Chang makes instant ramen dishes and tsukemen; takes a trip to Japan for a bowl of the original tsukemen, a visit to a noodle factory, and Harold McGee explains alkalinity.

This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried boloney sandwich.

This episode explores Chang’s past; dishes from childhood, summer eating, his time in Japan, and golf.

This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols--Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

There is 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.

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