The Dave Chang Show
Chef Dave Chang, founder of Momofuku and host of Netflix's 'Ugly Delicious,' explores a wide range of topics including sports, music, art, film, and food. Each episode features conversations with diverse guests about their inspirations, failures, successes, fame, and identities. The show delves into the creative process and personal guilty pleasures, offering an insightful and entertaining look at culture through the lens of a renowned chef.
Episodes
Noodle Shop Shorts: What if Ed Sheeran Was in a Ska Band?
Dave talks with a guest who is in a ska band and whose bandmates aren't sure Ed Sheeran is "their sound."For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and something that you'd like to discuss with Dave. With Vrbo, what you book is what you get.
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Noodle Shop Shorts: The Guy Afraid of Nothing...Except Disappointing His Friends
Dave advises a guest on their worries that their friends will be disappointed if he tries something new.For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and something that you'd like to discuss with Dave. With Vrbo, what you book is what you get.
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Noodle Shop Shorts: Are You Too Old to Wear Japanese Denim?
Dave feeds a guest who works at the local fancy denim store, and Dave wonders if he is cool enough to wear Japanese denim.For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, something on your mind that you'd like to discuss with Dave, and any other pertinent details. Learn more about 3sixteen: https://www.3sixteen.com/Wi
Noodle Shop Shorts: Dave Tries to Guess a Patron's Job
Dave tries to guess what a guest does for a living as she eats some cold noodles.For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, something on your mind that you'd like to discuss with Dave, and any other pertinent details. With Vrbo, what you book is what you get.
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Noodles at the Counter: Talking Work with Old and New Friends
Dave makes two noodle dishes to serve some friends at the counter, although he only ends up happy with one. With his spicy noodles the winner, Dave serves surprise friend guests as well as guests who wrote in to join us. They talk about work, from sustained creativity to how much work they actually do, to loving your workplace, and…US citizenship? For your chance to si
Lyonnaise Salad, Bacon Vinaigrette, Chicken Drippings, and Thai Bird Chilies
Dave makes a warm vinaigrette in his version of a Lyonnaise salad using a tip he learned in his earlier cooking days: using drippings. He makes a roast chicken vinaigrette, as well as a bacon dressing that his brother used to make for him. He talks about frisée, poaching eggs, and how to crisp up limp roast chicken skin in the oven.Chris Ying joins him at the end for a little friendly competition
Nothing Fancy Pt. 2: Burgers, Education, Restaurant Shifts, and "The Real LA"
Dave griddles up some burgers and fries some hot chips as he's joined by some special guests he's known for over a decade, and some new guests he's known for under an hour. They talk about education, how restaurants have changed, what belongs on a burger, and "The Real LA."To potentially sit at our counter, reach out to tickets@majordomomedia.com with some information about yourself and why you sh
Nothing Fancy: Burgers, Sauce, Graduation, and New Friends
Dave serves burgers and hot chips to some old pals and some new pals in a new iteration of the Dave Chang Show. He talks with these friends about whether burgers are better plain or with sauce on them, if graduation is necessary, and about dogs. To potentially sit at the counter, reach out to tickets@majordomomedia.com with some information about yourself and why you should sit at the counter. May
French Vinaigrettes, Summer Salad, Emulsification and Xanthan Gum, and an Onion Competition
After being inspired by our 70/30 lean-to-fat ratio in our recent burger episode, and a desire not to turn on the stove in the summer heat, Dave makes a 30/70 ratio for a great vinaigrette and a lovely salad.
Dave makes a few versions of vinaigrettes, explains how to pick your lettuces for a salad, the science behind emulsification, and a vinaigrette hack. He also uses a surprise teaching tool
Intimacy, Friendship, a BaoHaus Dish Rundown, and New Novel 'Come Undone' with Eddie Huang
Dave has Eddie Huang, author of 'Come Undone', co-host of Canal Street Dreams, and chef, on the show for a conversation that is funny, vulnerable, and illuminating.
They talk about their friendship and its complicated beginnings, Eddie's move back to New York City, and the return of Eddie's restaurant, Baohaus.
