The Dave Chang Show

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/33aFBsLNTYouk1GewCjRtS?si=eeO8xpG_Qem4f_BGGssfTA

Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar

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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-chang-show/2025/10/02/innovation-in-tradition-and-a-pre-reopening-diaries-with-mark-ladner
Learn more about Babbo: https://babbonyc.com/
Learn more about Craft: https://www.craftrestaurant.com/
Watch DamNation: https://www.imdb.com/title/tt3345206/
Learn more abou...

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 

Spotify Producer: Felipe Guilhermino

Editor: Stefano Sanchez

Learn more about your ad choices. Visit podcastchoices.com/adc...

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 your current restaurant job.

Learn more about Laderach FrischSchoggi: https://laderach.com/us-en/frischschoggitm

Learn more about Per Se: ht...

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 50 episodes of Dinner Time Live.

Watch Dinner Time Live: https://www.netflix.com/title/81748864

Learn more about C...

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 Dinner Time Live with Courtney McBroom and Brie Larson: https://www.netflix.com/title/81748864

Watch our re...

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 Momofuku Las Vegas: https://www.momofuku.com/restaurants/las-vegas

Learn more about the NYT Bo Ssam recipe: https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam

Watch our interview wit...

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 about sandwiches and sushi boats.

Check out more of Owen Han: https://linktr.ee/owen.han

Check out more of H Woo Lee: ht...

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.toshisgrill.com/ 

Stretch Pizza: https://www.stretchpizzanyc.com/ 

L’Effervescence: https://www.leffervescence.jp/en/ 

Cafe Boulud: https://cafeboulud.com/nyc/ 

Duration: 01:18:12

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.

Learn more about Taco Bell: https://www.tacobell.com/

Learn more about Cafe Boulud: https://cafeboulud.com/nyc/

Learn m...

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 conversations to his producer Young David.

Follow HIKARI on Instagram: https://www.instagram.com/thehikarism/?hl=en

Watch Rental Family at a theater n...

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 talk about at the table (47:45)!

Get your copy of Party People by Brie Larson and Courtney McBroom: https://www.penguinrandomhouse.com/books/782964/party-people-by-brie-larson-and-courtney-mcbroom/

Follow Courtney McBroom on Instagram: https://www.in...

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/80170368

Learn more about Zingerman's Deli: https://www.zingermansdeli.com/

Learn more about Single Thread Farms: https://singlethreadfarms.com/

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 response to a previous Ask Dave (1:01:23). 

Follow Jordan on social media at: https://www.instagram.com/jordansalcito/?hl=en

Get your copy of Jordan...

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 answers an Ask Dave on homemade condiments (1:02:30) before finishing Part 2 of his ramen cooking, creating the broths and tares, and bringing it all together with the noodles from the cooking segment in Ruby...

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 Ying and Noelle Cornelio (1:17:48).

Learn more about the Mina Group: https://theminagroup.com/
Learn more about Michael Mina's Bourbon Steak in San Francisco at the St. Francis: https://www.bourbonsteak.com/location/san-francisco/ Duration: 01:30:51

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), then finishes with the first segment of a two-part ramen recipe by making the noodles (59:10).

Get your copy of Ruby's book 'All-Consuming: Why We Eat...

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-school hunt and sacrifice is posed. Dave also cooks a wet-aged and a dry-aged (or, at least, a little less wet-aged) steak for the cowriting duo.

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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 like to be the Yankees of food. Dave finishes with an Ask Dave about Japanese restaurants.

Learn more about STARR Restaurant Group: https://starr-restaurants.com/ 

Learn more about Babbo: https://babbonyc.c...

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" end up hopeful for the future of the cooking world, even with AI imminent (1:27:49).

Follow Alex Stupak on Instagram: https://www.instagram.com/alexstupak/ 

Learn more ab...

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 public eye, and the process of actually making a cookbook. Dave closes with an Ask Dave about Momofuku ramen.

Get...

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 award (38:19).

Learn more about Infatuation NYC: https://www.theinfatuation.com/new-york 

Learn more about Eeeeeatscon NYC: https://www.eeeeeatscon.com/new-york 

Learn more about Anajak Thai: ht...

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.

Learn more about Superiority Burger: https://www.superiorityburger.com/ 

Listen to our previous episode with Brooks Headley: https://open.spotify.com/episode/70nvKRNDXARAqCw5mOOslX?si=l9FoKuhwQEq4mOUroRsz5w...

