The Dave Chang Show

Boston University professor Greg Blonder discusses the science behind cookware including nonstick pans and stainless steel. They explore topics like Teflon coatings, black steel pans, using fresh spices, freezing food, and Szechuan peppercorns. The conversation delves into safety concerns, maintenance tips, flavor extraction, and the importance of using the right cookware in home cooking.

Dave is revisiting some of his favorite episodes and interviews for his ‘Best of Dave Chang Show’ series. In this episode, Pulitzer Prize-winning art critic, beloved 'Dave Chang Show' guest, and 'Art is Life' author Jerry Saltz returns to survey the state of art and food in 2022, and deliver a bracing dose of motivation to Dave, Chris, and anyone else out there embarking on a potentially terrifying creative endeavor.Also: ancient DNA, private psyches, Chris Ofili, Laurie Anderson, zombie formalism, the end of linear time, dirty shamans, Jasper Johns, caveman cooking, F. Murray Abraham, Ai Weiwei, 'The Raft of the Medusa,' Dolly Parton, fighting your demons, Neal Brennan, Thomas Kinkade, art vs. craftsmanship, Cy Twombly, Jason Polan, and a Coen Brothers debate.Hosts: Dave Chang and Chris YingGuest: Jerry SaltzProducers: Sasha Ashall, Jordan Bass, and Victoria Valencia Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pulitzer Prize-winning art critic Jerry Saltz discusses parallels between art and food, exploring if food can be considered art. They talk about the similarities in creativity and self-expression between artists and chefs, navigating critics and the impact of money on creativity. The conversation also covers embracing individuality in artistic creations and the challenges of balancing envy, self-doubt, and creativity in the art world.

Dave and Chris are live from Infatuation L.A.’s food festival, EeeeeatsCon, with special guest 'It's Always Sunny in Philadelphia' star Glenn Howerton. The show kicks off with a tasting of Glenn’s Four Walls whiskey and a discussion on its origin before the guys dive into Three Things (2:55). Three Things sees the group share their thoughts on the greatest culinary contributions from Ireland (15:34). Later, they judge food at EeeeeatsCon by splitting the dishes into three categories: best foods paired with whiskey, best grilled, and best sweets. They taste and debate over bites from Toma, Tacos Los Cholos, Le Great Outdoor, Si! Mon, Community Goods, Kanomwaan, Mini Kabob, Kuya Lord, and more (23:24).Hosts: Dave Chang and Chris YingGuest: Glenn HowertonProducers: Victoria Valencia, Ira Chute, Chris Ying, Infatuation L.A.Additional Production Supervision: Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave Chang and Chris Ying start with a Delete Yelper on Benu SF's one-star review. They discuss dining attitudes, share favorite restaurants in Copenhagen, and play Overrated/Underrated with French foods, gearing up for the Paris Olympics.

Food writer Chris Ying joins Dave Chang to discuss the Courvoisier club, the enduring greatness of Hamlet’s Kitchen, rules for a restaurant playlist, and a game of guessing menu item prices from around the world. The banter-filled episode includes competitive guesses for dishes like Feijuada and basil wings.

Author Rachel Khong joins Dave Chang and Chris Ying to discuss her novel 'Real Americans' and upcoming book tour. They explore Asian American stories, '90s trends, and creating a Malaysian brunch menu. The conversation covers family dynamics, writing a novel, and the culinary use of foams.

Dave Chang and Chris Ying discuss effective plating in restaurants, Dave's theory on Masters Champions Dinners, the importance of visual presentation in dining, and the significance of menu choices reflecting personal backgrounds at the Masters Champions Dinner.

Pizza chef Chris Bianco and Kelly Meinhardt join Dave Chang and Chris Ying to discuss a pizza and pasta potluck, play Buy or Sell, and debate the future of Apple's home robot, hot food vending machines, and sugar substitutes.

Marguerite Mariscal, Momofuku CEO, discusses the challenges with trademarking 'chili crunch' and the cultural implications. They explore using American bacon in creating authentic flavors and the complexities of trademark law. The podcast delves into ethical considerations, the importance of community collaboration, and the analogy of 'Fellowship of the Ring' to trademark challenges.