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 his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.
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The Dave Chang Show
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94 Subscribers
Reviews
4.3 out of 5 stars
Based on 30 reviews
BeckMoose
5 out of 5 stars
Ssam sauce
Could you please tell us if they are ever going to sell this again?
Elin8138
5 out of 5 stars
What a show!
I love this podcast. It is part of my daily commute!! One of my favorite podcasts was the debate over whether Jake Gyllenhaal could do justice to Roadhouse. Not in my opinion. Because of this podcast I tried Lomo Saltado. It was delicious! Right now I’m marinating a pork shoulder to try his Bossam recipe tomorrow.
Mel22116
5 out of 5 stars
Incredibly entertaining!
I listen to this podcast immediately after they come out, it is a true highlight to my week! I love how unfiltered it is, and truly enjoy listening to them talk about random topics. Hope this podcast continues for a long time!
Splicerman1972
5 out of 5 stars
Bear
It starts off slow but gets rolling…..and hey for some reason Chris can get my Siri to react. Only person I know that can do that…..love the podcast
JBB204
5 out of 5 stars
Bad diner story (Le Bernardin)
Your latest podcast hit me. When Le Bernardin reopened after the height of the pandemic, my wife and I flew to NY from Iowa for our second meal there. A couple next to us left partway through the tasting menu after they pushed the server to add a pasta course and they went on to inform the staff of two other restaurants doing a better job. The team was worried these individuals ruined our meal because we could hear. I felt so bad for the staff. We of course enjoyed every minute of our experience.
JuneS09
4 out of 5 stars
Intriguing Show but Slightly Repetitive
Dave always brings up interesting topics, but belabors the point in a repetitive way. For example, he says there are rarely great diners that go to restaurants. But he never really teaches listeners how to craft a well course-out & thoughtful meal. Still entertaining if you don’t mind listening to a bit of repetitiveness.
covid 2
5 out of 5 stars
The BEST
Funny entertaining educational and I feel enlightened afterwards.It’s helped to get a better grasp and understanding of my craft/industry which people often loose sight of.
NigelVB
2 out of 5 stars
Disappointing
This might be the most self-indulgent podcast I've ever listened to. It's frustratingly disappointing, because I admire Dave's success and was hoping to learn something while being entertained. It's also hard to take people seriously when their delivery is punctuated every few words with the "f" bomb and "like" and "y'know". It makes them sound uneducated and is distracting. Every now and then he delivers a worthwhile nugget, but it's way too seldom, so I'm unsubscribing.
wrd30
5 out of 5 stars
Restaurants that celebrate the absurd and 52 best restaurants experience
Thank you. So enjoy.
djraykang
1 out of 5 stars
World Cup of Snacks (FISA)?
Getting tired of all the smack talk about the Bay Area.
soproper
5 out of 5 stars
the bear
can we get an ep about the bear?
Npz1978
5 out of 5 stars
Great conversations!!
This show is excellent! It’s become one of my favorite shows for listening to informative and entertaining discussions. Along with “Can We Please Talk” (which talks to reporters, writers and newsmakers), this is one of my favorite shows to listen to!
Norah-Infinity
5 out of 5 stars
this pod is a work of art
Dave, his co-hosts and guests, have taught me so much about food and culture. Some eps, I’ve listened to several times over. This might that be so that I can fully grasp a concept like environmentalism and food, or because I have strong candy opinions…
Hmart Addict
2 out of 5 stars
Ugh - the curtain reveals a monster
I’ve loved DC since he open his noodle bar in the east village. I ate there every week for years and ate at most of his NYC testy restaurants. I watched every show since the Mind of a Chef, and I’ve ordered all of the noodles and chili crunch he sells now. So, I was absolutely gobsmacked listening to this podcast. I didn’t realize what an absolute self involved jerk he is. I kept listening hoping it would change but it just seemed to get worse. So, I had to stop. I don’t know how all of the folks he works with put up with his bullying and narcissism. I really hope he finds some humility and some happiness.
