A semi-finalist for Best Chef at the 2018 James Beard Awards, Charles Gabriel breaks down the keys to his now legendary pan-fried chicken recipe. Often neglected for a deep-fryer and a vat of oil, the giant pan makes for a crispier, juicier final product, and requires non-stop focus from the chef. At Charles’ Country Pan Fried Chicken, whole birds are butchered, battered, and then flipped one-by-one in the pan until golden brown. A staple in Harlem, New York, and a boon to home cooks everywhere, the pan-fried style perfected by Gabriel will change the way you look at fried chicken.

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A semi-finalist for Best Chef at the 2018 James Beard Awards, Charles Gabriel breaks down the keys to his now legendary pan-fried chicken recipe.

The Perfect Pan-Fried Chicken, According to Charles Gabriel | Food Skills

Jackson Wang is throwing a dinner party to celebrate the end of Chinese New Year. There’s just one problem: Who’s bringing the dumplings? As an international singer, rapper, and dancer, Jackson doesn’t get to do much cooking on the road, so he’s enlisting the help of dumpling masters Hannah and Marian Cheng of Mimi Cheng’s in NYC. From their mother’s secret fried dumpling recipe, to a chili-oil wonton made specifically for Chinese New Year, Hannah and Marian give Jackson a crash-course in all the potsticker protocol. Jackson advances quickly through the steps, but will he receive a passing grade from his friend’s dumpling-loving grandma? Watch this special edition of Food Skills and find out.

Jackson Wang Learns How to Make Dumplings | Food Skills

Jackson Wang is throwing a dinner party to celebrate the end of Chinese New Year. There’s just one problem: Who’s bringing the dumplings? As an international singer, rapper, and dancer, Jackson doesn’t get to do much cooking on the road, so he’s enlisting the help of dumpling masters. 

Food Skills

Bushwick, Brooklyn was once an epicenter for Mexican cuisine in New York City, earning the nickname the “Tortilla Triangle” in the process. Today, Mi Barrio Tortilleria is one of the only tortilla factories in the area that remains, churning out hundreds of thousands of tortillas each and every day.


In this special edition of Food Skills, owners Miguel and Nelson Carrera give First We Feast a rare glimpse into Mi Barrio’s decades-long history on Flushing Avenue. From the keys to producing the perfect tortilla, to the men and women who have worked at the factory for more than 20 years, the brothers explain how Mi Barrio has managed to thrive amid a rapidly changing neighborhood.


In recent years the Carreras have been able to transform a struggling tortilla factory into a booming food-service empire, supplying Mexican goods to neighborhood taquerias, as well as Michelin-starred restaurants. Here, as they tour Mi Barrio’s factory and its surrounding blocks, Miguel and Nelson share the details behind their family’s uniquely American success story.

Mi Barrio Tortilleria: The Last Tortilla Kings of Brooklyn | Food Skills

Bushwick, Brooklyn was once an epicenter for Mexican cuisine in New York City, earning the nickname the “Tortilla Triangle” in the process. Today, Mi Barrio Tortilleria is one of the only tortilla factories in the area that remains, churning out hundreds of thousands of tortillas each and every day.


When Anthony Bourdain visited 188 Cuchifritos in the Bronx for an episode of Parts Unknown, he summed up its appeal with one simple proclamation: "I don’t know any place porkier." The old-school lunch counter specializes in Puerto Rican and Dominican cuchifritos, or fried pig parts ranging from ultra-crispy skin (chicharrón), to chewy pig ears and blood sausage. Serving the local community for more than 35 years, 188 Cuchritos offers a stark contrast to the swarms of franchises that have popped up in the neighborhood: hand-painted signs, a loyal army of regulars, and a father-son duo at the helm of the family-operated business. Here, Jose Coto and Jose Jr. tell the story of how the restaurant persevered through the decades and ultimately won Bourdain's co-sign as "the center of the pork universe.” 

This Old-School Puerto Rican Restaurant Is Essential for Pork Fanatics | Food Skills

New Yorkers are territorial when it comes to their slices. So when two Staten Island pizza legends decide to open up a Detroit-style pie shop in the heart of Manhattan, you know they better have a good reason. Enter: Lions and Tigers and Squares—a Detroit-style pizza parlor “with a New York twist.” For Francis Garcia and Sal Basille, the masterminds behind NYC’s Artichoke Basille’s Pizza, the obsession with Detroit-style pie came from a trip to the Motor City in 2013, where they got a crash-course in the town’s unique approach to cheese, sauce, and dough. Now, on the corner of 8th Avenue and West 23rd Street in Chelsea, the cousins are churning out square pizzas with the best of them, covering their dough with heaps of fresh cheddar cheese and baking it all in a pan. The result is something crisp, cheesy, and decidedly untraditional, as far as purists from both cities are concerned. "Detroit is a pizza city. I mean, come on. People forget that," Garcia says. "It was a combination of loving the way that it tastes, loving the way that it looks, and loving the way that it came about." 

Detroit Pizza Gets a New York Twist From These NYC Slice Masters | Food Skills

New Yorkers are territorial when it comes to their slices. So when two Staten Island pizza legends decide to open up a Detroit-style pie shop in the heart of Manhattan, you know they better have a good reason. Enter: Lions and Tigers and Squares—a Detroit-style pizza parlor “with a New York twist.” 

Fried chicken is a comfort-food staple the world over, and Japan is no exception. Generously battered in potato starch, double fried in a skillet, and marinated in a mixture of soy sauce and mirin, Japan's chicken karaage is renowned for its extra-crispy skin and juicy meat. At Bessou, Maiko Kyogoku and Emily Yuen infuse the dish with their NYC sensibilities, seasoning the chicken in a dusting of global spices, with nods to Korea to the Middle East. For Kyogoku—who in a past life worked with the Japanese artist Takashi Murakami and managed his relationships with the likes of Louis Vuitton and Kanye West—the blending of cultures has practically become second nature. "Bessou means 'home away from home,'" she explains. "We want people to enjoy and share and not have too many formalities and pass the dishes around like you would at home." 

