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Food

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The Rings of Power and a Perfect Sandwich

Dave went fishing and returned with stories of crushing defeat on the high seas

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The History of Sriracha, the Sleepy Chicken Trend, and Tasting Slutty Vegan Burgers

Juliet and Jacoby also marvel that an extinct volcano is having an effect on beer production and discuss the Arizona drive-in that created 266 varieties of milkshakes

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What It Takes to Find Great Fish

Dave and Chris talk restaurant fish vs. supermarket fish, the deliciousness of fish skin, shellfish protocol, spicy tuna rolls, and dining-room aquariums

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Apples

Chris shares his favorite recipes using one of the world’s most common fruits

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Expiration Dates, Sandwich Risks, and Ice and Fire Eating

Dave fields a new volley of listener questions—and returns fire with takes on mori soba, typhoon summers, masochistic salarymen, the permafat tonkotsu layer, kimchi fridges, Idaho shrimp, Pharrell Williams, and more

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‘The Great British Bake Off’ Season 13, Episode 1: “Cake Week”

Kate and Amelia celebrate the new season of ‘GBBO’ and ‘Everything Is Cake’

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A Cannoli Van Theft, Lil Yachty’s Pizza, and Tasting the Broccoli With a Cult Following

Plus, explaining why the Royal Parks Service has asked mourners not to leave marmalade sandwiches outside

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The Next Wave of Korean Cuisine

Dave Chang and Chris Ying talk innovation in the world of modern Korean food, and more

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Bill Gates on Progress and the Battle Between Climate Change and Innovation

The 2022 Goalkeepers Report is out, and Bill Gates joins ‘Plain English’ to discuss its findings. Plus, the "best news in the world," why genetics is the most exciting domain in all of science, and more.

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Tomatoes

Dave, Chris, and Priya dive into one of America’s favorite tomato dishes, then look at other spins on this particular nightshade

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Introducing Kids (and Ourselves) to New Foods and New Flavors

Dave and Chris talk cooking for kids

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The 3D-Printed Vegan Steak, Absurd Turkey Prices, and Tasting Healthy Office Snacks

Plus, questioning why pants were made from Chipotle napkins

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Mall Food, the Chef Who Changed the Game, and Getting Better As You Get Older

Plus, talking spirulina boosts, stroller dogs, vampire rules, knockoff mercenaries, and Peruvian sushi

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Seaweed

Chris Ying, Rachel Khong, and Bryan Ford discuss seaweed and its many applications

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Wind Turbines Recycled As Gummy Bears, James Harden’s Birthday Cake, and Tasting Dunkin’s Pumpkin Spice Lineup

Also, Juliet and Jacoby discuss two separate truck crashes involving pasta sauce and learn about the Kardashians’ private chef

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Brigades, ‘The Bear,’ and How Kitchens Work

Dave and Chris also discuss Frank Ceruti, the two types of CDC, piano ranges, coal runners, fish fumet, meat-roast squires, and simplifying your playbook

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Junk Food

Bill Simmons wants to make a change to the junk food industry

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Plant-Based Meat

Faithfully following doctor’s orders, Dave, John, and Bryan head to Trader Joe’s to try out a weeknight meatless meatball recipe—and to contemplate a few of the plant-based delights they’re still searching for

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Eating at the End of an Era, and Where Restaurants Will Go Next

Dave and Chris talk about the cyclical nature of both culture and food, predict what’s around the culinary corner, and more

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Glizzy Straws, Bologna-Sniffing Dogs, and Tasting Mavericks Cookies

Juliet and Jacoby discuss Glizzy straws at baseball games, illegal bologna smuggling, and more

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What ‘The Bear’ Gets Right About the Time Warps Within Restaurants

Dave breaks down how well ‘The Bear’ encapsulates the way time tends to warp in the kitchen and more

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All the Recipes From ‘Recipe Club’

Your one-stop shop for cooking everything from mashed potatoes to brownies with chef Dave Chang, Chris Ying, and a rotating cast of culinary experts

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Testing the Upper Limits of Deliciousness of the Green Bean

Can the humble green bean be diced and sliced into something resembling the greatest rice accompaniment on Earth

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Seafood Shacks, Magical Food Temperatures, and Going Down the Coffee Rabbit Hole

Dave and Chris discuss Tristar strawberries, gourmet Cold Stone, Wrigley’s gum, and more

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Martha Stewart’s Restaurant, Pumpkin Spice Goldfish, and Tasting Crunchy Mush

Juliet and Jacoby also discuss whether they’d eat wooly mammoths if they were brought back, crudités, and a PBR-themed hotel

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Cheese Foam, Carb Combos, and a Perfect Restaurant Moment | #AskDave After Dark

Dave and Chris embark on a late-night Q&A to discuss extra dense oat milk, Shake ‘N Bake chicken, and irrational food aversions

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Frozen French Fries

Dave, Chris, and John tackle the steak-and-French-fry combo known as lomo saltado

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Sneaking in Nutrition When You’re Cooking for Kids

Dave and Chris talk meal ideas for kids that are both delicious and healthy, among other topics

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Brisket Theft, Pizza on a Boat, and Tasting a Strawberry Bell Truffle From Taco Bell and Milk Bar

Also, Juliet and Jacoby share their thoughts on Teresa Guidice’s wedding cake, a sandwich being served at Royals games, and more

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Dave’s Birthday, Over-Ordering, and a Definitive Diet-Beverage Ranking

Dave, Chris, and Noelle also talk about Mike Birbiglia, a flawless visit to Providence, mid-meal malingering, touching the stew, Dion Waiters, dish traffic control, the In-N-Out-order phantom zone, and seasonal restaurants

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What Is the Best Hummus Recipe?

Rachel Khong and Priya Krishna join to discuss the beloved dip

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Into the Order-Ticket Matrix

Dave, Chris, and Noelle share a few stories about how order tickets have gone right and wrong for them before Dave lays out a guide for diners who want to do better