Dave and Eddie also run through some Baohaus dishes and talk about the dishes' in
American Chef Ultimate Team, Whataburger and Regional Fast Food, and an Ask Dave
Dave puts together an all-star team: his starting 11 for if there was an American team in a Chef World Bowl. Difficult decisions are made, lots of incredible and important American chefs are discussed, and a roster is created, which Dave almost immediately regrets.
He also answers an Ask Dave about his appearances on cooking competition shows as a judge, and if he would join as a contestant.
World Bowl of Chicken and a Dinner Delivery Party with Chris Ying and Marc Johnson
Dave is unable to cook today, so he got some friends, Chris Ying and Marc Johnson, to join him in the inaugural World Bowl: a bracket tournament to decide the best dishes around the world (in a surely not entirely comprehensive way). Today's bracket focuses on the world's great chicken dishes...Dave, Chris, and Marc also compete in a Dinner Delivery Party, each ordering delivery and trying to win
The Most Delicious Lean-to-Fat Ratio for Meat, Grinding Meat at Home, and a Bold Prediction
Dave makes the supposedly ideal lean-to-fat ratio burger, a 70/30 blend...and it proves to be true!The ratio serves as a route for deliciousness, but it isn't found in that many grocery stores, which more commonly have 90/10 or 80/20. Dave delves into the history behind this and predicts that the 70/30 blend may be coming back. He grinds his own blend and makes a delicious cheeseburger for himself
DCS Creative Lab: Gnocchi
Dave makes a dish from his past, Marco Canora's gnocchi from his days at Hearth. It's been over 20 years, but Dave can still remember the kitchen like it was yesterday.
Food serves as time travel, taking him back in time as he makes this 2-ingredient dish and a beurre monté.
Grateful for his time there and reminiscing on what he learned, Dave also does a lot of work with only 2 ingredients,
South Beach Steak, Steakhouse Sides, Coco Bread, and Being Comfortable Being Uncomfortable with Udonis Haslem
Dave makes a 'South Beach' steak and pairs it with coco-bread-Parker House rolls, a wedge salad, a baked potato, and more for Udonis Haslem, NBA on Prime Studio Analyst.
Dave and UD talk about UD's diet transformation before the NBA, Heat culture, becoming comfortable with being uncomfortable, and parenting kids who play sports.
They also discuss the cities NBA players love to go to, and the
DCS Prep: Steakhouse Sides
Dave has a guest coming in soon (like, 2 hours soon), and he's got a lot to get done in a short period of time. He's got salad to make, potatoes to bake, dry rubs to blend, and bread to tend!Watch Dave set up his mise en place, prep, and make some of these delicious dishes as he tries to stay out of the weeds...and give some good tips on cooking steakhouse sides.Check out our episode with Chris Yo
DCS Impromptu Creative Lab: Conch Salad and Kartoffelklösse, German Potato Dumplings
Dave preps two fairly unfamiliar dishes for an upcoming shoot: a conch salad and makes kartoffelklösse, German potato dumplings. He learns on the job as he makes these, as well as talks about the dark art of sandbagging, why a food mill is superior to a ricer, and a recent sleep issue.Dave also remembers that he's making the potato dumplings for TV, so he makes some adjustments once he realizes th
DCS Creative Lab: Steakhouse Sides
Dave practices some steakhouse sides that he'll be serving to an upcoming guest. From a wedge salad to double-stuffed potatoes to creamed spinach, he knows the steakhouse classics, and he's getting them ready.He also reveals a secret to a great steak sauce, which may be unexpected.Dave takes some of his wedge salad ingredients and sautés the iceberg lettuce as well... and declares it king of lettu
Steak, Rösti, Béarnaise, a Dave Chang Show Combine, and the NFL Draft with Todd McShay and Steve Muench
It's NFL draft week, and Dave is making a steak, rösti, tomato-onion salad, and more for The McShay Show team, Todd McShay, NFL Draft Analyst & Host, and Steve Muench, Co-Host. The three talk about how to analyze talent on the football field and in the kitchen, the mindset it takes to be great, and whether using analytics has gone too far or not far enough.Todd and Steve also compete in the first
Tteokgalbi, Hoe-deopbap, Role Models, and K-Everything with Daniel Dae Kim
Dave makes tteokgalbi, a delicious beef dish, and hoe-deopbap, a tasty fish-and-rice dish, for his guest, Daniel Dae Kim, Host & Executive Producer of K-EVERYTHING. The pair talks about role models and representation, Daniel's career path, and their roots as Korean Americans.Dave and Daniel also discuss Busan and seafood, the next benchmarks they hope to see in their respective industries, and a b
DCS Creative Lab: Hamburg + Mayo Salad Sandwiches
Dave tests out some Yoshoku-style dishes of potato salad, egg salad, and hamburg steak for upcoming guests. The hamburg steak gets a makeover with panko-crusting, which leads to a sando worth singing for.
