The Dave Chang Show

A playful kitchen lab testing a sour egg-drop soup that riffs on avgolemono and hot-and-sour ideas. A sudden pivot leads to an improvised tteok mandu guk using quick rice cakes and frozen mandu. Rich chicken broth techniques, thickening tricks, and tasting reactions drive the experiments. Crew chatter highlights service challenges, cultural notes, and comfort-food vibes.

Chris Bianco, chef-owner of BIANCO restaurants and famed pizzaiolo, drops in to taste and talk food. They explore avgolemono transformed into multiple dishes. Conversation covers roasting techniques, broths and stock tricks. They riff on pressure cooker confessions, soup textures, and turning sauce into a Caesar-style dressing.

A behind-the-scenes cooking lab where nostalgic Shandong braised tofu is reimagined with Shaoxing wine and careful dredging. A seeded schnitzel experiment explores salsa seca crusts, toasted seeds, and texture tweaks. Techniques, origins, and quick-service thinking drive hands-on tests and tasting notes.

Chris Young, chef, food scientist, and creator behind Chris Young Cooks and Combustion Inc., shares kitchen experiments and tool-making. They dive into New Mexico green chile stew, a freezer-to-crisp method for air fryer French fries, and how modernist techniques shape everyday cooking. Short, practical, and full of lab-tested tricks.

Dave makes Jamaican oxtails and "Chicken 66," an amalgamation of Chicken 65 and chilli chicken, for two smart guests: Lester Nare and physicist Krishna Choudhary, cohosts of one of his favorite podcasts, From First Principles. They talk about how they began their journeys in science, formed a friendship, and found a podcast format that works for both them and the layperson listener. They also discuss why science is important overall, Dave's unified theory of deliciousness, fresh spices versus ground, and, of course, MSG. Check out From First Principles: https://www.ffppod.com/ Check out From First Principles' double-slit episode: https://www.ffppod.com/episodes/ep3 Read Dave's "Unified Theory of Deliciousness" article: https://www.wired.com/2016/07/chef-david-chang-on-deliciousness/ Learn more about Diamond Crystal salt: https://www.diamondcrystalsalt.com/kosher-salt Learn more about Ajinomoto MSG: https://www.ajinomoto.com/ Learn more about Accent: https://accentflavor.com/product/flavor-enhancer/ Visit us in stores and online https://Warbyparker.com/CHANG Host: Dave Chang Guests: Lester Nare, Krishna Choudary Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

A chef recounts early TV and media adventures that spun into a food magazine and TV ideas. He improvises a succotash-meets-spätzle cookalong, finding surprising cultural links to Brunswick stew. The conversation also covers how social media and press shape restaurant life. A quick Ask Dave closes with his favorite chili pepper.

A Paris trip recap filled with standout meals and underrated spots that merit more praise. Tales of Maison Sota, Bruno Verjus, and surprising bistro finds. Reflections on Paris changing—more diversity but creeping sameness. A deep take on what counts as cooking from scratch in restaurants and why making things in-house matters.

Cousin Sal Iacono, comedy writer and sports-gambling personality, riffing on betting culture and his gambling origins. They chew through Italian Sunday gravy, sandwiches, and food memories. Conversations wander into casino trends, sportsbook strategy, why Vegas is shifting, and a risqué game that reveals a lot of character.

Cord Jefferson, Oscar- and Emmy-winning writer-director who moved from journalism to film and TV, joins to talk curiosity and career meandering. They discuss a nostalgic Chicken Divan, a memorable Las Vegas week, and how trying things (and learning what you dislike) shapes creativity. Conversations touch on American Fiction, awards pressure, and cooking as an act of love.

Chris Ying, food writer and editor with deep knowledge of Southern cuisine, drops by to chat New Orleans food culture. They debate gumbo versus jambalaya, trace Cajun and Creole roots, and argue why New Orleans may be America’s most distinctive food city. They end with a rapid atlas of must-eat spots in the city.