Tang is in. Not the orange drink from the '60s, but the funky flavor that defines fermented foods like kefir, kimchi-and...

Tang is in. Not the orange drink from the '60s, but the funky flavor that defines fermented foods like kefir, kimchi-and now hot sauce. Chef Dan Kluger of New York's Loring Place is one of many chefs who likes to imbue his hot sauce with a whisper of funk.

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