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Food

Cooking Issues

Heritage Radio Network

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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. G...Show More
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45:00 | Sep 17th

Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking at scale, and how to unshake your coc...Show More

1:11:09 | Sep 3rd

We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters,...Show More
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1:04:22 | Jul 30th

Dave and Nastassia are traveling for all of August, so prepare yourself for a good one! Together we talk Bee Space, bass pedals, honeycomb shelf-stability, #JordanaRothman's #influencer #career, the theoretical benefits of Pressure Frying, Dave pick...Show More

1:07:57 | Jul 23rd

Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave sh...Show More

39:53 | Jul 16th

Matt's out and special guest Bobby Murphy of Existing Conditions is in with Dave and Nastassia today.. What restaurants to check out when you're visiting NYC and where to find unparalleled gin and tonics. Also: the best bagels in NYC and whether the ...Show More

1:13:37 | Jul 9th

Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They ...Show More

1:02:18 | Jul 2nd

Dave and Nastassia are joined by extra-special-guest Jack Schramm to talk about essential oils in cocktails, Stevie Wonder's favorite candy, chef-led cocktail competitions, and how to eat Bobolink. Also, another Classic in the Field, and Dave tells t...Show More

51:45 | Jun 18th

Today on Cooking Issues Dave and Nastassia help a listener win a Beer Mile. Also, we talk Peanut Butter Steaks, murdering baby pigeons, speculative nuclear searing, and Nastassia learns she wants a Moon Rock Engagement Ring. Also, another Classic in ...Show More

1:04:36 | Jun 11th

Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including vacuum distillation, supercritical g...Show More

52:09 | Jun 4th

On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every singl...Show More

44:57 | May 31st

On this very special episode of Cooking Issues Dave, Nastassia and Jack host a show in Los Angeles. They talk road life, the all-citrus diet, and more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

1:02:34 | May 21st

Today on Cooking Issues, Dave and Nastassia weigh in on Burning Man, Ranch Dressing, and convection ovens. We also float some Doritos flavor ideas, Nastassia plans their Leatherman-inspired tourism venture, and Dave gives a PSA about dog ownership. ...Show More

44:48 | May 14th

This episode of Cooking Issues is back to the basics: Dave. Nastassia. Listener Questions. The duo tell us the warning signs that your event is gonna be a Cortelyou. They also discuss past and future trips to Chicago and LA, sous vide mishaps, carb ...Show More

47:15 | Apr 30th

On this episode Dave & Nastassia answer a Cavalcade of callers. They discuss how to make your corona grinder actually work (for tortillas and more), the limits of low-temperature cooking, ideas for Douglas Fir tips, and more. Plus, a PSA on what to w...Show More

1:04:07 | Apr 23rd

On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with Lou Bank and Jay Schroeder about cat training techniques and agave spirits. Also: listener questions about Ancient Ice Machines, White Rock co...Show More

1:14:04 | Apr 16th

On Today's very special episode of Cooking Issues, Dave and Nastassia are joined by Seth Godin. Seth is an entrepreneur, best-selling author, and hosts his own podcast Akimbo. Together they answer listener questions about Competitive BBQ, issues of ...Show More

1:02:42 | Apr 9th

On this full HOUR of Cooking Issues Dave is joined by very special guest Jack Schramm. Together they tackle: ventilation in NYC; how to sous-vide steak; an ode to Tom Carvel; and condiments. There's a Grade A tinfoil rant, we narrowly avoid a Street ...Show More

50:16 | Apr 2nd

This week Dave and Nastassia have Jack Schramm back in the studio and they cover a LOT of ground. They talk smoked cocktails, as well as hot smoke vs cold smoke. Dave shares what NOT to cook on Valentine's day, and how to prepare a Canadian Goose. To...Show More

1:02:41 | Mar 26th

Dave and Nastassia are joined by Nicholas Morgenstern of Morgenstern's Finest Ice Cream. Together they discuss: his philosophy of ice cream; the use of ingredients such as Olive Oil, Cocoa Powder, stabilizers, peanuts, Calamansi, & Durian; and his th...Show More

37:26 | Mar 19th

On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead.

51:46 | Mar 12th

Shad Supremacy NYC Event Logistics Weird salts for the home cook Just Use Whatever's Lye-ing Around Lye Looks Evil Cider Evaluation Multiple questions about unknown meats On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, ...Show More

1:07:24 | Mar 5th

On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. Stay Tuned.

1:00:36 | Feb 26th

First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries. Plus D...Show More

1:01:45 | Feb 12th

Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upc...Show More

27:56 | Jan 29th

Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping.

