Cooking Issues with Dave Arnold Podcast
1) No Tangent Tuesday: Melons, Spinal Tap, and Restaurant Red Flags
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 o...Show More
2) No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew
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 N...Show More
3) Edward Po of Edward’s Aged Meats
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,...Show More
4) Ed Coleman on Crullers, Community, and Café Tropical
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 ...Show More
5) Instant Ramen, Infinite Peter
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 th...Show More
6) Stacked, Sizzled, and Served with Sam Yoo
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 o...Show More
7) Grease, PR, and Deep-Fried Dreams with Rebecca Palkovics
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 ...Show More
8) Southern Roots, City Streets with Chef Suzanne Cupps
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 Ma...Show More
9) Classics in the Field: Freezers, Fridges, and Forgotten Cookbooks
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 189...Show More
10) No Tangent Tuesday: Fine Dining Regrets, Milk Hacks, and the Ghost of WD~50
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 a...Show More