Microbes equal flavor." Words to live by, especially if your life is David Chang's. The Momofuku/Ssäm Bar/Ko/Má Pêche chef a couple of years ago turned a 200-square-foot room into a culinary lab where he's currently exploring "microbial terroir" by pickling, curing and fermenting whatever he can get his hands on.
The Morning Email helps you start your workday with everything you need to know: breaking news, entertainment and a dash of fun. Learn more