All Episodes

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

25 for 25: The Rise of the Burger

Developing a Recipe for Success With Sarah Fennel

Changing Tides and Lasting Impacts With Jeremy Fox

The "Sauceshank" Redemption

‘Dinner Time Live’ Faux Pas and a Tribute to Nobu

Coffee and Contentment With Jack Benchakul

An Ask Dave Mailbag and Dinner Time Live Italian Food Revelation

Chicken Wings at Home: Appliance Showdown

Dinner Time Live Post-Opening Diaries and a Boiled Chicken

Gazpacho and Laughter With Goodboy Noah

Shucking Oysters and a European Vacation

Dinner Time Live Season 3: Pre-Opening Diaries

Chicago: Hospitality, Hot Dogs, and Pizza With Donnie Madia

Cooking, Music, and Creativity With Samin Nosrat and Hrishikesh Hirway

Catching Fish, Releasing Control With RA Beattie and Mike Dawes

Protein With Dr. Michael Ormsbee

An 'Ask Dave' Mailbag

Seed Oils Part 2, With Dr. Cate Shanahan

London Eyes, Small Plates, Can't Lose

Dave and Chris Talk About ‘The Bear’: Season 4, Pt. 1

Cooking for a Cause With Dan Giusti

At the Plate(s) With Gerrit Cole

Southern Dining and an Atlas: Nashville Edition With Kahlil Arnold

Mexico City With Enrique Olvera

Claiming Identity With Edward Lee

The Kids Table With Kelly Meinhardt and Charlotte Duerden

Mailbag

Dave and Chris Finally Talk About 'The Bear' Season 3

Dave and Chris Finally Talk About 'The Bear': Season 2

Growing Up With Roy Choi

Dave and Chris Finally Talk About 'The Bear': Season 1

Cooking as Art With Michael Cimarusti

Food Criticism With Besha Rodell

Ramen in Real Time

Feeling Good With Paul Carmichael

Food Scenes Only: 'Tampopo'

Taco Culture With Javier Cabral

Hospitality First With Will Guidara

Chasing Perfection With Ben Shewry

Being Competitive With Aisha Ibrahim

Wine-ing Down With Justin Pichetrungsi and Ian Krupp

Seed Oils With Dr. Selina Wang

Talking Tariffs With Neil Blumenthal

A Masters Recap, a New Project, and an MOIF

A Masters Food Rundown and Some Discordance With Our Discord

Sustainable Farming With Rich Butler

Embracing Discomfort With Erling Kagge

Innovation With Dominique Ansel

Understanding the Avian Flu Part 2: Economics With Dr. David Ortega

Understanding the Avian Flu Part 1: Virology With Dr. Maurice Pitesky

Destigmatizing Psychedelics With Beau Kilmer

Braving the Unknown Path With Chef Nancy Silverton

Friendship and Cereal With Kelly Meinhardt and Charlotte Duerden

Post-Surgery Platitudes and Dave's Kitchen Essentials

Self-Serving Lies, Ranch vs. Caesar Debate Club, and a Recipe

Starting Up Card Collecting With Mystery Guest

Pronunciation Bee and Girl Scout Cookies

50 Years: Comedy Vs. Culinary

The Fundamentals of Oysters With Found Oyster's Ari Kolender

Tea 101 With Steep LA's Sam Wang and Lydia Lin

Musings, Majordomo-ing, and a MOIF

Introduction to Running With Andrew Leland

Introduction to Majordomo-ing

The Romantic Ideal of a Restaurant With Sean Gray

A Mixed-Bag Episode

Kabawa Pre-Opening Diaries With Paul Carmichael

Reminiscing on a Holiday Break and Our 2025 Goals

Dave and Chris Reflect on 2024

A Happy Holiday Buy/Sell with Chris Bianco

The Risk and Reward of Being a Restaurateur With Anoop Pillarisetti

A Black Friday Football Fumble and the Latest 'Dinner Time Live' Recap

Thinking for Yourself, Tasting for Yourself With Christina Tosi

Vegas Diaries: Restaurants, Room Service, and Din Tai Fung With Eddie Huang

Thanksgiving Ask Dave and the Return of Pie Opinion Is Fact

The Philly Report—A Chef Profile on Marc Vetri, and a World Cup of Snacks: Wawa Edition

Airing Grocery Grievances and Help Us Understand

Staying Ahead of the Curve With Tom Colicchio

A Chef's Profile, an Ask Dave, and Myriad MOIFs

Flavor Chases Nutrition With Marco Canora

Defining Excellence in Food with Roy Shvartzapel

Cultivated Meat With Eric Schulze

A Dinner Dilemma and Noodle Cook-Off Recap

Primary Source: Fish with Liwei Liao

TV Food Styling With Courtney McBroom

Committing to Flavor With Joshua Skenes

Convenience Store Snacks, Steak in the Matrix, and Chopsticks

Heston Blumenthal’s Culinary Innovation and AI’s Impact on Food

Culinary Class Wars and Doppelgangers With Edward Lee

Empathy in Product Design with MJ Truong

Entrepreneurship With Neil Blumenthal

Noodlefest

Griddled Sandwiches, Foie Gras, and Second Restaurants | My Opinion Is Fact

‘Family Feud’ VIP ACCESS PASS With Mina Kimes and Pablo Torre

Behind the Scenes of ‘Dinner Time Live’

How to Be a Better Diner and Restaurant Business 101

‘Chapter One’ With Bobby Flay

The GOAT of Eating

‘Best of Dave Chang Show’: Learning to Live With Blindness, With Andrew Leland

'Best of Dave Chang Show’: Dinner Music, With Hrishikesh Hirway of ‘Song Exploder’

‘Best of Dave Chang Show’: The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold

‘Best of Dave Chang Show’: Food, Farming, and the Climate Crisis

'Best of Dave Chang Show': Greg Blonder Returns to Discuss the Science Behind Cookware

'Best of Dave Chang Show': The Glory of Complicated, Simple, Crazy, Beautiful, Stupid Art (and Life), With Jerry Saltz

'Best of Dave Chang Show': Cooking as an Art, With Jerry Saltz

Best of EeeeeatsCon, Ireland’s Greatest Culinary Contributions, and Four Walls Whiskey With Glenn Howerton

Overrated French Foods, Where to Eat in Copenhagen, and Delete Yelper: Benu SF

Rules of a Restaurant Playlist, Dave Returns to Hamlet’s Kitchen, and Price Fixing

Underrated/Overrated: ’90s Edition, Book Tours, and How to Menu: Kopitiam With Rachel Khong

Dave’s Masters Champions Dinner Theory, Effective Plating, and Menu Formatting

Pizza Potluck and Buy or Sell With Chris Bianco and Kelly Meinhardt

Discussing Momofuku Chili Crunch, With Marguerite Mariscal

Reservation Cancellation, and the Glory of an All-You-Can-Eat French Buffet | My Opinion is Fact

Seasoning Do’s and Don’ts and How to Menu at Town Hearth

Primary Source: Beef With Katie Flannery

Dave’s Michelin Guide Tip, Dads: Eating Clean, and Restaurant Weight Classes | Ask Dave

OG Moves at a Korean BBQ and the Legacy of David Bouley

Quantifying Cooking Performance, and How to Menu: Musso & Frank’s Grill

Dave’s Ideal Restaurant Setup, and Planning Menus for 'Dinner Time Live'

The Donut Dessert Origin Story and the Worst Season Finales in TV | Dave After Dark

Unspoken Rules of Korean BBQ, Everybody’s a Back Expert, and Yelping the Yelpers

Oscar Predictions and Movie Theater Snack Draft With Chris Bianco and Kelly Meinhardt

So You Wanna … Be a Seed-Stage Investor? With Steve Jang

The Magic Tap, Platonic Ideal of a Breakfast Burrito, and Jollibee Spaghetti | My Opinion Is Fact

Letting Go of Smartphones and How to Menu With Holbox in Los Angeles

Three Go-To Celebration Restaurants and Revisiting Dave’s Unified Theory of Deliciousness

An NFL Lineman's Diet, Growing Up Samoan and Australia vs. Philadelphia with Jordan Mailata

Top 5 Asian Cuisines, Rotisseries vs. Trompos with Nico de Leon and Chase and Steff Valencia

The History Behind Mister Jiu's and Debate Club: Dumplings vs. Noodles with Brandon Jew

Dumplings Vs. Noodles, the Official Lunar Zodiac Ranking, and PFFW: Super Bowl Edition

Dave’s Theoretical Vegan Menu and Tips for Maximizing Home-Cooking Ingredients

Making Great Soups and Mise en Place at Home

Dave’s Jiu-Jitsu Experience, and the Episodic TV Mount Rushmore

'Dinner Time Live With David Chang': Preopening Diaries

Talk Show Cooking Foibles, and the Pronunciation Bee

Chris Bianco’s Instagram Weakness and the Traffic Conundrum

Eating Low-Carb on the Go, Partners: Diet Edition, and How to Menu

Success in Situations, How Not to Criticize a Restaurant, and Price Fixing

Davestradamus: 2024 Food and Restaurant Predictions

Dave’s New Year's Resolutions and Master of Your Domain (Pt. 1)

Buy or Sell with Chris Bianco and Kelly Meinhardt

Atlas: San Sebastián With Kevin Patricio

Dave’s Favorite Bites, Restaurants, and Cities in 2023

The Best Chinese Food in the U.S., and Beating Inertia

Dads: Holiday Edition, and What to Get Your In-Laws | My Opinion is Fact

Mr Chow and Black Exceptionalism With Van Lathan

The Right Way to Make an Omelet, and How to Make Every Sport Better

The Influence of Troisgros, Systems vs. Seasonal Cooking, and How to Pick a Place to Eat

Dave’s Potluck Dream Team, Cashing in on Korean New Year, and Bad Yelp Reviews

Dave’s Ironclad Rule on Thanksgiving

Easy Dishes to Make at Home, the Power of Broth, and the Mind of a Home Cook | DCS Mailbag

Dark Arts Thanksgiving Tips, Old Bay and J.O., and the Judas Principle

Three New Thanksgiving Traditions and So You Wanna … Be a Football Film Analyst? With Ben Solak

Finger Foods for Toddlers, Dad Feeding Fails, and Dave’s Hypothetical Day of Eating With Taylor Swift

Late-Night Eats, Preparing for Stress as an Entrepreneur, and Public Phone Etiquette

The Drunkest Town in America, How to Eat Mochi Ice Cream, and Burrito Stories

The Changing Landscape of Dining and Eating, NBA Players Analogized to Chefs, and Top Five Spanish Tourist-Trap Foods

So You Wanna … Build a YouTube Culinary Empire? With Andrew Rea

Meat and Threes, Underappreciated Po’boys, and Dave’s Boba Order

Dave and Chris Eat in New Orleans, the Worst Type of Diner on the Planet, and New Orleans Vs. Jacksonville

Dave’s Favorite Seasonal Ingredients, the Grocery Store Price Conundrum, and the Future of Restaurant Service

Dave’s 'Thursday Night Football' Experience, Revisiting London, and PFFW: Kansas City Vs. Denver

So You Wanna Be … a Hunter? With Steven Rinella

The One Tailgate Dish to Rule Them All, What Dave Buys at the Korean Grocery Store, and L.A. Vs. Philadelphia Sandwiches

How Dave Picks Where to Eat, When to Give Up Your Seat on a Plane, and Top Five Rice Dishes

Bratwurst vs. Coneys, Crystal Chargers, and the Best Restaurant Bathrooms

Picking Restaurants for Groups, the Best Airports for Food, and the One Bar Game Dave Wants to Master

New York Vs. San Francisco, Things Dave Looks for in Restaurant Menus, and the Greatness of Graeter’s

The Great Road Trip Convenience Store Draft, Three Moments to Time Travel to, and Can I Get a Drink?