He discusses the 70/30 rule of meat to fat ratio, homemade mayonnaise and emulsions, and explains binchotan.
Will these dishes make it onto a menu soon? Only one way to find out.
Watch
The Masters Food and Championship Dinner, #1 Mystery of the Year, and Plating with Chris Ying
Dave is at the Masters again, but this time a mystery is afoot. Dave and Chris Ying talk through potential solutions to the case, and decide on one not to Dave's liking.What is to Dave's liking is the food at the Masters, as well as how screen-free the experience it is. With no phones allowed, it's one of the few places where everyone is truly in the moment.They close with an Ask Dave regarding le
Gluten-Free Schnitzel, Game Shows, Korean Traits, and Parenting with Mina Kimes
Dave has his friend, ESPN NFL analyst Mina Kimes, on the show, and he makes one of her favorite dishes in Los Angeles, a schnitzel...but with an even more L.A. twist: making it gluten-free.He also prepares an accompanying lemon purée and chicken soup, as well as some cabbage for a tonkatsu-esque twist.The duo talks about their disparate celebrity game show experiences, their shared and differing K
DCS Lab: Schnitzel Take 2
Dave wasn't thrilled with the results of his last take on schnitzel with a salsa-seca crust, so it's time to revise. This time, Dave takes schnitzel inspired by a Los Angeles restaurant and makes it even more Los Angeles-inspired by making it gluten-free.He also makes a delicious lemon puree as a pairing, as well as crispy cabbage, as one might see with a tonkatsu. Dave makes a bulldog sauce as we
Tteok Mandu Guk, Traitors, and Being Korean American Today with Eric Nam
It's a steaming hot day, but Dave makes a celebratory dish of tteok mandu guk, a Korean rice cake and dumpling soup, for his guest, singer and actor Eric Nam.They discuss being Korean American today and how much has changed since they were young, their Korean language proficiency, and, of course, Eric's recent stint on Traitors.Dave and Eric talk about their favorite Korean foods, how great bancha
Braised Tofu, A5 Wagyu Steak, Aging, and Laughter with Joel McHale
Dave cooks a protein-focused dish for a "master of meat": actor, comedian, & host Joel McHale...but Dave doesn't cook red meat like Joel may be used to.
After having some of Dave's delicious Wu's Garden-inspired braised tofu, Joel hops (literally) into the kitchen to make a gorgeous Miyazaki A5 wagyu steak.
Amongst the cooking, Dave and Joel debate how often you should eat meat, talk about g
Hot and Sour Egg Drop Soup, Cooking with Lemons, and Iterating on Dishes with Marc Johnson
Dave completes his Greek avgolemono-to-Chinese sour egg drop soup journey with a final iteration of lemony chicken soup. He makes it for a friend of the show, culinary consultant on Dinner Time Live, Marc Johnson.Marc and Dave talk about the process of getting a dish from its initial to its final version, how they met, Marc's career path, and Marc's recent marathon.They also compare their differen
DCS Creative Lab: Sour Egg Drop Soup and Tteok Mandu Guk
In this DCS Creative Lab session, Dave tests two dishes that will make their way to the counter soon for future guests. Dave further iterates on a dish he served to Chris Bianco, the Greek lemon-and-chicken-based avgolemono. Now, he's taking it to China for a version of sour egg drop soup. Dave also pivots a dish to an impromptu tteok mandu guk, a Korean rice cake and dumpling soup.How will these
Avgolemono, Chicken and Rice, and Caesar Salad With Chris Bianco
Dave tries his hand at a Greek dish, avgolemono, and turns it into 3 dishes for a surprise drop-in guest, chef-owner of BIANCO restaurants, Chris Bianco.
They talk about pressure cookers, the ultimate Italian soups, and lemon-forward food, amongst other topics.