40:36 | Jan 22nd

On this episode of Cooking Issues, Dave and Nastassia tackle a whole heap of caller questions. They talk emulsified sausages and gumbo, reverse osmosis and milk, and debate the merits of Morrison and Manzarek. Last but certainly not least, Dave sugge...Show More

52:44 | Jan 15th

On this episode of Cooking Issues, Dave is joined by extra-special guest-host Jack Schramm of Existing Conditions. Together they discuss pizza-making tips, neonata, and a listener question makes them realize how much they've been missing Steak Au Poi...Show More

42:25 | Jan 8th

Today on Cooking Issues Dave and Nastassia talk about shopping cults, a new (and improved) batch of spinzalls, fun ideas for mixing blenders and enzymes, and how NOT to split kindling. Dave also explains how stairs work, and tells a VERY animated sto...Show More

46:25 | Dec 18th, 2018

On this episode Dave and Nastassia discuss how the best hickory nuts come from an NYC nursing home, potential methods of growing less stringy celery, and follow-up ideas regarding eggless pecan pie. A helpful caller provides the consumer feedback Na...Show More

47:41 | Dec 11th, 2018

On this week's Cooking Issues, Dave and Nastassia debrief with HRN's Kat Johnson about the HRN gala and the saga of Wine Santa. They also tackle a bunch of listener questions including: how insects and humans experience poisonous compounds in food, m...Show More

45:43 | Nov 27th, 2018

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji ...Show More

26:45 | Nov 13th, 2018

Today Dave and Nastassia blitz through listener questions! They discuss the basics of fermentation, who makes a good meat grinder, the correct vodka cran ratio, and alternative thanksgiving turkey cooking methods.

37:25 | Nov 6th, 2018

On Today's Cooking Issues, Dave and Nastassia tackle lots of listener questions including: some Red Hot Poker follow-up, knife-sharpening how-to's, bagel deserts, and how to extract that gross Lychee sweat.

56:51 | Oct 30th, 2018

This week on Cooking Issues, Dave and Nastassia discuss coconut oil, 19th century cocktails, the mind of a bar owner & pressing nut sacks.

48:59 | Oct 23rd, 2018

Today on Cooking Issues, Dave and Nastassia tackle coffee roasting, cast-iron care, yeast separation and, once again, a spirited discussion of beta males. And Kat Johnson drops by to tell listeners about HRN's fundraising gala on December 3rd, 2018.

48:31 | Oct 9th, 2018

On this episode of Cooking Issues Dave and Nastassia answer listener questions about how to make clear cold brew coffee, what to do with too much wine, Peychaud's replacements, and old Hearst Ranch jingles. Also, Dave gives multiple Public Service An...Show More

48:02 | Oct 2nd, 2018

This week, Dave and Nastassia talk wedding registries, induction stovetops, and Dave tries to rationalize away his disinterest in aquafaba.

54:37 | Sep 25th, 2018

This week, we're talking Dave and Nastassia's misadventures in Los Angeles, potential future crimes, the dirty secrets of blender engineers, important differences between Celcius and Farenheit, and more!

33:39 | Sep 4th, 2018

This week, we're talking Amazon's $1 trillion valuation in spite of stiffing Dave and Nastassia on their Searzall costs, the claim that L.A. has better ethnic food than New York, the FDA advisory to avoid food products treated with liquid nitrogen at...Show More

21:52 | Aug 21st, 2018

On this week's rapid-fire show we're talking Nastassia's trip to Spain, Dave's new hydraulic press, freezing corn on the cob, Malört, rotary evaporators, and...well, that's about it.

34:53 | Aug 14th, 2018

This week, we're talking Prince lyrics in German, when pistachio nuts used to be red, Nastassia's special farro recipe (using Bob's Red Mill farro, of course!), dihydromyricetin, Paul Adams' recent bender at Existing Conditions, corn starch, and more...Show More

40:21 | Aug 7th, 2018

Dave and Nastassia talk meat in vending machines, Cap'n Crunch Berries, liquid nitrogen, New York Post headlines, pickles, thermal death times, Ethiopian restaurants, and more!

53:33 | Jul 31st, 2018

This week, Dave is joined in studio by Joshua Applestone, founder of Applestone Meat Company, and formerly Fleisher’s. Also joining are Applestone's COO and Creative Director Samantha Gloffke, and communications consultant and Momofuku alum Rebecca P...Show More

54:58 | Jul 24th, 2018

This week, we’re talking Nastassia’s customer service skills, the merits of tripod tables, robber barons, Dave’s Uncle Diamond and his safe deposit box, Japanese knives, outdoor fryers, Nastassia’s experiences dealing with sexist BS in the food world...Show More

55:35 | Jul 10th, 2018

Dave, Nastassia, and everybody’s favorite punching bag dad Peter Kim ruminate over the hectic opening (at last) of Existing Conditions and its POS POS system, carbonated salsa, Montreal-style bagels, amylase, gelato, that time Peter walked in on Dave...Show More

39:47 | Jun 26th, 2018

Dave, Nastassia, and Booker cope with the phone and internet outage in the studio, and talk pork chop sandwiches, agar, the sociopathy of Johnny Depp's Willy Wonka, fermentation, the perks of eating your own foot, and more!

49:36 | Jun 12th, 2018

On todays episode of Cooking Issues, Dave and Nastassia talk lobster butter, the mechanics of making sorbet, and how to go about cooking your own amputated leg.