StephieWB in EC
5 out of 5 stars
David Chang Podcad
Always irreverent, always funny, David Chang and Chris Ying (who I mistakenly thought was named Chris Ming-sorry Chris!) balance each other perfectly, with Chsng’s bitter ( but funny) sarcasm and Ying”s seemingly constant good-natured cheer. Joelle provides an interesting and musing female perspective as the three dive into food and eating, with a welcome, usually non European focused concentration and the views of second-generation Korean-American, Chinese-American ((IDK what province) and a Phillipine-American. They have guests who present European foods and techniques, but also provide Latino-American and Black perspectives, and how these cuisines and cultures interplay and overlap.
The Empty Nesters Kitchen
5 out of 5 stars
Dave goes to Italy
Loved listening to Dave talk about his recent vacation in Italy. We’ve been there 3 times and much of what he said about the experience resonated with us. We were fortunate enough to get a dinner reservation at Roscioli when we visited Rome in 2016 for our 25th wedding anniversary. It was an unforgettable meal! We’re heading back to Italy this summer (first international trip since the pandemic started) and we can’t wait to re-immerse ourselves in the food, wine and culture🇮🇹🍽🍷
Kevintothemax
5 out of 5 stars
Keep recipe club alive
Also this show is good too
JPrtr
2 out of 5 stars
Good and bad
Lots of good stuff throughout the run but honestly it's hard to listen to the guy anymore. Not sure how much more self righteous anyone could be.
Just1Rey
5 out of 5 stars
Camp
I love your Podcast Dave !!! The way you take a deep dive into the world of food and culture and the passion behind the purpose. I guess I’m just a good nerd. Thanks for making it cool ; also it’s ok to make these introspective podcasts longer trust me we will listen. One question will Ugly Delicious ever come back ? I keep watching the podcast over and over 😩
Michael.Derr
5 out of 5 stars
Wylie!
Please open a pizza shop soon!!!
SomeGuy36383
5 out of 5 stars
Good show
…but Dave can you please stop pronouncing ‘especially’ as ‘eCKSpecially’? Thanks!
ChrisB@@@
1 out of 5 stars
A Podcast Searching For a Reason to Exist
Really great, insightful episodes throughout 2020. Chang seemed engaged. Now it just seems they’re struggling to find topics to fill time - hence, MIOF and dumb self-imposed contests/to do lists. Suggested remedy: bring in Priya as a regular.
BLnsb
5 out of 5 stars
Smart
This show is smart, clever, entertaining, filled with personality and stone cold honesty. One of the best.
steelerfan4332
5 out of 5 stars
Not going to stop listening however….
I look very forward to this podcast every week and I am thoroughly entertained. There is only one thing that bothers me. Is it possible for Noelle to contribute a little more comment to the show.
kdub35357
2 out of 5 stars
🤔
Used to really like this podcast but Dave is becoming insufferable. Also Chris, everything Dave says is not funny.
Pamcap
5 out of 5 stars
Great Podcast. My #1
Biscoff is at every grocery store and Target ! I love the new challenge. Can’t wait to hear Al if the shenanigans!
Engprofft
5 out of 5 stars
Biscoff
Biscoff/ Lotus cookies are sold at Target 😎 We Germans love these!
Obi (my dog) 13
5 out of 5 stars
This is a 5 star review.
*****
YPKang
5 out of 5 stars
Babette’s Feast & Biscoff Cookies
Been a fan for a few years now. Love the sports, political, and LOTR references. Grew up in Arlington and Fairfax, VA so thanks for the shoutouts, Dave!
Vickiemusick
5 out of 5 stars
Baked good for boss.
Laughed and laughed.
Podcast information
- Amount of episodes
- 335
- Subscribers
- 94
- Verified
- No
- Website
- Explicit content
- Yes
- Episode type
- episodic
- Podcast link
- https://podvine.com/link/..
- Last upload date
- September 29, 2022
- Last fetch date
- October 2, 2022 5:36 AM
- Upload range
- WEEKLY
- Author
- The Ringer
- Copyright
- © All rights reserved.
