Dave Chang cooks a dish live with a guest while the conversation drifts from technique to identity.
The Dave Chang Show follows Dave Chang through recipe labs, guest meals, and unruly detours into sports, culture, and memory. Food is the anchor, but the pleasure comes from hearing a dish change shape while the conversation keeps wandering.
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The Dave Chang Show is primarily an interview format built around a shared cooking session: Dave Chang, chef of the Momofuku restaurants, cooks a dish or meal with a guest while they talk, and the food becomes a throughline for a wider-ranging conversation. Recurring guests include sports journalist Mina Kimes, Phoenix pizza chef Chris Bianco, Korean American pop star Eric Nam, former collaborator Mark Johnson, Ringer producer David Meyer, and Ringer personality Cousin Sal, alongside mentions of Ringer founder Bill Simmons. Recurring themes include hands-on cooking technique (reducing stock, egg emulsions, dredges, lemon-based sauces), food history (panko, yōshoku cuisine, Meiji-era Japan, Korean chili peppers), and Chang's own restaurant-world stories from Momofuku, Blue Hill, and other kitchens. A number of episodes turn toward Korean and Korean American identity, parenting, and how guests navigate fame and public image. Some installments are solo 'DCS Lab' episodes where Chang reworks a recipe on his own, and others are looser panel conversations that include games like 'Inappropriate Dinner Conversations' or detours into sports betting and golf. The show benefits from a mix of practical cooking demonstration and loose, personal conversation rather than a strict interview or documentary format. Sponsors and cross-promotion (Netflix, Ugly Delicious, Majordomo Media, the Ringer network) appear regularly. Listeners get both an in-progress cooking lesson and an unstructured conversation that can move from a recipe fix to identity, sports, or a guest's career.
Made for: Home cooks and food-culture listeners who want technique-heavy cooking demonstrations paired with loose celebrity and identity-focused conversation.
What sets it apart: Unlike typical food-interview shows, each episode is built around Chang actually cooking a specific dish in real time with the guest rather than just discussing food.
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.
Based on 6 episodes we listened to · September 2026
Dave Chang turns live cooking, guest memories, and culinary history into expansive conversations that remain grounded in what is being served.
Dave Chang cooks for his guests, then lets the meal set the terms of the conversation. Braised tofu with Joel McHale leads into food memories and kitchen improvisation; gluten-free schnitzel with Mina Kimes makes room for Japanese and Korean culinary history alongside football.
Dave Chang cooks for guests, then lets your dinner conversation escape adult supervision.
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Short reviews from the PlayNext desk, based on the episodes we processed.
Dave Chang turns a Masters trip into a funny, food-adjacent dispatch on sandwiches, merch frenzy, and Augusta's talent for managing obsession.
Dave Chang calls in from a room above a garage in Augusta, where the Masters becomes less a golf report than a study in controlled leisure mania.
Dave Chang cooks gluten-free schnitzel for Mina Kimes and lets the meal wander into food history, Korean-Japanese crosscurrents, and late-breaking football nerves.
Dave Chang makes Mina Kimes a very Los Angeles gluten-free schnitzel, with chicken soup, rice, and lemon puree nearby, and the cooking quickly turns into one of the show's better kinds of wandering.
A second-pass schnitzel lab where Dave Chang turns a bad first draft into crunchy, practical kitchen thinking.
Dave Chang comes back to a seeded schnitzel idea he already knows went badly, this time trying to make it useful for Mina Kimes with a nod to Highly Likely in Highland Park.
Dave Chang and Eric Nam turn hot soup, Korean American memory, and Traitors anxiety into a relaxed, personal conversation.
Dave Chang cooks tteok mandu guk for Eric Nam, and the bowl gives the conversation its shape: Korean food, Korean American memory, and the practical improvisations that make a dish feel personal rather than fixed.
Joel McHale turns Dave Chang's tofu-and-steak session into a funny, sideways kitchen hangout.
Dave Chang brings Joel McHale to the counter for a loose cooking session that starts with braised tofu and keeps finding its way back to steak, shortcuts, and status jokes.
A loose, useful Dave Chang kitchen lab where chicken, lemon, eggs, and old cooking habits start talking to each other.
Dave Chang turns a chicken and lemon cooking session into a loose kitchen lab, starting with avgolemono and letting the conversation wander through eggy soups, French technique, Korean habits, and lemon pasta.
A loose chicken-and-rice Lab Session where avgolemono turns into sauce, soup, Caesar idea, and a conversation about home cooking.
Dave Chang starts with roast chicken and lets the episode turn into a loose Lab Session around avgolemono, chicken and rice, and a Caesar-adjacent sauce.