45:36 | Jun 5th, 2018

It’s Take Your Child to Work Life again this week, with Booker Arnold joining Dave and Nastassia in the studio. They’re’ talking industrial chicken farming, the specs for the gone-but-not-forgotten Thundernut cocktail from Booker & Dax, corny kegs, a...Show More

48:33 | May 22nd, 2018

This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eg...Show More

47:40 | May 15th, 2018

This week, evil cocktail overlord of the universe Don Lee joins Dave and Nastassia to talk music licensing in NYC establishments, the rules of the road, chicken adhesion, rock and roll movies, cabbage, and more!

57:25 | May 8th, 2018

This week, the BDX crew is in the house (plus Nastassia "The Hammer" Lopez, and Dave in the booth)!!! They're talking cocktail specs, Dave's soon-to-open new bar Existing Conditions, and more!

55:23 | May 1st, 2018

Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more!

48:29 | Apr 17th, 2018

This week, we’re joined by James Briscione, author of The Flavor Matrix, to talk fear of flying, Watson, zucchini, flavor pairings, and all things taste! James's new restaurant, Angelena’s, will be opening in Pensacola, Florida this fall.

53:29 | Apr 10th, 2018

This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam...Show More

36:21 | Apr 3rd, 2018

Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more! Meanwhile, Booker is working his first shift at Pasta Flyer without Na...Show More

38:47 | Mar 27th, 2018

This week we're talking NYC subway nightmares, Booker's second training session at Pasta Flyer, making cheese out of ashwagandha, pizza, whether or not you can make a fruit katsuobushi for use in cocktails, building your own outdoor rotisserie, why m...Show More

58:08 | Mar 13th, 2018

This week, we're talking about Booker’s new job at Pasta Flyer, Nastassia’s newly discovered skill at “portraiture,” Blue Curaçao, recipe testing for a new food business, sourcing mahogany for the new Booker & Dax bar, kielbasa, how Nastassia single-...Show More

38:24 | Feb 27th, 2018

On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum ...Show More

35:38 | Feb 13th, 2018

It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more!

43:31 | Feb 6th, 2018

This week, we tackle Dave’s love/Nastassia’s hatred of country music story songs, Nastassia’s Super Bowl chili, Tom Brady's burgeoning anti-science lifestyle brand, the SpaceX launch, the Searzall being out of stock AGAIN, puffing noodles, fermented ...Show More

52:49 | Jan 30th, 2018

Sitting in for Nastassia this week is Jack Schramm, veteran bartender of Momofuku, Nomad, and Booker & Dax. Tune in to hear them talk drink specs, making your own hot sauces, Kosher vermouth alternatives, tree exudates, AirPods, and more!

49:16 | Jan 23rd, 2018

On this week's show, Dave and Nastassia get into late 80s comedy hardcore bands, Dave’s college band Bluto, how many Roberta’s employees it takes to change a lightbulb, the continuing saga of no gas at Dave’s apartment, breaking into the food scene i...Show More

53:35 | Jan 16th, 2018

After an extended (and forced) winter vacation, Dave and Nastassia are back to discuss genetic testing services, loud chewing and the irrational rage it produces, music in bars, cocktails, ginger, carbonation, cachaça, uni, and more!

52:47 | Dec 19th, 2017

On today's season finale, Dave and Nastassia talk ROM hacking, cold brew coffee, wine zombies, low temperature cooking, pre-batched cocktails, the divinity of deep frying, and more! Also calling in is Karen Bornarth, Program Director of Bakers in Tra...Show More

1:05:01 | Dec 12th, 2017

This week, Nastassia is off living out her dreams, and Dave is joined by Jonny Hunter of the Underground Food Collective in Madison, Wisconsin. Tune in to hear them talk homicidal tendencies toward geese, uncontrolled intersections in Bushwick, cook...Show More

55:53 | Dec 5th, 2017

This week, Dave and Nastassia talk the Searzall, the apparently high turnover rate of Amazon employees, Pez dispensers, cocktail gift ideas, rancidity in nuts, methocel meringues, bundt cakes, and more!

53:09 | Nov 28th, 2017

Paul Adams is back on the show this week, and he, Dave, and Nastassia discuss what to do if you find a bat in your toilet, Blue Laws, the intelligence of turkeys, “party mode” on dishwashers, Carthusian Monks, outdoor cooking in cold weather, roastin...Show More

1:02:01 | Nov 21st, 2017

This week on Cooking Issues, Dave and Nastassia discuss their love of Christmas music, whales, cannibalism and how Dave would cook his own arm, making two turkeys for Thanksgiving, turducken, and more! Plus, Heritage Radio Network founder Patrick Mar...Show More

53:11 | Nov 14th, 2017

This week on Cooking Issues, Nastassia is away fulfilling "family obligations," and Dave is joined in studio by Jack Schramm, former head bartender of Booker & Dax. Tune in to hear them talk Booker & Dax drink specs, browning meat before you (pressur...Show More

56:34 | Nov 7th, 2017

Full house this week on Cooking Issues, as Dave and Nastassia are joined by Booker, Matthew from Booker & Dax customer service, and Arielle Johnson from MIT (the one in Cambridge). Tune in to hear them talk Booker's independence, Nastassia's anger ha...Show More

