Dave Chang and Chris Ying are once again joined by Rachel Khong to respectfully discuss the three recipes they have chosen to represent a childhood staple for many Americans: Pillsbury tube dough.Find the recipes for this episode and all previous episodes on <a href="https://www.theringer.com/2020/12/7/22159772/all-the-recipes-from-recipe-club">The Ringer’s website</a> and follow along with the conversation on <a href="https://www.facebook.com/groups/recipeclubpodcast">Facebook</a>, <a href="https://twitter.com/majordomomedia">Twitter</a>, and <a href="https://www.instagram.com/recipeclub/">Instagram</a>. Hosts: Dave Chang and Chris YingGuest: Rachel KhongProducer: Isaac LeeAssociate Producer: Sasha Ashall Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

Instant Ramen

Each week, chef David Chang and host Chris Ying gather the members of Recipe Club to debate the best way to make the food you want to eat. Together, they hack and slash their way through the millions of recipes out there, so you don’t have to. In this latest season, the gang is tackling specific occasions—date nights, potlucks, late-night snacks, the first time you cook for the in-laws—and “politely” discussing whose advice you should take. Every episode of this chart-topping podcast is a hilariously relatable deep dive into deliciousness. Listen and watch new episodes every Wednesday. Subscribe (please) and follows us on IG (@recipeclub) and YouTube (@recipeclubofficial)!