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/ 

Try to get your Babbo reservations if you can here: https://resy.com/cities/new-york-ny/venues/babbo-restaurant?date=2025-09-30&seats=2 

Listen to our recent podcast with Paul Carmichael: htt...

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.

Learn more about LaFrieda: https://www.lafrieda.com/ 

Learn more about Shake Shack: https://shakeshack.com/ 

Learn more about Cafe Boul...

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 with Ask Dave.

Follow Sarah Fennel on Instagram: https://www.instagram.com/bromabakery/?hl=en

Learn more about Broma Bakery: https://br...

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 makes two easy home versions of pan pizza (52:53).

Get your copy of Jeremy Fox's On Meat: https://bookshop.org/p/books/on-meat-modern-recipes-for-the-home-kitchen-jeremy-fox/761f4f9473f0d92f?ean=9781837290864&next=t 

Get your copy of Je...

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://rusticcanyonrestaurant.com/ 

Check out our previous episode with Jeremy Fox: https://open.spotify.com/episode/7q5OmeGiUgxC05at8OmhQg

Learn more about Manresa: https://www.ritualatmanresa.com/

Le...

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: https://www.netflix.com/title/81748864 

Learn more about HAGS NYC: https://hagsnyc.com/ 

Learn more about Melanie Dunea's Last Supper: https://www.mylastsupper.com/  Duration: 00:51:55

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 red-eye gravy, a delicious, coffee-based sauce.

Learn more about Endorffeine: https://endorffeine.coffee/ 

Follow Endorffeine on Instagram: https://www.instagram.com/endorffeine/?hl=en 

Learn more about Cup of Ex...

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 into our next prize drawing in the form below.

Learn more about Major Food Group: https://www.majorfood.com/ 

Learn more about Torrisi: https://torrisinyc.com/ 

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/

Learn more about Frank's RedHot: https://www.mccormick.com/pages/brands/franks-redhot

Learn more about Noodle Bar: https://www.momofukunoodlebar.com/

Learn more about Rodney Scott's BBQ...

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 Dinner Time Live: https://www.netflix.com/title/81748864?source=35&fromWatch=true 

Watch our episode with Bobby Flay: https://www.youtube.com/watch?v=KbcfmhMQ63g 

Learn more about Le Bernadin...

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 songs, his hilarious online content, and his best pal, Cheetah. During the interview (42:48), learn how a musical career was shaped into an internet cooking career, have a ton of laughs, and discover who's Simon and who's Garfunkel in Goodboy Noah and Cheetah's relationship.

Follow GoodboyNoah on Tiktok: https://www.tiktok.com/@goodboy.noah?is_from_webapp=1&sender_device=pc 

Check out Goodboy Noah on YouTube: https://www.youtube.com/channel/UC4v...

(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 eating his way through Copenhagen and Bath with his family (22:42). Copenhagen and its food scenes have matured a lot; maybe so has Dave. (40:46) He finishes with a MOIF on the important things: Batman, airplane food, and samples.

Get the oyster shucking knife Dave is using: https://amzn.to/4lwr9Y4 

Listen to our episode with Chef Ari Kolender: https://www.theringer.com/podcasts/the-dave-chang-show/2025/02/20/the-fundamentals-of-oysters-with-found-oysters-ari-kolender 

Learn more abo...

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 Johnson for a Pre-Opening Diaries segment to talk about the process and behind-the-scenes of Dinner Time Live. (46:34) Dave ends with a quick and delicious corn soup.

Catch Dinner Time Live with David Chang on Netflix, Tuesdays at 4 p.m. PT/7 p.m. ET!

Follow Dinner Time Live on Instagram: https://www.instagram.com/dinnertimelive/?hl=en 

Check out the previous seasons of Dinner Time Live: https://w...

Dave has an open and vulnerable conversation with a legendary Chicago restaurateur, Donnie Madia of One Off Hospitality, who is passionate about Chicago, hospitality, and his style. To prepare for such a Chicago legend, Dave makes a true Chicago hot dog. After his interview, Dave answers a hot-dog-themed Ask Dave, and he finishes by trying a new recipe for tavern-style pizza ... with unusual results.

Learn more about Donnie Madia: https://www.oneoffhospitality.com/donnie 

Learn more about One Off Hospitality: https://www.oneoffhospitality.com

Check out Dave’s Welcome Conference Spe...

Dave makes Snickerdoodles as their name implies: with Snickers. He then brings the...interesting... results to an interview with Samin Nosrat, author of Salt Fat Acid Heat and new cookbook Good Things, and her co-host of Home Cooking and host of Song Exploder, Hrishikesh Hirway, where the trio discusses successful partnerships, perfectionism, and what the future of creative endeavors looks like. Dave finishes with a home food hack: how to make a delicious and dazzling dumpling skirt.

