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Food

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Anyone Can(’t) Cook

Popular cooking shows often spotlight culinary talent, but new celebrity-oriented series like ‘Cooking With Paris’ and ‘Selena + Chef’ almost celebrate incompetence

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#AskDave After Dark

Dave, Chris, and Isaac convene at nighttime to answer questions submitted by you, the listeners

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Anthony Bourdain, ‘Roadrunner,’ and the Persistent Burden of Fame

The new documentary on the famed chef is a glimpse into a singular life, but in many ways, it’s a story we’ve become sadly all too familiar with

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American Food Is Black Food

‘High on the Hog’ host Stephen Satterfield joins Dave and Chris to trace the history of popular U.S. dishes

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Remembering Anthony Bourdain, Three Years Later

Dave and Chris bring in ‘Roadrunner’ director Morgan Neville to reflect on food media titan Anthony Bourdain’s life, career, death, and legacy

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Foodie Culture, Cabeza, and Boba

Dave, Chris, and Isaac discuss the future of foodie culture in the post-pandemic Western world before they riff on a variety of topics

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“Ethnic” Food and Diversifying Groceries, With Larry Liu

Dave and Chris bring in Weee! founder and CEO Larry Liu to hear what his company is doing to combat the scarcity of certain ingredients in the United States and more

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A New World, a New, Nicer Version of ‘Top Chef’

The pandemic forced the long-running series to change course and steer further into the direction it was already taking: away from cutthroat competition, toward camaraderie and a celebration of craft

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Fancy Hamburgers, Poutine, and Horchata

Dave and Chris answer a variety of culinary questions posed by "supercomputer" Isaac Lee

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Summer Potluck

In the season finale of ‘Recipe Club,’ Dave and Chris are joined by all three rotating wedgies—Priya Krishna, Rachel Khong, and Bryan Ford—to discuss the recipes they’ve chosen to bring to this summer potluck

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An Ode to Korean Moms, With Michelle Zauner

Dave and Chris link up with Japanese Breakfast’s Michelle Zauner to discuss her new book ‘Crying in H Mart’ and how food serves as a cultural tether to her family

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Egg Rolls, Potlucks, and Airplane Food

In another edition of #AskDave, the guys answer listener questions about egg rolls, people bringing their own dishes to a communal meal, and the food you eat in the sky

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David Gelb’s Delicious Decade

Ten years after the release of ‘Jiro Dreams of Sushi,’ director David Gelb has played a vital role in canonizing chefs as singular visionaries, from ‘Chef’s Table’ to an upcoming Wolfgang Puck documentary. But is that the way we want to view the culinary process anymore?

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Rude Restaurant Service, Chicken Noodle Soup, and Maple Syrup

Dave, Chris, and Isaac share their thoughts on a variety of random topics

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Discussing the Best Bloody Mary Recipe

Dave and Chris are joined by John deBary to break down the brunch cocktail

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Bibs, Yellow Mustard, and Meat Substitutes

Dave and Chris give their opinions on a variety of topics chosen by the "supercomputer"

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Reclaiming Native American Cuisine With the Sioux Chef

Dave and Chris talk to "the Sioux Chef" Sean Sherman about the heritage of Indigenous American food and reclaiming its place within the modern-day United States culinary landscape

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What Is the Best Spam Recipe?

Master baker Bryan Ford joins Dave and Chris to discuss the three recipes they have chosen to represent a certain canned meat that all three grew up eating: Spam.

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Hot Sauce, Children’s Content, and Airport Food

Dave, Chris, and Isaac also talk about technological advances in dentistry in this episode of My Opinion Is Fact

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Alan Yang on Work Ethic, ‘Master of None,’ and Asians On-screen

Dave, Chris, and Alan Yang discuss how to have a healthy relationship with work, the adventurous turn of ‘Master of None’ Season 3, and the road ahead for Asian Americans in the entertainment industry

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Fighting to the Death Over Instant Ramen

Dave and Chris are joined by Priya Krishna to discuss three instant ramen recipes

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Listener Mail. Plus, Gideon Lewis-Kraus on Covering UFOs.

Bryan and David also touch on The New York Times’ interest in acquiring The Athletic, discuss Bob Garfield getting fired for violating anti-bullying policies, and answer which Texas dish they miss most since leaving the state

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The Secrets of BBQ, With Rodney Scott and Lolis Elie

Dave and Chris are joined by legendary pitmaster Rodney Scott and food historian Lolis Elie to talk about the world of whole-hog barbecue

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Discussing the Best Pillsbury Tube Dough Recipe

This childhood staple can make anything from steamed pork buns to french dip crescent rings to crab rangoon. But which of those recipes is best? Dave Chang, Chris Ying, and Rachel Khong respectfully discuss.

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Mixed Rice, Sesame Oil, and Avocado Toast | #AskDave

Dave answers questions sent in by the listeners

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How to Be Fearless in Failures, With Ellen Bennett

Plus, Dave ruminates on how restaurant operators might view the industry differently in a post-pandemic world

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Respectfully Discussing the Best Yuca Recipes

Chris Ying, Bryan Ford, and Priya Krishna discuss the three recipes they have chosen to represent a staple food of cultures across the globe: yuca

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Let Saweetie Take You Into Her Diabolically Genius Culinary World

The West Coast rapper isn’t just dangerous on the mic—she’s dangerous in the kitchen

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The Caloric Experience Diet, Asian Pears, and Curly Fries

Dave, Chris, and Isaac formulate a dietary challenge to get healthier before discussing a variety of culinary and tangential topics

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Greg Blonder Returns to Discuss the Science Behind Cookware

The Boston University professor rejoins the show to discuss the science behind nonstick pans, stainless steel, and other household cooking items

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Rachel Khong Returns to Discuss Canned Tuna Recipes

Dave and Chris are rejoined by Rachel Khong to discuss the three recipes they’ve chosen to represent an ingredient in pantries across the country

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NYC Pizza, Movie Theater Snacks, and Alternative Pasta

Dave waxes poetic about the unique pizza-eating experience that New York City offers before he, Chris, and Isaac discuss a variety of culinary topics