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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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...
At the Plate(s) With Gerrit Cole
On today's episode, Dave and Chris start with a blind ranking of stadium food ... and Dave has some hot takes. They then interview New York Yankee, Cy...
Southern Dining and an Atlas: Nashville Edition With Kahlil Arnold
On today's episode, Dave starts with a fun game of Southern food fact or fiction. He is then joined by Kahlil Arnold of Arnold's Country Kitchen in Na...
Mexico City With Enrique Olvera
Dave and Chris talk about their recent trip to Mexico City, with culinary highlights and some classic foreigner faux pas. Dave then interviews chef En...
Claiming Identity With Edward Lee
Dave starts off by walking through the career path of today's returning guest, Chef Edward Lee. He is then joined by Edward, and they talk about Edwar...
The Kids Table With Kelly Meinhardt and Charlotte Duerden
Dave is joined by resident young people Kelly and Charlotte to see whether he's in touch with the youth. The trio play a new version of intergeneratio...
Mailbag
You ask, you receive! Welcome to a Mailbag episode. Dave and Chris answer the questions that listeners and viewers like YOU sent in. From what "having...
Dave and Chris Finally Talk About 'The Bear' Season 3
The stress is almost unBEARable. Season 3 is here, and the roller coaster of emotions continues. Is Marcus the most likely to find success? Does Carmy...
Dave and Chris Finally Talk About 'The Bear': Season 2
The Beef is gone. 'The Bear' (Season 2) is here. Dave and Chris start by talking about how underrated Chicago is as a food city and how it lends itsel...
Growing Up With Roy Choi
Dave gives an introduction to today's guest, Chef Roy Choi, and runs through his resume. He then interviews Roy and the two old friends catch up, talk...
Dave and Chris Finally Talk About 'The Bear': Season 1
The time has come. With Season 4 on the horizon, Dave and Chris are finally broaching the most asked-about topic in the history of DCS—the hit TV show...
Cooking as Art With Michael Cimarusti
Dave talks about the new promotional poster for 'The Bear'—and its use of tongs. He then interviews his friend and the executive chef/owner of Provide...