Dave’s Solution for Beating Cold Callers, Favorite Action Movie Franchises, and Juice Rankings

The Most Ambitious Restaurants in Los Angeles, Chicago, and New York, and Cantonese Cuisine’s Survival

Is the Juice Worth the Squeeze?

The Proper Way to Eat Oysters, Eating in Stockholm, and Personal Airspace

Dave’s Best Day of Eating in Tokyo, Cooling Down With Hot Food, and the Most Important Thing to Know for Aspiring Cooks

Best Breakfast Foods and Shohei Ohtani Is the Sexiest Man Alive | My Opinion Is Fact

Why Chefs Wear Chef Coats, Dave’s Worst Cuts and Burns, and IQ Tests

Mischa, Death Metal, and the Relentless Drive to Innovate With Alex Stupak

Don’t Ask Dave For Last-Minute Tables, and Which Group Would You Dine With?

Debate Club: Sandwiches, Being Late to Things, and When to Cancel a Restaurant Reservation

How the Super Rich Eat at Restaurants, Three More Reasons to Stay Indoors, and Dental Hygiene

Who Wears Pajamas? Plus, Top Five Asian Cuisines Updated and Sleeping Quirks.

Best Pizza Topping Combination, Authenticity in Food, and the Future of Ingredient Sourcing | My Opinion is Fact

Beer and Wine on Ice, Identifying Talent and Atlas: New York City with Brian Koppelman

In Search of the Perfect S’mores Method, Quenelles, and Human-Centered Design With MJ Truong

Have We Reached Peak Korean Food? Plus, How to Menu: Nolia Kitchen

The Perfect First-Date Restaurant and So You Wanna … Be One of the Best Restaurant Operators in the World? With Ron Parker

What “Excuse Me” Really Means, the Hefeweizen Principle, and the Bar Order Apotheosis

Why You Should Stay Indoors, Reservation Hacks, and So You Wanna … Be an Expediter?

Inside the MDM Studio With Dave and Chris ... and Shelf-Stable Crab Cakes

Neighbors, a Change of Heart on Instapot, and Iru With Tunde Wey

So You Wanna … Go to Culinary School?

Nikola Jokic and Spotting Latent Talent With Kevin O’Connor, Plus Learning to Live With Blindness With Andrew Leland

Courting NBA Free Agents, the Flatulence Window for Partners, and Theoretical Dinner Guest: NBA Edition

Slice: Corporate Lunches, Southwest Airlines, and Sidewalk Hot Dogs

The Hypothetical MDM Vending Machine and Dads: Foibles in Literacy

Dave’s Vision and What It Means for Food in the Future

Cooking in the Microwave, Dishes With Things to Say, and Top Summer Foods

The Ideal Summer Playlist and Hall of Fame Moments in Food

Grilling Dos and Don’ts, Plus the Next Great Burger Invention

The Best Table at a Restaurant, the 'Pretty Woman' Move, and Teppanyaki Everything

Taiwanese Pizza Hut, In the Weeds, and Dave’s Favorite Dinner Guests

Debate Club: Culinary Intellectual Property and Giving Credit Where It’s Due

Dave’s Great Crepe Invention, How to Menu at Tatiana, and Ordering Thai Food for Chris’s Family

Tiptoeing Around Tipping, Creating the Best Chef of All Time, and the Restaurant Next Door

Breaking the Algorithm (and Parking Lines), Dave Eats INPARADISE, Sleeping on the Couch, and Solo Dad

The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold

Majordomo Media Studio Update and How to Menu at Hat Yai in Portland

Mexico’s Top Five Locations for Mexican Cuisine, Asada Invites, and Taco Madness With Bricia Lopez and Javier Cabral

Speaking About Food With Authority I Pambazos, Food Snobs, and Food Ranking Culture

Film vs. Food Criticism I Top 5 Culinary Cultures & Pizza with Maia and Alex Shibutani

Baseball, Culinary Battleship, and Consumer Product Goods With Melissa Facchina and Marguerite Mariscal

Buying and Selling Current Food Trends With Noelle Cornelio and Euno Lee

Medical Avengers Are a Real Thing

Part 2 of Hoops and Hops at the Cosmopolitan of Las Vegas

Hoops & Hops at The Cosmopolitan of Las Vegas

Vegas Recap, Golden Deli How to Menu, and Ask Dave Questions

March Madness of Bar Foods, Bar Bathroom War Stories, and Dave's Space Cake Experience

Sports Bar Food Power Ranking

The Price Is Ripe and the Unwritten Rules of Bringing Food to Work

Dave’s Detainment in the Cabo San Lucas Airport and Siloing Food Based on Ethnicity

So You Wanna ... Be a Creative Producer?

Dave’s Trip to Mexico City, Theoretical Dinner Party, and Culinary Arbitrage

How Does Something Unexpectedly Become of Value?

Resolved: Dining Should Require a Special License | Debate Club

Predicting Success and Reaching Your Full Potential With Matt Higgins

How American Pragmatism Can Facilitate Environmentalism With Tyler Huggins

The Past, Present, and Future of Food Writing

Buying and Selling 2023 Food Trends With Chris Bianco and Euno Lee

Vegetable Prep 101, Dave’s Oscar Wish, and Top Five Citrus Fruits | Ask Dave

The New Celebrity Chefs and the Art of Waiting in Line | My Opinion Is Fact

The Future of the Ratings System, and How Gambling Could Change the Food World

Media Distortion and Lobster vs. Crab

Talking Wastewater Treatment With an Expert, and Ranking the Best Eating Cities in the U.S.

