For David Chang, every restaurant he opens feels like life or death. That mentality is a major reason why he’s one of the biggest figures in the restaurant world today. He combines highbrow and lowbrow, mashing cuisines together to create dishes that aren’t fusions — they’re collisions. If you know him from TV, you probably think of him as an
The TV host and best-selling author discusses growing up on Army bases all over the world, her own time in the Air Force, and the foods she ate along the way -- from blood sausage to bibimbap to Spam.