Dave finishes with an idea to take this dish from Greece to another country in a future episode.
Learn more about Bianco: https:/
DCS Creative Lab: Braised Tofu and Schnitzel
On this DCS Creative Lab, Dave tests dishes that might make their way to the counter soon for future guests.
He tests out a braised tofu dish that he plans to serve to a big carnivore. Dave also tests out a chicken schnitzel based on an L.A. hot spot, but with his own salsa-seca-inspired twist.
Find out how each dish turns out, and tune in to upcoming episodes to see how he changed and impro
The Best French Fries at Home, New Mexico Green Chile Stew, and Food Science With Chef Chris Young
Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young.
Chris also walks Dave through how to make the best french fries at home—from the freezer!
Dave and Chris talk about their mindsets regarding the intersection of food and science, what they look for in restaurants now that they're older, and taking creative risks.
Learn more about Chris Youn
Oxtails, "Chicken 66," and Science With Krishna Choudhary, PhD, and Lester Nare of the From First Principles Podcast
Dave makes Jamaican oxtails and "Chicken 66," an amalgamation of Chicken 65 and chilli chicken, for two smart guests: Lester Nare and physicist Krishna Choudhary, cohosts of one of his favorite podcasts, From First Principles.
They talk about how they began their journeys in science, formed a friendship, and found a podcast format that works for both them and the layperson listener.
They als
Succotash Meets Spätzle, Doing Media as a Chef, and Dave's Favorite Chili
Dave talks about his first experiences with TV and media as a chef and how that indirectly led to Lucky Peach.
Dave then MacGyver's off-the-cuff, making a dish of succotash and spätzle, and inadvertently finding a cultural link between them and Brunswick stew.
He finishes by answering an Ask Dave about his favorite chili pepper.
Learn more about Fallow UK: https://fallowrestaurant.com/
Dave's Trip to Paris, Great Meals He Had, and Cooking from Scratch
Dave has returned from a lovely trip to Paris and has plenty to say about it.
He talks about where he ate, such as the incredible Maison Sota, which he thinks deserves more praise, and the great Bruno Verjus, with Bruno's unique story. Dave also discusses where he didn't get to eat, but would love to support.
Dave also talks about how Paris is changing before he answers an Ask Dave about coo
Italian Sunday Dinner, Betting, and Inappropriate Dinner Conversations With Cousin Sal
Dave makes an Italian Sunday dinner of braciola and red sauce for "Cousin Sal" Iacono, sports gambling enthusiast and prankster. Dave also surprises Sal with two dishes that Dave didn't make, including his favorite sandwich in Los Angeles.
The duo discusses a buffet's worth of topics, from GLP-1s to sandwiches, sports betting to why Vegas is struggling, and hot dog–eating contests.
They fini
Chicken Divan, Being Curious, and Meaningful Dishes With Cord Jefferson
Dave makes an incredibly unlikely dish for him to make: a casserole.
Dave has Oscar and Emmy-winning writer/director Cord Jefferson as his guest and makes chicken divan to try to bring him back to his childhood. The duo talk their recent trip to Las Vegas together, Cord's unusual route to where he is today, and their philosophies on failure and success.
They talk about maintaining a worldly
Gumbo, New Orleans, and a Pop Quiz With a Surprise Familiar Guest
Dave made a special gumbo recipe for a guest ... but got a different guest than he bargained for, and one he knows very well.
He and his new guest talk off the cuff about the differences between jambalaya and gumbo, discuss how New Orleans has the most distinct food culture of any U.S. city, and debate which city best represents the food of the South, all while acknowledging a lack of expertise
Shabu-Shabu, the Great Chef Corey Lee and Benu, and Chris Ying
Dave turns a solo episode into a shabu-shabu meal with our pal Chris Ying.
They talk about the beauty of dishes like shabu-shabu, whether they like fish balls, and how Dave makes a delicious sauce for the dish.
The duo then talks about Dave's recent trip to San Francisco, Chef Corey Lee and his restaurants, and both the admiration and ire Corey causes in Dave... for being so dang good.
Le
Breakfast Burritos, Clay Pot Rice, Filming Food, and Finding a New Angle With David Ma
Dave has director and filmmaker David Ma in the studio, who is known for his amazing work with food on-screen.