How Japanese Fried Chicken Gets Extra Crispy | Food Skills

Fried chicken is a comfort-food staple the world over, and Japan is no exception. Generously battered in potato starch, double fried in a skillet, and marinated in a mixture of soy sauce and mirin, Japan's chicken karaage is renowned for its extra-crispy skin and juicy meat.

For those craving the fresh ingredients of Naples, but aren't in the mood for Neapolitan pizza’s ultra-puffy crust, Salerno-style pies might be the ideal way to combine cheese, dough, and tomato sauce. Named after Salerno’s area code, and helmed by celebrated chef Roberto Paciullo, Zero Otto Nove is one of the few restaurants in NYC specializing in the southern Italian city’s unique approach to pizza-making. In this continuation of Food Skills’ deep-dive into NYC’s “real” Little Italy in the Bronx, chef Paciullo explains how his Salernitano pizza has become a surprise hit on the corner of Arthur Avenue and East 186th Street. Cooked extra crisp, and topped with Salerno-specific ingredients, like anchovies and capers, the pizza at Zero Otto Nove is both comfortingly familiar and exhilaratingly unique. Pairing ocean flavors with basil and olives, the restaurant’s signature Marinara pie is a must-try for thin-crust pizza lovers everywhere. 

What Is Salerno-Style Pizza? | Food Skills

For those craving the fresh ingredients of Naples, but aren't in the mood for Neapolitan pizza’s ultra-puffy crust, Salerno-style pies might be the ideal way to combine cheese, dough, and tomato sauce. Named after Salerno’s area code, and helmed by celebrated chef Roberto Paciullo. 

Mozzarella isn't just a cheese, it's a work of art—at least the way it's made at Casa Della Mozzarella in the Bronx. Located on the corner of 187th Street and Arthur Avenue, the beloved Italian deli is helmed by father-son duo Orazio and Carlo Carciotto. Armed with little more than a pot of boiling water, a few pinches of salt, and an old wooden oar, the Carciottos pride themselves on turning blocks of lifeless cheese curds into molten cascades of creamy mozzarella. The shop is a stalwart in the Belmont section of the Bronx, and Carlo, in particular, was raised in the Italian enclave of Arthur Avenue—a strip of storefronts and restaurants increasingly referred to as NYC's "real" Little Italy. In this special installment of Food Skills, Carlo gives a behind-the-scenes tour of one of New York's most legendary neighborhoods, while Orazio breaks down the secrets to his uniquely American success story. In NYC, it's not difficult to a find a delicious pizza margherita, or a mind-blowing chicken parmigiana, but here, at Casa Della Mozzarella, cheese isn't just an ingredient, but a bucket-list meal all its own. 

The Mozzarella Kings of New York | Food Skills

Mozzarella isn't just a cheese, it's a work of art—at least the way it's made at Casa Della Mozzarella in the Bronx. Located on the corner of 187th Street and Arthur Avenue, the beloved Italian deli is helmed by father-son duo Orazio and Carlo Carciotto. 

The world is overflowing with noodle soups. From ramen to udon to mixian to pho, every culture seems to have its own preferred method for slurping up a hot bowl of broth. But in Taiwan, devouring bowls of beef noodle soup borders on a regional obsession. At Manhattan’s Ho Foods, the dedication to the art of the BNS is so pure that the restaurant has purged all other dishes from its menu, altering only the width of its noodle to fit customers’ particular palates. Boiled down for 24 hours, and topped with red-braised beef shanks, the soup is a simple, working-class dish that’s perfectly primed to appease NYC carnivores in 2018. From the dish’s humble begins in Asia, to its proliferation in California’s San Gabriel Valley, to its new home on 7th Street in the East Village, chef-owner Richard Ho charts the fascinating history of one of the world’s most beloved bowls of soup. "We were just embedded and soaked in Asian culture," Ho says of his upbringing near Los Angeles. "This is how we grew up eating, and we wanted to share that with everyone in New York City.

Why Taiwanese Beef Noodle Soup Is Ready to Take Over | Food Skills

The world is overflowing with noodle soups. From ramen to udon to mixian to pho, every culture seems to have its own preferred method for slurping up a hot bowl of broth. But in Taiwan, devouring bowls of beef noodle soup borders on a regional obsession. 

Pho is one of the world’s most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan’s East Village, is here to breakdown the rice-noodle commandments. From adding garnishes like beansprouts and basil, to the proper application of condiments like sriracha and hoisin, Jimmy lays out a plan of attack as only a seasoned pho fanatic could. And when it comes to the signature pho at Madame Vo, a well thought out strategy is practically an imperative. Inspired by the sweet, fragrant bowls found in Southern Vietnam, the restaurant’s 24-hour broth comes overflowing with meatballs, brisket, and a massive hunk of fall-off-the-bone short rib. It’s a dish inspired by the flavors of Southeast Asia, as well as the cooking Jimmy grew up eating in his mother’s kitchen in Queens. Rich, decadent, and packed with flavor, the pho at Madame Vo is a must-try for novice noodle-lovers and Vietnamese food experts alike.

How to Eat Pho Like a Pro | Food Skills

Pho is one of the world’s most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan’s East Village, is here to breakdown the rice-noodle commandments.

Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples’ singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018. But at Una Pizza Napoletana, chef Anthony Mangieri is using imported ingredients and traditional cooking techniques to pay homage to his Neapolitan ancestry, all while creating a product that’s uniquely rooted in the five boroughs. Topped with buffalo mozzarella, San Marzano tomato sauce, sea salt from Trapani, and olive oil from Sorrento, each pie from Una Pizza Napoletana is a carefully orchestrated opera of flavor, the pieces blending together to form one perfectly balanced work of art. 
A fixture in the NYC slice game for decades, Mangieri made a name for himself as a savant-like pizza purist hellbent on perfection. Today, returning to Manhattan after years on the west coast, the chef just wants to make a pizza that perfectly represents his own unique tastes and experiences. "For me, at this point in my life, I don’t think the pizza is the best. I think that it’s just mine and it’s what I offer," Mangieri says. "That’s what I bring to New York. I bring myself and my ideas and my independence.

Why Pizza Purists Love Neapolitan-Style Pies | Food Skills

Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples’ singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018. 

