The Dave Chang Show
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Best of Dave Chang Show: Dinner Music, With Hrishikesh Hirway of ‘Song Exploder’
Dave revisits some of his favorite episodes and interviews for his Best of Dave Chang Show series
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Best of Dave Chang Show: The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold
Dave Arnold joins Dave and Chris to talk about fat washing, which leads to a conversation about the merits of originality and innovation in the culinary world
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Best of Dave Chang Show: Food, Farming, and the Climate Crisis
Dave and Chris sit down with ‘Speed & Scale’ authors and venture-capital veterans John Doerr and Ryan Panchadsaram to discuss what their new book has to tell the food world about climate change and what we can still do to solve it
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Best of Dave Chang Show: Greg Blonder Returns to Discuss the Science Behind Cookware
Boston University professor Greg Blonder rejoins the show to discuss the science behind nonstick pans, stainless steel, and other household cooking items
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Best of Dave Chang Show: The Glory of Complicated, Simple, Crazy, Beautiful, Stupid Art (and Life), With Jerry Saltz
Dave is revisiting some of his favorite episodes and interviews for his Best of Dave Chang Show series. In this episode, Jerry Saltz returns to survey the state of art and food.
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‘Best of Dave Chang Show’: Cooking as an Art, With Jerry Saltz
Dave revisits one of his favorite interviews with Pulitzer Prize–winning art critic Jerry Saltz, in which they discuss the parallels between art and food in both abstract and concrete ways
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Best of EeeeeatsCon, Ireland’s Greatest Culinary Contributions, and Four Walls Whiskey With Glenn Howerton
The ‘It’s Always Sunny in Philadelphia’ star stops by to talk some whiskey and try some food
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Overrated French Foods, Where to Eat in Copenhagen, and Delete Yelper: Benu SF
Also, the analysis of an old one-star review of Corey Lee’s three Michelin-starred institutions gets Dave and Chris into a discussion of attitudes about dining and how they’ve shifted in the past 10 years
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Rules of a Restaurant Playlist, Dave Returns to Hamlet’s Kitchen, and Price Fixing
Dave and Chris dive into the menus of three different restaurants in this week’s game of Price Fixing!
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Underrated/Overrated: ’90s Edition, Book Tours, and How to Menu: Kopitiam With Rachel Khong
Rachel Khong joins to discuss her latest novel, ‘Real Americans,’ play Underrated/Overrated with ’90s trends, and do a How to Menu for Kopitiam on New York’s Lower East Side.
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Dave’s Masters Champions Dinner Theory, Effective Plating, and Menu Formatting
Dave and Chris discuss principles behind effective plating and Dave’s theory on Masters Champions Dinners, plus the one menu item that determines whether you are (allegedly) an unpopular champion
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Pizza Potluck and Buy or Sell With Chris Bianco and Kelly Meinhardt
In this edition of Buy or Sell, the crew dives into some interesting tech, such as hot food vending machines and the proposed Apple home robot
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Discussing Momofuku Chili Crunch, With Marguerite Mariscal
Dave is joined by Momofuku CEO Marguerite Mariscal to talk about challenges and next steps with the name "chili crunch"
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Reservation Cancellation, and the Glory of an All-You-Can-Eat French Buffet
Plus, what would Dave and Chris have done differently in college?
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Seasoning Dos and Don’ts and How to Menu at Town Hearth
Dave and Chris Ying discuss some principles of seasoning and eating at bachelor and bachelorette parties
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Primary Source: Beef With Katie Flannery
In a new segment, Primary Source, Dave and Chris hear from experts in sourcing various foods, starting with beef with Flannery Beef COO Katie Flannery.
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Dave’s Michelin Guide Tip, Dads: Eating Clean, and Restaurant Weight Classes
Dave answers mailbag questions on a variety of topics, including how he uses the Michelin Guide, trying to eat clean as a dad, and his three "restaurant weight classes"
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OG Moves at a Korean BBQ and the Legacy of David Bouley
Dave and Euno Lee give a step-by-step guide on how to impress the staff at a Korean BBQ with the perfect order
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Quantifying Cooking Performance, and How to Menu: Musso & Frank’s Grill
Dave and Chris discuss attempts to quantify the performance of cooks, at both the restaurant and industry level
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Dave’s Ideal Restaurant Setup and Planning Menus for ‘Dinner Time Live’
Dave and Chris Ying discuss what happens behind the scenes, menu conception, and Dave’s ideal restaurant setup ahead of their next episode of ‘Dinner Time Live'
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The Donut Dessert Origin Story and the Worst Season Finales in TV | Dave After Dark
Dave discusses a possible theory about the final season of ‘Game of Thrones,’ another theory about ‘Road House,’ and the origin story of the donut dessert made famous on ‘Dinner Time Live’
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Unspoken Rules of Korean BBQ, Everybody’s a Back Expert, and Yelping the Yelpers
Dave reports from Mexico and is joined (remotely) by Chris, and the duo discuss going to the doctor’s office, Korean BBQ, and Yelping Yelpers.
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Oscar Predictions and Movie Theater Snack Draft With Chris Bianco and Kelly Meinhardt
Kelly and Dave go down their Oscar predictions, and the three of them and Euno get into a Movie Theater Concession Stand Draft
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So You Wanna … Be a Seed-Stage Investor? With Steve Jang
Plus, how technology can drive changes across industry
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The Magic Tap, Platonic Ideal of a Breakfast Burrito, and Jollibee Spaghetti | My Opinion Is Fact
Dave and Chris share some big news before they get into an interesting mailbag: What five liquids would they have on tap at all times if that tap could dispense anything?
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Letting Go of Smartphones and How to Menu With Holbox in Los Angeles
Dave and Chris get into an episode fresh off of a recording of ‘Dinner Time Live,’ going into detail about some of the inner workings of the show. The episode wraps up with an edition of How to Menu with Yucatán-style seafood specialist Holbox in Los Angeles.
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Three Go-To Celebration Restaurants and Revisiting Dave’s Unified Theory of Deliciousness
Dave also answers an AskDave on knowing when it’s time to move on from a new idea as an entrepreneur
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An NFL Lineman’s Diet, Growing Up Samoan, and Australia Vs. Philadelphia With Jordan Mailata
NFL offensive lineman Jordan Mailata of the Philadelphia Eagles joins Dave and Chris Ying at the Super Bowl. The 6-foot-8, 374-pound Jordan then breaks down a couple of his average meals during the season, debates Philadelphia vs. Australian desserts, and more.
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Top Five Asian Cuisines and Rotisseries Vs. Trompos With Nico de Leon and Chase and Steff Valencia
Dave and Chris also judge the Lasita crew’s visit to a Vegas buffet
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The History Behind Mister Jiu’s and Debate Club: Dumplings Vs. Noodles With Brandon Jew
Chef Brandon Jew and Chris Ying join Dave at the Super Bowl to talk about Brandon’s entry in the Toyota Tailgate Challenge, MSG, a debate between dumplings and noodles and har gao vs. shengjianbao, and the historic significance of the location of his restaurant, Mister Jiu’s
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Dumplings Vs. Noodles, the Official Lunar Zodiac Ranking, and PFFW: Super Bowl Edition
Dave also gives his opinion on which Super Bowl halftime show was the most memorable
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Dave’s Theoretical Vegan Menu and Tips for Maximizing Home-Cooking Ingredients
Dave and Chris also talk about ‘Dinner Time Live’ developments and stress relief