Predicting Trends in the Cultural Stock Market

Food Is Art. So Why Do People Treat It Differently?

Dave Chang Goes to Costco and Unraveling the Truffle Conundrum

Dave Chang's New Year's Resolutions

Savoring the Old, But Craving the New | My Opinion Is Fact

A Year-End Visit from Restaurant Nostradamus | My Opinion Is Fact

A Very Dave Chang Christmas | My Opinion Is Fact

Deal-Hunting at Disneyland, and Deliciousness in the Age of AI

Prime Rib, Pop Stars, and Dave Chang’s Holiday Hotline | My Opinion Is Fact

The Glory of Complicated, Simple, Crazy, Beautiful, Stupid Art (and Life), With Jerry Saltz

Air-Fryer Experiments and Pasta Dark Arts

'Noma 2.0': No Compromises, With René Redzepi

The Dave Chang Thanksgiving Kickoff Show

The Dave Chang Thanksgiving Playbook, Part 2 | My Opinion Is Fact

The Strangeness of Memory and the Weird Ecstasy of Youth

The Dave Chang Thanksgiving Playbook | My Opinion Is Fact

Billion-Dollar Dreams and Jedi Kitchen Interventions | #AskDave After Dark

Cooking Without a Net

From Chopped Cheese to Chengdu, With Ghetto Gastro

Dave Chang Predicts the Future (of Restaurants)

The Power of Being Unreasonable

When Fear of the Unknown Meets the Need to Change Your Life

SteakTok, Tasting Menus, and the Next DC Show Challenge

How Chefs Eat

Becoming a Tourist in Your Own City | My Opinion Is Fact

Extremely Spicy Noodles and the Raw Crab Frontier | #AskDave

You Catch It, I’ll Cook It

Pizza in the Morning, Pizza at Night | My Opinion Is Fact

Desperation and Deliciousness on 'Chefs vs. Wild'

The Rings of Power and a Perfect Sandwich | My Opinion Is Fact

What It Takes to Find Great Fish | My Opinion Is Fact

Expiration Dates, Sandwich Risks, and Ice and Fire Eating | #AskDave

The Next Wave of Korean Cuisine

Introducing Kids (and Ourselves) to New Foods and New Flavors | Clean Plate Club

Mall Food, the Chef Who Changed the Game, and Getting Better As You Get Older

Brigades, 'The Bear', and How Kitchens Work

Eating at the End of an Era, and Where Restaurants Will Go Next

What 'The Bear' Gets Right About the Time Warps Within Restaurants

Seafood Shacks, Magical Food Temperatures, and Going Down the Coffee Rabbit Hole

Cheese Foam, Carb Combos, and a Perfect Restaurant Moment | #AskDave After Dark

Sneaking in Nutrition When You’re Cooking for Kids | Clean Plate Club

Dave’s Birthday, Over-Ordering, and a Definitive Diet-Beverage Ranking | My Opinion Is Fact

Into the Order-Ticket Matrix

Dave's Ramen Origin Story, Chewing Our Way Through Language Barriers, and Tips for Seeking Out the Delicious

Cooking Tips, French Fry Rankings, and Restaurants That Celebrate the Absurd

52 Dishes

Dave’s Home Alone, How Food Follows Fashion, and a Reality-Altering Moment at Noma Tokyo

The Most Memorable Meals Dave Has Ever Had, the Power of Not Knowing, and the Lure of the List

Astrophysics, What’s Good, and a Double-Take-Worthy Dispatch from Atlanta

Are We In or Out on In-N-Out?

Chris Bianco Interview Decoded

You Learn Things When You Burn Things

Dave Chang Goes to Italy

What It Takes to Make Great Pasta With Evan Funke

Picky Eaters, the Baby-Product Universe, and Dave Chang Kids’ Meal Tips | Clean Plate Club

Turning Creativity into Culture With John Jay

Why Travel Anywhere? | My Opinion Is Fact

Plunging Into Pizza With Wylie Dufresne

Living an Earned Life With Marshall Goldsmith

SF and NY Eating, Coconut Coffee, and a Few of Dave’s Favorite Recipes | My Opinion Is Fact

House Spice, How to Cook Crawfish, and Forging a New Cuisine With Kwame Onwuachi and Joshua David Stein

Multiverse Dave in Search of the Sasquatch | My Opinion Is Fact

Unreasonable and Radical Ideas With Lucas Mann

Steakhouses, Dishwashers, and Keeping Up With the Late-Night Coffee Drinkers | My Opinion Is Fact

Biscuits, Brisket, and Big Pizza Energy With Bryan Ford

Airport Food, Zabar's Tactics, and a New MOIF Challenge | My Opinion Is Fact

A Master Brewer Takes on Nonalcoholic Beer | Demystified

Shoestring Fries, Sous Vide Thoughts, and Food Gifts for Your Boss | #AskDave After Dark

The Rise of West Coast BBQ (and Where Dave Wants It to Go Next) with Matt Horn

Secret Burger Intel, Banchan Abundance, and the Opposite of ASMR | My Opinion Is Fact

Infinite Energy Is an Understatement, With Christina Tosi

Birthday Banquets, High-Speed Early-Bird Dinners, and Europe the Dave Chang Way | My Opinion Is Fact

'The Wok', Recipes, and Letting Go of “The Best” With J. Kenji López-Alt

Ice Cream, Late-Night Dining, and the 2022 Chain-Restaurant Draft | My Opinion Is Fact