Creating the perfect pancake is both a science and an art form. Mix the ingredients too long and the batter starts to run on the griddle. Flip the flapjack too late and the cake can lose its golden-brown finish. Overload the stack with toppings and the hotcakes becomes a soggy mess of molten maple sugar. Yes, the road to mastering one of the world's most beloved comfort foods is paved with the careful measuring of ingredients and more than a touch of baker's intuition. At Clinton Street Baking Co., one of NYC's most popular brunch destinations, chef-owner Neil Kleinberg has pushed the pancake to pillowy new heights. Stuffed with pumpkin, banana, and chocolate chips, and smothered in a rich, house-made maple butter, the fluffy stacks at Clinton Street Baking Co. are the platonic ideal of what a pancake should be. 

How to Make Perfectly Fluffy Pancakes | Food Skills

Creating the perfect pancake is both a science and an art form. Mix the ingredients too long and the batter starts to run on the griddle. Flip the flapjack too late and the cake can lose its golden-brown finish. Overload the stack with toppings and the hotcakes becomes a soggy mess of molten maple sugar.

Wagyu Kastu Sando | Food Skills

More than a few fights have broken out at the dinner table over the last corner piece of lasagna. Coveted for its crispy edges and slightly burnt layers of sauce and cheese, this slice far surpasses the soggy consistency of the center square. At Don Angie, one of the more exciting Italian-American restaurants to open in NYC in recent years, chef-owners Angie Rito and Scott Tacinelli have devised a way to give each piece of lasagna the crispy blanketing of marina are robiola it so justly deserves. By rolling each sheet of pasta, cheese, and sauce into a pinwheel-like spiral, Don Angie makes sure every piece comes out of the oven cooked evenly to a golden-brown hue. Whether you're a traditionalist who only enjoys nonna-approved recipes, or an adventurer who tries every pasta that pops up on your Instragram feed, the lasagna for two at Don Angie perfectly blends the culture of old-world Italian cooking with the charm of the new. 

This Remix on Classic Lasagna Is All About the Crispy Edges | Food Skills

More than a few fights have broken out at the dinner table over the last corner piece of lasagna. Coveted for its crispy edges and slightly burnt layers of sauce and cheese, this slice far surpasses the soggy consistency of the center square. 

Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of  Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato—a last vestige of Manhattan's old-school Italian eaters—the veal parm is a dish made to appease the New York appetite: breaded, pan fried, and coated in a heavy blanketing of melted buffalo mozzarella. Each night, the restaurant's executive chef, Anthony Vitolo, prepares the plate-sized cut of meat as if he's cooking for his extended family. And though Emilio's Ballato is often slapped lovingly with the label of "red sauce joint," the trattoria excels well beyond the basics of marinara and meatballs. Still, as restaurants around the city continue to embrace the high-end and haute, the veal parmigiana at Emilio's Ballato is a must-try for Italian food-lovers the world over.  

This Monster Veal Parmigiana Is a Red Sauce Classic | Food Skills

Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of  Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato—a last vestige of Manhattan's old-school Italian eaters—the veal parm is a dish made to appease the New York appetite.

Few pastries are more quintessential to the New York experience than the cannoli. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. Ferrara Bakery in Manhattan's Little Italy has been churning out the pastry for over 125 years, since Antonio Ferrara first opened up shop on Grand Street in 1892. Now, fifth-generation owner Ernest Lepore is here to share the secret to making perfectly smooth and crunchy cannoli in Ferrara's legendary kitchen. Whether they're dragged through a vat of melted chocolate, or served plain with an espresso, cannoli are an inextricable component of Italian-American cooking in NYC. "I love cannolis, because it's my family tradition," Lepore says. "Sharing food is the way we say we love you, so we love to cook." 

How Cannoli Are Made  | Food Skills

Few pastries are more quintessential to the New York experience than the cannoli. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. 

Few pastries are more quintessential to the New York experience than the cannoli. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. Ferrara Bakery in Manhattan's Little Italy has been churning out the pastry for over 125 years, since Antonio Ferrara first opened up shop on Grand Street in 1892. Now, fifth-generation owner Ernest Lepore is here to share the secret to making perfectly smooth and crunchy cannoli in Ferrara's legendary kitchen. Whether they're dragged through a vat of melted chocolate, or served plain with an espresso, cannoli are an inextricable component of Italian-American cooking in NYC. "I love cannolis, because it's my family tradition," Lepore says. "Sharing food is the way we say we love you, so we love to cook.

Chicken and waffles are one of the world's great culinary odd couples. A perfect pairing of savory and sweet, the dish is rooted in the tradition of Southern soul food, and popularized by chains like Roscoe's in L.A. But some might be surprised to learn that chicken and waffles were actually first combined in Harlem, a product of the jazz clubs of the 1920s. Now, nearly a century later, NYC's Sweet Chick is using the dish as a blank canvas for blending regional flavors, covering its chicken and waffles in everything from Nashville-style seasoning, to tangy General Tso's sauce. While Sweet Chick might not be ground zero for chicken-and-waffle purists everywhere, owner John Seymour seeks to capture the cultural landscape of NYC in 2018—bringing hip-hop and comfort food together at locations in Manhattan, Brooklyn, and now Long Island City, Queens. 

How Sweet Chick Remixes Classic Chicken and Waffles | Food Skills

Chicken and waffles are one of the world's great culinary odd couples. A perfect pairing of savory and sweet, the dish is rooted in the tradition of Southern soul food, and popularized by chains like Roscoe's in L.A.

Calzones make for an objectively perfect meal. The only problem with the folded pocket of meat and cheese? You can't eat more of them. Enter: the panzerotto. Slightly smaller than a calzone, and made with a lighter, more airy dough, the panzerotto is built to excel in two key areas: variety and portability. Where a calzone leaves diners stuffed and table-bound, panzerotti are billed as a street food, allowing folded-pizza fans to enjoy a number of different fillings as they stroll. At Panzerotti Bites, a new home for the Puglian staple in Carroll Gardens, Brooklyn, proprietor Vittoria Lattanzio is striving to carve out a niche for the half-moon dish all its own. Lightly fried and stuffed with mozzarella and marinara sauce, panzerotti deserve your respect without comparison or contrast. 