susbcribers
- Desperation and Deliciousness on 'Chefs vs. Wild'In celebration of Majordomo Media’s newest Hulu show, 'Chefs vs. Wild,' Dave, Chris, and Noelle appraise their own chances of making it through a multi-day, survivalist-foraging gauntlet in the remote Canadian wilderness—and Chris calls up contestant Viet Pham to hear how intense the adventure really was. Also: 'Survivorman,' 'Naked and Afraid,' imagining what would happen if the people on 'Alone' could cook, Dave volunteering as tribute, bringing out Perkins’s tent for Season 2, hermit Chris, camping vs. glamping, building your own wizard staff, cinnamon rolls on a stick, the whole-ham gambit, foraging in Central Park, Nicolai Nørregaard, the 'Rambo IV' workout, getting tantalized by matsutakes, elk broth tea, the rotisserie-chicken sleeping method, and the very best oyster you’ve ever had in your life. The first four episodes of 'Chefs vs. Wild' are out now on Hulu. Hosts: Dave Chang and Chris Ying Guests: Viet Phan and Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- The Rings of Power and a Perfect Sandwich | My Opinion Is FactInspired by the last episode, Dave went fishing—and returned with stories of crushing defeat on the high seas and exhilarating victory at the hotel restaurant. Plus: a toast to Chris Bianco, angering the Mayan gods, a little lobster shack near Punta Allen, searching for John Borda, thermo-irreversible gels, confidence cooking, Mr. Beast Burger, skiing the quadruple black diamond, watching elves on your iPad, explaining Númenor on a boat, potato salad sandwiches, befriending paleontologists, Son Heung-min, watching the Great British Bake-off on the treadmill, and the long-awaited return of Isaac Lee. Hosts: Dave Chang and Chris Ying Guest: Isaac Lee Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- What It Takes to Find Great Fish | My Opinion Is FactDetermined to eat more seafood but dismayed by what he sees on the shelf, Dave surveys the state of the seascape for the American home cook, and offers a few of his rules for steering clear of the second-rate stuff. Also: restaurant fish vs. supermarket fish, breaking out the yanagi, the deliciousness of fish skin, shellfish protocol, spicy tuna rolls, dining-room aquariums, swordfish au poivre, 'A Fish Called Wanda,' my friend pompano, Bordier butter, citrus partisanship, serving anchovies to guests, and Noelle weighs in on Wetzel’s. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Expiration Dates, Sandwich Risks, and Ice and Fire Eating | #AskDaveIn a rare before-sunset Q&A, Dave fields a new volley of listener questions—and returns fire with takes on mori soba, typhoon summers, masochistic salarymen, the permafat tonkotsu layer, kimchi fridges, Idaho shrimp, Pharrell Williams, a Chris Ying dancing meme, baked ziti, Korean-mom rumor networks, blanching beef, lemur puffs, egg rafts, gelatin wizardry, deploying the giant ice ball at the hot pot spot, bringing your air fryer to McDonald’s, craft-service sandwiches, and a lunch-mystery Matlock moment. Plus, listen to the end for the table-turning debut of #DaveAsks, in which our host has a few questions of his own. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- The Next Wave of Korean CuisineWith summer over and school in session, it’s officially a new year for restaurants—and Dave has a few soon-to-open places on his must-visit list, and a few predictions to make about where things might go next. Plus: Hugo escape tactics, pre-K John Bonham, fake Momofuku menus, the no-PR approach, making bad situations happen, befriending your nemesis, the return of Superiority Burger and Torrisi Italian Specialties, Kwame Onwuachi, Mariscos Jalisco, the rise of hwe, grocery-store kimbap, crossing the soondae threshold, the stew restaurant Dave dreams of, a kung pao pastrami pipeline, the CIA, Josh Giddey, the other CIA, and the beauty of restaurants that own their own real estate. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Introducing Kids (and Ourselves) to New Foods and New Flavors | Clean Plate ClubWith a passel of hungry, up-and-coming eaters to please, Dave and Chris face a big question every day: Can their cooking help their kids embrace new tastes and new combinations? (And: Is it too late to expand their own deeply seasoned palates, too?) They call up “disgust studies” expert Dr. Paul Rozin to learn more, and offer up an array of their own takes on flying with kids, the A-Team, condensed Hanukkah, the milkshake cow, Dave’s older brother, sea cucumber fried rice, imagining the next uni, getting rejected from the intergalactic senate, ikura as forbidden fruit, Gus going against eggs, and the exalted, trip-off-the-tongue omega-3 that is docosahexaenoic acid. With the help of our friends at buybuy BABY, this is Round 3 of ‘Clean Plate Club.’ Hosts: Dave Chang and Chris Ying Guest: Dr. Paul Rozin Producer: Sasha Ashall Additional Production: Jordan Bass, Noelle Cornelio, and Lala Rasor0 comments0
