation is also the largest, and the first not located in the East Village.

Má Pêche, the latest extension of David Chang’s Momofuku brand, will serve lunch this week in one of the more anticipated restaurant openings of late.

Critical comments made by chefs in New York may seem like insignificant sniping, but in the Bay Area they irritate an open wound.

Southern fried chicken is spreading fast in New York City. But from Japanese wing joints to carbon copies of Korean fast food, there’s far more to taste in fried chicken than just crust.

The as-yet-unnamed new Momofuku restaurant will be in opening in Midtown, but under the chef Tien Ho it will retain its downtown feel.

Momofuku Milk Bar is the recently opened laboratory for Christina Tosi’s desserts and the latest addition to David Chang’s East Village empire.

Since opening Momofuku Ssam Bar in the summer of 2006, David Chang has tinkered with it, bit by bit and month by month.