Panzerotti Are the Deep-Fried, Hand-Held Cousins of Calzones | Food Skills

Eating soup dumplings can feel like a perilous culinary adventure for the uninitiated. Make an amateur mistake—like biting into the dumpling before cooling and slurping out the soup—and you might find yourself splattered in scalding-hot broth. But luckily Sean Tang, owner of Pinch Chinese in Manhattan, is here to school you on the soup dumpling dos and don’ts. From the cooking process behind the restaurant’s thin-skinned xiaolongbao, to different methods for enjoying the dumpling once it’s been steamed, Tang unlocks the keys to one of China’s most beloved culinary exports. Expertly folded, and packed with a rich, flavorful broth, these soup-filled pockets are a must try for dumpling fanatics everywhere. 

How to Eat Soup Dumplings Like a Pro | Food Skills

Every culture has its own unique take on barbecue. In the Philippines, the holy union of meat and fire is a meat-lovers' dream. Cooked on skewers and paired with some San Miguel beer, Filipino barbecue sets itself apart by slathering a 7-Up and banana ketchup-based barbecue sauce on slabs of pork and chicken. At Brooklyn's FOB, chef Armando Litiatco takes the fun of street food and combines it with the familiar flavors of his Filipino childhood. Sticky, tangy, and fall-off-the-bone tender, dishes like FOB's chicken inasal and grilled spare ribs are a must-try for barbecue fanatics everywhere.

Filipino Barbecue Is a Must for Grilled-Meat Fanatics | Food Skills

Too often Mexican cuisine is reduced solely to tacos and burritos. The country is full of rich culinary traditions, and nowhere is that more apparent than Oaxaca. At Guelaguetza—the legendary Mexican restaurant in Los Angeles' Koreatown—Oaxacan tlayudas and mole take centerstage. Topped with meat, cheese, and salty, chicharrón-like asiento, tlayudas have a role in Oaxacan cuisine that far exceeds their reputation as "Mexican pizza." Mole—the rich, spice-and-pepper-packed sauce of the region—is used to to drench the tlayudas, as well as chicken, enchiladas, and any other foodstuff within arm's reach. Helmed by second-generation owner Bricia Lopez, Guelaguetza is a bucket-list destination for anyone looking to experience the culture of Oaxaca and L.A. at the same time. 

Understanding the Soulful Mexican Cooking of Oaxaca | Food Skills

Too often Mexican cuisine is reduced solely to tacos and burritos. The country is full of rich culinary traditions, and nowhere is that more apparent than Oaxaca. At Guelaguetza—the legendary Mexican restaurant in Los Angeles' Koreatown—Oaxacan tlayudas and mole take centerstage.

From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, soufflé-like pie from Milan is set to take the five boroughs by storm. Enter: The Big Ragu, the latest slice shop from cousins Francis Garcia and Sal Basille of Artichoke Pizza fame. Using a special, rotating oven, the Big Ragu creates a pie that's crisp on the bottom and perfectly doughy through the center. Serving slices cut into cubes—and enjoyed with a controversial fork—these Staten Island natives are challenging the ways New Yorkers see pizza. Love it or hate it, just remember one thing: At the Big Ragu, the sauce is the boss. 
Finals:

What Is Milan-Style Pizza? | Food Skills

From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, soufflé-like pie from Milan is set to take the five boroughs by storm. Enter: The Big Ragu, the latest slice shop from cousins Francis Garcia and Sal Basille of Artichoke Pizza fame. 

Rugelach is one of the world's most recognizable Jewish pastries. But in NYC, some of the best rugelach is made uptown at Lee Lee's Baked Goods in Harlem. Tucked away on 118th Street, Lee Lee's proudly offers customers "Rugelach by a Brother"—a tagline concocted by 75-year-old owner Alvin Lee Smalls. With each soft, flakey bite crafted entirely by hand, Smalls considers himself the last of a dying breed: a true pastry master keeping New York's old-school recipes and baking techniques alive. 

The Perfect Rugelach, According to Alvin Lee Smalls | Food Skills

Prior to opening Lucali in 2006, Mark Iacono had never dreamt of being a cook. Today, he operates one of the best pizzerias not only in New York City, but the entire world. In a rare, intimate glimpse at Iacono's life, this Food Skills mini-doc charts the chef's unlikely rise from Brooklyn construction worker to internationally renowned pizzaiolo. While walking the streets of his native Carroll Gardens, Iacono reminisces about a rapidly changing neighborhood, and unlocks the keys to his world-famous margherita pie. From studying at the altar of Di Fara’s Dom DeMarco, to serving A-list celebrities like Jay Z and Beyoncé, the story of Lucali is made of pizza lore and legend.

Pizza In Its Purist Form: The Story of Lucali | Food Skills

David Chang's new Netflix docu-series, Ugly Delicious, just launched February 23. Here, the Momofuku mastermind breaks down the guiding principles behind his "ugly delicious" philosophy—an ideology that pushes diners to see the hidden beauty in everyday food. At his new L.A. outpost, Majordōmo, Chang whips up Asia's ubiquitous bing bread, a pancake-like dish that changes meaning depending on the region and culture. Paired with chickpea Hozon—Momofuku's own fermented chemistry experiment—the bread is a simple meal with complex underpinnings. Both Ugly Delicious and bing bread are perfect for diners eager to look beyond the plate. 

David Chang Breaks Down "Ugly Delicious" and Bing Bread | Food Skills

David Chang's new Netflix docu-series, Ugly Delicious, just launched February 23. Here, the Momofuku mastermind breaks down the guiding principles behind his "ugly delicious" philosophy—an ideology that pushes diners to see the hidden beauty in everyday food. 

David Chang's new Netflix docu-series, Ugly Delicious, just launched February 23. Here, the Momofuku mastermind breaks down the guiding principles behind his "ugly delicious" philosophy—an ideology that pushes diners to see the hidden beauty in everyday food. At his new L.A. outpost, Majordōmo, Chang whips up Asia's ubiquitous bing bread, a pancake-like dish that changes meaning depending on the region and culture. Paired with chickpea Hozon—Momofuku's own fermented chemistry experiment—the bread is a simple meal with complex underpinnings. Both Ugly Delicious and bing bread are perfect for diners eager to look beyond the plate.

