Kimchi Hamburgers and Bulgogi Fries in Texas — K-Town
Host Matthew Kang is in Texas eating hamburgers covered in Kimchi. At LA Burger, two brothers are putting a Korean twist on American classics.
Subscribe...
Do You Need a Sushi Rolling Tool? — The Kitchen Gadget...
Esther Choi is back with episode two of TKGS, and today she's testing out sushi makers. Will either the sushi bazooka or the perfect...
This Giant Kielbasa Helped a Michelin-starred Restaurant Start Buying Whole Animals...
Is this sausage crying cheese?
Subscribe to our YouTube Channel!
On this episode of Prime Time, Ben Turley and Brent Young, owners of The Meat...
How Spam, Hot Dogs, and Instant Noodles Made One of Korea’s...
As one of the most iconic Korean dishes, army base stew, or budae jjigae, has a colorful history. In the aftermath of the war,...
Chef Masashi Yamada Serves Wild Game Hunted in the Mountains of...
Chefs at Yanagiya have followed the tradition of irori ever since the restaurant’s opening shortly after World War II. “Irori was the meal gathering...
Do You Need a $150 Automatic Fish Skinner? — The Kitchen...
Ladies and gentlemen, we have a new host of Kitchen Gadgets: Esther Choi, chef-owner of Ms. Yoo and Mok Bar in NYC. Esther is...
How to Win at All-You-Can-Eat Korean Barbecue — K-Town
All-you-can-eat Korean barbecue is probably the most popular form of Korean barbecue there is in the USA; but do you know how to make...
How Master Butcher John Ratliff Is Making New York’s Best Salami...
Ends Meat, in Industry City Brooklyn, is the home to some of NY's best whole animal charcuterie. Join hosts Brent Young and Ben Turley,...
Whole Roasted Korean Chicken Sitting on Crispy Rice and Corn —...
At Nurungji in Dallas, they're putting together a chicken dish that host Matthew Kang has never seen before. It all starts with a wood-burning...
Can You Dry-Age a Steak In Only 3 Days? — You...
Dry-aging makes a steak taste delicious, but it is a very slow and very expensive process. The good news is there may be a...
