Episodes

20h ago

Tune in for an all-tangent episode that's all over the map. Dave reports on a Copenhagen-inspired Danish pork sandwich project (crispy skin, red cabbage, remoulade, cucumber salad) plus pretzel-style brioche buns. Then it’s rapid-fire listener Q&A: Fernet ice cream without wrecking the freeze (boil off alcohol), why venison oxidizes when sliced, brining curve calculators, popping sorghum, and a quick hit of Dave’s vegan foamer ratios—before the crew closes out with a full-on rant about food mills. Hosted on Acast. See acast.com/privacy for more information.

6d ago

Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why fruité noir works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best. Noma scientist and author Ariel Johnson joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe. The crew also spirals into glorious tangents: • DIY Danish pork roast & the perfect crackling sandwich • Street food logic — what should be eaten on the move • The underrated beauty (and stink) of ginkgo trees • Why wrapping potatoes in foil ruins them • Delivery fries, baguette sandwiches, and sidewalk etiquette rage • VR garbage, museum exhibits, waiting for Godot w/ Keanu & Alex Winter Plus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon. Hosted on Acast. See acast.com/privacy for more information.

Dec 5

Dave is joined by chef, food truck lifer, yakitori operator, and SNIBBS co-founder Daniel Shemtob for a run through hearts, food trucks, and what actually keeps you upright on a greasy kitchen floor. They start with skewers and offal: chicken hearts vs duck and beef heart, a Korean beef-heart “Heart & Soul” taco, tortilla engineering, and why overstuffed tacos are a design flaw. From there it’s boiled peanuts, peanut butter nerdery, uncooked cranberry “relish” with horseradish, Thanksgiving recaps from LA, Milwaukee, and beyond, plus British Columbia saffron versus Iranian saffron and how Persian techniques layer saffron, rosewater, and pistachio. Quinn and Dave get into extraction temperatures for mushrooms and saffron, raising kids to eat more than grilled cheese, and where dishes like tofu stroganoff and meat-free mapo tofu do (and don’t) earn the original name. In the back half, Daniel breaks down what 15 years on The Lime Truck have really taught him: why most of the money is in catering, how to design menus that can scale up and down, and how easy it is to gross big numbers and still make almost nothing if you don’t control labor and food costs. He also walks through the origin of SNIBBS—his own career-changing slip-and-fall, working with an orthopedic surgeon, why chefs need firm soles and a small but real heel drop, and how he ended up building a chef-driven shoe brand backed by people like Nancy Silverton, Andrew Zimmern, and Michael Voltaggio. Hosted on Acast. See acast.com/privacy for more information.

Nov 29

For this Thanksgiving “Classics in the Field” episode, Dave is back in studio at Rockefeller Center with Kitchen Arts & Letters’ own Matt Sartwell for a long, nerdy tour through cookbooks, regional food, and holiday obsessions. John’s on mic, Joe’s on the panels, and the show kicks off with cranberry-sauce loyalties, paper-bag chicken nostalgia, and why Dave will never forgive you if he walks into your house on Thanksgiving and it doesn’t smell like turkey. Matt announces Kitchen Arts & Letters’ new kids’ cookbook club—built around Peter Kim’s Instant Ramen Kitchen and led by Annette Tome and Pam Abrams—then dives into listener questions: the single gin book he’d take to a desert island; what to give a Spanish-cuisine nerd who actually wants context; how to hunt down Japanese parfait inspiration; and which books really capture Cape Cod and New England cooking. From there, it’s deep cuts: Provincetown seafood and Pops Masch’s Cooking the Catch , John Thorne’s Simple Cooking and his legendary toast essay, William Woys Weaver’s Christmas desserts and class-conscious holiday history, and the under-the-radar Aria regional cookbook series. Along the way Dave rants about lavender in gin, cold fried chicken with shredded cabbage, why you should cut the back out of your turkey, and why smaller birds (and a second turkey for sandwiches) are non-negotiable. Hosted on Acast. See acast.com/privacy for more information.

Nov 21

Dave and the crew welcome chef and author Joshua McFadden to talk about his new book Six Seasons of Pasta: A New Way with Everyone’s Favorite Food . They get deep into dried vs fresh pasta, why salting your water to around 1% actually matters, the right way to use olive oil at the beginning and the end, and how a 50/50 Parm–pecorino mix behaves in the pan. Joshua explains the thinking behind his “six seasons,” why he’s obsessed with dried noodles, granular pesto, tuna mac, and nut ragù, and how no-boil lasagna sheets somehow made the cut. Along the way they veer into onion-tart sandbagging, salted cooking wine, U.S. butter politics, zucchini as “water bags,” pears vs apples in the Willamette Valley, cabbage glory, and Dave’s pressure-cooked Westphalian pumpernickel experiments. Hosted on Acast. See acast.com/privacy for more information.

Nov 16

Dave Arnold, with Jean and Joe Hazen, runs a tight, New-York-only, “No Tangent” session—clearing the inbox and dropping hard technique. Dave details a successful Westphalian pumpernickel shortcut (from ~2+ days to a single shift) using controlled enzyme rest and pressure-cooking in wide-mouth pint jars. From there the crew debates the only correct patty-melt bread (rye), cheese choice (Swiss vs. American), and why English muffins punch above their weight. They hit chutney’s disappearance from American fridges, flatfish eye migration (confirmed), and the axolotl-as-food oddity. Listener questions cover freeze-dried fruit ice cream, pairing cocktails on prix fixe menus, induction with 5-ply pans, espresso-tonic nucleation, lactic-acid math for brewers, hot cocktail service, yuzu preservation, brand-specificity in recipes, flour tweaks for pizza, and carbonated dairy constraints. Quick shoutouts land on Manhattan Special, myrrh and schisandra infusions, and next week’s guest, Joshua McFadden. Hosted on Acast. See acast.com/privacy for more information.

Nov 9

Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old. The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking. A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's. Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants. Hosted on Acast. See acast.com/privacy for more information.

Nov 5

This week on Cooking Issues , Dave Arnold welcomes cocktail historian and author David Wondrich to celebrate his new release, The Comic Book History of the Cocktail . From 19th-century juleps to modern mixology, Wondrich and Arnold trace how drinking culture evolved — and occasionally went off the rails. They revisit the lost luxury of real peach brandy, debate the right way to build a punch, and trade barroom war stories about the revival of the craft-cocktail movement. Along the way, the crew talks Jim Croce lyrics, over-engineered drinks, and what happens when architects and bartenders both depend on Amazon. Hosted on Acast. See acast.com/privacy for more information.

Oct 27

Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking. They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the current wave of creative, ingredient-driven cooking — and why some of the old-school dishes still absolutely slap. Hosted on Acast. See acast.com/privacy for more information.

Oct 21

Dave, Jack, Nastassia, Quinn, Joe, and a caller turn “no-tangent Monday” into a focused run of kitchen opinions and practical technique. Jack recaps China trip eats and questions the culinary payoff of hot pot vs. the social vibe. The crew debates DIY dining (fondue, hot pot), ordering strategy, and server trust, with classic Luger/Rao’s anecdotes. Quinn’s Canadian Thanksgiving menu features turkey mole and sparks a deep dive on flour-tortilla mechanics (Sonoran/White vs. soft wheat; protein, hydration, chew). A listener calls in with a home-martini problem: freezer gin, dilution on ice vs. stirred, chilling limits, and a batching tip (stir to proper dilution, bottle with air excluded, quick-freeze before service). Lab corner hits common pain points: rotovap foam control (vacuum “kill” venting, boil-over sensors, frit/Scotch-Brite in the vapor path, bump traps), water-core apples (why it happens, flavor/storage tradeoffs), stabilizing lacto hot sauces (xanthan ≈0.25%), and walnut-butter astringency from skins (use dairy applications to blunt tannins; next time, skin the nuts). Practical notes include how to pack Scotch bonnets for travel (dry, ventilated, non-refrigerated short-term is fine), freeze-dried berries in ice cream (account for sugar/solids), and a quick cameo of Dave’s Jäger spritz spec. Carbonated-dairy troubleshooting is queued for next week. Hosted on Acast. See acast.com/privacy for more information.