Shame Wizards and Ambition Gremlins, With Nick Kroll

If It’s Nice Outside, It’s Nice Inside, Too | #AskDave After Dark

The Secret, Extremely Spicy Recipe for Talk Show Success

Food Abstinence, Food Orgy | My Opinion Is Fact

Dave Goes to Disneyland, and a Talk With the Director of 'Turning Red'

A Whirlwind Guide to New Orleans, and One Last Bite of the Wheel | My Opinion is Fact

An Expert’s Perspective on Pots and Pans | Demystified

A Trader Joe’s Check-in | My Opinion Is Fact

Dave Chang Shoots the Moon | My Opinion Is Fact

Difficulty Isn’t a Bad Thing | My Opinion Is Fact

Aphrodisiacs, Oxtails, and Valentine’s Day Erasure | #AskDave After Dark

Spinning on the Wheel of Constraint | My Opinion Is Fact

The Cleaver in the Arena | My Opinion Is Fact

Are Restaurants Ready for NFTs? | Demystified

Eating Boneless Wings in the Metaverse | My Opinion Is Fact

The Hidden Origins of Dave Chang | Demystified

The Pizza Oven Paradox | My Opinion Is Fact

Dinner Music, With Hrishikesh Hirway of 'Song Exploder'

The Big Boy Asian Club Fireside Chat | My Opinion Is Fact

Bringing Oaxaca to L.A. | Best of the Best

The Best College Town, Solved

Existential Home Cooking Dilemmas | My Opinion Is Fact

Christmas Dinner Draft After Dark

Food, Farming, and the Climate Crisis | Demystified

The Dave Chang Show Gift Guide, Part II | My Opinion Is Fact

Hot Pot | Demystified

The 'Dave Chang Show' Gift Guide, Part I | My Opinion Is Fact

The Dave Chang Show’s 250th Episode, With Bill Simmons

Store Brands, Yakitori, and Another No-Hitter in the Making | #AskDave After Dark

Pie Opinion Is Fact: The Grand Finale

A Long Shot Takes the Crown | My Opinion Is Fact

Pie Opinion Is Fact, Vol. 3

Pork and Shrimp Are Best Friends | Best of the Best

Isaac’s Farewell and Pie Opinion Is Fact, Vol. 2

Pronunciation: Demystified

Pie Opinion Is Fact, Vol. 1

Spam Supremacy, a Utopian Takeout Day, and Top 10 Salads | #AskDave After Dark

The 2021 Candy Draft | My Opinion Is Fact

How To Cook Beyond Recipes

The Wide World of Groceries, Part 2 | My Opinion Is Fact

The Future of Food and Dinner Party Music, With Morgan Neville

The Wide World of Groceries, Part 1 | My Opinion Is Fact

Coffee: Demystified

The Lunch Special | My Opinion Is Fact

Dads, Vol. 12 With Pablo Torre

The Back-to-Restaurant Special | My Opinion Is Fact

Don’t Be Afraid of Fish

Margaritas, Bologna, and Hiking | My Opinion Is Fact

Kebabcast 2021 | Best of the Best

Chicken-Fried Steak, Garlic Knots, and Green Tea | My Opinion Is Fact

Pupusas, Meat Loaf, and a Milkshake Update: #AskDave After Dark, Outdoors, in the Dark

‘Recipe Club’ Highlight: Boboli

‘Recipe Club’ Highlight: Polenta

‘Recipe Club’ Highlight: Gyoza

#AskDave After Dark

“American Food Is Black Food”

Remembering Anthony Bourdain, Three Years Later

Foodie Culture, Cabeza, and Boba | My Opinion Is Fact

“Ethnic” Food and Diversifying Groceries, With Larry Liu

Fancy Hamburgers, Poutine, and Horchata | My Opinion Is Fact

An Ode to Korean Moms, With Michelle Zauner

Egg Rolls, Potlucks, and Airplane Food | #AskDave

Rude Restaurant Service, Chicken Noodle Soup, and Maple Syrup | My Opinion Is Fact

Dads, Vol. 11: Why Have Kids?

Bibs, Yellow Mustard, and Meat Substitutes | My Opinion Is Fact

Reclaiming Native American Cuisine With Sean Sherman

Hot Sauce, Children's Content, and Airport Food | My Opinion Is Fact

Alan Yang on Work Ethic, ‘Master of None,’ and Asians on Screen

The Secrets of BBQ, With Rodney Scott and Lolis Elie

Mixed Rice, Sesame Oil, and Avocado Toast | #AskDave

How to Be Fearless in Failures, With Ellen Bennett

The Caloric Experience Diet, Asian Pears, and Curly Fries | My Opinion Is Fact

Professor Greg Blonder Returns

NYC Pizza, Movie Theater Snacks, and Alternative Pasta | My Opinion Is Fact

Are UFOs Real? With Gideon Lewis-Kraus

Love Craptually

Correcting the Record on American Farming, With Natalie Baszile

Black Pepper, Shrimp Cocktail, and Brunch | My Opinion Is Fact

The Chris Ying Caloric Experience and Snackmaster, Vol. 3: Sour Snacks

Artichoke Dip, Jelly Donuts, and Ddukbokki | My Opinion Is Fact

Dads: Spring Break Edition With Wylie Dufresne

British Food, Jell-O, and Going Dutch | My Opinion Is Fact

‘Minari’ Is an American Story, With Director Lee Isaac Chung

#AskDave, March 2021

White Wine, Jjigae, and Microwave Popcorn | My Opinion Is Fact

Born in East L.A. (1987), With Gustavo Arellano | Bad Movie Club

Kelly Marie Tran on the “First Asian” Mantle

Anyday Preopening Diaries With Steph Chen

California Bagels, Breakfast Burritos, and Buffet Plans | My Opinion Is Fact

Dads, Vol. 9 With Peter Serpico

Frozen Food All-Stars, Radiohead, and Baking | My Opinion Is Fact

Eddie Huang on Asian Masculinity and Representation in ‘Boogie’

Crazy Ideas and How to Use Them

This Is the Post-Trump Era…Right?