48:57 | Oct 31st, 2017

It’s Halloween this week on Cooking Issues, and Dave and Nastassia are joined by friend of the show Paul Adams, who is dressed as a “test kitten.” Tune in to hear them talk about freezing juice, finishing meats cooked at low temperature, charcoal, bo...Show More

53:48 | Oct 24th, 2017

This week on Cooking Issues, Dave and Nastassia discuss the shortcomings of New York’s subway system, Peter Kim’s nervous habit of eating sandwiches, Dave’s trip to China, and answer questions about rhubarb, getting good lift in sourdough bread, redu...Show More

52:56 | Oct 10th, 2017

This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from...Show More

54:07 | Oct 3rd, 2017

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel, co-authors of the new book The Art of Flavor: Practices and Principles for Creating Delic...Show More

55:09 | Sep 26th, 2017

Dave and Nastassia answer questions about Spinzalls lost in the mail, foot massages, Booker and Dax cocktail specs, guitar pedals, whole fruit juicing, curing meats, vacuum chambers, DIY contraband cocktails on international flights, the indignity of...Show More

43:39 | Sep 19th, 2017

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Don Lee, Evil Cocktail Overlord of the Universe. Tune in to hear the about the latest Spinzall news, Dave's aversion to exposed wires, pectinex, amylase, agar, carbonated coc...Show More

54:30 | Sep 12th, 2017

On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes...Show More

1:00:04 | Aug 29th, 2017

This week on Cooking Issues, Nastassia puts out a call for demographic info from Spinzall customers/Cooking Issues listeners. Plus, Booker's visceral hatred of the happy birthday song, Saratoga Spring Water, false generalizations, clarifying beer, ca...Show More

53:45 | Aug 22nd, 2017

On a brand new episode of Cooking Issues, we dive int0 Booker's newfound vegetarianism, all you can eat crab legs, steamed cheeseburgers, cooking with MSG, dinosaurs, humidity, suckling pigs, sardines packed in oil, cooling sous vide proteins, mockta...Show More

1:04:16 | Aug 1st, 2017

Cooking Issues turns 300! Tune in to hear Dave, Nastassia, and everyone's favorite punching bag Peter Kim discuss The Mooch, powdered tahini, green eggs, dehydrators, ultrasounds, and more! Plus, a special guest appearance by Jackie Molecules!

55:01 | Jul 25th, 2017

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dave's son Booker, Nick Wong, auction winner Tim to talk about The Little Mermaid, Peter Kim's embarrassing head-to-head with an emcee at a charity event, plumbing, patenting...Show More

51:32 | Jul 18th, 2017

Dave and Nastassia are back! This week on Cooking Issues they discuss the merits (or demerits) of having old-school arcade games in bars, "alternative" ketchups, xanthan gum, adding habanero peppers to butter cream frosting, the dress code at Roberta...Show More

1:00:24 | Jun 27th, 2017

Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wo...Show More

51:06 | Jun 20th, 2017

Dave and Nastassia are back in the studio, along with Alex Talbot of Ideas in Food, to talk pasta extruders, bag juice, mayonnaise, powdered egg whites, mint, and more!

1:22:12 | Jun 13th, 2017

On another preee-recorded episode of Cooking Issues, Dave is still on the road with The Bartender Advocacy Convention. This week, he's in Pittsburgh with Don Lee, evil (or benevolent, perhaps) cocktail overlord of the universe, Kevin Denton, national...Show More

57:01 | Jun 6th, 2017

This week, Cooking Issues is coming to you...PRE-RECORDED from the Manchester Grand Hyatt (or possibly Hilton, either way) in San Diego, where Dave is attending The Bartender Advocacy Convention (BACON), hosted by Pernod Ricard. It’s a day of spiri...Show More

1:00:05 | May 30th, 2017

This week on Cooking Issues, Nastassia is on the road again, but Dave is joined in the studio by "everybody's favorite punching bag" Peter Kim! Tune in to hear about the finest in American cuisine (Applebee's, Golden Corral, etc.), Dave's recent trip...Show More

1:00:26 | May 16th, 2017

On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author, television personality, and winner of Bravo's Top Chef All-Stars. Chef Blais has also written a new cookbook, So Goo...Show More

54:38 | May 9th, 2017

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's me...Show More

49:28 | May 2nd, 2017

On an all-new episode of Cooking Issues, we tackle Nastassia’s unconventional way of eating Milano cookies, airline brawls, the untimely demise of Simon the giant bunny, the lost art of de-boning shad, salsa, ice, slushy machines, home carbonation, w...Show More

57:56 | Apr 25th, 2017

This week on Cooking Issues, sitting in for Nastassia is evil cocktail overlord Don Lee. He and Dave talk revisionism in the Star Wars universe and The Bible, owning a combi oven but not an immersion circulator, the status of Cooking Issues as a “fam...Show More

57:32 | Apr 18th, 2017

This week on Cooking Issues, Dave and Nastassia are joined by Arielle Johnson of the MIT Media Lab, and food media impresario Peter Meehan to talk Lucky Peach's impending lethal injection, Dave’s forays into bagpipery, Pink Floyd’s The Wall, foam, so...Show More

58:59 | Apr 11th, 2017

It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!