Dave makes an unusual pairing of delicious dishes for David: a breakfast burrito and clay pot rice. See if he can nail them both ... or neither?
The duo discusses how David Ma made the leap from advertising to filmmaking, as well as how he innovated his personal style of shooting fo
Dried Squid: The Next Big Thing (After the Next Big Thing)
Dave makes a quick snack that you might see more and more often in the coming years: dried squid.
He talks about the rising amount of cephalopods in the ocean, discusses the specific umami and texture of squid, and ponders whether it might be coming to more and more grocery store shelves near you.
He also answers an Ask Dave about London eating and general dining strategy when on a short tri
Chinese Chicken Salad and Inappropriate Dinner Conversations With Chris Ying and David Meyer
Dave is joined by friend of the show and host of Recipe Club Chris Ying and producer (young) David Meyer.
Dave serves a Chinese chicken salad and some leftover jangjorim. Then the trio dives into some real Inappropriate Dinner Conversations in a new game version that reveals a lot about the three contestants.
Get a copy of Jacob Soboroff's book 'Firestorm': https://www.harpercollins.com/prod
Jangjorim, Balance, and a Dream Last Meal Rotation
Dave cooks jangjorim, a Korean braised dish usually served as a side, but that Dave thinks could be an entree and a star.
He also discusses how to know when rice is properly washed, as well as the difference between mu radish and daikon (amongst other Korean and Japanese foods).
Dave finishes the episode by answering an Ask Dave about who he would want as company for his dream last meal an
Potato Jeon, or Which Foods Hold Value to Us
Dave makes a delicious, two-ingredient dish that he hasn't had since he was a child: potato jeon.
Along the way, he makes a second unusual potato dish that his grandmother loved, talks about both of his grandmothers, and reflects on the value we place on certain foods—and how much the value is shaped by our personal experiences.
Dave closes with an Ask Dave about when servers don't write down yo
Dry-Aged vs. Wet-Aged Steak, "The Secret," and the American Chef Pantheon With Bill Simmons
Dave is joined by the Podfather himself, the founder and CEO of The Ringer, Bill Simmons.
Dave makes steaks that challenge Bill's wet-aged vs. dry-aged opinions, and then they discuss his "secret to basketball," which applies to much more than just sports—and explains Bill's unique ability to find and foster talent, as well as predict future trends.
They finish with a discussion of the top five
The Los Angeles Fires, Lettuce Cup Memories, and New York vs. L.A. With Jacob Soboroff
Dave is joined by Jacob Soboroff, MS Now senior correspondent and author of the book 'Firestorm.'
Dave makes a lettuce cup dish that takes Jacob back to his past, and then they discuss the Los Angeles fires, which are the subject of Jacob's new book, as well as his personal experiences having grown up in the area.
They finish with a MOIF comparing Los Angeles and New York in myriad ways.
Tteokbokki Three Ways and Soft-Chewy Texture
Dave makes tteokbokki, a classic and delicious Korean street food, three different ways. He talks about the genius of how the dish is served, how gnocchi may have opened a pathway to tteok acceptance in America, and his love for soft-chewy texture, with hopes it might someday be as beloved by American diners as it is by him. He also answers an Ask Dave about his "broke chef" days.
Learn more ab
Truly Tasting Through Plain White Rice
Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we cou
Paris and Global Food Trends With Noelle Cornelio
Dave is joined by friend of the podcast Noelle, partner at Majordomo Media, as he cooks her a meaningful dish that she did not know he was going to make. They talk about Paris (related to the dish), changes in the global dining scene, and some necessary improvements on the rules of sharing food.
Watch the last episode Noelle was featured on: https://open.spotify.com/episode/33aFBsLNTYouk1GewCjR
Sugar Snap Peas and Simplicity
Dave cooks a deceivingly simple dish that he had years ago, as served by Chef Mark Ladner. Dave relays that this sugar snap pea dish really impacted himself and his future. He also talks seasonality of ingredients, maturing beyond knowing what you can do into deciding what you should do, and modern art.
