Danny Bowien says Sichuanese cuisine is "really about balance and restraint and not having things be over-the-top spicy." Bowien's Chongqing Chicken Wings, featured in The Mission Chinese Cookbook, are pictured above.
Anthony Bourdain/Ecco
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Born in South Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.
The Big Bite Burger from Guy's American Kitchen and Bar in New York's Times Square. In 2012, New York Times restaurant critic Pete Wells penned an infamous takedown of the restaurant.
Krista/Flickr
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Danny Bowien says Sichuanese cuisine is "really about balance and restraint and not having things be over-the-top spicy." Bowien's Chongqing Chicken Wings, featured in The Mission Chinese Cookbook, are pictured above.
Anthony Bourdain/Ecco
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