David Chang Breaks Down "Ugly Delicious" and Bing Bread

In Japanese cuisine, the concept of "omakase" leaves the choices entirely up to the chef. At Shuko, one of the premiere sushi restaurants in NYC, the menu is driven by the imaginations of Nick Kim and Jimmy Lau, as well as the whims of Mother Nature. Hyper-fresh cuts of bluefin tuna, squid, barracuda, and needlefish travel from the chefs' hands directly to the diners' plates. The result is a meal that flows seamlessly from one course to the next. One of Manhattan's most traditional omakase experiences, as well as one of its most boundary-pushing, Shuko is a bucket-list destination for sushi obsessives worldwide. 

Sushi Masters Explain the Art of Omakase | Food Skills

Chicken, pork, or steak—the Big Three of taco fillings have their place, but true Mexican food-enthusiasts know when to switch things up. Enter: The fish taco. Deep-fried or pan-seared, the dish offers a pescatarian respite from mundane Tex-Mex menus. At Tacombi's new outpost in the Empire State Building, chef Oscar Hernandez offers two regional takes on the dish: a crispy, Baja-style cod, and a spicy, "tikin xic" rock fish grilled on the flat-top. No matter how they're prepared, fish tacos should be on every Mexican food-lover's bucket list. 

The Perfect Fish Tacos, According to Oscar Hernandez | Food Skills

Meat, cheese, and two slices of bread. It's a trinity that's satisfied appetites all over the world. But Mexico's take on the every-man staple deserves a place in the sandwich hall of fame. Defined by its chewy, baguette-like bread, the torta turns Mexican meats like lamb barbacoa into handheld snacks. At Brooklyn’s La Loncheria, the sandwich gets an international spin, where chef Luis Jiménez meshes the torta with elements of the Vietnamese banh mi. No matter the style, the torta is a bucket-list item for sandwich-lovers from Mexico City to NYC. 

Mexican Tortas Are the Ultimate Sandwich for Meat Lovers | Food Skills

Japan is hollowed ground for food obsessives the world over. But there's one style of Japanese cooking that turns traditional cuisine into high art. Inspired by the changing of the seasons and the beauty of nature, Kaiseki is the country's unique version of haute cuisine. At Brushstroke, chef Isao Yamada uses an ever-changing array of seasonal ingredients to tell stories from life in Japan. From slices of sashimi to charcoal-roasted eel, Brushtroke's kaiseki menu features food as metaphor and allegory. 

Understanding Kaiseki, Japan's Most Elaborate Way to Feast | Food Skills

Egg sandwiches are available at every bodega, cornerstone, and fast-food joint. But at Eggslut, chef Alvin Cailan is turning the everyday breakfast sandwich into a work of art. A cult favorite in L.A., and now available at Chefs Club Counter in NYC, Eggslut’s secret is patience. Eggs and butter are added to a cold pan, and gently stirred on low heat. The result is something soft, smooth, and covered in melted cheese and sriracha mayo. Eggslut’s Fairfax is a must-try for any egg-sandwich enthusiast. 

The Perfect Egg Sandwich, According to Alvin Cailan | Food Skills

New York bagels are a thing of legend, but how exactly does the city boil and bake its dough? At Murray's Bagels in Greenwich Village, the ingredients haven't strayed too far from the original, century-old recipe: All you need is flour, salt, yeast, barley malt, and, of course, NYC tap water. Owned by Adam Pomerantz, Murray's prides itself on churning out perfectly chewy bagels with an even, golden-brown crust. The result is something well-suited to a schmear of cream cheese, a slice of lox, or a slab of bacon and eggs. 

How New York Bagels Are Made | Food Skills

Chef Les brings our Food Skills at Home series to a close with a nuanced take on the traditional New Year's meal. 

Ghetto Gastro Ring in the New Year by Making a Collard Greens Salad With Fried Black Eyed Peas

 NYC is a dumpling-lover's paradise, with versions from all around the world available at all times of day. But in a pocket of the East Village known as Little Ukraine, the pierogi is the clear leader in the savory, meat-stuffed dough category. Also packed with cheese, cabbage, and potato, Veselka's plump and savory potstickers harken back to grandma's cooking from the old county. Dipping the dumplings in apple sauce is optional, but remember: At Veselka, onions and sour cream are always required. 

How Pierogis Are Keeping Eastern European Comfort Food Alive | Food Skills

Peking duck has long been a staple in NYC. But at Decoy, chef Joe Ng is taking the classic Chinese dish to new heights. Known for its crispy, golden skin and tender meat, Peking duck is typically topped with hoisin and wrapped in thin pancakes. At Decoy, chef Ng has added toppings like sesame-peanut sauce, cranberry, and pico de gallo into the mix, putting a multi-cultural spin on more traditional Chinese fare. Decoy's duck-centric menu is perfect for Chinese-food fans looking to broaden their horizons. 

How Peking Duck Is Made | Food Skills

Few chefs are more synonymous with meat than April Bloomfield. As the mastermind behind NYC gastropubs The Spotted Pig and The Breslin, Bloomfield helped push the limits of the hamburger in the five boroughs. Now, having finally opened her first patty-centric restaurant—Salvation Burger on 51st Street—the Michelin-starred chef has been able to further hone her meaty craft. To Bloomfield, burger nirvana comes down to balance: a fatty, steak-like patty, a thick slab of beer cheese, and bacon.

The Perfect Burger, According to April Bloomfield | Food Skills

To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to appreciate the rich, oceanic flavor of the ingredient, there are few dishes more appealing than Dale Talde’s squid-ink pappardelle with blue crab and vodka sauce at Massoni. the pasta bridges the gap between Talde’s Filipino-American upbringing and the coast of Sicily.