56:30 | Mar 28th, 2017

Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese f...Show More

51:16 | Mar 21st, 2017

This week on Cooking Issues, Dave and Nastassia answer several call-in questions about aluminum cookware, storing chicken pot pies, cocktails, baking soda, ice cream, and more!

57:25 | Mar 7th, 2017

This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!

55:09 | Feb 28th, 2017

This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle sea...Show More

1:00:12 | Feb 14th, 2017

On this Valentine's Day edition of Cooking Issues, Dave and Nastassia talk crab legs, iSi whippers, ice cubes, the definition of paleo, how one acquires the nickname "The Hammer," lying to picky eaters, home-canned tuna, and more!

51:37 | Feb 7th, 2017

This week on Cooking Issues, Dave and Nastassia sift through the detritus of the Roberta’s staff party, and talk homemade disco balls, how New York City community boards try to make opening a new bar or restaurant impossible, thermodynamics in souffl...Show More

46:55 | Jan 31st, 2017

Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of c...Show More

54:05 | Jan 24th, 2017

This week on Cooking Issues, bartender Don Lee is sitting in for Nastassia, and he and Dave discuss the squalor of New York airports, the Star Wars prequels, truffles, the ChefSteps recipe for deep-fried glassy nuts, the status of the Spinzall, cockt...Show More

31:43 | Jan 17th, 2017

This week on a short edition of Cooking Issues, Dave and Nastassia discuss the Houseguest Olympics, jam band radio airplay, the closing of Barnum & Bailey circus, steel drums, and answer questions about salting meats, coffee-infused booze, pressure c...Show More

54:56 | Jan 10th, 2017

On the season premiere of Cooking Issues, Dave and Nastassia are joined by Dr. Charles Lefevre, a noted mycologist and truffle expert, as well as president and founder of New World Truffieres, Inc., a company specializing in truffle cultivation and t...Show More

54:40 | Dec 20th, 2016

On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fat...Show More

49:39 | Dec 13th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams and the one and only Harold McGee to discuss why Pyrex is the devil, people who don't like crema (Anti-Cremists), taking the wind out of sunchokes, French fries an...Show More

53:36 | Dec 6th, 2016

This week on Cooking Issues, Dave, Nastassia and Peter Kim debate the merits of responding to emails and talk about the Spinzall centrifuge (not to be confused with the Spinn coffee maker), sous vide sauces, Christmas trees, cocktails that are easy o...Show More

1:03:53 | Nov 29th, 2016

This week on Cooking Issues, Dave and Nastassia are joined by Mark Ladner of Del Posto and Michael R. Wilson to talk about their co-authored Del Posto Cookbook, the Spinzall centrifuge, temperament in a restaurant kitchen, Thanksgiving dinner, and mo...Show More

40:44 | Nov 22nd, 2016

On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall! Plus, a listener question about cured meats, and Dave rails a...Show More

53:11 | Nov 8th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams, former editor of Popular Science. Tune in to hear them talk robot butchers, canning and preservation, the nearly-completed Booker and Dax centrifuge, chicken stoc...Show More

50:59 | Nov 1st, 2016

Dave is back from Barcelona! Tune in to hear him and Nastassia discuss New York's hipster enclaves, trains, hickory nut syrup, whether or not to add a PID controller to a deep fryer, the closing of Booker and Dax, home brewing with a circulator, smok...Show More

56:27 | Oct 18th, 2016

This week on Cooking Issues, Nastassia and Jackie Molecules are on the line from D.C., while Dave talks about the closing night of Booker and Dax (while lamenting the poor quality of modern piñatas), and answers questions about vegettis, zucchini (an...Show More

51:43 | Oct 11th, 2016

This week on Cooking Issues, Dave talks about the closure of his East Village staple Booker and Dax, why no sane person should ever live above a bar, the issue of drift in food and drink, a visit from the ghost of Steve Jobs, and moisture management ...Show More

46:42 | Oct 4th, 2016

This week on Cooking issues, Dave and Nastassia speak to Peter Kim from New York’s Museum of Food and Drink about their upcoming exhibition Chow: The Making of Chinese American Cuisine, and what is behind the egg roll, chop suey, and other dishes we ...Show More

1:04:27 | Sep 27th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dr. Arielle Johnson, a flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD. Tune in to hear them discuss clearing and staining, b...Show More

55:27 | Sep 20th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Kalle Freese, co-founder and CEO of Sudden Coffee, "ready-to-brew instant coffee made from awesome beans." Kalle is two-time Finnish Barista Champion and was ranked as the 9t...Show More

54:12 | Sep 13th, 2016

On the fall season premiere of Cooking Issues, Dave and Nastassia take listener questions about sugar, white zinfandel, truffles, pectin, NYC restaurant recommendations, confit, induction ovens, smoking jerky, and more. Plus, a live on-air cookie tas...Show More

