Momofuku

The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.

The pastry queen dishes on the challenges of reality TV and her biggest disappointment in the kitchen (hint: it involves gummi bears).

Give food—any food!—a flavor boost with these 5 easy-to-find ingredients recommended by the Momofuku Culinary Lab

Momofuku Milk Bar's Chocolate-Malt Cake is like a giant, decadent s'more, but with brownie instead of graham cracker.

Plus, the three lucky winners of her new cookbook

Vote for your favorite photo from the book, and you could win a copy!

As of today, Momofuku Milk Bar has an online shop.

See how our recipes turn out in others cooks' kitchens.

Momofuku Milk Bar pastry chef Christina Tosi has taken New York City by storm with her gooey, buttery, yet chewy Crack Pie. Want to see how our readers reinterpreted Tosi's creation? Read on.

Did you know that pastry chef Christina Tosi is only 28 years old, and she got the idea for Momofuku Milk Bar's Crack Pie by scouring New York City's bodegas?