Dale Talde Breaks Down the Keys to Squid-Ink Pasta | Food Skills

Though it hasn’t been around for as long as New York’s O.G. pizzerias, Prince Street Pizza has quickly made its mark by serving one of the city’s—if not the world’s—great square slices. In this episode of Food Skills, Prince Street’s Dominic Morano breaks down the elements of this iconic Sicilian slice, including the puckered cups of natural-casing pepperoni that make it one of New York’s most recognizable Instagram stars.

NYC's Best Sicilian Slice, Explained | Food Skills

In this edition of “Food Skills,” we head to the Brooklyn location of Ichiran, a Japanese ramen chain known for its unique dining experience. Bowls of cloudy, pork-laced tonkotsu ramen are served in “flavor concentrations booths,” where customers are left alone to slurp their noodles in piece.

This Japanese Ramen Chain Is an Introvert's Paradise | Food Skills

In this edition of “Food Skills,” we head to NYC’s Robataya, where chef Yu-Jin Tsugehara gives us a master class in the art of Japanese robatayaki. Popularized in the Sendai region of Japan, the traditional cooking method features seasonal skewers grilled over a special charcoal called bincho-tan. The chefs command a central hearth, and are surrounded by a bed of fresh seafood and vegetables. At Robataya, the preparation is as memorable as the meal.

Japanese Robatayaki Should Be an Olympic Sport  | Food Skills

In this edition of “Food Skills,” we take take a behind-the-scenes look at the iconic New York french fry joint, Pomme Frites. Last year, the original location was destroyed in a tragic gas explosion, ending an 18-year run in the East Village. Thankfully, the beloved institution has resurfaced across town. Find out how the Belgian-style frites come to life in the kitchen.

How New York's Favorite French Fries Get Made | Food Skills

In this edition of “Food Skills,” we take you on a special, behind-the-scenes tour of NYC’s first Ikinari Steak, the Japanese restaurant chain famous for making its customers stand while they dine. Serving high-quality cuts of beef at an affordable price, the steakhouse lays its wet-aged meat on a bed of corn before dousing it in a secret, umami-rich soy sauce. With steaming sirloins whizzing back-and-forth, Ikinari Steak is Japan’s flame-grilled answer to The Sizzler.

This Japanese Steakhouse Serves Up Sizzling Meat While You Stand | Food Skills

In this episode of “Food Skills,” we visit Mr. Bing at the Bryant Park Winter Village (seasonal). Founder Brian Goldberg’s fond memories of eating jianbing—a crepe topped with an egg and filled with a variety of savory ingredients—in Beijing turned into a mission to introduce this Chinese street food to America.

Making the Popular Chinese Street Snack, Jianbing | Food Skills

As the patty wars rage on year after year in New York, the Brindle Room burger consistently lures purists back to the East Village with its simple packaging and masterfully balanced beef blend. Chef Jeremy Spector breaks down the fundamentals of this damn-near perfect cheeseburger.

NYC's Best Burger, Explained | Food Skills

In this edition of “Food Skills,” chef Angie Mar of Beatrice Inn shows us the brontosaurus-size tomahawk steak that she’s serving up as part of the restaurant’s meaty Sunday service. The massive hunk of 60-day dry-aged meat is trimmed, liberally salted, blasted with heat in the oven, and then served on a huge wooden board. Watching the steak being carved is a beautiful sight to behold.

This Tomahawk Steak Is a Primal Meat Fest | Food Skills

In this episode of “Food Skills,” we head to The Doughnut Project in the West Village where owners Troy Neal and Leslie Polizzotto are frying up some outrageous, sweet-and-savory creations. Watch the making of caramel apple fritters (apple-flavored doughnuts infused with caramel sauce), Those Beetz Are Dope (beet-glazed doughnuts filled with ricotta whipped cheese), and The Everything Doughnut (sweet cream cheese glaze topped with sesame seeds, poppy, pepita, garlic, and sea salt).

Making Doughnuts at The Doughnut Project | Food Skills

In this episode of “Food Skills,” we visit Japanese comfort-food specialists Hi-Collar in NYC for a look at omurice, a popular dish that consists of an omelet served over a mound of rice. While the final products looks simple, the art of cooking omurice is leaving the inside of the omelet extra gooey so that it spills out over the rice when cut open. The climactic slice is all part of the experience.

Japanese Omurice Is an Egg Lover's Dream | Food Skills

In this episode of “Food Skills,” legendary chef Floyd Cardoz demonstrates some of the delicious Indian breads that anchor the menu at his new NYC restaurant, Paowalla. Some of the highlights coming out of the tandoor oven include bacon-stuff naan, whole-wheat roti, and cheddar cheese kulcha.

Floyd Cardoz Is an Indian-Bread Master | Food Skills

In this episode of food skills, we visit the poultry specialists at Le Coq Rico, named one of First We Feast’s “Best New Restaurants in NYC” last year. The ultra-luxe birds—identified by terroir and age—are trussed, poached in jus, spun on the Cadillac of rotisseries, and eventually presented whole at your table with all the ceremony befitting of its noble origins.

Visit Le Coq Rico at 30 E 20th St (212-267-7426, lecoqriconyc.com)

The Ultimate Rotisserie Chicken | Food Skills

In this edition of “Food Skills,” we head to Tut’s Hub Royal Cuisine in Astoria, Queens, for a look at an Egyptian dish that needs your immediate attention. Feteer brings to mind a mix between a stuffed pizza and a flaky pastry. The acrobatic spinning yields a super-thin dough that’s wrapped in layers around fillings of your choice—both savory (cheese, olives, sausage, pastrami) and sweet (custard, honey, nuts).

Feteer Is the Egyptian Answer to Stuffed Pizza | Food Skills

In this edition of “Food Skills,” we head to Socarrat for an up-close look at the Spanish art of paella-making. The term socarrat refers to the crust that forms on the bottom of a paella pan during cooking—those crunchy bits of seafood- and sausage-infused rice are widely considered the most delicious part of the dish.

Paella Is the Ultimate Combo of Carbs and Seafood | Food Skills

In this edition of “Food Skills,” we head to Old Tbilisi Garden in Greenwich Village, one of the few restaurants in New York City to serve traditional Georgian cuisine. The highlight of the menu is a bread-shaped boat of cheese and egg yolk called khachapuri adjaruli. To make the classic dish, a mound of slightly sour sulguni is stuffed inside butter-brushed dough, before being left to brown and bubble in the oven.