Oct 12

On this episode of Cooking Issues , Dave Arnold welcomes culinary historian and award-winning author Michael Twitty to discuss his new book The American South . Twitty shares stories of growing up with Southern food traditions, his deep research into the region’s culinary roots, and how gardening, foraging, and heritage recipes shaped his perspective on what “Southern food” really means. The conversation ranges from okra soup, red rice, and long-simmered green beans to the history of sweet tea, sassafras, poke salad, and rice bread . Twitty explains how dishes evolved across communities—African American, Indigenous, European, and immigrant—and why understanding migrations is key to understanding Southern cuisine. He also reflects on the challenges of translating historical recipes for modern cooks, the impact of changing agriculture on flavor, and the importance of reclaiming overlooked foodways. Along the way, the crew trades stories about Taiwan’s cocktail bars, bison steaks, and Maryland fried chicken , while diving into listener questions on how to approach historic cookbooks and balance authenticity with adaptation. Hosted on Acast. See acast.com/privacy for more information.

Oct 8

This week on Cooking Issues , Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs’ menus. Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack shares food adventures from Taiwan, Hong Kong, and China — including stinky tofu, abalone, and Michelin dining in Chengdu. The conversation veers into fruit obsessions, etiquette in fine dining comps, and why Americans need to expand their fish vocabulary. From abalone and blowfish to razor clams and blackfish, this episode dives deep into the hidden bounty of local waters and what it takes to get them onto plates. Cooking Issues — where chefs, fish, and the occasional lifetime-guaranteed backpack all meet at the table. Hosted on Acast. See acast.com/privacy for more information.

Sep 30

Chef Jeremy Fox joins Dave, John, Quinn, and Jackie Molecules for a rollicking Cooking Issues session that jumps from kitchen hacks to personal reflections. Fox, in New York fresh off the release of his new book On Meat , talks through the craft behind charcuterie, confit, scrapple, corned beef, merguez, and even buffalo deviled eggs. Dave kicks things off with a story of wiping out on an oily UN-Week bike lane, before diving into Fox’s world: the terrine he made for his own wedding, the art of hoshigaki persimmons, why corned beef sometimes wins out over pastrami, and the surprising virtues of scrapple. Fox explains why he avoids crosshatching duck breast, how to keep confit submerged, and what it takes to crisp potato skins properly. The conversation widens to food culture and kitchen life: Chengdu rabbit heads, the misery of warm lager, Belgian frites technique, kitchen safety horror stories, and the bittersweet reality of closing Birdie G’s. Along the way we get clever hacks (butter-knife weights for sous-vide rolls, parsley-green fat in terrine), a defense of warm scrapple with maple syrup, and Fox’s thoughts on larder staples that make weeknight cooking easier. Hosted on Acast. See acast.com/privacy for more information.

Sep 22

Dave’s back and right into the weeds: rebuilding the legendary Flaming Jägerdemo, why modern rotovapcontrollers finally saved bartenders’ wrists, and how to keep a Japanese-style whisky highball lively with a little poly-dextrose science. Along the way we detour through lifelong zucchini trauma(and the rare preparations that redeem it), eggplant lore, and the eternal martini question—stirred, shaken, or thrown. Plus, Nastassia’s LA dinner parties just got tapped as Esquire’s Best—and yes, there was a fruit omakase. Hosted on Acast. See acast.com/privacy for more information.

Aug 31

In this episode of Cooking Issues , Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe. Other topics include: Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts. Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation. A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff. Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens. Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice. Hosted on Acast. See acast.com/privacy for more information.

Aug 10

In this episode of Cooking Issues , Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics. Other topics include: Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception. Buffalo milk cheese and comparisons with cow and sheep milk products. Technical breakdown of the milk-washed “Tea Time” cocktail, including casein interaction with polyphenols and vegan alternatives for emulsification and foam stability. Use of gum arabic and xanthan gum for emulsification in acidic environments, with a request for specific follow-up data to refine recommendations. Hosted on Acast. See acast.com/privacy for more information.

Aug 6

Dave recaps his LA trip, featuring improvised foie gras torching, duck breast mayhem, and an under-equipped kitchen in the Hollywood Hills. Back in the studio, the crew debates the social status of ketchup, and builds a functional model for a Kai Ten–style cheese and meat restaurant, complete with rotating washed rinds, seasonal breads, and curated condiment plates. Plus, advice on reheating sous vide pork chops without ruining them, the rediscovery of a molasses rye cookie, and a PSA for money people who show up late with menu feedback. Hosted on Acast. See acast.com/privacy for more information.

Jul 21

Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss aging protocols, goat and mutton flavor development, pork chop technique, and how Edward turns unwanted longhorn cattle into premium steak. Plus, the crew covers their favorite pasta shapes, dry-aging gear for home use, and the quirks of older meat flavor profiles. Edward breaks down the differences between bagged vs. open-air aging, and explains how mold and bacteria impact flavor. The team discusses the optimal dry-aging times for beef, pork, and goat—and how age, breed, and fat type influence texture and taste. Hosted on Acast. See acast.com/privacy for more information.

Jul 13

Dave and the crew welcome Ed Cornell, renowned pastry chef and co-owner of Café Tropical in Silver Lake, Los Angeles. Ed, formerly of DC-based Milk Cult, discusses his transition to LA, the evolution of Café Tropical as both a bakery and community hub, and his innovations in yeasted doughs and soft serve. The conversation ranges from donut techniques and soft-serve mechanics to mutual disdain for bad blueberry muffins and the surprising connection between carp bait and boba-making. The team also dives into Ed’s community outreach via Feed the Streets LA, his thoughts on donut fryers, and how he replicates French crullers at scale without compromising texture. Classic Cooking Issues tangents include pre-Raphaelite surgery photos, cake cone discourse, and donut reheating strategy. Highlights: Ed Cornell explains how Café Tropical balances artisanal baking, ice cream production, and acting as a local community center with 12-step meetings and food relief programs. In-depth breakdown of donut production techniques, including choux-based crullers, soft-serve stabilization, and the challenges of maintaining quality in frozen fried pastries. Hosted on Acast. See acast.com/privacy for more information.

Jul 7

Peter Kim returns to Cooking Issues to discuss his new book Instant Ramen Kitchen and immersive food venture Infinite Table . In an episode that zigzags from molè rituals in Oaxaca to the atrocities of airplane omelets, Peter joins Dave and the crew for a marathon of food philosophy, gadget nostalgia, and weaponized pronunciation. • Mole and Memory – Peter recounts filming with Karina Santiago in Oaxaca, capturing her mole negro process in 360° video, and recreating the experience for guests at Infinite Table with emotional results and no psilocybin. • Ramen Realism – From detailed tasting notes on Top Ramen vs. Sapporo Ichiban to riff recipes like carbonara-ish cheese bombs and bacon chashu pinwheels, Peter makes the case for instant noodles as both everyday staple and creative canvas. Hosted on Acast. See acast.com/privacy for more information.

Jun 28

Olive oil expert Nick Coleman returns to Cooking Issues! From evaluating the aromas of peak-harvest oils to theorizing the merits of freezing olive oil into fudge-like cubes, the conversation drifts through dumpling hierarchies, Nashville honky-tonk bars, dry rice panic, and defunct clear ice makers. Whether you’re here for the food science or the food fights, this one’s a full pour. • Olive Oil Logic – Nick shares Grove and Vine’s latest harvest, explains tomato leaf aromatics and early picking strategies, and discusses olive oil handling, storage, and the myth of “finishing only” oils. • Dumpling Debate – The team compares soup dumplings, steamed buns, pan-fried styles, and roast pig plates across NYC’s Chinatowns while unpacking chili oil obsessions and spice tolerance philosophy. Hosted on Acast. See acast.com/privacy for more information.