Gambling, Gambling, and More Gambling With Cousin Sal

How We Dress vs. How We Eat

Indoor Shoes, Tater Tots, and Flavored Cream Cheese | My Opinion Is Fact

What Chefs Can Learn From a Navy SEAL Commander

Snackmaster, Vol. 2 | My Opinion Is Fact

Guinness, Gum, and Greasy Spoon Diners | My Opinion Is Fact

Dax Shepard, the Armchair Expert

Chili, Food Travel Destinations, and Danish Hot Dogs | My Opinion Is Fact

Debunking Microwave Myths

#AskDave, January 2021

Snackmaster, Vol. 1 | My Opinion Is Fact

What the Nazis Learned From America

Soy Sauce Can Be Better. Plus: JJ Johnson on Raising Twins and Accessible Cuisine.

Spaghetti and Meatballs, Onion Rings, 'Ted Lasso' (Again), and Spicy Thai Food | My Opinion Is Fact

What Chefs Can Learn From ‘Ted Lasso,’ and BBQ With Kevin Bludso

Sweet Pancakes Have Got to Go, Sesame Oil > Olive Oil, and Why the Garde-Manger Should Be Respected More | My Opinion Is Fact

CL on Representing Korean Culture and Breaking the Mold

Korean BBQ, Korean Quarantine, and Jimmy Kimmel!

Leftovers, School Lunches, Dining Solo, and MSG Popcorn | My Opinion Is Fact

#AskDave, Vol. 6

‘Recipe Club’ Pre-Opening Diaries

Why Work Feels Harder Now. Plus, Dads Vol. 8 With Chef Magnus Nilsson

Stress-Eating Through the Election, Wine Snobs Are Better Than Beer Snobs, and Everyone Should Eat Gim | My Opinion Is Fact

Processing the 2020 Election. Plus, the Bad Movie Club With Patton Oswalt: ‘Battle Beyond The Stars’ (1980)

Asian Supermarkets, Road Trips, Best Potato Dishes, Horror Films, and Subway Sandwiches | My Opinion Is Fact

Nut Milk, Kombucha, Lengua (and Other Culinary “Adventures”). Plus: Election Preview With Alex Wagner.

My Opinion Is Fact: Instant Coffee, White Claw, and Top-Five Candy Bars

33 Rules for Becoming a Chef, Rule 2

Best Breakfast Cereals, Tipping During the Pandemic, and Underrated Foods. Plus: Too Small to Fail Vol. 13, With Chef Éric Ripert of Le Bernardin.

#AskDave, Vol. 5

Dads With a Mom, Chef Asha Gomez. Plus, the Basketball GOAT, Crab vs. Lobster, and Uncomfortable Dinner Table Convos.

Top Five Condiments and East African Food With Hawa Hassan

Good Tortillas and California Politics: The Gustavo Arellano Experience

The Bad Movie Club: ‘The F Word'/'What If’ (2013)

Name This Podcast

33 Rules for Becoming a Chef, Rule 17

Everything Is Terrible, So Let’s Eat Our Feelings

#AskDave, Vol.4

Dads, Vol. 6 With Lisa Joy and Jonathan Nolan

The Bad Movie Club: ‘The Last Dragon’ (1985)

‘Eat a Peach’ Preopening Diaries With Gabe Ulla

Too Small to Fail, Vol. 12: John Hall

Dads, Vol. 5 With Ravi Patel (Part 2)

Dads, Vol. 5 With Ravi Patel (Part 1)

Post-Opening Diaries: Lisa Donovan (‘Our Lady of Perpetual Hunger’)

#AskDave, Vol. 3

Too Small to Fail, Vol. 11: Simone Tong

Padma Lakshmi: American Food Is Immigrant Food

A Training Session With the World’s Best Executive Coach

The Recipe Club, Vol. 2: Chicken Parm

The Bad Movie Club Redux: ‘Best of the Best’ (1989), With Teddy Zee

What Bruce Lee Means to Asian Americans, With ‘Be Water’ Director Bao Nguyen

The Story Behind the Momofuku Chili Crunch, With Eddie Huang

Waiting for Eddie Huang

The Bad Movie Club: ‘Best of the Best’ (1989) With Mina Kimes

#AskDave, Vol. 2

Thoughts on Lucky Peach

Dads, Vol. 4 With Lolis Elie

Rediscovering Black Power With Professor Jeffrey Ogbar

The Recipe Club, Vol. 1: BLT

Too Small to Fail, Vol. 10: Ann Kim

Joe Chang (1942–2020)

Chris Shepherd: Using Food for Good and Safely Reopening Restaurants

Dan Giusti: Black Lives Matter Is More Than a Moment, and How Food Professionals Can Be Part of Social Change

