Cooking Issues with Dave Arnold

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 cocktai...

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 yo...

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 sarc...

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...

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...

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, an...

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 ot...

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 technique...

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 Indus...

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...

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 narrati...

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 exchang...

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 , conf...

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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