Jun 21

Chef Sam Yoo joins the crew for a freewheeling conversation that veers from pancake engineering and Korean fried chicken techniques to the realities of running restaurants post-pandemic. The founder of Golden Diner and Golden HOF breaks down the logistics of high-volume brunch, dry-aged steak precision, and operating a new concept in the same space as his parents’ former restaurant. The team also covers everything from vacuum-fried steaks to risotto starch hacks and late-summer berry dreams. • Diner to Dynasty – Sam walks through launching Golden Diner and converting his parents’ former Midtown restaurant into Golden HOF, a Korean pub and steakhouse hybrid with upstairs-downstairs service models and dual menus designed for post-pandemic dining patterns. • Pancakes and Porterhouse – Sam unpacks the precise workflow behind Golden Diner’s viral honey maple butter pancakes, explains the reasoning behind Korean fried chicken’s glassy crust, and shares how his team cooks a porterhouse steak with separate zone timing to nail both the strip and filet. Hosted on Acast. See acast.com/privacy for more information.

Jun 15

Former Booker and Dax collaborator Rebecca Palkovics returns to the studio for a loose and wide-ranging discussion that covers restaurant PR, vintage ice cream freezers, Sly Stone’s legacy, and fried tortilla technique. With no guest chef in the hot seat, the team slips into classic Cooking Issues chaos, fielding live calls, reminiscing about busted van tours, and detailing the sensory nightmare of hot dog water. • Fryer Survival 101 – Dave and caller Jacob from Des Moines dissect the maintenance, filtering, and storage of commercial deep fryer oil, especially in shared kitchen settings. Plus, a bonus rant on tortilla chip texture and a defense of gas fryers. • From PR Myths to Zoo Tears – Rebecca gives a candid breakdown of when restaurant PR makes sense, why good messaging starts internally, and how misaligned expectations tank ROI. Also covered: orangutan sadness, Flappy’s nachos, and the horror of cryo-fried fish. Hosted on Acast. See acast.com/privacy for more information.

Jun 7

Chef Suzanne Cupps of Lola’s NYC joins Dave and the crew for a wide-ranging conversation about her culinary evolution—from a math major with zero kitchen experience to leading her own restaurant in Manhattan. They dig into the reality of building a restaurant, fried chicken technique, and the rigors of fine-dining criticism, all while celebrating Lola’s recent inclusion in the New York Times Top 100. • From Aiken to Anisa – Suzanne shares her journey from boiled peanuts and George Foreman grills in South Carolina to formative years under Anita Lo and Michael Anthony. Her unexpected path to professional cooking included stints in hospitality HR and six years learning every station at Anisa. • Lola’s Layers: Cabbage, Cornbread, and Crispy Chicken – Cupps explains how Lola’s menu balances Asian and Southern influences with seasonal precision. Highlights include grilled Conehead cabbage, a blue cornmeal dessert with whipped buttermilk, and a signature Filipino-style double-fried chicken with fermented Fresno hot honey. Hosted on Acast. See acast.com/privacy for more information.

May 24

This week on Cooking Issues , Dave welcomes back Matt Sartwell from Kitchen Arts & Letters for a special “Classics in the Field” episode. They dig into historic cookbooks, from Mrs. Marshall’s 1890s ice cream innovations to early 20th-century Russian preservation techniques involving millet, pig bladders, and cellars. Dave recounts recent culinary misadventures—including purging a pantry, misidentifying whiskey as tequila, and investigating black garlic from the early pandemic era—while fielding listener questions about ancient wheat, Spinzall butter math, sturgeon spinal cords, and more. Plus: a deep dive into American barbecue lore, McGee’s nut superiority, and how Star Trek IV changed the whaling conversation forever. Deep Freeze and Dairy Experiments – Dave and Matt explore Fancy Ices by Mrs. Marshall, dissecting her unconventional custards, starch-thickened ice creams, and patented rapid-freezing contraptions from 1890s England. Pantry Purges and Questionable Bottles – The crew shares horror stories and small victories from cleaning out ancient ingredients, including black garlic, forgotten miso, and mystery whiskey in fancy tequila decanters. Hosted on Acast. See acast.com/privacy for more information.

May 11

This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire. • Highs and Lows of Dining Culture – Michelin stars, pajama dress codes, and the eternal question of whether anyone actually wants their dish described at the table. • Kitchen Workarounds and Technical Deep Dives – Clove oil protocols for humane shellfish prep, DIY cold plates for carbonation, and what Dave regrets calling “milk washing.” Hosted on Acast. See acast.com/privacy for more information.

May 5

On this episode of Cooking Issues, Dave and the crew reconnect for a sprawling, high-energy session that ranges from centrifuge butter failures to 24-hour pumpernickel experiments, with diversions into the nightmare of strawberry seeds, giant pretzels, and the strangest tips ever left in bars and restaurants. Along the way: raspberry beret brainworms, peeling strawberry heresy, and why changing your water filter matters more than you think. • Centrifuge Butter Problems and Strawberry Seed Disgust – Quinn’s stalled butter dehydration project leads to a deep dive into centrifugal puréeing, why strawberry seeds ruin everything, and a passionate argument about why peeling strawberries is a crime against food. • Westphalian Pumpernickel and Giant Pretzels – Dave details his attempt at real Westphalian pumpernickel—pure rye, 24 hours of low-temperature steam baking, and 48 hours of aging—plus recommendations for Pennsylvania butter pretzels, massive local potato chips, and surviving blistered hands from slicing bricks of bread. • The Craziest Tips Ever Received – The crew shares the most bizarre tips they’ve encountered, from stacks of $2 bills to fortune cookie fortunes to a memorable crack rock offering—plus a rant about Bible-verse tippers and the fine line between generosity and insult. Hosted on Acast. See acast.com/privacy for more information.

Apr 26

On this episode of Cooking Issues , the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifuge-based butter experiments, press duck, and Ricardo Montalbán’s chest. Dave is joined by John, Joe, Quinn, Jack, and Nastassia for musings on celebrity behavior, culinary nomenclature, and obscure French cheeses—all with a healthy dose of sarcasm and science. • Celebrity Chef Ego and Dining Etiquette – The group discusses how fame distorts behavior, including chefs and musicians, and the joy of witnessing celebrities treat restaurant staff with kindness—plus a few namedrops of not-so-gracious guests. • Naming the Centrifuge Butter Creation – Quinn recaps his Instagram poll on what to call the high-fat cream spun in a centrifuge. Ideas like “Heavy G,” “Astro Butter,” and “Roto Butter” are floated—and mostly rejected by Dave, who wants a name that doesn’t mislead consumers into thinking it’s traditional butter. • Paris Food and Shopping Recommendations – The episode wraps with a deep dive into Paris: cheese shops (Barthélemy, La Coop), restaurants (Tour d’Argent’s pressed duck, Chez L’Ami Jean, Le Repaire de Cartouche), and kitchenware store Dehillerin. Plus, Dave warns against raw mussels on Parisian seafood platters—twice burned, forever cautious. • Bonus Tangents – Includes musings on ambergris, legal cheese presses, and why Dave never wants to pluck a bird again. Also: why “Pepe Le Pew” absolutely should be canceled. Hosted on Acast. See acast.com/privacy for more information.

Apr 23

Dave and the team go guest-free for a No Tangent Tuesday that turns into a full-on tangent marathon. From musical instruments to experimental butter alternatives and water buffalo burgers, the crew dives deep into cooking experiments, ingredient terminology, and personal kitchen disasters. As always, the show blends humor, curiosity, and a fair share of chaos. • Anti-Butter & the Philosophy of Naming – Quinn shares his centrifuge-based “hyper cream” experiment, prompting a spirited discussion about emulsions, accurate naming conventions in cooking, and whether terminology shapes perception and understanding. • Water Buffalo, Focaccia, and Crotchless Pants – A deep dive into dry-aging local water buffalo, the challenges of focaccia dough structure, and Dave’s bike-seat-induced wardrobe malfunction all spiral into reflections on margarine, genetics, and salt substitutes. • From Tailored Pork Roll to Chef Boyardee – The crew waxes nostalgic about childhood food hacks, underrated meats like Taylor Pork Roll, and the pitfalls of using imperial measurements, pinches, and cups in recipe writing. Hosted on Acast. See acast.com/privacy for more information.