- Mall Food, the Chef Who Changed the Game, and Getting Better As You Get OlderA week by the seaside has Dave finding inspiration at both Wetzel’s Pretzels and Nobu Malibu, and thinking about all the shapes the second half of a creative career can take. He catches Chris up on his misadventures, and contemplates Robuchon potatoes, the Santa Monica promenade, hot dogs on tasting menus, spirulina boosts, stroller dogs, vampire rules, knockoff mercenaries, fried rock shrimp, what some restaurants can get away with, the Nobu Goodbye, Peruvian sushi, storing your knife rolls, LCD Soundsystem, and attempting the impossible. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Brigades, 'The Bear', and How Kitchens WorkWith a couple more 'Bear' episodes under his belt, Dave dives into a breakneck elucidation of one of the show’s dramatic engines—the classical Escoffier kitchen brigade system, and the huge role it still plays in top-tier restaurants today. Analyzed along the way: Frank Ceruti, the two types of CDC, piano ranges, coal runners, sabotaging Chris at the poissonnier station, fish fumet, meat-roast squires, simplifying your playbook, telepathic collaboration, kitchen design remorse, cooking with a miracle maker, food dying at the pass, Jürgen Klopp, gambling with ducks, the first-turn bomb, and making food so good that no one’s talking in the dining room. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Eating at the End of an Era, and Where Restaurants Will Go NextCulture moves in cycles, and so too do the ways we eat—which has Dave looking for early warning signs of what’s around the corner. He fills us in on what he’s hearing from peers, what the arc of modern plating presages about the turns to come, and a whole lot more, including: pizza-shop paninis, top-tier bodegas, trompe-l’oeil grill marks, New York in the mid-'90s, analog cooking, the Nirvana–Nickelback cycle, what Fergus Henderson likes to drink, Russian service, sorrel salmon, vertical food, spoon drags, Ernesto’s ham and chips, a quenelle chronology, square duck breast, Joey Fatone, and the impact of the vanishing middle. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- What 'The Bear' Gets Right About the Time Warps Within RestaurantsFresh off finally watching the first episode of 'The Bear,' Dave breaks down what the show reveals about the surreal ways time can move inside an ambitious kitchen. Plus: a nail-biting moment at Fresh Brothers Pizza, the Golden Idol, Julian Jaynes, Delta-lounge buffet medleys, steak-for-two-for-one, seven-minute family meal, night porters, Hainanese chicken rice, the beauty of Greek pizza, the eureka-moment dish-creating golden hour, and an inspiring night at L.A.’s boundary-breaking Yangban Society. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Seafood Shacks, Magical Food Temperatures, and Going Down the Coffee Rabbit HoleA Cometeer-fueled trip to the Codfish State has Dave buzzing with new discoveries about how to make familiar things just a little bit better—and how to make the modern-day airport experience a good bit worse. Also covered: what to eat near Gloucester, Joe Versus the Volcano, Spider-Tracers, a shout-out to Claud, Tristar strawberries, Jimmy Nardellos, gourmet Cold Stone, Dave becoming a coffee taster, making miso in Kyoto, three-buck Chardonnay, Wrigley’s gum, haddock bites, sublime Rhode Island chowder, and Dave Chang’s seafood shack commandments. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Cheese Foam, Carb Combos, and a Perfect Restaurant Moment | #AskDave After DarkAltered-state Dave and Chris embark on another late-night Q&A, covering the sublime, the agonizing, and everything in between—including Aaron Rodgers’s offseason activities. Also, Dave’s thoughts on the Road House remake, Conor McGregor taking up acting, the boba flavor Blade Runner test (and Dave’s current order), extra dense oat milk, near-future gorgonzola, irrational food aversions, imperial deer tendon, Dave’s senior thesis, a Momofuku Christmas dinner, five-hour tea ceremonies, drinking Guinness in Kyoto, Shake 'N Bake chicken, culinary chimeras, table crumbers, and being present for each tortilla chip. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Sneaking in Nutrition When You’re Cooking for Kids | Clean Plate ClubEvery parent dreams of giving their kids a perfect mix of the delicious and the nutritious—but once those kids begin to get other ideas about what they’d like to eat, the most important ingredient might be a little misdirection. With the help of our friends at buybuy BABY, Dave and Chris present our second Clean Plate Club summit on the highs and lows of surreptitious nutrition. Plus: parent theory vs. parent reality, bento box success rates, Dave’s case for chocolate milk, pre-K peer pressure, emergency SPAM, dolsot bibimbap, taking Hugo to McDonald’s, tantric parenting, and Chris’s highly effective sneaky meatball method. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass, Noelle Cornelio, and Lala Rasor0 comments0