Listen to our podcast episode with Mark Ladner: https://www.theringer.com/podcasts/the-dave-ch
Beloved Dogs and Living in the Present
Dave shares what he's learned about living in the moment from his dog Seve, who is sick. He makes his (and, more importantly, Seve's) favorite dog food recipe, while talking about their time together, as well as a bit about those topics we should all talk about more: mortality, loss, and love.
Host: Dave Chang
Majordomo Media Producer: David Meyer
Majordomo Media Coordinator: Molly O’Keeffe
Snacking and Serving Sizes With Chris Ying
It's the holidays, and we're planning on snacking to celebrate. Dave is joined by our pal Chris Ying to talk about their snack habits, discuss the lie that is serving sizes, and cook the easiest and most delicious pasta recipe. They also discuss the masterful maneuver that was rebranding frosting. After a guessing game, the two have an in-depth response to an Ask Dave about when to move on from yo
50 Episodes of Dinner Time Live: Poulet en Vessie
Dave is joined by Marc Johnson and Andrew Miller, friends of the show and culinary producers of Dinner Time Live, as they test a dish for Dinner Time Live's 50th episode. They test a poulet en vessie in a variety of forms, one of which may or may not have made it to the real episode on Netflix. While they test pig bladders and chicken, they talk about their favorite dishes from three seasons and 5
Soufflés and Time Travel
Dave gives a lesson involving balloons and the science of a soufflé rising, then he makes two soufflés. He talks about how the soufflé is a dish of time travel, how science helped him improve as a chef, and how the term "molecular gastronomy" was a mistake. At the end, he has some guests show up to eat his soufflés ... but will they make it before the soufflés collapse? Watch to find out!
Watch
An Ask Dave Mailbag LIVE From Las Vegas
Dave answers questions LIVE from diners in the Momofuku Las Vegas restaurant in the Cosmopolitan of Las Vegas. After collecting cards from customers, Dave answers their Ask Daves and talks about the old days of Momofuku, his alternate career choice, and, of course, sporks, amongst much, much more.
Stay at the Cosmopolitan Las Vegas: https://cosmopolitanlasvegas.mgmresorts.com/en.html
Dine at M
The Future of Food Content With Owen Han and H Woo Lee—LIVE From Momofuku at the Cosmopolitan of Las Vegas
In this special episode, The Dave Chang Show was recorded LIVE from Momofuku at the Cosmopolitan of Las Vegas, all in front of diners! As part of F1 weekend, Dave interviews food content creators Owen Han and H Woo Lee. During the interview, the trio talks about finding success alongside close friends, as well as the future of food content creation, both their own and industry-wide. They also talk
Teriyaki Chicken, Opinions, and Chris Ying
Dave and our friend Chris Ying eat teriyaki chicken and a dish from Dave's childhood, all while talking overrated flavor combinations, favorite fast food items, and more. They also call an old pal, and a great chef, to fact-check Dave. They then embark on an inappropriate dinner conversation, talking about shameful car eating, other social taboos, and more.
Toshi's Teriyaki: https://www.toshisg
Food Innovation With Taco Bell's Brett Pluskalowski
Today, Dave lives más. Dave is joined by Brett Pluskalowski, senior manager of food innovation at Taco Bell. Dave creates a new dish that he hopes will one day make it to the Taco Bell menu, while the duo talks about how Taco Bell innovates, what makes a dish resonate, and how to scale a new recipe to thousands of restaurants. Dave finishes by answering an Ask Dave about music.
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Japan: Feeling Seen With HIKARI
Dave makes karaage for special guest, HIKARI, director of 'Beef', 'Tokyo Vice', and now her new movie 'Rental Family'. HIKARI and Dave discuss why Osaka is so unique, the idiosyncrasies of Japanese life as seen by both of them while living in Japan, and even a little about the dark underside of such an amazing country. Dave also answers an Ask Dave about knives and asks some inappropriate dinner c
Partying With Courtney McBroom
Dave makes a great party dish, japchae, for a party person, Courtney McBroom: co-author with Brie Larson of the new cookbook ‘Party People.’ (0:01) Dave and Courtney talk about party etiquette, things that should change about parties, and make a lot of jokes (6:43). Finally, Dave and Courtney eat and play a new game, Inappropriate Dinner Conversations, and get into things you're not supposed to ta
How Do You Like These Apples?
On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning.