Apr 15

Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality. • From Brussels Waffles to Michelin Plates – Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and crispy veal sweetbreads with black truffle. Michaël explains his approach to refined vegetable-focused plates and balanced tasting menus. • Frites, Mayo, and Carbonade – A spirited debate on ideal fry size (10–12mm preferred), oil technique, and the superiority of mayo unfolds. Michaël outlines his two-step method and defends Belgium’s fry traditions, while Dave proposes U.S. carbonade fries and laments America’s sugary sauces. Hosted on Acast. See acast.com/privacy for more information.

Apr 5

Dave chats with Nastassia, Quinn and Jack for a classic No Tangent Tuesday. From wisdom teeth and frozen vegetables to guanciale curing and the merits of multiple centrifuges, the crew bounces between home cooking habits and deep technical dives. • Quick Dinners and Frozen Food Quality – Nastassia shares her weeknight meal of pre-seasoned Whole Foods chicken breast, frozen broccoli, and pre-cooked rice. Dave explores the merits of frozen vegetables and the shelf-stable rice market. Peas and corn are praised; frozen Brussels sprouts are dismissed. Dave discusses his chicken saltimbocca technique and the ups and downs of using essential oils in cooking. • DIY Guanciale and Curing Techniques – Quinn details a home-cured guanciale project using sage essential oil. Dave critiques the use of essential oils due to limited flavor diffusion in fat and questions whether the result matches the flavor of fresh herbs. The discussion expands into dry vs. wet styles of guanciale, optimal moisture loss, and terminology (e.g., “unctuous”). • Frozen Fruit and At-Home Pizza – The crew discusses best uses for frozen fruit and Quinn describes a weekend pizza session using a gas-fired Ooni oven and homemade guanciale. • Why Dave Avoids Homemade Cocktails and Pizza – Dave explains why he no longer makes cocktails or pizza at home, preferring to enjoy professional results (e.g., Wiley Dufresne’s pizza spot). He still enjoys home cooking for non-work-related food, like chicken pot pie. • Spinzall Centrifuge Sale – Dave announces a temporary price drop on the Spinzall 2.0 centrifuge due to warehouse clearance. He explains the advantages of multiple small centrifuges versus one large industrial model, citing reliability, flexibility, and clarification performance. He also clarifies the technical differences between various centrifuge types (swinging bucket vs. fixed angle). • Cane vs. Beet Sugar – In response to a listener question, Dave breaks down the minor but real differences between cane and beet sugar, including pH levels, crystallization behavior, and potential impacts on jelling and caramelization. Taste tests suggest differences are detectable when dry but vanish in solution. • Goat Cream and Centrifuge Separation – Dave explores whether a Spinzall can separate cream from goat milk. He notes goat milk has smaller fat globules that make it naturally homogenized and explains how traditional cream separators work using spinning disks. He suggests testing the top fat layer from Spinzall output for reconstitution into cream. • Durum Wheat and Semolina – Mike C writes in about baking with coarsely ground semolina. Dave and Quinn explain distinctions between semolina and fine durum flour (semola rimacinata), touching on hydration needs and flour properties. • Clarification on Nitrogen Use in Cocktails – Dave stresses clear terminology when discussing nitrogen (N₂) versus nitrous oxide (N₂O). He warns against confusion when referring to “nitro” cocktails, noting that nitrogen creates microfoam textures while nitrous is used for rapid infusion. Hosted on Acast. See acast.com/privacy for more information.

Apr 1

Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday. Topics Covered: • Grana Padano vs. Parmigiano-Reggiano – Is Grana just a weaker Parmesan, or does it deserve its own place in cooking? Dave breaks down the real distinctions between these cheeses, how aging, terroir, and the Italian cheese consortiums impact flavor, and when you can (or can’t) swap one for the other. • Can You Recreate Pizzeria Cheese Texture at Home? – A listener wants to mimic the fine, slightly clumpy grated cheese found in pizza shop shakers. Dave and Quinn dissect industrial processes, moisture control, grating methods, and how additives like maltodextrin or milk powder might help — plus why Wiley Dufresne probably already has a working prototype. • Clarifying Fresh Ginger Juice Without Magnesium Carbonate – Dave details how to clarify ginger-turmeric-galangal juice (a.k.a. “zing”) using Pectinex and citric acid, and shares the full recipe spec for the Firefly Mule served at Double Chicken Please. • Pre-Theater Food Strategy – What’s the best way to eat before a show when timing is tight? From halal carts to hand rolls, the crew dissects good and bad pre-event meals, with bonus recommendations for fast, reliable options in both NYC and LA. • Cheese Powder, Moisture Content, and Anti-Caking Agents – More on shaker cheese: Dave outlines the likely industrial approach (not freeze-dried powder, but low-moisture cheese + blending and drying aids) and proposes a homebrew version for kitchen experimenters. • Shoutout: Utica Grind Red Pepper – A caller recommends a regional crushed red pepper blend that delivers on texture and coverage. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.

Mar 22

Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods . Topics Covered: • Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets . • Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream. • Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product . • Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour , examining whether one can substitute for the other in bread-making. • Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham , including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can. • AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot , and the group discusses whether automated conversation styles affect dating success. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.

Mar 15

This week on Cooking Issues , Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts. Other key topics: • The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that’s shaped the frozen dessert world since 1966. • Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles’ heel of soft serve, and what really happens inside fast-food soft serve machines. • Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn’t it crystallize? Goff explains why large manufacturers have to fight against sandy textures. • Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air. • The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece. • Breyer’s Old Formula vs. New Formula – Once known for its pure ingredients, Breyer’s ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix. • Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading. Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.

Mar 7

This week on Cooking Issues , Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn ) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs . Other key topics: • Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko , but how does it compare to the hot version at Sergeantsville Inn ? • How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken. • Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement , arguing for its culinary comeback. • Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods. • The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own. • Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces , small-town food culture, and why tractors rolling by the window add to the charm. Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.

Feb 28

This week on Cooking Issues , Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth. Other key topics: • The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food. • Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace. • The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact. • Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn. • The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters. • Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff. • Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora. Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.

Feb 22

This week on Cooking Issues , Dave Arnold is joined by Rich Shih ( Koji Alchemy ) and Jennifer Rothman ( Yellow Farmhouse ). The crew dives deep into KojiCon 2025 , the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas. Other key topics: • Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood. • Meat-Shaped Stone Obsession – The Taipei National Museum ’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen. • Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making. • Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap? • Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table. • Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse ’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences ) to a deeper understanding of the food system. Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes , the Taipei National Museum is worth skipping a meal for. All that and more, this week on Cooking Issues ! Hosted on Acast. See acast.com/privacy for more information.

Feb 14

This week on Cooking Issues , Dave Arnold and the crew discuss the ongoing egg shortage , rising prices, and how it’s affecting both consumers and businesses. On the cocktail front, Dave breaks down the egg white cocktail debate —whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks , confirming that full clarification removes their signature burn. Other key topics: • LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace. • Beef Heart Preparation – Methods for tartare and searing. • KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends. • Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices. • Skate Wings vs. Scallops – Addressing the myth and best cooking techniques. • Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.

Feb 2

Today on Cooking Issues , Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.

Jan 27

Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

Jan 17

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid. Hosted on Acast. See acast.com/privacy for more information.

Jan 13

Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth". Hosted on Acast. See acast.com/privacy for more information.

Dec 23, 2024

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including " Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

Dec 14, 2024

This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill. Hosted on Acast. See acast.com/privacy for more information.

Dec 8, 2024

Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.

Nov 29, 2024

On a special pre-Thanksgiving edition of Cooking Issues , Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T’Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.

Nov 25, 2024

Another "No Tangent Tuesday" has plenty of great tangents and a slew of listener questions. Hosted on Acast. See acast.com/privacy for more information.