Looking Back at America With Paul Carmichael

How Asian Americans Can Better Support Black Lives Matter

A Conversation With ‘Westworld’ Co-Creator Jonathan Nolan

CPG, Normal Pot, and Too Small to Fail, Vol. 9 With Lily Kwong

Dads, Vol. 3 With Wylie Dufresne

Too Small to Fail, Vol. 8: Ben Leventhal

Too Small to Fail, Vol. 7: Restaurant Closures | The Dave Chang Show

Too Small to Fail, Vol. 6: Jim Kim | The Dave Chang Show

The Bad Movie Club: ‘Burnt’ (2015) | The Dave Chang Show

Too Small to Fail, Vol. 5: Wylie Dufresne | The Dave Chang Show

#AskDave, Vol. 1 | The Dave Chang Show

Too Small to Fail, Vol. 4: Eddie Huang | The Dave Chang Show

Dads, Vol. 2 | The Dave Chang Show

Too Small To Fail, Vol. 3: Jessica Koslow | The Dave Chang Show

The Bad Movie Club: ‘Demolition Man’ (1993) | The Dave Chang Show

Too Small to Fail, Vol. 2: Marguerite Mariscal | The Dave Chang Show

‘Tigertail’ Pre-Opening Diaries | The Dave Chang Show

Too Small to Fail, Vol. 1: Corey Lee | The Dave Chang Show

Mr. Moms, Vol. 1: Cooking for Your Family in Quarantine | The Dave Chang Show

Honoring Floyd Cardoz, Vendors During Quarantine, Instant Pots Are Stupid, and Regrowing Scallions | The Dave Chang Show

How the COVID-19 Pandemic Is Hurting the Restaurant Industry | The Dave Chang Show

The Legacy of Gray Kunz, Quart Containers, and Frozen Peas. Plus: The Current State of Geopolitics With Ian Bremmer | The Dave Chang Show

‘Ugly Delicious’ Opening Diaries, With Morgan Neville | The Dave Chang Show

‘Ugly Delicious’ Season 2 Preview, the Teflon Wok, and Jerry Saltz, Vol. 2 | The Dave Chang Show

Spoons, Restaurant Recs, and Fly Fishing. Plus: Huey Lewis! | The Dave Chang Show

Ko Post-Opening Diaries | The Dave Chang Show

How Sweetgreen Became Sweetgreen, With Nicolas Jammet | The Dave Chang Show

‘Olympic Dreams’ Pre-Opening Diaries, With Jeremy Teicher and Alexi Pappas | The Dave Chang Show

A Candid Conversation Between Chef and Critic, With Adam Platt | The Dave Chang Show

‘Briarpatch’ Pre-Opening Diaries, With Andy Greenwald | The Dave Chang Show

Cooking As an Art, Vol. 4, With Alex Ross | The Dave Chang Show

Majordomo Meat & Fish Pre-opening Diaries | The Dave Chang Show

Looking Back and Moving Forward, 2020 Edition | The Dave Chang Show

David Epstein: The Paradox of (Non-)Expertise | The Dave Chang Show

Championing Women Chefs, With Charlotte Druckman | The Dave Chang Show

The King of Retail, Mickey Drexler | The Dave Chang Show

The Beauty of Indian Cuisine With Madhur Jaffrey | The Dave Chang Show

Roy Shvartzapel Tells His Story | The Dave Chang Show

Marco Canora, Dave’s First Chef | The Dave Chang Show

The 2019 Sports Mega-Pod, With Kevin Clark and Kevin O’Connor | The Dave Chang Show

Reassessing the Beard Awards With James Beard Foundation CSO Mitchell Davis | The Dave Chang Show

Sean Brock: Rethinking Southern Food | The Dave Chang Show

Lessons From a Billionaire Investment Titan, Michael Novogratz | The Dave Chang Show

Angela Duckworth: Explaining Grit | The Dave Chang Show

Nick Anderson: Expanding Political Discourse, One Cartoon At a Time | The Dave Chang Show

Jeff Ma: Breaking Biases | The Dave Chang Show

Wylie Dufresne: Pushing the Envelope on What Food Can Be | The Dave Chang Show

Our Own Worst Critics, Vol. 2: Sam Kang of Bar Wayō | The Dave Chang Show

Brooks Headley: Doing More With Less | The Dave Chang Show

Brian Koppelman: Celebrating the Good and Learning From the Bad | The Dave Chang Show

How to Run a Restaurant Group, With Momofuku CEO Marguerite Mariscal | The Dave Chang Show

Finding Peace in the Kitchen, With Iliana Regan | The Dave Chang Show

Helping People on a Global Scale, With Dr. Jim Yong Kim | The Dave Chang Show

A Brief Message on Where We Stand | The Dave Chang Show

The Secret Sauce of Noma, With Jeff Gordinier | The Dave Chang Show

Michael Schur on Creating ‘The Good Place’ and Making Ethics Funny | The Dave Chang Show

What Pottery Can Tell Us About Culture, With Adam Field | The Dave Chang Show

Our Own Worst Critics, Vol. 1: Joshua Skenes of Angler LA | The Dave Chang Show

Bill Simmons on 2019 Food Trends, Fatherhood, and, of course, the NBA | The Dave Chang Show

Randall Park on Being an Asian American Actor, Representing His Community, and BTS | The Dave Chang Show

On Mental Health and Holding on to Hope, One Year Later | The Dave Chang Show

Preet Bharara: Sticking to Your Moral Compass | The Dave Chang Show

Momofuku Kawi Post-Opening Diaries | The Dave Chang Show

Gabriela Cámara: A Titan of Mexican Food | The Dave Chang Show

Combating the Climate Catastrophe, With David Wallace-Wells | The Dave Chang Show

Expanding Your Horizons, Literally, With Jada Yuan | The Dave Chang Show

Cooking As an Art, Vol. 3, With Rirkrit Tiravanija | The Dave Chang Show

Cooking As an Art, Vol. 2, With Roberta Smith | The Dave Chang Show

Sophistication in Simplicity: Jess Shadbolt and Clare de Boer | The Dave Chang Show

Chris Bianco and Chad Robertson: A Culinary Superteam | The Dave Chang Show

A Conversation With Grace Chang | The Dave Chang Show

Momofuku Seiobo: Finding Freedom in Food | The Dave Chang Show

Mina Kimes on the Korean American Experience and the NFL | The Dave Chang Show

Joe Beef: Staying True to Yourself and Being Damn Good at It | The Dave Chang Show

