Chang makes instant ramen dishes and tsukemen, takes a trip to Japan for a bowl the original tsukemen, a visit 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, explores the role of bacteria and fungus in food, and travels to Montreal with his pal Aziz Ansari to get fried bologna sandwiches with Joe Beef’s Fred Morin and Dave McMillan.

This episode explores Chang’s past: dishes from childhood, summer eating, his time in Japan, Old Fashioned with Edward Lee, Julian van Winkle, and Sean Brock, and golf at Callaway with Dan the Automator.

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. Chang explores katsuobushi in Japan, XO sauce, rotten bananas with Christina Tosi, and kimchi.

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

Dishes in this episode are deceivingly simple. Chang travels to Japan for yakitori, high-end sushi with Peter Meehan, and a silent ramen meal with Ivan Orkin, and his pal Daniel Patterson offers his take on beet salad.

It’s gluttonous goodness in this episode. Chang engages in over-the-top indulgence with comedian Aziz Ansari and Joe Beef’s Federic Morin and David McMillian, including the chefs’ fois gras sandwich, a whiskey tasting mayhem with chef Sean Brock and Julian van Winkle at Buffalo Trace Distillery i...

Chang hangs and compares egg dishes with a bunch of his chef pals -- Wylie Dufresne (eggs benedict), Daniel Patterson (egg swirl), and Rene Redzepi (gull egg) -- and engages in a conversation on mediocrity with Dufresne and Anthony Bourdain.

Chang travels from Tokyo to Kyoto to meet and eat with friends, including a trip to a street market, lessons in mixology from Hidetsugu Ueno, a reading from a fortuneteller, and vegetarian fare at Yoshihiro Murata’s three-Michelin-starred restaurant Kikunoi.

This episode is all about New York, with cavatelli from Torrisi Italian Specialties’ Mario Carbone and Rich Torrisi, oysters, carrot dashi, and farming at Hilly Acres Farm. Plus Chang visits native New Yorker Ivan Orkin in Tokyo, where his ramen is taking the city by storm.

This episode explores the differences between fresh ingredients, including instant broth, pea agnollini, dry-aged steak with Tien Ho, a trip to Kyoto’s fishmarket with Hideki Shimoguchi, and “ikejime” with Yoshihiro Murata.

Chang visits tofu and miso factories in Japan, Christina Tosi makes burnt miso apple pie, Rene Redzepi offers his take on tofu, Chang makes his classic corn miso, and the Torrisi boys compare making tofu to making fresh mozzarella.

Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake with Courtney McBroom, Daniel Burns makes ice cream, Moutain Sweet Berry Farm’s Rick Bishop discusses his tri-star strawberries, and Alex Supak offers insight to foams.

Chang profiles regional BBQ in North Carolina, Texas, and Kansas City, plus the other-worldly smoky bacon from Allen Benton in Tennessee, before taking a trip to the Louisville Slugger Factory with Sean Brock.

Chang cooks and goofs around with his friends Daniel Patterson, Claude Bosi, Sat Bains, Rene Redzepi, and Laurent Gras.