Nov 13, 2024

On another "No Tangent Tuesday" the tangents are plentiful. Nastassia "The Hammer" Lopez is back in-studio. Hosted on Acast. See acast.com/privacy for more information.

Oct 28, 2024

David Standridge, executive chef of The Shipwright's Daughter in Mystic Connecticut, joins the show for a conversation on crab meat, garleek and more. Hosted on Acast. See acast.com/privacy for more information.

Oct 22, 2024

No Tangent Tuesday: Concord grapes & Bad Food Festivals Hosted on Acast. See acast.com/privacy for more information.

Oct 14, 2024

Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

Oct 7, 2024

Nicholas Coleman of Grove and Vine returns to the show. Hosted on Acast. See acast.com/privacy for more information.

Sep 20, 2024

The incomparable Jim Lahey of Sullivan Street Bakery returns to the program to bestow his bread brilliance on Dave and the crew. Tune in to learn how to elevate your croutons and listen to yet another disagreement about Tuscan Bread between Dave and Jim. Hosted on Acast. See acast.com/privacy for more information.

Sep 6, 2024

Dave recounts a wild story about some NYC road rage and the crew chats about everything from dash to private jet meals. Hosted on Acast. See acast.com/privacy for more information.

Aug 25, 2024

Dave recaps his trip to Seoul on another "No Tangent Tuesday" edition of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Aug 22, 2024

On another No (All) Tangent Tuesday, Dave and the crew talk buns and beyond. Hosted on Acast. See acast.com/privacy for more information.

Aug 11, 2024

This week on the show, Dave recaps his visit to Quinn in Vancouver Island. Hosted on Acast. See acast.com/privacy for more information.

Jul 19, 2024

The internet goes out and the show goes on! Hosted on Acast. See acast.com/privacy for more information.

Jul 5, 2024

No Tangent Tuesday: Mochi & More! Hosted on Acast. See acast.com/privacy for more information.

Jun 21, 2024

Hosted on Acast. See acast.com/privacy for more information.

Jun 8, 2024

Mark Kurlyandchik, food writer and codirector of the documentary Coldwater Kitchen, joins this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jun 1, 2024

Jordana Rothman joins the gang for a No Tangent Tuesday full of tangents. Hosted on Acast. See acast.com/privacy for more information.

May 27, 2024

No Tangent Tuesday, No Sweat! Hosted on Acast. See acast.com/privacy for more information.

May 21, 2024

This week on Cooking Issues it's Mycelium Madness with AJ Schaller. She is currently Culinary Director for Mush Foods, a company developing food products based on mycelium cultivation. Hosted on Acast. See acast.com/privacy for more information.

May 10, 2024

This week on the show, Dave is joined by Author & Food Writer Dina Begum, who's latest book "Made in Bangladesh" explores the delicious cuisine of Bangladesh, Hosted on Acast. See acast.com/privacy for more information.

May 3, 2024

On this week's show, Mads Refslund (co-founder of Noma and chef/owner of ILIS in NYC) joins the show to talk about the new restaurant and answer some listener questions. Hosted on Acast. See acast.com/privacy for more information.

Apr 27, 2024

David Kong of Glasvin and Somm.ai Hosted on Acast. See acast.com/privacy for more information.

Apr 23, 2024

Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma. Hosted on Acast. See acast.com/privacy for more information.

Apr 19, 2024

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats . Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla . She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat. Hosted on Acast. See acast.com/privacy for more information.

Apr 8, 2024

Hosted on Acast. See acast.com/privacy for more information.

Mar 30, 2024

Tune in to a fun No Tangent Tuesday as Dave and the crew talk everything from yogurt gelato to the 1997 MTV Music Video Awards. Hosted on Acast. See acast.com/privacy for more information.

Mar 22, 2024

Chef Andy Ricker, the chef who founded the Pok Pot Restaurants and specializes in Northern Thai cuisine, joins this weeks episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Mar 16, 2024

Dr. Arielle Johnson celebrates the release of her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor , this week on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Mar 1, 2024

From Zuni roasted chicken to the sadness of a beautiful bean broken apart, join Dave and the team on another jam-packed edition of No Tangent Tuesday on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Feb 23, 2024

Tune in as the crew talks everything from Shakshouka to bad truffle oil as Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

Feb 16, 2024

Michael Fabbro and Saif Khawaja of Local Coho, an American salmon company raising premium Coho salmon, join the show to talk about killing fish, growing fish and aquaculture. Hosted on Acast. See acast.com/privacy for more information.

Feb 9, 2024

Andre Mack, sommelier and winemaker, is this week's guest on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Feb 2, 2024

Michael Capoferri of Thunderbolt LA joins the show to talk drinks on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jan 26, 2024

This week on Cooking Issues, the team talks salt risen bread, djondjon, ragu genovese, trout roe addictions and more. Hosted on Acast. See acast.com/privacy for more information.

Jan 19, 2024

"Mythical Chef" Josh Scherer, of the Mythical Kitchen, has taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for eyeballs to eat on-screen with the myriad of videos and content produced by his Mythical Team. Today he joins the show with Dr. Arielle Johnson to answer listener questions on all things flavor, science and experimentation. Hosted on Acast. See acast.com/privacy for more information.

Jan 12, 2024

Dave and the crew ring in the new year with a special Wednesday edition of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jan 3, 2024

Ring in the new year with the Cooking Issues crew! Hosted on Acast. See acast.com/privacy for more information.

Dec 22, 2023

Friend of the show Chris Young, formerly of Chefs Steps and Modernist Cuisine fame, joins the show to review the Creami, shoot the breeze and answer listener questions . Hosted on Acast. See acast.com/privacy for more information.

Dec 17, 2023

Flavor scientist, author of "Flavorama", and friend of the show Dr. Arielle Johnson returns for a lively episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Dec 9, 2023

Nick Coleman, olive oil expert and friend of the show, returns for another fun edition of "No Tangent Tuesdays" on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Dec 3, 2023

This week on Cooking Issues, Dave and the team recap Thanksgiving, debate the deliciousness of persimmons and more. Hosted on Acast. See acast.com/privacy for more information.

Nov 24, 2023

The Cooking Issues crew has your Thanksgiving needs taken care of on a special "Classics in the Field" episode featuring friend of the show and proprietor of Kitchen Arts & Letters, Matt Sartwell. Barbara Robinson of The Butterball Hotline joins for a special extended segment to talk all things turkey. Hosted on Acast. See acast.com/privacy for more information.

Nov 17, 2023

This week's guest on Cooking Issues is Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix With Robert Simonson . Hosted on Acast. See acast.com/privacy for more information.

Nov 10, 2023

This week, Dave and the crew chat about everything from roux to dirt martinis and remember the good old days of sneaking arugula into the pizza restaurant. Hosted on Acast. See acast.com/privacy for more information.

Nov 4, 2023

Dave is back from Austin and has a lot of tangents to share on a brand new "No Tangent Tuesday" edition of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Oct 30, 2023

This week on Cooking Issues, Han Suk Cho joins the show remotely from Los Angeles. She is one of the bartenders at the fantastic Kato restaurant, alongside friend of the show Austin Hennelly. She is also the founder of her own non-alcoholic cocktail company, Zero Proof Bevs. Hosted on Acast. See acast.com/privacy for more information.

Oct 21, 2023

This week on Cooking Issues, Dave is joined by award-winning author and acclaimed chef JJ Johnson. His discusses his latest book, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, which is available at a discount for our Patreon Members. Hosted on Acast. See acast.com/privacy for more information.

Oct 6, 2023

Olive Oil guru Nicholas Coleman returns to the show and Jackie Molecules checks in from Japan on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Sep 29, 2023

This week on a special No Tangent Tuesday, Quinn makes his return to the show! Dave and the crew also recap their eventful week in LA. Hosted on Acast. See acast.com/privacy for more information.

Sep 22, 2023

This week on a special episode of Cooking Issues with Dave, Nastassia and Jackie Molecules all in LA together - Harold McGee joins the show to chat about a myriad of topics including melons, garlic, corn and more. Hosted on Acast. See acast.com/privacy for more information.

