Introducing Momofuku Seasoned Salts
Our answer to 10 years of research at the Momofuku Culinary Lab
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Tingly Honey Glazed Eggplant
Glazed in honey and Momofuku Tingly Seasoned Salt, then roasted until tender.
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Savory Charred Salsa
Char the vegetables, then toss in Momofuku Savory Salt and serve with your favorite chips.
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Spicy Vegetable Chili
Easy weeknight vegetable chili that packs a punch—and is ready in around 30 minutes.
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Introducing Momofuku Seasoned Salts
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Have We Reached Peak Umami?
Momofuku was one of the biggest offenders of too much umami. We’re setting the record straight.
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Six Seasonings to Add Umami to your Cooking
In cooking, there are a variety of ways to add umami. Here are a few of our favorites.
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Brussels Sprouts with Kimchi Purée and Bacon
The combination of the flavors from the smoky bacon and the tangy fish sauce-packed kimchi give this dish layers of umami.
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We’re Still Not Over Chinese Restaurant Syndrome
Forty years later, we’re still contending with the assumptions of one unfounded article.
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Making the Ideal Cheeseburger (Pizza)
To talk about the perfect cheeseburger pizza, you need to start with the perfect cheeseburger.
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Late Night Pizza by NYC Neighborhood
Late night pizza may be the closest thing we get to transcendence. Here’s where you should go.
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8 Pizza Hacks You Need For Your Pantry
Pizza is nearly perfect all by itself. Here are 8 ideas for all-star pantry additions that make it even better.
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Late-Night Dives in the East Village
A few spots to go late-night from Noodle Bar alums across the Momoverse
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Eugene Lee Never Stops Moving
Eugene, who has been with Noodle Bar for fourteen years and now serves as the general manager in the East Village, never stops moving
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The Lineage of Chilled Spicy Noodles at Noodle Bar
Chilled spicy noodles started because the Noodle Bar team wanted to serve a version of dan dan noodles
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Roasted Summer Corn with Miso Butter
An excellent summer side dish, starter, or small plate that can also be a main course
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Boil Your Chicken Instead of Roasting It
You don’t lose the precious juice that seeps away with roasted chicken. It all goes into the soup.
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First Look: Bar Wayō at South Street Seaport
Bar Wayō is our new bar that overlooks the East River in South Street Seaport.
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Where to Eat in Vegas (Off the Strip)
Here are a few of the places our Vegas teams goes off-strip when they’re off the clock
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Playing Hooky: A Cocktail for Summer Fridays
We designed this tipple to drink like an improved Cosmopolitan
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Our Go To Oyster Garnishes
The possibilities are endless, but here are three of our favorite ways to eat oysters
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Andy Ricker on the Challenges of Cookbooks
The noodles are made by street vendors, and the street vendors don’t use recipes
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Wine Recs if You’re Hosting a Crab Dinner
Hosting a crab dinner? Here are some unexpected wine picks to help hit all the right notes
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Where to Eat King Crab Around the World
If you’re into trying king crab, here are some of our favorite spots around the world
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A Brief History of Hokkien Noodles
Chef Max Ng takes us back to his grandma’s cooking in Singapore and these noodles
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Everything You’ll Need to Host a Crab Feast
If you decide to go all in on making a crab, you need this platter to bring it home
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Notes on the King Crab Feast at Ssäm Bar
Large meals have been a part of Ssäm Bar’s family for a while, meet the newest member: king crab
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How to Make Makgeolli at Home
And if you can’t make it, we have recommendations on the best ones for you to buy
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Tips to Succeed with Chocolate Soufflés
Kōjin has got the process down tight, and now they’re sharing it with you
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Your Guide to the Key Korean Snacks
Chef Jo Park took us on a tour of H Mart and showed us all her favorite snacks to try out
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Ssäm Sauce Chicken Wings
Whether it’s game day or any day, this is our go-to wing recipe, featuring Ssäm Sauce
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Inside Noodle Bar’s Daily Bun Process
We make as many breads as we can daily—sometimes we run out, but here’s the process
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How to Make Noodle Bar’s De La Sol
This sour cocktail combines tequila with chamomile and a spicy agave syrup
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Fall Wine Picks From Across the Momoverse
Fall can be trickiest season for wine—the weather is so unpredictable, so here’s your guide
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Making Ko Bar’s Cold Fried Chicken
People don’t always understand our cold fried chicken at Ko Bar, here’s your guide
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All the Tools You’ll Need for a BBQ
Our chefs weigh in on grilling tools, and here’s what they can’t do without
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The Best Spots to Eat in Chinatown, LA
George Yu, the unofficial mayor of Chinatown in LA, takes us on a tour of his favorite food spots
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What Goes Into Making a Mustard Empire
Noah Kessler heads up his family’s business, Kozlick’s, the world’s greatest mustard
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For Beef, Marbling Isn’t Everything
Kevin Van Groningen shares some takeaways from his work on beef quality at VG Meats
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People Are Foraging for Wild Apples in VT for Cider
We delve into the process of sourcing the perfect apples, which went into our collab cider with Shacksbury
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What’s Happening to the Onggi?
We talk with potter Adam Field about onggi making, fermentation, tradition, and history in Korea, and beyond
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What is Amaro and Which Ones Should You Drink?
We’ve narrowed the list for you―and we’re sharing it our favorites for you to try
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A Cartoonish Sandwich Comes to Life
It’s not actually a mile high, but it might as well be
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The Long History of the Kakigori Told Briefly
How this delicious dessert that dates back to 1000 AD Japan found its way onto our menu
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The OG Shortcakes Recipe from Christina Tosi
This recipe is for strawberries but you can easily sub in rhubarb or other fruits you love
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What You Need to Know About Japanese Whisky
The full history, plus seven different Japanese whiskies to try out
