F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.

July 01, 2009

David Chang of Momofuku Noodle Bar in New York City likes to sprinkle steamed fish with Wakame Chazuke furikake, a seasoning of dried seaweed and crispy rice. “It has all these crazy flavors and textures,” he says. $5 for 1.7 oz; amazon.com.

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