About John Gregory-Smith

John Gregory-Smith ate his way around the world before sitting down to write his first book, Mighty Spice Cookbook. He also writes features and develops recipes for Men’s Health, Menshealth.com, and GQ.com. In 2009, he was named one of Olive magazine’s “21 future stars of the culinary world.” @johngs

Black pottery bowl filled with the Chinese dish gung bao chicken

Gung Bao Chicken

Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.