All Episodes
The Dave Chang Show — 694 episodes · page 1 of 7
"Irish" Exits, Ghosting, "French" Leave: Leaving Without Saying Goodbye
Drinking, Gen Z, and Hangovers
The Next Big Sport with Bryan Curtis and Tate Frazier
Are Grudges and Rivalries...Secret Innovators?
Death, the Best Reason to Live
The Best and Worst Ways to Get Around: On Transportation
Hunting Your Own Meat, Jerky, and Octopi are Aliens
Is Optimization...a Bad Thing?
Don't Call it a Crisis: Reaching Midlife Clarity
More Money, More Inappropriate Dinner Conversation Pt. 2
More Money, More Inappropriate Dinner Conversation
Money and Gambling It Away with Joe House and Cousin Sal
And They Were Roommates...
Are Pajama Wearers or Naked Sleepers the Weird Ones?
Cheating VS Innovating: The Fine Line
Is Going to College Worth It?
Bathing Suits are Underwear, Air Conditioning is Necessary, and Other Heat Wave Debates
Do You Wash Your Feet in the Shower?
Super Bowl Pressure and Football Hygiene Habits with Kyle Van Noy
Handling Life's Pressures: Work Pressure, Peer Pressure, and Pressure from Yourself
How Bad Must Everything Have Smelled 250 Years Ago?
Noodle Shop Shorts: How to Handle Picky-Eating Children
Noodle Shop Shorts: TV is the New Books?
Noodle Shop Shorts: To Chase Money or To Chase Happiness
Noodle Shop Shorts: Knowing When to Move On
How Long Would You Wait for Your Spouse to Come Home?
Noodle Shop Shorts: Your Dad Will Be Mad Either Way
How Patriotic Are You?
Noodle Shop Shorts: Bad Things People Do in Saunas
Noodle Shop Shorts: What if Ed Sheeran Was in a Ska Band?
Noodle Shop Shorts: The Guy Afraid of Nothing...Except Disappointing His Friends
Noodle Shop Shorts: Are You Too Old to Wear Japanese Denim?
Noodle Shop Shorts: Dave Tries to Guess a Patron's Job
Noodles at the Counter: Talking Work with Old and New Friends
Lyonnaise Salad, Bacon Vinaigrette, Chicken Drippings, and Thai Bird Chilies
Nothing Fancy Pt. 2: Burgers, Education, Restaurant Shifts, and "The Real LA"
Nothing Fancy: Burgers, Sauce, Graduation, and New Friends
French Vinaigrettes, Summer Salad, Emulsification and Xanthan Gum, and an Onion Competition
Intimacy, Friendship, a BaoHaus Dish Rundown, and New Novel 'Come Undone' with Eddie Huang
American Chef Ultimate Team, Whataburger and Regional Fast Food, and an Ask Dave
World Bowl of Chicken and a Dinner Delivery Party with Chris Ying and Marc Johnson
The Most Delicious Lean-to-Fat Ratio for Meat, Grinding Meat at Home, and a Bold Prediction
DCS Creative Lab: Gnocchi
South Beach Steak, Steakhouse Sides, Coco Bread, and Being Comfortable Being Uncomfortable with Udonis Haslem
DCS Prep: Steakhouse Sides
DCS Impromptu Creative Lab: Conch Salad and Kartoffelklösse, German Potato Dumplings
DCS Creative Lab: Steakhouse Sides
Steak, Rösti, Béarnaise, a Dave Chang Show Combine, and the NFL Draft with Todd McShay and Steve Muench
Tteokgalbi, Hoe-deopbap, Role Models, and K-Everything with Daniel Dae Kim
DCS Creative Lab: Hamburg + Mayo Salad Sandwiches
The Masters Food and Championship Dinner, #1 Mystery of the Year, and Plating with Chris Ying
Gluten-Free Schnitzel, Game Shows, Korean Traits, and Parenting with Mina Kimes
DCS Lab: Schnitzel Take 2
Tteok Mandu Guk, Traitors, and Being Korean American Today with Eric Nam
Braised Tofu, A5 Wagyu Steak, Aging, and Laughter with Joel McHale
Hot and Sour Egg Drop Soup, Cooking with Lemons, and Iterating on Dishes with Marc Johnson
DCS Creative Lab: Sour Egg Drop Soup and Tteok Mandu Guk
Avgolemono, Chicken and Rice, and Caesar Salad With Chris Bianco
DCS Creative Lab: Braised Tofu and Schnitzel
The Best French Fries at Home, New Mexico Green Chile Stew, and Food Science With Chef Chris Young
Oxtails, "Chicken 66," and Science With Krishna Choudhary, PhD, and Lester Nare of the From First Principles Podcast
Succotash Meets Spätzle, Doing Media as a Chef, and Dave's Favorite Chili
Dave's Trip to Paris, Great Meals He Had, and Cooking from Scratch
Italian Sunday Dinner, Betting, and Inappropriate Dinner Conversations With Cousin Sal
Chicken Divan, Being Curious, and Meaningful Dishes With Cord Jefferson
Gumbo, New Orleans, and a Pop Quiz With a Surprise Familiar Guest
Shabu-Shabu, the Great Chef Corey Lee and Benu, and Chris Ying
Breakfast Burritos, Clay Pot Rice, Filming Food, and Finding a New Angle With David Ma
Dried Squid: The Next Big Thing (After the Next Big Thing)
Chinese Chicken Salad and Inappropriate Dinner Conversations With Chris Ying and David Meyer
Jangjorim, Balance, and a Dream Last Meal Rotation
Potato Jeon, or Which Foods Hold Value to Us
Dry-Aged vs. Wet-Aged Steak, "The Secret," and the American Chef Pantheon With Bill Simmons
The Los Angeles Fires, Lettuce Cup Memories, and New York vs. L.A. With Jacob Soboroff
Tteokbokki Three Ways and Soft-Chewy Texture
Truly Tasting Through Plain White Rice
Paris and Global Food Trends With Noelle Cornelio
Sugar Snap Peas and Simplicity
Beloved Dogs and Living in the Present
Snacking and Serving Sizes With Chris Ying
50 Episodes of Dinner Time Live: Poulet en Vessie
Soufflés and Time Travel
An Ask Dave Mailbag LIVE From Las Vegas
The Future of Food Content With Owen Han and H Woo Lee—LIVE From Momofuku at the Cosmopolitan of Las Vegas
Teriyaki Chicken, Opinions, and Chris Ying
Food Innovation With Taco Bell's Brett Pluskalowski
Japan: Feeling Seen With HIKARI
Partying With Courtney McBroom
How Do You Like These Apples?
France, Wine, and French Wine With Jordan Salcito
Fixing Our Foodways With Sam Kass
From Chef to Restaurateur With Michael Mina
Modern Food Media With Ruby Tandoh
Steak With Eric Wareheim and Gabe Ulla
Taking Big Swings With Stephen Starr
How We Consume Now With Alex Stupak
An "Overnight Success" Years in the Making With Alison Roman
Best of EEEEEATSCON Awards, With Justin Pichetrungsi and Eddie Huang
Point of View With Brooks Headley
Innovation in Tradition and a Pre-Reopening Diaries with Mark Ladner