Dave also announces the inaugural Ask Dave prize package winner. Send yours in for a chance to...

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 catching fish and more about testing fate, and what it means to release not just the fish, but your own power. He wraps up with an Ask Dave segment about a dinner reservation quandary.

Check out RA Beattie's films: https://www.youtube.com/@offthegridstudios

Check out West Bank Anglers: https://westbankanglers.com/

Learn more about Blacksmith Lodge: https://www.blacksmithlodge.com/

Learn mor...

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 Dr. Michael Ormsbee, protein expert and director of FSU Institute of Sports Sciences and Medicine, to get all the answers on the craze and what you should or should not be eating regarding collagen and protein. Dave finishes with an open conversation about the importance of having open conversations.

Learn more about Professor Orsmbee:

Follow Professor Ormsbee on Instagram: https://www.instagram.com/mikeormsbee/?hl=en

...

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 to his favorite 'Chef's Table' episode, Dave has plenty of recommendations to share. He also answers questions about lessons he wants to pass along to his kids, as well as kitchen topics like what chefs like to collect, hand washing, and more. Keep sending in "Ask Dave" questions to bit.ly/AskDaveForm or askdave@majordomomedia.com to get your answers on the podcast AND be entered for a prize. A winner for the firs...

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 Selina Wang, they are then joined by Dr. Cate Shanahan, a key figure in the anti–seed oil movement, to learn more about her perspective on this contentious issue. Dave and Chris then discuss how allergies are handled in restaurants in an Ask Dave.

Learn more about Dr. Cate: https://drcate.com/.

Listen to our episode with Selina Wang on seed oils: https://open.spotify.com/epis...

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 yet incredible meals he had, highlighting the differences between British and American dining. Dave finishes with an Ask Dave about eating in your car.

Learn more about Charlie Trotter’s: https://www.charlie-trotters.com/

Learn more about McSorley’s Old Ale House: https://mcsorleysoldalehouse.nyc/

Learn more about Old Town Bar: https://oldtownbarnyc.com/

Learn more about The Clerk & Well: https://www.theclerk...

Dave and Chris start the episode by making PODCAST HISTORY (and avocado toast)! They then discuss knives and knife safety: one of the significant dangers in both homes and professional kitchens. Dave and Chris finish with talk of Episodes 1-5 of ‘The Bear’ Season 4—the two dive into the chefs’ reactions to bad reviews, predatory investors, the Bear employee that they think is letting the team down, and more.

Learn more about JJ’s Lone Daughter Ranch: https://www.instagram.com/jjslonedaughterranch/?hl=en 

Learn more about Bob Kramer knives: https://kramerknives.com/ 

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 first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for chefs, and the flaws of the current hierarchy of restaurants. They finish with an Ask Dave about cookbooks.

Learn more about Brigaid: https://www.chefsbrigaid.com/

Get tickets for the Brigaid Summit: https://www.chefsbrigaid.com/brigaid-summit

Follow Dan on Instagram: dan.giusti

Fo...

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 Young winner, and food lover Gerrit Cole, who impresses them with his food knowledge and gives them insights into food and wine habits in his life and in Major League Baseball. Dave and Chris finish with an extensive Ask Dave answer on the history of plating and how to plate a dish.

Follow Gerrit Cole on Instagram: https://www.instagram.com/gerritcole45/?hl=en

Check o...

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 Nashville, a classic meat and three. They discuss meat and threes as a format, so-called Southern hospitality, and loving what you do. The duo ends with an in-depth Atlas of Nashville restaurants you have to go to when you visit and a How to Menu at Arnold's.

Learn more about Arnold’s Country Kitchen: https://www.arnoldscountrykitchen.com/.

Follow Arnold's Country Kitchen on Instagram: https://www...

Dave and Chris talk about their recent trip to Mexico City, with culinary highlights and some classic foreigner faux pas. Dave then interviews chef Enrique Olvera of the acclaimed two–Michelin starred Mexico City restaurant Pujol and beyond. They talk about Mexico City as a food city, tacos, and Enrique's signature mole dish, one of the best dishes in North America—maybe the world. Dave and Chris finish with a MOIF.

Get Enrique’s book here: https://www.phaidon.com/store/cookbooks-food-and-drink/sunny-days-taco-nights-a-cookbook-9781838669881/

Watch Dave on Amazon's NASCAR coverage here: https://www.youtub...