- Dave’s Birthday, Over-Ordering, and a Definitive Diet-Beverage Ranking | My Opinion Is FactThere’s no better way to celebrate Dave Chang’s forty-fifth trip around the sun than an end-of-summer MOIF, featuring such hot-button topics as: Mike Birbiglia, a flawless visit to Providence, mid-meal malingering, touching the stew, Dion Waiters, dish traffic control, the In-N-Out-order phantom zone, shrimp heads, seasonal restaurants, Midwest supper clubs, fear of teenagers, and the farmers’ market hummus guy Hydra. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Into the Order-Ticket MatrixBefore Neo learned to read the green rain of code that made up the Matrix, before even Sherlock Holmes devised a way to describe a man based on a glance at a forgotten walking stick, restaurant kitchen staff were doing pretty much the same thing every time a new order ticket came into their kitchens. Dave, Chris, and Noelle dig into what can be gleaned from those black-and-white lines listing entrées and appetizers and share a few stories about how it's gone right and wrong for them, before Dave lays out a guide for diners who want to do better, and pulls back the curtain on the rare jewel that is the Money Piece.Host: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Chelsea Stark-Jones Additional Production: Jordan Bass and Chris Sutton0 comments0
- Dave's Ramen Origin Story, Chewing Our Way Through Language Barriers, and Tips for Seeking Out the DeliciousFood may be a universal language, but how much gets lost in translation when you're eating in a place where you're not a native speaker? Dave shares a few of his recent linguistic travails, and compares notes with Noelle and Chris, before revisiting the rural Osaka ramen-shop moment that very likely changed his life. Also: Dave as the Park's BBQ shepherd, locals-only restaurants, a return to Duck House, Chris in Las Vegas, inauspicious fork drops, velveting the shrimp, doing whatever it takes to win over the waiter, OG smørrebrød, Golden Century, Hop Woo's trilingual menu, and Dave's tips for avoiding the tourist tax. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Mike Wargon Additional Production: Jordan Bass and Lala Rasor0 comments0
- Cooking Tips, French Fry Rankings, and Restaurants That Celebrate the AbsurdOn a bounteous, bento box-style multi-segment episode, Dave delves into a few recent home-cooking successes before turning to a whirlwind assessment of the fast-food french fry landscape (23:00) and finishing off with a few ways forward for restaurants in our image-saturated age (41:45). Also discussed: cultural chewiness preferences, Dave's favorite protein, family-friendly jangjorim, mapo tofu, 'Top Gun', 'The Birth of Tragedy', Jean-Georges's steakhouse, the next dining hotbeds, and making food that people will wait in the rain for. Host: Dave Chang Producers: Jordan Bass and Lala Rasor0 comments0
- 52 DishesOn an episode for the ages, Dave Chang takes us through a full deck of unforgettable dishes—the ones he never stops thinking about. He covers 50-plus brushes with culinary perfection, from childhood up through trips to Tokyo and Texas and Sao Paulo and Mumbai. It's a core-memory highlight reel like no other, the benchmarks Dave uses to measure everything else, never assembled in one place beyond his brain—until now. Host: Dave Chang Producers: Jordan Bass and Lala Rasor0 comments0