Learn more about Cafe Boulud: https://cafeboulud.com/nyc/
Watch Ugly Delicious: https://www.netflix.com/title/80
France, Wine, and French Wine With Jordan Salcito
Dave reconnects with a friend he hasn't seen in years, author of the newly released book ‘Smart Mouth’ and founder of RAMONA beverages, Jordan Salcito (0:01). The duo discusses the best wines in the world, the trick to blind tasting, and why Dave might just have to move to France. Dave answers a new Ask Dave about when to splurge on a restaurant (53:25), and prepares a braised oxtail dish in respo
Fixing Our Foodways With Sam Kass
Dave talks to a true multi-hyphenate, the political adviser, author, and, of course, chef Sam Kass. They talk about how he found his way into cooking for the Obama family at the White House (7:05), the dangers of our current food consumption (21:45), and what changes consumers and our government can, and have to, make to keep our favorite foods and food systems alive. After the interview, Dave ans
From Chef to Restaurateur With Michael Mina
Dave interviews and catches up with chef and restaurateur Michael Mina (8:45). They discuss the significance of Michael Mina's Aqua restaurant, how he changed kitchen systems for the better, and the expectations put on a chef vs. a restaurateur. Dave then answers a protein-focused Ask Dave before making a lobster pot pie à la Mina himself (51:27) and testing a new segment with show favorites Chris
Modern Food Media With Ruby Tandoh
Dave talks to Ruby Tandoh, bestselling food writer and author of 'All Consuming: Why We Eat the Way We Eat Now,' about the big topics in food media today (0:01). From what food criticism looks like with the new democratization of influencer-critics to the future of recipe creation, Dave and Ruby discuss complicated questions that many in food culture are asking. Dave answers an Ask Dave (55:55), t
Steak With Eric Wareheim and Gabe Ulla
Today, Dave sits down with Eric Wareheim and Gabe Ulla, authors of the new book 'Steak House: The People, the Places, the Recipes'. Amongst friends, the discussion ranges from the magic of steakhouses to the ideal steakhouse order. The myriad types of potato sides are listed, the right way to order a martini is declared, and the idea of the steak dinner celebration as a descendant of the old-schoo
Taking Big Swings With Stephen Starr
Dave interviews Stephen Starr, restaurateur extraordinaire and head of the STARR restaurant group. They talk about Stephen's special skill sets, from his capacity for taking big swings to discovering and fostering great talent. The duo also talks about the pros and cons of operating big and small restaurants, common mistakes that people make financially when opening restaurants, and what it is lik
How We Consume Now With Alex Stupak
Dave interviews someone as pessimistically optimistic as him today: Alex Stupak, chef and founder of Empellón. Dave and Alex talk about the dark arts of sandbagging (2:33), the end of "high/low" dining, and the history of food leading to today (6:28). They also discuss selling out, Alex's new social media presence, and the origin of ideas. Somehow, by the end of the podcast, these two "pessimists"
An "Overnight Success" Years in the Making With Alison Roman
Dave sits down with Alison Roman, whom he has known since the early days of Milk Bar, as her new cookbook, 'Something From Nothing,' comes out soon. They reminisce on the old days before they talk about how Alison made a path for herself and worked hard for a long time before becoming an "overnight success." The duo also discusses creating a personal style, how difficult it can be to mature in the
Best of EEEEEATSCON Awards, With Justin Pichetrungsi and Eddie Huang
Dave is in New York at Infatuation's food festival, EEEEEASTCON NYC, with special guests: chef Justin Pichetrungsi of Anajak Thai; and author, director, and chef Eddie Huang. The show starts with an Overrated/Underrated on New York City food (5:05), and then the trio gives out their Best of EEEEEATSCON Awards: Best Fried, Best Sandwich, and Best Sweet (25:48). They finish with their Best in Show a
Point of View With Brooks Headley
Dave talks to Brooks Headley of Superiority Burger about a range of topics, from constant iteration and refining dishes to the punk-rock urge to zig when everyone else zags. Superiority Burger has moved since they last spoke, so the pair talks about adjusting to the new space, New York, and thoughts on expansion. Dave closes by answering an Ask Dave about prepping frozen fish.
