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From WHYY in Philadelphia

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 hide caption

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Anthony Bourdain/Ecco

The Salt

The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'

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 hide caption

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Krista/Flickr

'Times' Restaurant Critic Dishes On Guy Fieri And The Art Of Reviewing

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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 hide caption

toggle caption
Anthony Bourdain/Ecco

The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'

  • Download
  • <iframe src="https://www.npr.org/player/embed/462150071/463852960" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Fresh AirFresh Air

From WHYY in Philadelphia