With the holiday-cooking hurricane behind them—for now!—Dave and Chris take stock of how they weathered the storm. Appraised in the post-mortem: Dave’s pie-making grade, how to make a turkey drink water, quadruple-decker puff pastry, bear-fat apple pie, the Josh Skenes potluck shock wave, 'Scarface'-ing the kitchen, forgetting your homemade feuilletine, guest list–cut day, Shandong chicken, Norman Rockwell meets Mama Chang, pancake revelations, and the excruciating beauty of brutal food honesty.
Hosts: Dave Chang and Chris Ying
Producers: Sasha Ashall and Jordan Bass
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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
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