55:02 | Aug 30th, 2016

This week on Cooking Issues, Dave is joined in the studio by Nick Wong, chef de cuisine at Momofuku Ssäm Bar, and Esther Ha of Cafe Boulud to talk cookies, plums, pumpkin bread, olives, seasoning sticks, shrimp, and the correct pronunciation of "Mian...Show More

47:59 | Aug 16th, 2016

This week on Cooking Issues, Dave and Nastassia field questions on cookie economics, carrageenans, coffee, and more. Plus, the latest dump meal report from Special Auxiliary Assistant to the Chief National Dump Meal Correspondent, J.R.! It's a doozy...Show More

1:11:31 | Aug 9th, 2016

On this week's special episode of Cooking Issues, Dave and Nastassia are joined in the studio by Jordana Rothman, Anthony Bozza, Clifton Hyde, and Daniel Gritzer for a tasting and judging of "rockstar" wines, i.e. wines created in collaboration with ...Show More

53:43 | Aug 2nd, 2016

This week on Cooking Issues, the Curious Cook Harold McGee joins Dave and Nastassia in the studio to talk cocktail sauce, the Impossible Burger, the New York Botanical Garden's Amorphophallus titanum or "corpse flower," to wash or not to wash chicken...Show More

51:27 | Jul 26th, 2016

This week on Cooking Issues – Dave just got back from Tales of the Cocktail in New Orleans with advice on how to make a proper cordial and bar/restaurant recommendations. Plus, questions about distilling your own liquors, searing on a low temperature...Show More

1:00:09 | Jul 19th, 2016

This week on Cooking Issues, Dave and Nastassia have an update on their centrifuge, plus questions about slow cooker techniques, curing fish, vacuum-sealing chicken, bean-t0-bar chocolate-making, preparing crème brûlée for Burning Man (you read that ...Show More

57:34 | Jul 12th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Raphael Lyon of Enlightenment Wines, the first meadery in New York City. Operating from a family farmstead in the Hudson Valley, this cult winery focuses on unfiltered dry me...Show More

50:00 | Jul 5th, 2016

This week on Cooking Issues, Dave and Nastassia talk fireworks, woks, truffles, fruit trimmings, hams, induction ovens, pressure cookers, and more. Also, we're happy to report that our listener and his friends who got sick foraging for wild carrots a...Show More

53:07 | Jun 28th, 2016

This week on Cooking Issues, Dave's got Paul Adams, editor of Popular Science, in the studio. Tune in to hear them talk celery, tandoor ovens, kale, chilled monkey brains, and why you should be careful foraging for wild carrots (ps - caller, please l...Show More

57:30 | Jun 14th, 2016

This week on Cooking Issues, Dave and Nastassia are joined in the studio by barbecue whisperer, hedonism evangelist, and culinary mythbuster Meathead Goldwyn. He runs the website AmazingRibs.com, and is the author of Meathead: The Science of Great Ba...Show More

49:16 | Jun 7th, 2016

It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.

50:13 | May 31st, 2016

Dave is back from Memorial Day weekend and he’s tackling questions on limequats, outdoor cooking setups and rancid nuts.

48:07 | May 24th, 2016

This week on Cooking Issues, Dave is joined by HRN founder Patrick Martins and no-knead bread originator Jim Lahey. Tune in to hear them talk about the inferiority of Tuscan bread, and hear Jim answer some listener questions about how to be a masterb...Show More

49:49 | May 17th, 2016

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and C...Show More

56:14 | May 3rd, 2016

On this week's episode of Cooking Issues, Dave speaks with Richard Wrangham, a British primatologist. Wrangham is co-director of the Kibale Chimpanzee Project, the long-term study of the Kanyawara chimpanzees in Kibale National Park, Uganda. He is kn...Show More

53:19 | Apr 26th, 2016

This week on Cooking Issues, Dave kicks off the show by giving Nastassia some belated birthday gifts, before diving into box of ice cream sandwiches and a listener question on how to keep cream fresh for longer. After the break, Peter Kim talks about...Show More

53:06 | Apr 19th, 2016

This week on Cooking Issues, we tackle Dave's upcoming spread in Playboy, Nastassia's ongoing hatred of biscuits, how to make your own baby food, using a tandoor without starting a fire, battered cheese sticks, consistent carbonation techniques, and ...Show More

42:27 | Apr 12th, 2016

Dave Arnold returns for another hilarious episode of Cooking Issues in which he admits that there is no limit to the number of ice cream sandwiches he could eat. He's joined by the regular crew plus some surprise guests.

43:44 | Apr 5th, 2016

This week on Cooking Issues, Dave complains about his torn arm and his son's dirtbag buddies, before taking some listener questions about Jim Lahey's No-Knead Bread Recipe, home kitchen design, controlling bubble size in carbonated cocktails, and the...Show More

53:13 | Mar 29th, 2016

On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by Peter Kim of the Museum of Food and Drink to chat about disappointing your parents with your career choices, Nastassia's recent five-hour trip to Mexico, housegu...Show More

48:19 | Mar 22nd, 2016

Dave Arnold is back from Milan with lots to share on a brand new episode of Cooking Issues. He shares his latest favorite quick dish to make at home, talks about tortillas, expresses some disdain for whole-hog cooking and more.

