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.

Food & Wine
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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