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Innovation in Tradition and a Pre-Reopening Diaries with Mark Ladner
Babbo is back! Dave welcomes executive chef Mark Ladner of the newly reopening New York City institution, the Italian restaurant Babbo. Dave and Mark catch up, share old New York memories, and discuss that ever-debated rice dish: risotto. They finish with a sneak peek of Babbo's new menu, Pre-Reopening Diaries, and an Ask Dave.
Learn more about Babbo: https://babbonyc.com/
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25 for 25: The Rise of the Burger
On today's episode, Dave talks about the rise of an icon in America: the burger! In the first part of an overarching 25-for-25 series on the rise of fast casual dining, Dave discusses the most influential burger moments in recent history, the celebrity butcher, and how we got to this point—the point in which burger spots rule. He then answers an Ask Dave and cooks up some homemade burgers.
Lear
Developing a Recipe for Success With Sarah Fennel
Dave opens the episode with musings on how quickly the world, especially the food world, seems to change. Then, he interviews Sarah Fennel, founder of Broma Bakery and author of 'Sweet Tooth.' They talk about what might be her best recipe: A recipe for success from a degree she didn’t plan on using, pivoting into food blogging, and harnessing the power of social media. Dave wraps up the episode wi
Changing Tides and Lasting Impacts With Jeremy Fox
In a heartfelt and personal conversation, Dave interviews acclaimed chef Jeremy Fox (0:50) about his new book, ‘On Meat,’ and his incredible, culinary-world-impacting restaurant Ubuntu, as well as the challenges of being in the restaurant world today. They discuss creativity (35:02), the evolution of the chef industry, and what they have learned over their long careers. To close the podcast, Dave
The "Sauceshank" Redemption
Dave's sauce may have broken, but his spirit hasn't! Back in the kitchen, Dave gives a preview and introduction of the next Dave Chang Show guest (1:03), takes an Ask Dave (9:31), and answers a MOIF (13:02), all before successfully making (and redeeming) his béarnaise sauce (19:11).
Learn more about Birdie G's: https://www.birdiegsla.com/
Learn more about Rustic Canyon: https://rusticcanyonres
‘Dinner Time Live’ Faux Pas and a Tribute to Nobu
Dave is in Las Vegas, but even a change of scenery can't distract him from the faux pas he made on the Chrissy Teigen–Diplo episode of ‘Dinner Time Live’ (0:49). After recapping said faux pas, Dave discusses the incredible legacy of Chef Nobu Matsuhisa (29:57), then finishes the show by tasting a brand-new food item coming to convenience stores in the U.S. (45:32).
Check out Dinner Time Live: h
Coffee and Contentment With Jack Benchakul
On this episode, Dave interviews Jack Benchakul, owner and sole barista at Endorffeine Coffee, which celebrates its 10th anniversary this year. The two talk about Jack's path to Endorffeine, as well as coffee culture and history. They also deep-dive into their opposing philosophies on reaching the same goal: finding contentment. For their eating pleasure, Dave prepares three versions of ham and re
An Ask Dave Mailbag and Dinner Time Live Italian Food Revelation
It's time for another Ask Dave Mailbag! Dave starts off by talking about his newfound respect for ... Italian Sunday dinner (1:52)? Then, he dives into the mailbag. From bad diners (15:48) to pasta serving sizes (28:06) to how to cook a T-bone steak (38:45), Dave answers all. He also announces another Ask Dave prize package winner from those who submitted! Submit your Ask Daves and get entered int
Chicken Wings at Home: Appliance Showdown
In this episode, which left the kitchen smelling like fryer oil, Dave makes chicken wings three ways (11:26) in search of the best version to make at home ... and the winner is a big surprise. Dave also voices his wing opinions (0:55), makes a chicken stock from the leftover wing tips (42:10), and answers an Ask Dave (7:00).
Learn more about Athletic Brewing: https://athleticbrewing.com/
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Dinner Time Live Post-Opening Diaries and a Boiled Chicken
Dave makes a boiled chicken, one of his favorite ways to prepare a meal (2:37). While it boils, he recaps Episode 1 of the new season of Netflix’s Dinner Time Live With David Chang—the sandwich episode featuring Joe Manganiello and Joel Kim Booster (7:01). He answers an “Ask Dave” about pop-up restaurants (43:33), and closes by taking his versatile boiled chicken international (48:44).
Watch Di
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