Dave Chang feeds Cousin Sal a red sauce dinner and lets the talk drift through betting, butter, Bill Simmons, and bad ideas.
Dave Chang turns an Italian Sunday dinner with Cousin Sal into a loose, red sauce hangout: brajol, big rigatoni, the Chris Bianco Italian sandwich, and enough side talk to make the meal feel half planned and half happily derailed. The food moments land best when they stay small.
Kerry Diamond interviews chefs, cookbook authors, and restaurant founders about building food businesses.
Solo-narrated recipe builds and viral food-and-wellness trend briefings in under five minutes.
Food talk with grill marks and local flavor.
Long food conversations, with a reporter's follow-up question
Louisiana food, history, and local flavor.
Dave Chang starts things at Augusta National.
Dave Chang and Mina Kimes spend the episode cooking a gluten-free schnitzel based on a dish Mina likes at Highly Likely in Los Angeles, then serve it with a Meyer lemon puree and Bulldog sauce.
The first seeded schnitzel tasted awful, so the host starts over while the mics are still hot.
The kitchen is already too hot.
Joel McHale walks into a tofu fake-out.
Dave Chang and Mark Johnson build a meal from one chicken, starting with Avgolemono and moving through hot and sour egg drop soup, chicken rice, and Caesar salad.
Dave Chang discusses experimental cooking sessions, including developing a sour egg drop soup inspired by avgolimno and hot and sour soup, and preparing Korean tteok mandu guk with upcoming guest Eric Nam.
Dave starts with roast chicken and lets the soup find its way.
Dave Chang discusses cooking braised tofu and a seeded schnitzel with upcoming guests Joel McHale and Nina Kimes.
Chef Dave Chang cooks a New Mexico chili stew and interviews chef Chris Young about modern gastronomy and air fryer techniques.
The host cooks Jamaican oxtails and chicken 66 while interviewing Krishna Choudhary and Lester Nare from the First Principles Podcast, discussing their approach to making complex science topics engaging and fun.
Dave Chang discusses food, creativity, and culture while cooking succotash and preparing for an interview with guests.
Dave Chang shares his recent Paris trip with his wife, discussing romance and food, while also promoting TELUS Online Security.
C-plus is still the self-grade.
Dave Chang interviews Oscar-winning filmmaker Cord Jefferson about his career, their time together in Las Vegas, and cooking experiences like Chicken Divan.
Dave Chang improvises an episode about Louisiana food after a scheduling issue with guest Van Lathan, featuring reheated gumbo and casual conversation.
Dave Chang shares his home version of Shabu Shabu, discussing the challenges of cooking hot pot at home.
This episode features an interview with documentarian filmmaker David Ma, discussing his career shift from creative advertising to food filmmaking, his recent trip to Japan, and a hands-on cooking segment with breakfast burritos and clay pot rice.
Dave Chang discusses his love for dried squid, its cultural significance, and personal memories associated with it.
Dave cooks fast, then questions everything.
This episode features an interview with Bill Simmons discussing topics like dry-aged vs.
Dave Chang hosts a live podcast with food content creators Owen and H, discussing their rise to fame and competitiveness.
Dave Chang hosts conversations with guests about their inspirations, failures, successes, fame, and identities, covering topics from food to sports and art.
Dave Chang introduces a guest, discusses making a party dish, and previews a segment on inappropriate dinner conversations.
Dave Chang interviews Ruby Tandoh about food journalism, her new book, and then demonstrates making ramyeon noodles from scratch.
Dave Chang discusses the enduring American steakhouse tradition with guests Eric Wareheim and Gabe Ula, promoting their new book about steakhouse culture.
Dave Chang interviews restaurateur Stephen Starr about his business strategies and success in the restaurant industry.
Dave Chang interviews chef and cookbook author Alison Roman about her career and creative process.
Dave Chang and guests discuss food, creativity, and culture at a food festival.
Dave Chang interviews chef Brooks Headley about his restaurant Superiority Burger and the creative process behind cooking.
Dave Chang introduces chef Mark Ladner, discussing his career and influence in the culinary world.
Dave Chang uses the boiling frog metaphor to discuss how the food world is slowly changing due to social media and culture shifts, setting up an interview with baker Sarah Fennell.
Dave Chang interviews chef Jeremy Fox about his new cookbook and cooking techniques.
Dave Chang introduces an interview with coffee shop owner Jack, discussing his extraordinary life and philosophy of appreciating what you have.
Dave Chang makes gazpacho while preparing to interview guest Noah from Good Boy Noah.