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 Edward's new role as a celebrity chef in Korea; his new restaurant, SHIA; being a Korean American; bourbon, and much more. Dave closes by answering an Ask Dave question about fruit leftovers.

Learn more about Edward's restaurant SHIA here: https://shiarestaurant.org/

Read the OpenTable article on SHIA's sustainability here: https://www.opentable.com/restaurant-solutions/resources/shia-sustainable-restaurant-practices/

Watch Chef & My Fridge here: https://www.net...

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 intergenerational Never Have I Ever with jelly bean punishments. They then discuss dining habits of the younger generation and how they have changed since Dave came up in the industry. Dave finishes with a summer snack–themed Ask Dave.

Learn more about Jelly Belly BeanBoozled jelly beans here: https://www.jellybelly.com/beanboozled-jelly-beans/c/341.

Learn more about Beli here: https://beliapp.com/.

Learn more abou...

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 a perspective" looks like as a restaurant to Dave's go-to hot sauce to must-own cookware, the pair cover a ton of topics.

Want your questions answered on the podcast?

You can Ask Dave through Instagram @davechangshow or email askdave@majordomomedia.com with your name, city,

Majordomo cooking level (1-10), favorite thing you make,

bucket-list restaurant you’ve never tried or t...

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's cooking have anything to say? Is Joel McHale's David Fields actually a good leader? What are the real economics of 'The Bear'? Dave and Chris talk about the season, answering these questions and discussing even more topics, like cameos and real nonnegotiables. They finish with a 'Bear'-related Ask Dave.

Catch up on Season 3 of The Bear here: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536c...

 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 itself to culinary innovation. They then break down Season 2 of 'The Bear,' from poaching chefs to expediting. They talk some Sydney leadership criticism, the realities of the famous "Forks" episode, and how Carmy's relationship reflects real chef relationships. They finish with a MOIF about restaurants with wait lists you can join remotely. Listen to this episode, Chef!

Catch up on Season 2 of The Bear here: ht...

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 about Roy’s career path before starting Kogi, why "fusion" is a loaded word, and trying to age gracefully. Old war stories are shared, new revelations come out, and lots of laughs are had. Dave finishes the episode with an Ask Dave about salad dressing.

Listen to Roy on the past DCS episode with the folks from Lasita here: https://youtu.be/sBn41BZ-Hgg?si=tkdtvzb1BAUYuAAe
...

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 'The Bear.' Dave and Chris start by talking about Season 1. Dave asks if the pilot is one of the best TV episodes ever, the duo talk true kitchen life and what chefs really eat, and they predict which character might have the best culinary career ahead. 'THE BEAR' IS HERE.

Catch up on Season 1 of 'The Bear' on Hulu: https://www.hulu.com/series/05eb6a8e...

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 Providence, proclaimed by Dave as "one of the best restaurants in the world," Michael Cimarusti. They discuss why you have to touch your food while cooking, how to figure out the things you don't know, and the different schools of cooking. Chef Michael goes through his career path and its connections to some incredible culinary icons and asks Dave if he thinks cooking is an art or a craft. They finish with an As...

Dave and Chris opine on food criticism and what the ideal food critic would be like. They are then joined by Besha Rodell, the author of 'Hunger Like a Thirst' and a former anonymous food critic. She has an amazing résumé and gives insights into what it is really like to be a food reviewer. Besha, Dave, and Chris discuss food criticism as it has been and its platonic ideal: from honest reviews to what reviewers should be looking for when critiquing a restaurant.

Check out Besha's book here: https://celadonbooks.com/book/hun...

Inspired by the recent Tampopo "Food Scenes Only" episode, Dave cooks ramen live while talking about the history of the dish, how the dish has changed over time, and he answers some commonly asked questions. He finishes with some incredible bowls of ramen. You're going to want to watch this one! An Ask Dave is also answered.

Watch the episode on Tampopo here: https://youtu.be/42e29MJaeOc

Get Dave's Shio Tare recipe from this episode here:

https://www.majordomo.com/blogs/recipes/dave-changs-shio-tare

Learn about Kansui and h...

Chef Paul Carmichael of Kabawa and Bar Kabawa returns to continue spreading joy, advice, and laughter. Dave first talks about Paul's culinary journey, then the duo discuss what you should know about Caribbean food, a Post-Opening Diaries and How to Menu at the two Kabawa restaurants, and what makes them feel good, whether eating, drinking, cooking, and more. Dave closes the episode with a personal guarantee about the future of Caribbean food.

