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The Dave Chang Show

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Pizza in the Morning, Pizza at Night

Dave and Chris talk pizza with Noelle Cornelio and ‘Best in Dough’ judge Daniele Uditi

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Desperation and Deliciousness on ‘Chefs vs. Wild’

In celebration of Majordomo Media’s new Hulu series, Dave, Chris, and Noelle appraise their own chances of making it through a multi-day, survivalist-foraging gauntlet in the remote Canadian wilderness

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

Dave and Chris talk cooking for kids

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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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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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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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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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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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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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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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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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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

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Dave’s Ramen Origin Story, Chewing Our Way Through Language Barriers, and Tips for Seeking Out the Delicious

Dave, Chris, and Noelle discuss locals-only restaurants, Golden Century, avoiding the tourist tax, and more

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Cooking Tips, French Fry Rankings, and Restaurants That Celebrate the Absurd

Also, Dave talks about cultural chewiness preferences, his favorite protein, ‘Top Gun,’ and more

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Dave’s 52 Unforgettable Dishes

Dave takes us through 50-plus dishes he never stops thinking about, from childhood up through trips to Tokyo, Texas, Sao Paulo, and Mumbai

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Dave’s Home Alone, How Food Follows Fashion, and a Reality-Altering Moment at Noma Tokyo

Dave sends Chris Ying to talk to Ivan Orkin about his decision to photograph the very first service at Noma Tokyo’s pop-up, and how it may have since changed the restaurant world

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The Most Memorable Meals Dave Has Ever Had, the Power of Not Knowing, and the Lure of the List

Dave and Chris consider the ever-expanding restaurant-recommendation complex, and the risks and rewards of going off-grid

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Astrophysics, What’s Good, and a Double-Take-Worthy Dispatch From Atlanta

After spending the first half of the show grappling with the existential questions, from the prehistory of the known universe to the future of going out to eat, Dave and Chris collect some on-the-ground intel from two longtime experts on life in the ATL: Stephen Satterfield and, of course, Steven Satterfield

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Are We In or Out on In-N-Out?

Dave, Chris, and Noelle break down what In-N-Out does so well, why Dave just can’t let love in for the burger chain, and more

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Decoding the Chris Bianco Interview

In a brief respite between his travels, Dave Chang teaches you everything you need to know about making dashi at home, then decodes his interview with Chris Bianco

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You Learn Things When You Burn Things

Dave and Chris Bianco talk getting paid a barrel of beer on the Lower East Side, importing food vs. buying local, and more

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Dave Chang Goes to Italy

Dave recaps his trip by talking countryside train rides, gelato vs. ice cream, and eating a pizza-pocket at a Roman McDonald’s

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What It Takes to Make Great Pasta With Evan Funke

Plus, talking Caprese salad flavor in Capri, priori deliciousness, and using failure as your North Star

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Picky Eaters, the Baby-Product Universe, and Dave Chang Kids’ Meal Tips

With the help of our friends at buybuy BABY, Dave and Chris kick off Clean Plate Club, our new series on cooking for kids, with a conversation about the toughest diner out there: the picky eater

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Turning Creativity Into Culture With John Jay

Dave calls up John to talk about finding inspiration in unexpected places, DJing at Space Lab Yellow, learning from Juan Mari Arzak, and the problem with being obsessed with success

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Why Travel Anywhere?

Plus, talking the lunacy of restaurant week, the Balthazar equation, and traveling vs. sightseeing

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Plunging Into Pizza With Wylie Dufresne

Plus, thoughts on folding a hamburger in half, taking salads off the menu, and post-grunge food

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Living an Earned Life With Marshall Goldsmith

Plus, what to order when the fish is bad and the steak is worse