45:40 | Mar 8th, 2016

On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by J. Kenji López-Alt, chef and author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science. They chat about early adopters ...Show More

53:58 | Mar 1st, 2016

On this week's Cooking Issues, Dave and Nastassia are joined in the studio by colleague Peter Kim from the Museum of Food and Drink, and tackle deli slicers, the peculiarities of pectin and pepper, disputed ratios in simple syrup recipes, the Tokyo T...Show More

45:09 | Feb 23rd, 2016

This week on Cooking Issues, we celebrate the return of sidekick Jackie Molecules, and talk getting food poisoning from supermarket sushi, making tinctures with orris root, cocktail cubes, rutabagas vs. turnips, Long Island iced teas, and the abomina...Show More

50:20 | Feb 17th, 2016

This week on Cooking Issues, host Dave Arnold and Nastassia sit down with David’s son, Dax Arnold. Together they discuss Ivy League hokey, pressure cookers, swallowing gum, and carbonara…with crushed red pepper, of course.

44:30 | Feb 9th, 2016

On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.

45:33 | Feb 2nd, 2016

Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.

45:29 | Jan 26th, 2016

It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!

46:19 | Jan 19th, 2016

What is Dave's least favorite vegetable? What are Dave's weeknight staples for the dinner table? Does he like haggis? Should you freeze french fries prior to frying? Tune in for answers and more as Nastassia and Peter Kim from MOFAD join in studio ...Show More

45:57 | Jan 12th, 2016

DON'T TRY TO CATER YOUR OWN WEDDING! This is one of the many pieces of advice Dave Arnold has for you on a brand new episode of Cooking Issues. Peter Kim from the Museum of Food & Drink (MOFAD) is in the studio again for a wildly fun show.

46:59 | Jan 5th, 2016

Things get crazy on the first Cooking Issues of 2016. Dave Arnold is back and he is upset at you for blasting music on the subway car. He's also upset at Peter Kim from the Museum of Food & Drink for not being patient. Sure, some questions are answer...Show More

54:43 | Dec 21st, 2015

Say goodbye to 2015 with Dave Arnold, Nastassia Lopez and Jackie Molecules as they chat about everything from Christmas cookies to pot pie. Lots of laughs in this one, happy holidays everybody!

55:12 | Dec 1st, 2015

The inimitable Curious Cook Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey.  andnbsp; andnbsp;

47:56 | Nov 24th, 2015

On a Thanksgiving themed episode of Cooking Issues, Dave Arnold is joined by friend Chris Young of ChefSteps to talk about their latest product, Joule. Joule is, according to ChefSteps, the most powerful sous vide tool you can buy. But it’s also the ...Show More

41:18 | Nov 19th, 2015

On a very special bonus episode of Cooking Issues, Dave Arnold is LIVE from Bass Pro Shop in Bridgeport, CT! Its as crazy as it sounds. Enjoy!

56:17 | Nov 17th, 2015

This one gets weird, and youll have to tune in to find out why. Dave, Nastassia and Jack talk about everything from catheters to centrifuges on a holiday themed episode of COOKING ISSUES!

48:37 | Nov 10th, 2015

Its Cider Issues on Cooking Issues! Dave Arnold is joined by two bad-ass cider makers, Leif Sundström of Sundström Cider andamp; John Reynolds of Blackduck Cidery. Together, they talk about some cider history and solve some listener questions related...Show More

44:28 | Nov 3rd, 2015

When Dave Arnold was in art school, all he could think about was an assembly line of elves jumping into a wood chipping machine with marching band music in the background. Yes, thats how this episode of Cooking Issues starts. Is bacon killing us? Wha...Show More

48:54 | Oct 27th, 2015

Tune in to this weeks Cooking Issues as host Dave Arnold is talking stabilizing simple syrups, why he hates Everclear (the alcohol, not the band... maybe the band?) and bad pistachios but loves cider! Topics of conversation also include deer ball but...Show More

55:34 | Oct 20th, 2015

This week on Cooking Issues, Dave answered questions about Turducken, sweet potato fries, and egg drinks. Nastassia re-announced The Cube andamp; The Centrifuge with glorious attitude for grown male Christmas lists everywhere. Jack recapped a trip to...Show More

34:13 | Oct 13th, 2015

This week Cooking Issues is worth the wait!  Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and mo...Show More

43:32 | Oct 6th, 2015

The Cooking Issues team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which Cooking Issues faithful listener doesnt have a circulator, learn about dry rubs, infusions and ...Show More

41:44 | Sep 29th, 2015

The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. Its a fun one. Welcome to Cooking Issues.