Khachapuri Is the Georgian Cheese Boat of Your Dreams | Food Skills

In this edition of “Food Skills,” we take a look at the real-deal Mexican street-food vendor Los Tacos No. 1 in Chelsea Market. The signature taco–which, if you ask us, is the city’s best–is the adobada, a Northern Mexican cousin to al pastor. The tortillas are pressed from fresh masa and puffed up on the griddle, and the red-chili-marinated pork is expertly shaved off a glistening spit before getting topped with sweet pineapple.

The Best Tacos in NYC | Food Skills

Every week “Food Skills” highlights the awe-inspiring culinary skills behind some of our favorite dishes—from the amazing art of hand-pulled noodles, to the high-flying tricks of the teppanyaki grill.

Food Skills Show: Find Latest Episodes, Interviews & More 

360 With Speedy is a long-form conversation series with your favorite musicians, actors, and celebrities that explores their never-before-heard stories and the keys to success in an ever-changing industry.

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Complex joins artists throughout the day in 'A Day in the Life.' They discuss their hopes & dreams, personal goals, past accomplishments, views, careers & more.

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There are more ways than ever to "make it" these days, and like snowflakes, no two journeys are identical. On "Blueprint," a diverse range of influential people reveal the lessons they learned on their paths to success—direct to camera with no filter. From the origin stories of Lyrical Lemonade founder Cole Bennett and TV mogul Mona Scott-Young to the career pivot of rapper-turned-exec Lil Bibby, learn how small victories can add up to big wins. Also featured in the series: unconventional advice from Twitch's most popular streamer Hasan Piker and words of wisdom from Netflix CMO Bozoma Saint John. These are their blueprints—it's up to you to create yours.

Blueprint is a Complex Show that shows a diverse range of influential people and their paths to success. Find the latest show episodes, videos, & much more. 

Blueprint

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Host Brian “B.Dot” Miller and a celebrity guest navigate a themed bracket, picking winners until a field of 16 is narrowed to one winner. Expect shocking upsets, controversial picks, and unexpected victors, March Madness-style! Brack up every Wednesday at 12PM ET.

Complex Brackets hosted by Brian “B.Dot” Miller puts celebrities to the test by navigating a 16-seed hip hop bracket. Find out who takes the winning crown. 

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Go inside the most exclusive sneaker collections in the world on "Complex Closets," with host Joe La Puma. Superstars like Nick Cannon, DJ Khaled, and Lil Yachty take viewers on a tour of their homes, breaking down their history with the rare and sentimental shoes they've accrued over the years. These icons reveal, through their anecdotes, the sizable cultural significance of their hunt for sneakers that set them apart. "Complex Closets" is a companion to the award-winning series "Sneaker Shopping," which counts fans and views in the millions.

 Go inside the most exclusive sneaker collections in the world on "Complex Closets," with host Joe La Puma.

Complex Closets

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Complex welcomes the most influential minds in fashion, art, music, sneakers and beyond in a series of lively panel discussions on the topics most relevant to today's youth. This series examines a deeper understanding of each other, our culture, and the passions that inspire us. Watch Season 3 and be ready for Season 4, with episodes dropping everyday at 2P EST.

ComplexCon(versations) is a series of lively panel discussions relevant to today’s youth. Check out season 4 episodes and videos here on Complex.   

ComplexCon(versations)

ComplexCon(versations) Season 4: Latest Episodes, Videos & More  

The Complex Cover is a video series, in which we've reinvented our print magazine covers into a multi-platform digital and social media experience, bringing fans a candid look into the lives of the most interesting pop culture figure today. Watch for exclusive in-depth interviews, behind-the-scenes moments, and exclusive content. 

The Complex cover series is a reinvented version of the print magazine cover into a multi-platform digital experience. Watch exclusive interviews & more. 

The Complex Cover

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Complex Current presented by NBA 2K20 brings the most energizing minds in style, entertainment, sports, and music on one stage for an opinionated and inspirational look at the topics that matter to us the most. Filmed live at ComplexCon Chicago with guest appearances from Killer Mike, T.I., Don C, PJ Tucker, Jon Wexler, Joe La Puma, and more. Panels include a spotlight on the cultural significance of NBA 2K, the value of investing in our communities through local businesses, a look at sneaker culture through the lens of hip hop and more. Watch season 1 of Complex Current, with new episodes every Thursday. 

Complex Current presented by NBA 2K20 brings the most energizing minds in style, entertainment, sports, and music. Watch this and more original shows on Complex. 

Complex Current

Complex Current Presented by NBA 2K20: Watch Full Episodes | Complex 

Making its debut in 2014, Complex News burst onto the scene with new exciting takes on the world of music, sports, pop culture, style, and sneakers. From coast to coast, IRL or in studio, Complex News anchors Speedy Morman, Pierce Simpson, Natasha Martinez, Hanuman Welch, and Racks Hogan take a deep look into the culture and bringing their unique voices and views to the conversation. Featuring exclusive interviews with sports greats like Mike Tyson, Allen Iverson, and Kobe Bryant to music's biggest names like Kendrick Lamar, Soulja Boy, Cardi B and breaking acts like Megan Thee Stallion, we've met with Hollywood's best and brightest like Lupita Nyong'o, Jordan Peele and Winston Duke, Jamie Foxx, Issa Rae, Samuel L. Jackson, Complex News is on top of everything hot, new and now. 

With access to major moments like ComplexCon, Rolling Loud, Governor's Ball, Made in America, Summer Jam, and Fool's Day Out to the red carpet at the Grammys, VMAs, and New York Comic Con to the NBA Finals, Complex News is there, talking to your favorite celebrities and bringing you along for the ride.Unique series like 'Get In Line' hosted by Racks Hogan ask the eternal question "Is it for the body or somebody?" to 'Complex News Presents' docu-series that take an inside look into American life through the Complex lens, and profiles featuring on-the-rise names across sports, music, style, the arts, pop culture, and sneakers, we bring what's next for the culture. This is Complex News.

Complex News breaks down important issues surrounding music, style, sneakers, and pop culture. Watch this and more original shows on Complex.