Sep 11, 2023

On a special Cooking Issues, Dave is joined by Maile Carpenter. Maile is the Editorial Director for the company that oversees the Food Network Magazine, The Pioneer Woman and others. She launched Rachael Ray magazine back in the day, and previously won a James Beard Award for her food writing. Hosted on Acast. See acast.com/privacy for more information.

Sep 1, 2023

Jersey mozzarella, tomato shame and melon hate are all a part of the conversation this week on another "No Tangent Tuesday" edition of Cooking Issues with Dave Arnold. Hosted on Acast. See acast.com/privacy for more information.

Aug 25, 2023

This week on a Jean-less, Quin-less No Tangent Tuesday, Dave chats about everything from jersey corn to cocktail allergies. Hosted on Acast. See acast.com/privacy for more information.

Aug 19, 2023

Is it worth changing your legal name to "Subway" for free sandwiches? Why are HACCP plans so convoluted? Is pita flatbread? The answer to these questions and more on an all-new episode of Cooking Issues with Dave Arnold. Hosted on Acast. See acast.com/privacy for more information.

Aug 15, 2023

On a meandering and fun No Tangent Friday, Dave and the crew talk about everything from the blackout of 2003 to the trauma of data loss. Hosted on Acast. See acast.com/privacy for more information.

Aug 8, 2023

On a special summer Friday edition of Cooking Issues, Dave and the crew chat about everything from carnitas to corn pudding and talk about why you can no longer tell students to lick a rotovap. Hosted on Acast. See acast.com/privacy for more information.

Jul 24, 2023

This week on Cooking Issues, Dave is getting ready to go to NOLA and has a Spinzall update. He dives into ginger clarification, syrups and more on another No Tangent Tuesday. Hosted on Acast. See acast.com/privacy for more information.

Jul 15, 2023

Dave is back from Copenhagen with plenty on the mind, as the crew has another "No Tangent Tuesday" filled with - you guessed it - tangents. Hosted on Acast. See acast.com/privacy for more information.

Jun 30, 2023

Ben Schaffer and Garret Richard, authors of Tropical Standard: Cocktail Techniques & Reinvented Recipes, are this week's guests on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jun 24, 2023

This week on Cooking Issues, George Motz a.k.a. The Burger Scholar, is in studio. George has written multiple books on the history and regional traditions of hamburgers, he is a frequent host for First We Feast on YouTube, and is actually opening a burger joint. Hosted on Acast. See acast.com/privacy for more information.

Jun 16, 2023

This week on Cooking Issues, Dave and the crew chat about everything from sourcing quinine to centrifuge recipes for leftover solids. Hosted on Acast. See acast.com/privacy for more information.

Jun 13, 2023

The Cooking Issues team celebrates 100 episodes in its new home with an "All-Tangent Friday." Hosted on Acast. See acast.com/privacy for more information.

Jun 2, 2023

Dave and the crew are back post-Memorial Day weekend for a show full of tangents and non-tangents as listener questions are answered and classic topics are revisited. Hosted on Acast. See acast.com/privacy for more information.

May 26, 2023

This week on Cooking Issues, Dave is joined by Abi Balingit, author of Mayumu: Filipino American Desserts Remixed, a sweet baking book of fantastically imaginative remixed Filipino American dessert recipes. The show kicks off with banter on pretzel buns, gelato taste tests and more (05:00), before they start chatting about the book (13:00). Later on, Dave and Abi go back and forth on everything from puff pastries to brownies (18:00) while answering listener questions along the way. Hosted on Acast. See acast.com/privacy for more information.

May 19, 2023

From wild encounters with rock stars to the best baked potato, tune in for another fun edition of No Tangent Tuesday on this week's Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

May 12, 2023

Cookbook author and food writer Andrea Nguyen joins the show to discuss Vietnamese cuisine and more. Hosted on Acast. See acast.com/privacy for more information.

May 5, 2023

We're back for another edition of Classics in the Field with Matt Sartwell of Kitchen Arts & Letters. Hosted on Acast. See acast.com/privacy for more information.

Apr 29, 2023

John deBary Hosted on Acast. See acast.com/privacy for more information.

Apr 21, 2023

Homa Dashtaki of The White Moustache Yogurt Hosted on Acast. See acast.com/privacy for more information.

Apr 18, 2023

The Woks of Life with Sarah and Kaitlin Leung Hosted on Acast. See acast.com/privacy for more information.

Apr 8, 2023

This week's guest is Marc Forgione, an American chef who competed in Food Network's Iron Chef America and is now the owner of Restaurant Marc Forgione in Tribeca, New York City. Hosted on Acast. See acast.com/privacy for more information.

Mar 31, 2023

Chef, former farmer, and writer Abra Berens is this week's guest on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Mar 24, 2023

This week, Benjamin Lorr joins the show to discuss his book The Secret Life of Groceries: The Dark Miracle of the American Supermarket, an extraordinary investigation into the human lives at the heart of the American grocery. Hosted on Acast. See acast.com/privacy for more information.

Mar 17, 2023

This week on Cooking Issues, Dave is joined by Homer Murray, son of famous actor Bill Muarry. In 2012, next to the newly reopened Transmitter Park, by the (then) quiet waterfront in Greenpoint, Homer Murray built out the space that would become 21 Greenpoint. As a native New Yorker with deep familial connections to Chicago, Homer grew up experiencing many different traditional styles of cuisine and street food. After traveling extensively for work as a photo assistant he came back to New York full time and immersed himself in the restaurant world of early 2000’s Brooklyn. Homer worked for years as Sous Chef of Roebling Tea Room and River Styx, before becoming the Chef and Owner of 21 Greenpoint. Hosted on Acast. See acast.com/privacy for more information.

Mar 10, 2023

Rome-based food and beverage writer, culinary guide, and cookbook author Katie Parla joins the show for a lively discussion on everything from pasta to pesto to trains that go on boats. Hosted on Acast. See acast.com/privacy for more information.

Mar 3, 2023

Bartender Austin Hennelly of Kato Restaurant in Los Angeles joins this week's show to talk about non-alcoholic cocktails and more. Hosted on Acast. See acast.com/privacy for more information.

Feb 25, 2023

Caroline Schiff is the Executive Pastry Chef at Gage & Tollner in Brooklyn and the creator of the Instagram account Pastry Schiff. Hosted on Acast. See acast.com/privacy for more information.

Feb 19, 2023

Is it possible to rehydrate freeze dried ice cream? Why are Jungle Peanuts so expensive? Does the color of olive oil affect how you taste it? All this and more on another edition of No Tangent Tuesday on this week's Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Feb 12, 2023

This week on Cooking Issues, Dave is joined by Dylan Rothenberg, who is a researcher/PhD student in the study of tea. Hosted on Acast. See acast.com/privacy for more information.

Feb 3, 2023

This week on a "No Tangent Tuesday", it's Jackie Molecules' birthday and the crew chats about everything from the Star Wars Bar at Disneyland to why mashed potatoes is probably soup. Hosted on Acast. See acast.com/privacy for more information.

Jan 27, 2023

On an "all tangent Tuesday", Dave chats about everything phone phreaking to beans. Hosted on Acast. See acast.com/privacy for more information.

Jan 14, 2023

Rebecca Flint Marx Hosted on Acast. See acast.com/privacy for more information.

Jan 6, 2023

On the first episode of 2023, Dave and the crew chat about everything from prosciutto wrapped breadsticks to group dining etiquette before answering questions on coriander, cast iron and more. Hosted on Acast. See acast.com/privacy for more information.

Dec 27, 2022

Dave and the crew wraps up the year and chats about holiday cookies, latkes and more, Happy holidays to all of our listeners and patreons! Hosted on Acast. See acast.com/privacy for more information.

Dec 16, 2022

Food historian, friend of MOFAD, and Dave, Tonya Hopkins joins the show for a lively discussion on everything from bad burgers to culinary history. Hosted on Acast. See acast.com/privacy for more information.

