The Dave Chang Show
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The Dave Chang Show
Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to hi...
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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 ti...
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,...
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 w...
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 f...
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 wil...
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 Osa...
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) Da...
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, Dav...
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...
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...
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...
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 to...
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, t...
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...
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...
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. T...
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, directo...
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 w...
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...
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 f...
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...
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...
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 (1:0...
‘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 Li...
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 tw...
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 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...
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 Din...
Gazpacho and Laughter With Goodboy Noah
On today's episode, Dave makes gazpacho fresh (1:01) and from (relatively) frozen (8:20) for special guest Goodboy Noah, known for his catchy recipe s...
Shucking Oysters and a European Vacation
(00:00) Dave opens the episode by shucking oysters and making a specialty: kimchi consommé (2:07)! He then talks about his recent trip to Europe and e...
Dinner Time Live Season 3: Pre-Opening Diaries
Dinner Time Live is back! (00:05) Dave starts by making an iconic DTL dessert, (14:06) and is then joined by culinary producers Andrew Miller and Marc...
Chicago: Hospitality, Hot Dogs, and Pizza With Donnie Madia
Dave has an open and vulnerable conversation with a legendary Chicago restaurateur, Donnie Madia of One Off Hospitality, who is passionate about Chica...
Cooking, Music, and Creativity With Samin Nosrat and Hrishikesh Hirway
Dave makes Snickerdoodles as their name implies: with Snickers. He then brings the...interesting... results to an interview with Samin Nosrat, author...
Catching Fish, Releasing Control With RA Beattie and Mike Dawes
Dave recounts a fly-fishing trip to Mexico, where he encountered the fish that now haunts his dreams. He reflects on how the experience is less about...
Protein With Dr. Michael Ormsbee
Have you been seeing protein everywhere? So has Dave. Dave talks about fad diets and his own experiences with nutrition and weight. He then interviews...
An 'Ask Dave' Mailbag
In this mailbag episode, Dave answers a variety of "Ask Dave" questions sent in by DCS listeners like you. From questions on top food vacation spots t...
Seed Oils Part 2, With Dr. Cate Shanahan
Dave and Chris discuss the cycles of certain food items that transition from heroes to villains and back again. In a follow-up to their interview with...
London Eyes, Small Plates, Can't Lose
Dave talks about the next food trend on his 25 for 25 list: small plates. He then recaps his recent trip to London and discusses two very different ye...
Dave and Chris Talk About ‘The Bear’: Season 4, Pt. 1
Dave and Chris start the episode by making PODCAST HISTORY (and avocado toast)! They then discuss knives and knife safety: one of the significant dang...
Cooking for a Cause With Dan Giusti
Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their firs...