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