Dec 9, 2022

The legendary French chef, author, culinary educator, television personality, and artist Jacques Pepin joins Cooking Issues for a special interview and conversation. Hosted on Acast. See acast.com/privacy for more information.

Dec 2, 2022

Ben Schaffer and Garret Richard join the show to talk Tropical drinks and more. Hosted on Acast. See acast.com/privacy for more information.

Nov 27, 2022

No Tangent Tuesday: Thanksgiving Edition Hosted on Acast. See acast.com/privacy for more information.

Nov 18, 2022

Craig Hutchinson from Olmo Kitchen joins Dave for all things bagels and beyond. Craig's bagels were Dave's top choice during this summers New York Bagel Fest. Hosted on Acast. See acast.com/privacy for more information.

Nov 12, 2022

It's all in the family this week as Wylie Dufresne, chef and owner of Du's Donuts, the former chef and owner of the wd~50 and Alder restaurants and Dave's brother-in-law joins the show. Hosted on Acast. See acast.com/privacy for more information.

Nov 4, 2022

On another No Tangent Tuesday, Dave does his best to stay on track and answer listener questions. Hosted on Acast. See acast.com/privacy for more information.

Oct 30, 2022

Legendary baker Rose Levy Beranbaum, author of "The Cake Bible", "The Cookie Bible" and more, joins this week's show to talk about her long and storied career and dig deep into baking. Hosted on Acast. See acast.com/privacy for more information.

Oct 23, 2022

Tarajia Morrell joins Dave to have an in depth discussion about her book "SAVOR: A Chef's Hunger For More", which follows Fatima Ali, a young chef whose dreams were cut short after being diagnosed with a terminal illness. Hosted on Acast. See acast.com/privacy for more information.

Oct 15, 2022

This week on Cooking Issues, Dave is joined by Pastry Chef Michael Laskonis. Hosted on Acast. See acast.com/privacy for more information.

Oct 8, 2022

Acclaimed chef Sean Brock joins this week's show and answers questions about Southern cooking, culture, cuisine and touches on his career shift to prioritize mental health and wellness in the ever demanding restaurant industry Hosted on Acast. See acast.com/privacy for more information.

Sep 30, 2022

This week on Cooking Issues, we see the return of Nick Coleman, international olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. How should your olive oil taste? does smoke point matter? What's the best way to remove bitter taste components from olive oil? Nick answers listener questions, hosts an on-air tasting and closes the show with a meditative musical performance. Hosted on Acast. See acast.com/privacy for more information.

Sep 24, 2022

On a special episode of Cooking Issues, Dave talks and tastes wine with Vergel San Miguel, sommelier of Jean's new restaurant Temperance Wine Bar . The team also samples special Canadian snacks sent from Quinn (happy birthday, Quinn!). Hosted on Acast. See acast.com/privacy for more information.

Sep 21, 2022

This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa. Hosted on Acast. See acast.com/privacy for more information.

Sep 3, 2022

On a fun filled "No Tangent Tuesday", Dave and the crew discuss everything from scallops to spaetzle. Hosted on Acast. See acast.com/privacy for more information.

Aug 26, 2022

Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field". Hosted on Acast. See acast.com/privacy for more information.

Aug 20, 2022

On another "No Tangent Tuesday", Dave jumps into questions on beans, remembers the time he made chocolate ketchup and much much more. Hosted on Acast. See acast.com/privacy for more information.

Aug 14, 2022

Are the Beach Boys still worth seeing live? What are some good camping meals? What's the best cooling technique for sous vide? All this and more on another "No Tangent" Tuesday. Hosted on Acast. See acast.com/privacy for more information.

Aug 6, 2022

Brooklyn based chef Greg Baxtrom joins the show this week on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

Jul 29, 2022

Dave and the team welcome Quinn as a new addition to the Cooking Issues team and has Jean as a guest to talk about his new venture. Hosted on Acast. See acast.com/privacy for more information.

Jul 15, 2022

Chef Nick Wong stops by the show to reminisce on FCI shenanigans and discuss hot chicken, tacos, strange meats, buns and so much more. Hosted on Acast. See acast.com/privacy for more information.

Jul 4, 2022

Dave is rejoined by former guest Dr. Ariel Johnson, flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD. Hosted on Acast. See acast.com/privacy for more information.

Jul 4, 2022

On a special bonus episode, Dave is joined by Chip Malt & Jake Kalick, founders of Made in Cookware. Hosted on Acast. See acast.com/privacy for more information.

Jun 25, 2022

Explore all things Shoyu this week as Dave is joined by Bob Florence of Moromi Shoyu Soy Sauce. Hosted on Acast. See acast.com/privacy for more information.

Jun 18, 2022

On a very special Cooking Issues, Dave is joined by John Becker & Megan Scott, fourth generation writer / editors of The Joy of Cooking. Hosted on Acast. See acast.com/privacy for more information.

Jun 10, 2022

Dave digs into regional sodas, explains his anti-anti-oxidation stance, and is joined by bartender Garret Richard who calls in on the second half of the show. Hosted on Acast. See acast.com/privacy for more information.

Jun 4, 2022

No guest this week but plenty of fun from Dave and the crew as everything from vegetarian baked beans, potato salad, cream chipped beef on toast and tobacco infusions are discussed and dissected. Hosted on Acast. See acast.com/privacy for more information.

May 27, 2022

Heirloom bean expert Steve Sando of Rancho Gordo joins Cooking Issues to talk terroir, technique, taste and more. Go deep on beans as Dave and Steve go on a tortilla tangent, address the long standing bean flatulence misconception and answer listener questions. Hosted on Acast. See acast.com/privacy for more information.

May 20, 2022

This week on Cooking Issues, Dave sounds off on everything from airplane bathrooms to rotisserie motors. Hear him talk about bean soaking, salt content, minimal prep meals and more on a fun and slightly tangental episode. Hosted on Acast. See acast.com/privacy for more information.

May 17, 2022

Waffles, gardens, avocados and a potential murder mystery involving Nastassia? It's a No Tangent Tuesday on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

May 7, 2022

This week on Cooking Issues Dave chats with Oliver Milman, author of The Insect Crisis, about how collapsing insect populations worldwide threaten everything from wild birds to the food on our plate. Hosted on Acast. See acast.com/privacy for more information.

Apr 29, 2022

James Hoffman, authority on all things coffee related, finally joins the show to answer all of your coffee related questions. Find out why he finds it hard to enjoy espresso without nitpicking, why genetic diversity is an issue for coffee and how to generally level up your coffee game. Hosted on Acast. See acast.com/privacy for more information.

Apr 23, 2022

Freshly back from COVID-19, Dave is in the studio to tackle questions and tangents on a fun episode of Cooking Issues. From sandwich semantics to IHOP syrup selections, this one truly goes everywhere. Hosted on Acast. See acast.com/privacy for more information.

Apr 15, 2022

Hosted on Acast. See acast.com/privacy for more information.

Apr 1, 2022

This week's Cooking Issues is a throwback, with Dave and Nastassia in the studio answering listener questions and calls. Hosted on Acast. See acast.com/privacy for more information.

Mar 26, 2022

This week Dave is joined by J. Kenji López-Alt, cookbook author and former Culinary Director for Serious Eats Hosted on Acast. See acast.com/privacy for more information.

Mar 21, 2022

Matt Sartwell of Kitchen Arts & Letters returns for another Classics in the Field. Hosted on Acast. See acast.com/privacy for more information.

Mar 13, 2022

This week on Cooking Issues, Dave tries to spend the entire episode answering listener questions. Hosted on Acast. See acast.com/privacy for more information.

Mar 5, 2022

Masahiro Urushido and Michael Anstendig join the show to discuss their book, The Japanese Art of the Cocktail. Hosted on Acast. See acast.com/privacy for more information.

Mar 3, 2022

Nicholas Coleman an international olive oil expert, educator, speaker and co-founder of Grove and Vine, joins the show for a detailed discussion on olive oil. Hosted on Acast. See acast.com/privacy for more information.

Feb 22, 2022

Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza , joins the show for a lively discussion on, you guessed it, pizza. Hosted on Acast. See acast.com/privacy for more information.

