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Star chef David Chang leads friends on a mouthwatering, cross-cultural hunt for the world's most satisfying grub. All the flavor. None of the BS.
2018
While pizza purists in Brooklyn and Naples insist on classic ingredients, innovative chefs in Japan and beyond are redefining what makes a good pie.
Taco lovers introduce a skeptical David to an explosive array of flavors at LA food trucks, Arab-style taco joints and pop-up restaurant Noma Mexico.
As Dave and Peter Meehan help prep the Chang family's Thanksgiving feast, fellow chefs look back on their most powerful childhood memories of food.
Frustrated by New Orleans chefs' stubborn refusal to try new things, Dave heads to immigrant-rich Houston for a taste of spicy Viet-Cajun cuisine.
While Peter explores the many flavors and styles of U.S. barbecue, Dave samples mind-blowing Peking duck, yakitori and Korean barbecue.
Dave learns the tricks to making Nashville hot chicken, scopes out KFC's China menu and delves into the loaded history of soul food.
Forget fortune cookies and General Tso's chicken: Secret menu items, local delicacies and a lobster volcano reveal the true range of Chinese cuisine.
Time for the ultimate showdown: Italian stuffed pasta vs. Asian dumplings. Will xiaolongbao or tortellini carry the day?
2020
Nervous dad-to-be Dave seeks advice from fellow chefs on how to juggle work and parenting, then tries his hand at making kid-friendly food.
Admitting he's clueless about Indian cuisine, Dave turns to Aziz Ansari and Padma Lakshmi for help and embarks on an eye-opening trip to Mumbai.
Dave and friends visit cattle ranches, upscale restaurants and an Outback Steakhouse to unpack the complicated social dynamics of sliced beef.
An obsession with cooking meat on a spit inspires Dave to drop by a food science lab and explore how displaced people have shaped culinary history.
David Chang
Self
