Who needs miso and soy sauce when you can have hozon and bonji, two substances invented out of thin air at chef David Chang’s Momofuku Culinary Lab. “Basically our versions of soy sauce and miso,” he says.
Roast carrot chaat. Photo credit: Allison Manella, Lantern Nobody can forget the bad cooked carrots of her youth. Slimy, mushy and unearthly orange, their appearance on a dinner table could make a gal want to slide under the kitchen table and duck out the back door. But suddenly, cooked carrots are