The Dave Chang Show
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Cheese Foam, Carb Combos, and a Perfect Restaurant Moment | #AskDave After Dark
Dave and Chris embark on a late-night Q&A to discuss extra dense oat milk, Shake ‘N Bake chicken, and irrational food aversions
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Sneaking in Nutrition When You’re Cooking for Kids
Dave and Chris talk meal ideas for kids that are both delicious and healthy, among other topics
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Dave’s Birthday, Over-Ordering, and a Definitive Diet-Beverage Ranking
Dave, Chris, and Noelle also talk about 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, and seasonal restaurants
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Into the Order-Ticket Matrix
Dave, Chris, and Noelle share a few stories about how order tickets have gone right and wrong for them before Dave lays out a guide for diners who want to do better
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Dave’s Ramen Origin Story, Chewing Our Way Through Language Barriers, and Tips for Seeking Out the Delicious
Dave, Chris, and Noelle discuss locals-only restaurants, Golden Century, avoiding the tourist tax, and more
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Cooking Tips, French Fry Rankings, and Restaurants That Celebrate the Absurd
Also, Dave talks about cultural chewiness preferences, his favorite protein, ‘Top Gun,’ and more
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Dave’s 52 Unforgettable Dishes
Dave takes us through 50-plus dishes he never stops thinking about, from childhood up through trips to Tokyo, Texas, Sao Paulo, and Mumbai
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Dave’s Home Alone, How Food Follows Fashion, and a Reality-Altering Moment at Noma Tokyo
Dave sends Chris Ying to talk to Ivan Orkin about his decision to photograph the very first service at Noma Tokyo’s pop-up, and how it may have since changed the restaurant world
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The Most Memorable Meals Dave Has Ever Had, the Power of Not Knowing, and the Lure of the List
Dave and Chris consider the ever-expanding restaurant-recommendation complex, and the risks and rewards of going off-grid
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Astrophysics, What’s Good, and a Double-Take-Worthy Dispatch From Atlanta
After 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
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Are We In or Out on In-N-Out?
Dave, Chris, and Noelle break down what In-N-Out does so well, why Dave just can’t let love in for the burger chain, and more
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Decoding the Chris Bianco Interview
In 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
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You Learn Things When You Burn Things
Dave and Chris Bianco talk getting paid a barrel of beer on the Lower East Side, importing food vs. buying local, and more
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Dave Chang Goes to Italy
Dave recaps his trip by talking countryside train rides, gelato vs. ice cream, and eating a pizza-pocket at a Roman McDonald’s
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What It Takes to Make Great Pasta With Evan Funke
Plus, talking Caprese salad flavor in Capri, priori deliciousness, and using failure as your North Star
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Picky Eaters, the Baby-Product Universe, and Dave Chang Kids’ Meal Tips
With the help of our friends at buybuy BABY, Dave and Chris kick off Clean Plate Club, our new series on cooking for kids, with a conversation about the toughest diner out there: the picky eater
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Turning Creativity Into Culture With John Jay
Dave calls up John to talk about finding inspiration in unexpected places, DJing at Space Lab Yellow, learning from Juan Mari Arzak, and the problem with being obsessed with success
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Why Travel Anywhere?
Plus, talking the lunacy of restaurant week, the Balthazar equation, and traveling vs. sightseeing
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Plunging Into Pizza With Wylie Dufresne
Plus, thoughts on folding a hamburger in half, taking salads off the menu, and post-grunge food
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Living an Earned Life With Marshall Goldsmith
Plus, what to order when the fish is bad and the steak is worse
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SF and NY Eating, Coconut Coffee, and a Few of Dave’s Favorite Recipes
Plus, talking premium nighttime cereal, restaurant economics, and Potemkin Biscoff
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House Spice, How to Cook Crawfish, and Forging a New Cuisine With Kwame Onwuachi and Joshua David Stein
The cookbook authors join to discuss their latest release, ‘My America’
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Multiverse Dave in Search of the Sasquatch
Plus, Dave, Chris, and Noelle talk about a belated lemon-pepper defense, Elite Yelper Chris Ying, a rookie visit to Hillstone, the magic of Pierre Gagnaire, and Dave’s application for ‘Iron Chef’
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Unreasonable and Radical Ideas With Lucas Mann
Dave and Chris talk to Acre Venture Partners cofounder Lucas Mann about how a future-focused VC firm engages with the tough-to-change worlds of food and agriculture
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Steakhouses, Dishwashers, and Keeping Up With the Late-Night Coffee Drinkers
The MOIF team reconvenes to review the Required Eating challenges handed down last week—and what was meant to be a finale turns into more of a cliffhanger
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Biscuits, Brisket, and Big Pizza Energy With Bryan Ford
Plus, talking Jamaican food, heirloom Hot Pockets, and former NBA player Brian Scalabrine
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Airport Food, Zabar’s Tactics, and a New MOIF Challenge
Dave, Chris, and Noelle are shaking up the show with a newly kinetic, activity-driven MOIF format—and if you’re reading this, we’re roping you into it, too
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A Master Brewer Takes on Nonalcoholic Beer
John Walker tells Dave and Chris about what drew him to Athletic Brewing, amid a conversation covering temperance pairings, shift drinks, mowing the lawn in a shirt and tie, the great taste of cheap beer, and more
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Shoestring Fries, Sous Vide Thoughts, and Food Gifts for Your Boss
Plus, the beauty of a properly poured Guinness, wedding registry advice, and discussing booze that comes in a pleather case
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The Rise of West Coast BBQ (and Where Dave Wants It to Go Next) With Matt Horn
Plus, talking BBQ omakase, cooking hot links until they burst, and Coke vs. Pepsi
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Secret Burger Intel, Banchan Abundance, and the Opposite of ASMR
Plus, talking ‘Harry Potter’ geography, bathtub eating, and the unstoppable advance of the Seattle Dog
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Infinite Energy Is an Understatement, With Christina Tosi
Dave and Chris are joined by the Milk Bar founder to discuss her new book, ‘Dessert Can Save the World’