Watch Paul's Pre-Opening Diaries for Kabawa here: https://youtu.be/rbwYL4jh0Ik

Listen to Paul's first appearance on DCS...

Dave and Chris are joined by fan favorite, the Snackmaster, Noelle, to discuss the cult classic 1985 Japanese film 'Tampopo.' They discuss the most iconic scenes, most realistic culinary moments, and what has aged like wine versus what has aged like milk from the movie, among many other categories. The trio digs deep into one of the greatest Major Food Porn films of all time—and there's a lot to say. Make a bowl of ramen, watch the movie, and join us for the first Food Scenes Only!

You can stream 'Tampopo' on HBO Ma...

L.A. Taco's editor-in-chief, Javier Cabral, stops by the Spotify studio to teach Dave and Chris how to eat a carnitas taco the traditional Michoacán way. The trio then talks taco culture in Los Angeles, San Francisco, and beyond, as well as how Mexico rules supreme when it comes to tacos. They finish by discussing L.A. Taco's big Taco Madness event. On this subject, there is plenty to taco-bout!

Hosts: Dave Chang and Chris Ying
Guest: Javier Cabral
Video/Audio Producer: Felipe Guilhermino
Majordomo Media Producers: Kelsey Rearden and D...

Dave introduces today’s guest, Will Guidara, author of ‘Unreasonable Hospitality,’ and his storied culinary background. Dave then interviews Will and they talk about Will’s philosophies on hospitality, the influence of Danny Meyer’s approach to hospitality, problem-solving, and having a positive attitude regarding work. Dave finishes with an Ask Dave.

Listen to the previous DCS episode with Will here: https://open.spotify.com/episode/0356ddrsgQgqDbWQOUw2J9?si=EW6uezCeRE2vFnmvVLAnlw

Purchase ‘Unreasonable Hospitality’ here: https://www.unreasonablehospitality.com/#TheBook

Check out Will’s newsletter here: https://www.unreasonablehospitality.com/newsletter

Check out past sp...

Dave and Chris talk about knowing when a dish is ready to be put on the menu. Chris then interviews Ben Shewry of Attica in Melbourne, Australia, and they talk about their years of friendship, kitchen culture, and Ben's obsessive pursuit of perfection. Dave and Chris finish the episode with a gauntlet being thrown and a future challenge promised.

Host: Dave Chang and Chris Ying

Guests: Ben Shewry

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

<...

Dave and Chris introduce their guest today, Aisha Ibrahim, and discuss her importance in today's culinary world. They are then joined by Aisha to talk about her storied career with some of the most important modern culinary figures, her transition from the basketball court to the kitchen, and being crazy and competitive enough to work in food. They finish with two Ask Daves.

Host: Dave Chang and Chris Ying

Guests: Aisha Ibrahim

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor...

Dave sits down with Anajak Thai owner/chef Justin Pichetrungsi and sommelier Ian Krupp to deep-dive into wine. In a conversation that flows as freely as its subject, the trio talk wine from a variety of angles: how to order it in a restaurant, the job of a sommelier, Majordomo-ing wine, and how to bring wine literacy back. Join for the education and fun, stay for the actual sabrage of a wine bottle—on a podcast.

Host: Dave Chang

Guests: Justin Pichetrungsi and Ian Krupp

Video/Audio Producer: Felipe Guilhermino

Dave and Chris start by musing on chopsticks and salad, as well as accidentally parroting someone's accent back at them. They then take on the hot topic of seed oils with expert Dr. Selina Wang. Dave and Chris finish with a MOIF on froyo, the ice cream cone, and mean children playing online chess.

Hosts: Dave Chang and Chris Ying

Guest: Dr. Selina Wang

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

Learn more...

In this episode, Dave and Chris start off with some musings about artichokes and theorize about the potential untold Chinese influence on Italian cuisine. They then have an informative conversation with Warby Parker cofounder and co-CEO Neil Blumenthal about the current U.S. tariffs. Dave and Chris finish with an MOIF concerning the tariffs' potential effects on food in America, Parmesan Reggiano, and more.

Hosts: Dave Chang and Chris Ying

Guest: Neil Blumenthal

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

...

