Cooking Issues with Dave Arnold

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 percep...

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...

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 fla...

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...

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 K...

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 L...

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...

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 o...

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 1...

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...

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.