The Ethics of Meat Eating With Steven Rinella | The Dave Chang Show

Creating Community in Counterculture With Eric Koston | The Dave Chang Show

Aaron Franklin: the Master Craftsman of Barbecue | The Dave Chang Show

Defying Conventional Wisdom With Outdoor Voices CEO Ty Haney | The Dave Chang Show

Hasan Minhaj on Comedy As a Conduit | The Dave Chang Show

Momofuku Kawi Pre-Opening Diaries, Vol. 2 | The Dave Chang Show

Momofuku Kawi Pre-Opening Diaries, Vol. 1 | The Dave Chang Show

Cooking As an Art, With Jerry Saltz | The Dave Chang Show (Ep. 43)

Breaking the Ceiling on Breakfast, With Jessica Koslow | The Dave Chang Show (Ep. 42)

What Makes the Best Food the Best? With Lolis Elie | The Dave Chang Show (Ep. 41)

Why You Should Go to Spoon by H | The Dave Chang Show

Challenging the Status Quo in Cooking and in Basketball, With Kevin O’Connor | The Dave Chang Show (Ep. 40)

What Hip-Hop Can Tell Us About Food, With Shad | The Dave Chang Show (Ep. 39)

The Chef as a Leader, With Adam Grant | The Dave Chang Show (Ep. 38)

René Redzepi: The Relentless Innovator | The Dave Chang Show (Ep. 37)

Looking Back and Moving Forward | The Dave Chang Show (Ep. 36)

Majordomo Post-opening Diaries, Vol. 2: Back of House | The Dave Chang Show (Ep. 35)

Majordomo Post-opening Diaries, Vol. 1: Front of House | The Dave Chang Show (Ep. 34)

Food Trends of 2018 With Bill Simmons | The Dave Chang Show (Ep. 33)

Jeremy Fox Tells His Story | The Dave Chang Show (Ep. 32)

Embracing Cultural Identity With Jon M. Chu | The Dave Chang Show (Ep. 31)

Joshua Skenes: The Maverick of Cooking | The Dave Chang Show (Ep. 30)

Steven Yeun: Exploring and Embracing the Korean American Duality | The Dave Chang Show (Ep. 29)

Challenging the Status Quo in Cooking and in Football With Kevin Clark | The Dave Chang Show (Ep. 28)

Evan Kleiman: Telling the Story of Food | The Dave Chang Show (Ep. 27)

Ike Barinholtz: Restoring a Frayed Nation, One Movie at a Time | The Dave Chang Show (Ep. 26)

Making Sense of Modern Politics With John Heilemann | The Dave Chang Show (Ep. 25)

Khabib-McGregor Reactions With Kevin Clark | The Dave Chang Show

Finding Purpose in Cooking: Dan Giusti of Brigaid | The Dave Chang Show (Ep. 24)

From Cooking Prodigy to Culinary Artist: Jessica Largey | The Dave Chang Show (Ep. 23)

Christina Tosi of Milk Bar, Part 2 | The Dave Chang Show (Ep. 22)

Christina Tosi of Milk Bar, Part 1 | The Dave Chang Show (Ep. 21)

Vivek Garipalli on the Power of Taking Risks | The Dave Chang Show (Ep. 20)

Revolutionizing Japanese Cuisine in America With David Schlosser | The Dave Chang Show (Ep. 19)

David Choe Tells His Story | The Dave Chang Show (Ep. 18)

JJ Redick on L.A. vs NYC, Food-Sports Parallels, and Challenging Norms | The Dave Chang Show (Ep. 17)

Nick Kroll, Part 2: Growing Beyond | The Dave Chang Show (Ep. 16)

Nick Kroll, Part 1: The Origin Story | The Dave Chang Show (Ep. 15)

Good Girl Dinette Chef Diep Tran on Her Life and What Makes Vietnamese Food So Special | The Dave Chang Show (Ep. 14)

The Evolution of the Las Vegas Food Scene, With Joe House, Shaun King, and Matt Rudofker | The Dave Chang Show (Ep. 13)

Lena Waithe on Staying True to Herself and What Inspires Her | The Dave Chang Show (Ep. 12)

Producer Micro-Pod: A Tease for This Week's Lena Waithe Interview | The Dave Chang Show

Alan Yang Returns to Discuss His Hollywood Takeover | The Dave Chang Show (Ep. 11)

‘Master of None’ Cocreator Alan Yang on Breaking Out of Harvard and Into Comedy | The Dave Chang Show (Ep. 10)

Majordomo Pre-opening Diaries, Vol. 5 | The Dave Chang Show (Ep. 9)

Dave Chang on Mental Health and Holding on to Hope | The Dave Chang Show (Ep. 8)

Chloe Kim on the Olympics, Korean American Identity, and Supportive Parents | The Dave Chang Show (Ep. 7)

Growing Up With Asian Immigrant Parents | The Dave Chang Show

Helen Rosner on #MeToo in the Culinary World and Her Long Career on the Food Beat | The Dave Chang Show (Ep. 6)

MSG, Korean Food, and Cultural Appropriation | The Dave Chang Show

Majordomo Pre-opening Diaries, Vol. 4 | The Dave Chang Show (Ep. 5)

Rian Johnson and Karina Longworth on Dealing With Criticism | The Dave Chang Show (Ep. 4)

Rehashing ‘Star Wars: The Last Jedi’ With Mallory Rubin | The Dave Chang Show

Majordomo Pre-opening Diaries, Vol. 3 | The Dave Chang Show (Ep. 3)

Majordomo Pre-opening Diaries, Vol. 2 | The Dave Chang Show (Ep. 2)

Majordomo Pre-opening Diaries, Vol. 1 | The Dave Chang Show (Ep. 1)

Introducing ‘The Dave Chang Show’