Chicagoan Kevin Pang is a James-Beard award winning food writer. He and his dad have a cooking channel called the Hunger Pangs, where they cook traditional Cantonese recipes and Chinese-American classics, which they adapted into the New York Times bestseller A Very Chinese Cookbook.
Reset learns about the significance of Lunar New Year foods and the power of cooking to preserve memory.
GUEST: Kevin Pang, America’s Test Kitchen, author of A Very Chinese Cookbook
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