A very over-caffeinated Dave returns from the Masters golf tournament in Augusta, Georgia, with stories to tell and some hot takes on food delivery. Afterward, Dave and Chris talk about a new cinematic project, then finish with an MOIF.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

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Dave is in Augusta, Georgia, for the Masters Tournament and has eaten his way through the course. He gives a rundown of the food, reveals a lie he told on TV, and recaps the excessive amount he has eaten. Dave and Chris then discuss some unhappy Discord users and their pizza takes, but they try to patch things up with an Ask Dave.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

Dave and Chris talk about what their dream restaurant would look like and how self-sufficiency with ingredients and schedule would play into it. They are then joined by owner and farmer at Verdant Hills Farm, Rich Butler, who discusses sustainability and the learning curve of becoming a farmer. Dave and Chris finish with a dining-themed MOIF.

Hosts: Dave Chang and Chris Ying

Guest: Rich Butler

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

Learn...

Dave and Chris discuss the value in learning to take the long way instead of the shortcut. They are then joined by one of the great modern explorers, among other endeavors, Erling Kagge, who talks with them about his mindset and how anyone can take risks and challenge themselves—even in the face of extreme danger. The episode ends with a surprise MOIF.

Hosts: Dave Chang and Chris Ying

Guest: Erling Kagge

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: St...

Dave and Chris muse about how there is seriously great food across the United States, and it's not just concentrated in the major cities. They are then joined by pastry chef Dominique Ansel, who discusses his philosophy around asking questions in pursuit of innovation and creativity. He, Dave, and Chris also compare and contrast Asian and French cuisines and examine Dominique's process of trying to properly fuse the two.

Hosts: Dave Chang and Chris Ying

Guest: Dominique Ansel

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden...

Dave and Chris start with some musings on shortages and the effects they have on food. Next, they're joined by Dr. David Ortega to discuss the avian flu and how it will affect chicken and egg consumers economically. Then, Dave and Chris get into an inflation-related Ask Dave.

Hosts: Dave Chang and Chris Ying

Guest: Dr. David Ortega

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

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Dave and Chris talk fearmongering amongst the Eggpocalypse. They bring on animal epidemiologist and expert Dr. Maurice Pitesky to find out more about the avian flu, how it might spread to humans, and its worst-case scenarios. They close with an egg-themed MOIF that gets a little spicy.

Hosts: Dave Chang and Chris Ying

Guest: Dr. Maurice Pitesky

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

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Dave and Chris consider things that have been unfairly demonized, from ingredients to medicinal drugs like cannabis. They are then joined by Beau Kilmer, the codirector of the RAND Drug Policy Research Center, who discusses the possible future of psychedelics in the United States. They finish with an Ask Dave.

Hosts: Dave Chang and Chris Ying

Guest: Beau Kilmer

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

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Dave and Chris talk about three keys to success before they are joined by iconic American chef, Nancy Silverton. They discuss with Nancy how to follow your gut (literally and figuratively), make your own path, and work hard. After, Nancy joins for a fun MOIF where we hear some hot takes about desserts and Italian food from a master of both.

Hosts: Dave Chang and Chris Ying

Guest: Nancy Silverton

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez<...

Dave and Chris are joined by friends of the show, Kelly Meinhardt and Charlotte Duerden, to talk about friendship itself. This group of pals then participates in a cereal draft that is just grrrrrreat! They finish with a MOIF: Milk Opinion Is Fact.

Hosts: Dave Chang and Chris Ying

Guests: Kelly Meinhardt and Charlotte Duerden

Video/Audio Producer: Felipe Guilhermino

Majordomo Media Producers: Kelsey Rearden and David Meyer

Editor: Stefano Sanchez

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Dave is recuperating from surgery. Dave and Chris talk about platitudes that they didn't listen to when they were younger, and wish they had now that they are older. They then dive into Dave's kitchen must-haves and ideal equipment for home chefs at any skill level. They end with a MOIF and Ask Dave mailbag! Relisten to the past episode on the science of nonstick cookware with Professor Greg Blonder here:

https://open.spotify.com/episode/2gJsAHAFP1MNZX5hZ7lA61?si=TVckKBPUQwOu3bud8uKeUA

Hosts: Dave Chang and Chris Ying

...

Dave and Chris talk about the lies we tell ourselves when we're eating. They then embark on a heated, spirited debate about one of the most divisive topics of our time: ranch or Caesar dressing? They finish off with a quick MOIF and a new recipe from Dave.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Felipe Guilhermino, Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

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Dave and Chris have a special mystery guest on this episode to teach them the basics on card collecting, which has transformed from a childhood hobby into a booming industry. They opine on the commodification and diminishing returns of dining-out dish photos. There is also discussion about restaurant memorabilia collectors, from menus to stolen spoons. The duo finishes with a MOIF.