Complex News

Complex News: Watch Full Show Episodes, Videos & More | Complex

Complex World, (Complex News Presents), is our youth culture - current-affairs documentary series that goes beyond the headlines with in-depth stories told through our lens, in our voice, and with our tone. Previous episodes have covered topics ranging from Xanax in Hip-Hop, Flint Water Crisis to the rising popularity of the Dark Exotic Animal Trade. Some of the most well-known celebrities have been featured in episodes like Bad Bunny, J Balvin, Dr. Miami, Jermaine Dupri, Lil Durk, Vic Mensa among others. The series airs Tuesdays on Complex News.

Complex World, (Complex News Presents), is our youth culture - current-affairs documentary series that goes beyond the headlines with in-depth stories told through our lens, in our voice, and with our tone.

Complex World

Complex World: Watch Full Show Episodes, Videos & More | Complex

ComplexLand is a multi-day virtual experience that is free to enjoy, where visitors from across the globe converge to shop, watch, connect, and explore together. Along with countless drops and giveaways, ComplexLand hosts interviews and panels featuring some of the brightest and interesting people in our universe. From rap stars to media juggernauts to comedic kingpins, check out our fresh ComplexLand content.

From rap stars to media juggernauts to comedic kingpins, check out our fresh ComplexLand content, including interviews, panels, musical performances & more. 

ComplexLand Content

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If you’re missing sports as bad as we are right now, join us for the new streaming show “Couch Classics” as the Complex Sports crew of Zach “Chopz” Frydenlund, Adam Caparell, and Zion Olojede offer up a fresh look at the most memorable NBA Finals showdowns and unforgettable NFL playoff performances with special guests, trivia, viewer questions, and the kind of commentary you’ll never find on cable. The squad won’t shy away from referencing the conspiracy theories and rumors that still dominate discussions around these iconic contests and they'll probably roast a fit or two. Specially selected games will be free to stream and each week we’ll pick a modern classic and run it back. Queue up the action on your browser, phone, or TV and sync it with our YouTube channel as the Complex Sports squad watches Game 6 of the 2013 NBA Finals when Ray Allen stunned the Spurs with his 3-pointer in the corner and Game 7 of the 2016 NBA Finals when the Cavs, led by LeBron James and Kyrie Irving, completed their historic comeback from a 3-1 deficit. “Couch Classics” will also run back a few of the NFL’s greatest games like Super Bowl LIV where Patrick Mahomes cemented his status as a young legend and the Minnesota Miracle where the Vikings pulled off a victory for the ages as time expired. Join the squad weekly for the kind of viewing party you’ve been missing as we fill the void until the real games triumphantly return.

 If you’re missing sports as bad as we are right now, join us for the new streaming show “Couch Classics” as the Complex Sports crew of Zach “Chopz” Frydenlund, Adam Caparell, and Zion Olojede offer up a fresh look at the most memorable NBA Finals.

Couch Classics

Couch Classics: Watch Full Episodes, Videos & More | Complex 

Complex's weekly series "Don't Believe the Hype" takes a look at what's hot and what's just hot air. Sneakers, clothes, tech, food—nothing is safe.

Watch Complex's weekly series 'Don't Believe the Hype' as he takes a look at sneakers, clothes, tech, food and more.

Don't Believe the Hype

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Everyday Struggle is a daily hip-hop debate show where internet sensation DJ Akademiks and hip-hop veteran Wayno square off on the biggest topics in music and pop culture, moderated by journalist Nadeska Alexis. The hosts bring their fans an in-depth look into the biggest stories in the hip-hop community with commentary, exclusive content, and a behind-the-scenes look at one of the biggest shows in rap. Popular segments throughout the show include The Review, AK by the Numbers, Heat Check, Struggle Mail and more. Conversations and opinions are of the hosts and are not representative of Complex or their guests. Notable celebrities on the show have included 21 Savage, Vince Staples, 2 Chainz, Jeezy, SZA, Erykah Badu, Tory Lanez, and spawned viral moments with rappers like Lil Yachty, Soulja Boy and the Migos. The show launched in April 2017 and airs Monday through Thursday on Complex. 

DJ Akademiks, Nadeska Alexis & Wayno square off over the biggest topics in hip-hop and pop culture. Watch this and more original shows on Complex.

Everyday Struggle

Everyday Struggle: Watch Full Show Episodes, Videos & More  | Complex

Get In Line

Get in Line

Get It Together is a weekly style show hosted by multi-hyphenate personality Aleali May. Each episode follows May as she interacts with some of the biggest names and designers in streetwear today. Along with an inside look at runway shows and design studios, the series will showcase exclusive sit-down conversations with May and her contemporaries discussing their inspirations, background, the evolution of streetwear, and more. Notable guests include Fear of God's Jerry Lorenzo, Rhude's Rhuigi Villasenñor, creative director of YG's 4Hunnid line Gavin Mathieu, Melody Ehsani, Vashtie, and more. The show launched in August 2019, and new episodes premiere every Wednesday on Complex.

Get It Together is a brand new style-focused video series hosted by Aleali May. Watch this and more original shows on Complex. 

Get It Together

'Get It Together' With Aleali May: Watch Full Episodes | Complex

Just in time for the summer, Complex is bringing you Get Sweaty. Melissa Alcantara works it out with producer Mustard, while showing you how to set goals, get fit, and to win. Through authentic conversations, Melissa will connect you with the guests and show how setting fitness and life goals will set you up for success this year.

Get Sweaty

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This is GOAT Talk, where we ask today's greats to name their all-time favorites. Celebrities are interviewed & answer the most asked questions from their fans.

GOAT Talk

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Good Looking Out is back with a new season and new hosts - Natasha Martinez and Ray-J! Watch as they team up with a group of experts in fashion, food, music and technology to reveal the secrets of success. They touch bases with a group of thriving entrepreneurs and provide tools for them to propel their businesses.

Good Looking Out is back with a new season and new hosts. Natasha Martinez and Ray-J team up with a group of experts in fashion, food, technology and more.

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The Perfect Pan-Fried Chicken, According to Charles Gabriel | Food Skills

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