Feb 16, 2022

Tangents abound! Dave tackles listener questions, tastes gummy bears and remembers a time when everybody cooked with hay. Hosted on Acast. See acast.com/privacy for more information.

Feb 8, 2022

Dr . Jessica B . Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. She joins the show to discuss the opening of African/American: Making the Nation's Table, the new exhibition that opens up soon at MOFAD! Hosted on Acast. See acast.com/privacy for more information.

Jan 29, 2022

Nazli Parvizi, President of Museum of Food and Drink (MOFAD), joins the show to discuss the opening of African/American: Making the Nation's Table, the Museum of Food and Drink's new exhibition that will be opening in a month! Hosted on Acast. See acast.com/privacy for more information.

Jan 22, 2022

Dave Wondrich and The Oxford Companion to Spirits and Cocktails Hosted on Acast. See acast.com/privacy for more information.

Jan 15, 2022

On a fun and tangental episode, Dave digs into everything from sipping broth to Chris Cornell. Hosted on Acast. See acast.com/privacy for more information.

Jan 11, 2022

Sandor Katz joins for an in depth discussion on all things fermentation. Hosted on Acast. See acast.com/privacy for more information.

Dec 25, 2021

Phil Bravo sings to the gang and Dave finally breaks down his Rudolph the Red-Nosed Reindeer "mistake". Happy Holidays! Hosted on Acast. See acast.com/privacy for more information.

Dec 18, 2021

This week on Cooking Issues, Dave is joined by Peruvian chef and restaurateur Virgilio Martinez. He made his name with ingredients gathered from Peru’s highly localised microclimates, yet Virgilio Martinez , whose Lima restaurant Central is currently ranked fourth in the World’s 50 Best Restaurants list, is fast gaining a formidable worldwide reputation. Hosted on Acast. See acast.com/privacy for more information.

Dec 13, 2021

This week on Cooking Issues, Dave is joined by Amanda Cohen , the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. Hosted on Acast. See acast.com/privacy for more information.

Dec 3, 2021

There are intrusive sounds, shots fired, roadside calls and pie debates abound on a classic episode of Cooking Issues featuring special guests David Chang and Chris Ying. Hosted on Acast. See acast.com/privacy for more information.

Nov 26, 2021

It's that time of the year! Tune in as Dave and the crew chat turkey, stuffing and more on a holiday themed episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Nov 21, 2021

Fresh from the Billy Joal concert, Dave and the crew riff on everything from karaoke bar concepts to NYC street food. Hosted on Acast. See acast.com/privacy for more information.

Nov 5, 2021

Escamol, Searzall Updates, Pressure Cookers, Billy Joel and more on another entertaining episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Oct 29, 2021

Dave and the crew have a fun time talking about everything from soggy ticket stubs to string cheese on a loose and entertaining episode of Cooking Issues. Get a preview on the Searzall Pro and find out Dave's golden drinking rules. Also hear a very unsettling story about what Dave calls "pooping through the ceiling." Hosted on Acast. See acast.com/privacy for more information.

Oct 22, 2021

Comedy legend Eric Warheim, of Tim & Eric fame, joins Dave and the gang for a special episode of Cooking Issues to discuss his book "FOODHIEM: A Culinary Adventure". He explains why "funk-a-dunk" wines make him want to "vom", talks about eating pasta with Aziz Ansari, and shares his thoughts on everything from ribs to pizza. Hosted on Acast. See acast.com/privacy for more information.

Oct 15, 2021

Today we are joined by Dr. Don Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University. His research interests include quantitative microbial risk assessment, predictive food microbiology, handwashing and cross-contamination. Hosted on Acast. See acast.com/privacy for more information.

Oct 11, 2021

Dave gets all his Carvel questions answered and more on a special episode of Cooking Issues with Seth Godin (marketing specialist) and Kathy Dumas (inventor of Carvel's Fudgie the Whale). Hosted on Acast. See acast.com/privacy for more information.

Oct 1, 2021

Is a bad fry in Belgian is better than a good fry here? How can "random garbage" improve your pancakes? How old were you when you stopped buying band t shirts at concerts? Jean is back and Jackie Molecules is in town for this week's episode of Cooking Issues, where these questions (and more) are explored. Hosted on Acast. See acast.com/privacy for more information.

Oct 1, 2021

Dave and Nastassia are back to tackle listener questions this week on shaved ice cocktails, french fries, stirring science and more. Hosted on Acast. See acast.com/privacy for more information.

Sep 17, 2021

Dave is joined by founder of Saveur magazine and cook book wizard Dorothy Kalins to discuss her new book: The Kitchen Whisperers. Hosted on Acast. See acast.com/privacy for more information.

Sep 3, 2021

Dave shames Jack for not having the squash blossom quesadillas in Mexico City yet and digs into emulsification, boozy ice cream, singing Tesla coils and more. Hosted on Acast. See acast.com/privacy for more information.

Aug 27, 2021

Dave and the crew look back on some past high (or low) moments in the shows history, take caller questions and preview the new and improved Searzall! Hosted on Acast. See acast.com/privacy for more information.

Aug 21, 2021

It's a packed house this week on Cooking Issues as Dave chats pasta with friend of the show Joel Gargano and later takes a call with Quinn Fucile to chat gelato. Hosted on Acast. See acast.com/privacy for more information.

Aug 13, 2021

Dave hasn’t slept in days. He’s got beef with U-Haul. He found a new two pound grill. He loves DEET and has mystery bug bites. He’s also ready to tackle questions on milk punch, searing, and more before the show takes a… turn. Hosted on Acast. See acast.com/privacy for more information.

Aug 6, 2021

Would you join a soup club? Phil Bravo is back on the show and Dave is diving into everything from spidini to Sloppy Joes. Hosted on Acast. See acast.com/privacy for more information.

Jul 30, 2021

This week on Cooking Issues, Dave dives into everything from Takoyaki to burnt gravy on a whirlwind of an episode. Hosted on Acast. See acast.com/privacy for more information.

Jul 23, 2021

On this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga). Hosted on Acast. See acast.com/privacy for more information.

Jul 16, 2021

We're back! Jordan Rothman calls in for a mystery sour patch kid tasting, Dave takes listener questions, and gives major props to his mom. Hosted on Acast. See acast.com/privacy for more information.

Jun 25, 2021

This week's show cuts deep (sorry). Dr Larrin Thomas, author of Knife Engineering and the Knife Steel Nerds blog , joins the show to dive into everything knife related. Hosted on Acast. See acast.com/privacy for more information.

Jun 18, 2021

"Classics in the Field" cookbook questions are tackled this week as Matt Sartwell of Kitchen Arts & Letters rejoins the show. Hosted on Acast. See acast.com/privacy for more information.

Jun 14, 2021

Dalgona coffee cocktails, induction burner hacking and the perfect french fry are all unpacked on this week's episode of Cooking Issues. PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

Jun 2, 2021

Why does Dave carry around a photo of his wife from Junior High School? What does a good zest sound like? Molecules is back in town on this week's Cooking Issues as the team continues to settle into their new digs. PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

May 25, 2021

And we're back - this time with a working live stream! Strawberry frosted donuts, clear coffee liqueur and more are explored on this week's episode of Cooking Issues. Remember - Patreon subscribers get early access to episodes + a private link to the live stream! PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

May 18, 2021

What are the world's best pork chops injected with? What are Dave's nightmares made of? Which clam chowder is the best clam chowder? The answer to these questions and more on this week's Cooking Issues! PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

May 17, 2021

On the second edition of the *new* Cooking Issues, everybody wants to know what Jean had for breakfast. Tune in for conversations on vermouth variance, Connecticut hot dogs, and kitchen design. Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

May 17, 2021

Cooking Issues has a new home! On the debut episode at Newstand Studios at Rockefeller Center, the team is back in full vaxed force in the same room at the same time. Listen in as they get comfy in the new space and talk about everything from parties in LA to massages in Chinatown. Dave announces breaks down burgers, french onion soup and more. PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.