Hosts: Dave Chang and Chris Ying

Video/Audio: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Learn more about your ad choices. Visit...

Dave muses about beef Wellington. Next up is the return of a fan favorite: Pronunciation Bee, with friend of the show Noelle. Then, the trio takes on Girl Scout Cookies. Chaos and laughter ensue!

Hosts: Dave Chang and Chris Ying

Guest: Noelle Cornelio

Video/Audio Producer: Victoria Valencia

Majordomo Media Production: Kelsey Rearden and David Meyer

Additional Production Support: T.Cruz

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Dave and Chris start with musings on the 'SNL' 50th anniversary episode and the fascinating parallels between 50 years of comedy and 50 years of food. They then pick teams of the most influential and important chefs of each decade since 1970. Finally, they play a game of Over/Under and guess prices of items in 1975.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

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Today, Dave and Chris are joined by shellfish expert Ari Kolender of Found Oyster. Ari walks them through the levels of expertise on oysters and helps everyone gain new knowledge on how to be an oyster majordomo. The conversation doesn't clam up after the informative chat, though, as Ari joins for a seafood-themed MOIF.

Hosts: Dave Chang and Chris Ying

Guest: Ari Kolender

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Learn more about your ad choices. Visit podcastchoices.co...

Today, Dave and Chris are joined by shellfish expert Ari Kolender of Found Oyster. Ari walks through the levels of expertise on oysters and helps everyone gain new knowledge on how to be an oyster Majordomo. The conversation doesn't clam up after the informative chat, though, as Ari joins for a seafood-themed MOIF.

Hosts: Dave Chang and Chris Ying

Guest: Ari Kolender

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Learn more about your ad choices. Visit podcastchoices.com/ad...

Dave and Chris are joined by tea experts Sam Wang and Lydia Lin from Steep LA. They spill the tea on tea, teaching Dave and Chris about the fundamentals and helping them in their Majordomo-ing journey. Some mind-blowing facts about tea and how to make it are shared, followed by a tea-based MOIF.

Hosts: Dave Chang and Chris Ying

Guests: Sam Wang and Lydia Lin

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Learn more about your ad choices. Vi...

Dave and Chris talk about the future of reservations. Then Dave reflects on a new favorite local spot and what authenticity means to great food. The duo discusses the levels of Majordomo-ing in depth and how to go from an initiate to a Majordomo to a master in a given subject. They walk through the levels and talk about how to become a Majordomo of dining. The episode closes with a Japanese-food-themed MOIF and an Ask Dave.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Victoria Valencia

Majordomo Media Pr...

Dave and Chris are joined by Chris's pal (and former boss) Andrew Leland, who talks them through how he went from being sedentary to a marathon runner. Andrew discusses why he started running, the program he used to get in shape, and what his running journey was like, including the differences as a runner with retinitis pigmentosa. After, Dave and Chris talk about the scientifically ideal running playlist and go through Dave's and the listeners' playlists to see how they compare.

Hosts: Dave Chang and Chris Ying

Guest: Andrew Leland

Video...

Dave and Chris introduce the new concept of Majordomo-ing: the art of gaining expertise and learning something new without becoming an expert. They parse through what it takes to actually know your stuff, how so many people who claim they know actually don't, and brainstorm what hobby they may have to learn next, as decided by the Wheel of Death.

Hosts: Dave Chang and Chris Ying

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Learn more about your ad choices. Visit po...

Dave and Chris catch up with an old friend from Momofuku Ko, chef Sean Gray, and hear about his new endeavor: the Sergeantsville Inn in New Jersey. This historic restaurant is a true romantic ideal of a place where an entire town gathers to eat and enjoy time together, and Sean has ensured they eat well. Friend of the show Noelle joins again for a closing MOIF.

Hosts: Dave Chang and Chris Ying

Guests: Sean Gray and Noelle Cornelio

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Re...

Dave and Chris chat about kids at buffets (13:46), the card game UNO (19:37), Legoland (30:33), and a celebrity sighting that made Dave blush (34:16). The pair is also joined by friend of the show Noelle for a new segment about the unwritten rules of dining (43:41).

Hosts: Dave Chang and Chris Ying

Guest: Noelle Cornelio

Video/Audio Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

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Chef Paul Carmichael joins Dave and Chris for a Pre-Opening Diaries focusing on his new restaurant, Kabawa. The trio discusses Paul's time at Momofuku Seiobo, his Caribbean roots and their influence on his cooking, plus what to expect at Kabawa and its complementary watering hole, Bar Kabawa.