39:11 | Sep 22nd, 2015

Daves train breaks down, but he triumphantly calls in to Cooking Issues to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was br...Show More

40:36 | Sep 15th, 2015

Cooking Issues is back!!! Dave Arnold kicks off a new season of everybodys favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on th...Show More

53:37 | Aug 11th, 2015

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in ...Show More

45:57 | Aug 4th, 2015

When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship ...Show More

38:03 | Jul 28th, 2015

This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, joins Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Roll...Show More

1:10:37 | Jul 22nd, 2015

This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking ...Show More

40:28 | Jul 14th, 2015

This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you cant), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin...Show More

53:25 | Jul 8th, 2015

This week on Cooking Issues Dave Arnold answers listeners questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burni...Show More

51:32 | Jun 24th, 2015

This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new Jackie Molecules ringtone debuted, find out whether or not Nastassia was able to s...Show More

47:18 | Jun 17th, 2015

Darren Vengroff of Meld joins Dave Arnold on this weeks episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave...Show More

38:20 | Jun 9th, 2015

Dave Arnold is joined by the team behind BKON on this weeks episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood....Show More

51:08 | Jun 2nd, 2015

What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and hes brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dav...Show More

49:39 | May 26th, 2015

Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheeps milk cheese aged in goat skin. Also listen in as Dave rants against the anti-sa...Show More

49:25 | May 12th, 2015

Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegett...Show More

46:32 | May 5th, 2015

Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!

49:37 | Apr 28th, 2015

Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to c...Show More

45:28 | Apr 7th, 2015

Dave Arnold and Nastassia Lopez are back this week to play with a listeners Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of ag...Show More

48:26 | Mar 31st, 2015

With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best...Show More

56:38 | Mar 24th, 2015

Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of question...Show More

37:43 | Mar 5th, 2015

Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.

51:16 | Mar 3rd, 2015

For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmers markets in NYC, how to season stainless steel, and why horcha...Show More

51:46 | Feb 24th, 2015

Dave Arnold and Nastassia jump right in this week to a listeners question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving ...Show More

48:25 | Feb 10th, 2015

Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of smart lightbulbs and discusses high-end scrapple...Show More

45:54 | Feb 3rd, 2015

Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to disp...Show More

58:11 | Jan 20th, 2015

This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a mak...Show More

44:54 | Jan 13th, 2015

Chia seeds, outdoor kitchens, espresso beans, centrifuges -- all topics of discussion on this weeks episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and N...Show More

42:19 | Jan 6th, 2015

Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of inf...Show More

53:39 | Dec 16th, 2014

Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodk...Show More

51:32 | Dec 10th, 2014

We learn a few things on this weeks episode of Cooking Issues: There is a Christmas tree thief amongst the Cooking Issues team, Dave hates Amazon reviewers who dont know what theyre talking about and Angostura balls are a real thing. Tune in for anot...Show More

44:41 | Dec 2nd, 2014

Thanksgiving is over but that doesnt mean Dave Arnold and the Cooking Issues team is done talking turkey. Tune in for a holiday meal recap on this weeks episode of Cooking Issues. Dave also addresses some Amazon/Searzall issues and explains why Black...Show More

39:51 | Nov 25th, 2014

This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preference...Show More

52:27 | Nov 18th, 2014

This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and t...Show More

32:44 | Nov 11th, 2014

Dave Arnold is back for a short show this week to answer listener questions including fungal Chitosan clarification, alcoholic Pacojet sorbets, and chopping candied rose petals. Later on Dave discusses the best techniques for searing with the Searzal...Show More

48:56 | Nov 4th, 2014

Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Robertas calls in to answer a question about sourdough starters. We fin...Show More

34:33 | Oct 21st, 2014

This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation sto...Show More

47:52 | Oct 14th, 2014

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to t...Show More

54:14 | Oct 14th, 2014

Good news! Its a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds!

43:03 | Oct 7th, 2014

This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, a...Show More

53:06 | Sep 30th, 2014

Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batc...Show More

50:56 | Sep 16th, 2014

Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Daves ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ic...Show More

50:16 | Sep 2nd, 2014

Whys my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this weeks episode of Cooking Issues. Listeners also get to learn the meaning of Pancake Syndrome...Show More

49:28 | Aug 19th, 2014

As long as youve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usu...Show More

40:27 | Aug 12th, 2014

Why are big-chain delivery pizza crusts so disgusting? Whats a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this weeks edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the ...Show More

52:22 | Aug 5th, 2014

Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave and Nastassia agree on, what his thoughts are on nutrition, health and die...Show More

52:13 | Jul 29th, 2014

Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? Whats the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and h...Show More

42:00 | Jul 22nd, 2014

Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on todays episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream che...Show More

45:10 | Jul 8th, 2014

Theres a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voic...Show More

47:59 | Jul 1st, 2014

Its summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, hes joined by friend, Executive Chef at Del Posto and propri...Show More

53:49 | Jun 24th, 2014

Daves back for Cooking Issues and hes joined by friend of the show Chris Young of ChefsSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspe...Show More

47:14 | Jun 17th, 2014

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chlo...Show More

32:47 | Jun 10th, 2014

Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. Cup for Cup is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, co...Show More

43:25 | Jun 3rd, 2014

Dave Arnold jumps right into this weeks episode of Cooking Issues answering some specific questions on pressure cookers. Later on, hes joined by Patrick Martins, founder of Heritage Foods USA and Heritage Radio Network, and author of The Carnivores M...Show More