- Dave’s Home Alone, How Food Follows Fashion, and a Reality-Altering Moment at Noma TokyoDid one ramen chef’s last-minute decision to photograph the very first service at Noma Tokyo's pop-up … irreversibly change the course the restaurant world has been on ever since? To investigate, Dave sends roving correspondent Chris Ying to talk to Ivan Orkin himself about the day in question—and then hunts for parallels in the far reaches of high fashion. Also: the state of Dave’s fridge, solo eating at home, Shakey’s PIzza, pickled jalapeños, pork chop prep, Margaret Zhang, Art Culinaire, setting up a tripod in the dining room, Moleskine sketches, the Ko black hole, and the diner-photographer Uncertainty Principle. Hosts: Dave Chang and Chris Ying Guest: Ivan Orkin Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- The Most Memorable Meals Dave Has Ever Had, the Power of Not Knowing, and the Lure of the ListHow the heck are we supposed to figure out where to eat in 2022 anyway? On the heels of an unforeseen but absurdly good Peking duck dinner, Dave and Chris consider the ever-expanding restaurant-recommendation complex, and the risks and rewards of going off the grid. Plus: mummy innards, not watching the trailer, crispy shrimp, the penicillin principle, Ben Wallace, eating turbot at Elkano, an L.A. restaurant trinity, Dave in Japan, Kappabashi yakitori, Oriental Garden, on-set lunch, overlooking the good-to-great, and the culinary version of Jimi Hendrix. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Astrophysics, What’s Good, and a Double-Take-Worthy Dispatch from AtlantaAfter spending the first half of the show grappling with the existential questions, from the prehistory of the known universe to the future of going out to eat, Dave and Chris collect some on-the-ground intel from two longtime experts on life in the ATL: Stephen Satterfield and, of course, Steven Satterfield. Also covered: Gaten Matarazzo, Ina Garten, physicist sellouts, infinite Big Bangs, Fishman Lobster Clubhouse, good meals at bad restaurants, Noma Tokyo, Copenhagen Chinese food, fried mozzarella and caviar, fast-forwarding through the scary parts, and Chris moving to LA. Hosts: Dave Chang and Chris Ying Guests: Stephen Satterfield and Steven Satterfield Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Are We In or Out on In-N-Out?In-N-Out Burger has had an almost unparalleled run as one of the most beloved operations in the western U.S., but there’s still one holdout rolling doubtfully past the drive-thru. His name is Dave Chang. Dave, Chris, and Noelle break down what In-N-Out does so well, and why he can’t just let love in. Also discussed: all-out waffles, North Korean noodles, Dave’s Park’s BBQ order, Southern California mumbo-jumbo, small-town athleticism, jalapeño poppers, the perfect iceberg lettuce, eating a hamburger at 10:30 a.m., Noelle’s In-N-Out instructions, data-driven drive-thrus, faith-based French fry preferences, the world’s tiniest toaster oven, orbital ordering systems, the In-N-Out Art of War, and the best thing to eat in your car. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Chris Bianco Interview DecodedIn a brief respite between his travels, Dave Chang teaches you everything you need to know about making dashi at home, then decodes his interview with Chris Bianco. He explains the classic-to-modern chef spectrum, the significance of legendary chefs Roberto Donna, Jean-Louis Palladin, and David Tanis, Bianco's gumption in the face of titans of industry, the lifecycle of perfecting a new dish, and how failure is a crucial part of the creative process. Host: Dave Chang Producer: Sasha Ashall Additional Production: Chris Ying, Jordan Bass, and Lala Rasor0 comments0
- You Learn Things When You Burn ThingsWith a new restaurant open in L.A. and 30 years of gorgeous pizzas bearing his name in Phoenix, AZ, Chris Bianco has a lot of stories to tell. He returns to the pod to talk with Dave about building the most beautiful tower you’ve ever seen, bringing the sequel without the prequel, getting paid a barrel of beer on the Lower East Side, arming yourself with science, salads telling you what they want to be, Jean-Louis Palladin, a huge box of loquats, cutting bread toward your heart, what he imports from Italy vs. what he finds just beyond his doorstep, Deborah Madison, desperation melons, and a pizza inspired by Ligurian focaccia, New York bialys, and Southern Arizona pistachios. Host: David Chang Guest: Chris Bianco Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
- Dave Chang Goes to ItalyWith his trip to Italy in the rearview, Dave takes to the mic to break down the surprising highs and occasional luggage-related lows of a week or so overseas, as well as: hotel-room tipping, Italian airport food, looking at the countryside from a train, bringing salumi on the flight back, Friulian wine, simple trattorias in the middle of nowhere, Negroni spritzes, not taking photos, Vecchia Roma, carciofi fritti, Gambero Rosso, eating oxtail and antipasti at Cesare al Casaletto, wedding vongole, Safi Bahcall, sizing up the Sistine Chapel, gelato vs. ice cream, and a pizza-pocket meal at a Roman mall McDonald’s. Host: Dave Chang Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor0 comments0
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