Hosts: Dave Chang and Chris Ying

Guest: Paul Carmichael

Video Producer: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

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After a delay due to the wildfires, 'The Dave Chang Show' returns from holiday break. Dave talks about his trip to Japan, and Chris talks about his trip to Hawaii. They finish this special return episode by locking in their 2025 goals.

Hosts: Dave Chang and Chris Ying

Video Producer: Victoria Valencia

Majordomo Media Production: Kelsey Rearden and David Meyer

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Dave and Chris have had a busy, wild year: 'Dinner Time Live,' 'Thursday Night Football,' and everything in between. They grade their predictions from 2023 about 2024: How did Davestradamus do? Dave and Chris also share their highlights of the year, from the best dishes they ate to the best cities they visited. See you in 2025!

Hosts: Dave Chang and Chris Ying

Video Producer: Victoria Valencia

Audio: Victoria Valencia

Majordomo Media Production: Kelsey Rearden and David Meyer

Additional Production Supervision: Noelle Cornelio and John Richter

...

On today’s episode, we have a massive Buy/Sell: Holiday Edition. It’s the holiday season, and there’s nothing we love to do more during our holiday meals than debate. Dave, Chris, Bianco, and producer Kelsey debate some of the hottest topics of the coldest season.

Hosts: Dave Chang and Chris Ying

Guest: Chris Bianco

Video Producer: Victoria Valencia

Audio: Victoria Valencia

Majordomo Media Production: Kelsey Rearden and David Meyer

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Dave and Chris chat with Anoop Pillarisetti, owner of the New Orleans–inspired restaurant Strange Delight, about the pain and, in turn, triumphs that can come with opening and running a restaurant. Anoop takes Dave and Chris through the conceptualization and opening of Strange Delight, discusses the pressures and uncertainties of running a restaurant, and dives into the love it takes. Anoop also gives an atlas of Fort Greene, Brooklyn, and a How to Menu at the restaurant.

Hosts: Dave Chang and Chris Ying

Guest: Anoop Pillarisetti

Video Producers: Ira Chut...

This episode has tales of woe from a Black Friday Amazon broadcast and tales of triumph at 'Dinner Time Live.' Stay tuned to hear about Kansas City barbecue, served up with a side of Latin American Christmas.

Hosts: Dave Chang and Chris Ying

Video Producer: Victoria Valencia

Audio: Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Additional Production Supervision: Noelle Cornelio and John Richter

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Dave’s “sister” Christina Tosi stops by the Majordomo studio to talk about her new book, ‘Bake Club,’ and get nostalgic about their long friendship and their career journeys. In her book, Tosi combines the scientific side of the chef's brain with relatable cooking. The trio then underscore the importance of Christina’s slogan, which implores others to go beyond the recipe and empower every chef to trust their taste and instincts. In a Parents’ Corner, Dave, Christina, and Chris talk about how, even if you’re an amazing chef, your kids just might not eat the lunch you made for them, b...

Recording at the Aria's Chase Sapphire Reserve Lounge in Las Vegas, Dave and Chris are joined by Eddie Huang on F1 weekend to talk Sin City experiences. They talk about their dining during the weekend, give room service recommendations, and run through a How to Menu: Din Tai Fung edition.

Hosts: Dave Chang and Chris Ying

Guest: Eddie Huang

Majordomo Media Producers: Kelsey Rearden and David Meyer

Video Producer: Victoria Valencia

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With Thanksgiving on the horizon, Chris and Dave answer a cornucopia of Ask Dave questions from listeners like you about Thanksgiving food and traditions. They follow it up by revisiting Pie Opinion Is Fact, where they blind taste test an assortment of their favorite holiday pie, the underrated key lime, to find the best pie that you can get.

Hosts: Dave Chang and Chris Ying

Video Producers: Ira Chute and Victoria Valencia

Audio: Ira Chute and Victoria Valencia

Majordomo Media Producers: Kelsey Rearden and David Meyer

Ad...

On today's episode, Dave is in Philadelphia, home of acclaimed chef Marc Vetri. With multiple planned stops at Vetri’s restaurants, Dave takes a deep dive into his impact on Italian cuisine in America. Afterward, Dave describes surviving his complicated Wawa shopping experience, and completes a World Cup of Snacks, bringing back tasty memories from childhood and creating new ones.

Host: Dave Chang

Video Producers: Victoria Valencia and Ira Chute

Audio: Victoria Valencia and Ira Chute

Majordomo Media producers: Kelsey Rearden and David Meyer

Lear...