Soufflés and Time Travel

The Dave Chang Show

The Ringer

Society & Culture, Arts, Food

4.8 • 8.7K Ratings

🗓️ 11 December 2025

⏱️ 70 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dave gives a lesson involving balloons and the science of a soufflé rising, then he makes two soufflés. He talks about how the soufflé is a dish of time travel, how science helped him improve as a chef, and how the term "molecular gastronomy" was a mistake. At the end, he has some guests show up to eat his soufflés ... but will they make it before the soufflés collapse? Watch to find out! Watch Dinner Time Live with Courtney McBroom and Brie Larson: https://www.netflix.com/title/81748864 Watch our recent episode with Courtney McBroom: https://www.theringer.com/podcasts/the-dave-chang-show/2025/11/17/partying-with-courtney-mcbroom Learn more about El Bulli: https://elbullifoundation.com/ Get a copy of Harold McGee's on Food and Cooking: The Science and Lore of the Kitchen: https://amzn.to/48HWiDJ Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar Watch our episode with Alex Stupak: https://www.theringer.com/podcasts/the-dave-chang-show/2025/10/20/how-we-consume-now-with-alex-stupak Get a copy of The Metaphysical Club: A Story of Ideas in America by Louis Menand: https://amzn.to/4rQXvkK Read Dave's article about cheap beer: https://www.gq.com/story/david-chang-cheap-beer Learn more about Noma: https://noma.dk/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Subscribe to Recipe Club on Substack: https://recipeclubofficial.substack.com/. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guests: Chris Ying, Noelle Cornelio, and Marc Johnson Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O’Keeffe Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Hey guys, on today's episode, I'm going to make a souffle, and I'm going to give you a crazy
0:11.7	story about balloons and balloon artistry, formerly known as balloon dudes.
0:16.7	I'm also going to give you a little bit of my understanding of the origins of molecular astronomy and how that got totally fucked by the media.
0:25.6	And I'll just fucked it up a little bit too. I don't make a lie. We went a little bit too far, but I think it could have been a little bit different.
0:31.6	And we're going to eat some souffle. I'm going to teach you how to make a souffle.
0:36.6	And of all things, it's going to come from a dumb ass I'm going to teach you how to make a suflay. And of all things,
0:38.2	it's going to come from a dumb ass like me. So stay tuned. Welcome to the Dave Chang Show,
0:45.5	part of the Ringer podcast. Now, we're presented by Major Dome Media. Thank you, Yolotan. As always,
0:49.6	no guest today, just me. This is the day after our 49th episode, Dinner Time Live, with Bree
0:55.9	Larson. And Courtney McBroom, check out the episode we did with Courtney when she was promoting
1:01.6	our Party People book. Actually, we were just trying to get them on for some time anyway,
1:05.7	Brie Larson and Courtney. On the show, last year, it's so hard to get scheduling commitments to line up the show last year.
1:11.5	It's so hard to get scheduling commitments to line up the way they did.
1:15.4	And it just so happened that they launched their book a couple weeks ago.
1:18.8	But that's not what we're here to do.
1:21.9	This is going to be an episode where I'm going to talk about making a souffle
1:26.1	because that's what I made last night for the dessert of the 1920s or really it was 2070 era food via 1920.
1:34.3	I have been known on this podcast to say disparaging things about soufflays and I just wanted to set the record because yesterday one of the producers was like, I'm so surprised that you actually like making suflays because you always talk so negatively about it.
1:48.5	I thought maybe I should clear the air today about actually why I love suflays, but dislike it in a restaurant setting.
1:57.5	And rarely do you actually get a proper proper souffle because sometimes it's overdone and it's very finicky.
2:03.6	There's so many variables that make a great suflay and when one of those is off, there's nowhere to hide.
2:10.6	It's quite simple as to why I don't love a souffle in a restaurant if you ever ordered one
	...

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