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(346)

Rank #41 in Food category

Arts
Technology
Food

Cooking Issues

Updated 3 days ago

Rank #41 in Food category

Arts
Technology
Food
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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. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

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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. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

iTunes Ratings

346 Ratings
Average Ratings
192
131
10
6
7

Interesting but snotty

By Ann-NYC - Aug 17 2019
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I’m enjoying the content but not enjoying the pattern of treating Nastassia as the scapegoat.

YEAH!!

By Yaboi222 - Jun 23 2018
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This is one of my favorites in all genrese. Dave is AMAZING. The energy is so right.

iTunes Ratings

346 Ratings
Average Ratings
192
131
10
6
7

Interesting but snotty

By Ann-NYC - Aug 17 2019
Read more
I’m enjoying the content but not enjoying the pattern of treating Nastassia as the scapegoat.

YEAH!!

By Yaboi222 - Jun 23 2018
Read more
This is one of my favorites in all genrese. Dave is AMAZING. The energy is so right.

Listen to:

Cover image of Cooking Issues

Cooking Issues

Updated 3 days ago

Read more

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. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

Episode 122: Life’s a Beach

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Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters to carbonate beverages at home? Find out if it’s possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this week’s Cooking Issues! This program has been brought to you by S. Wallace Edwards & Sons.

“For preservation, you need a vacuum- and the better the vacuum, the happier you’re going to be.” [41:00]

“Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water.” [45:40]

Dave Arnold on Cooking Issues

Apr 09 2013

1hr 1min

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Episode 78: Maxime Bilet

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This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry.

“In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking

Apr 03 2012

51mins

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Episode 132: Testing Harold McGee

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Harold McGee joins Dave Arnold and Nastassia Lopez in the studio for today’s edition of Cooking Issues! Harold and Dave team up to tackle some listener questions regarding circulators, food aroma, fruit preservation, and more! Why does orange juice taste so terrible after brushing your teeth? Tune into this episode to hear the cast discuss the nuances of different condiments: ketchup, mayonnaise, barbecue sauce, and mustard. What brands are preferred? Find out why mustard oils in the United States don’t pack the punch of their overseas counterparts. Learn how to foam pre-made whiskey sours, and the best way to grill zucchini! Thanks to our sponsor, Underground Meats. Break music provided by Alan Wilkis.

“Salt will actually help move aroma out of a food and into the air because it makes the food more polar and electrically charged, and then it pushes the scent out.” [6:00]

“If you did a side-by-side test of ascorbic acid and honey to inhibit browning in fruit, I would suspect you would get better results from the ascorbic acid.” [20:15]

Harold McGee on Cooking Issues

Jun 25 2013

1hr 6mins

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Episode 121: Hard Water & Feral Pigs

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Find out some alternative uses for transglutaminase on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today’s sponsor, Fairway Market.

“If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!” [46:10] — Dave Arnold on Cooking Issues

Apr 02 2013

50mins

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Episode 358: Induction Cookers, Country Ham, Vita Prep and more

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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. And listen in on a new Chef series that Existing conditions will be hosting. Stay Tuned.

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Photo Courtesy of Eric Medskar

Mar 05 2019

1hr 7mins

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Episode 306: The Art of Flavor

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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 Delicious Food. Plus, we take questions about the best food cities, Orbitz (the drink, not the gum), and more!

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Oct 03 2017

54mins

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Episode 316: God is in the Deep Fryer

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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 Training at Hot Bread Kitchen.

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Dec 19 2017

52mins

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Episode 147: Mocktail Tales

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In this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice. Then, Dave talks about the upcoming Kickstarter campaign for his new product, the Searzall. Finally, he goes over what can cause an oil fire, how disastrous they can be, and how to avoid them. This program has been brought to you by Brooklyn Slate.

“From a cooking standpoint, there is no question that a deep fryer is a good idea”. [43:10]

Dave Arnold on Cooking Issues

Nov 12 2013

1hr 1min

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Episode 381: Every Animal You Never Wanted To Eat (w/ Harold McGee, David Karp, Arielle Johnson & Ed Cornell)

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Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc. 

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

Oct 01 2019

1hr 12mins

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Episode 84: Nastassia Hates Coffee

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This week on Cooking Issues, Dave takes issue with Nastassia’s distaste for coffee and, to a lesser extent, hipsters as she heads off to Seattle after the show. He takes listener calls on Memorial Day BBQ advice, pressure cooker recipes, and tips for beet terrine. Find out what Charlie Trotter’s is like in it’s final months as a restaurant and find out why home curing ham isn’t always the best move. This program was sponsored by S. Wallace Edwards & Sons.

“A great thing to make with pressure cookers is stocks and soups. Something to remember is that pressure cooking drastically mutes flavors like onions. The trick with pressure cookers is to use a minimal amount of liquid.”

“Please don’t mess with your microwaves. That said, I’ve done it plenty of times.”

–Dave Arnold on Cooking Issues

May 22 2012

46mins

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Episode 85: Back From Japan!

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Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave’s mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave’s pretzel rules. This program was sponsored by The International Culinary Center.

“If you add fat to your pretzels, I have a problem with you and your pretzels. It’s an abomination, it turns into a cracker – it’s terrible. Also, if it’s not twisted it’s not a pretezel, it’s a pretzeloid. The best pretzels I’ve ever had in my life are from Martins Brothers – you can get them by mail order.”

–Dave Arnold on Cooking Issues

Jun 12 2012

48mins

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Episode 315: Holiday Meat Curing Meat-tacular

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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, cooking a country ham, and all other things meat!

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Dec 12 2017

1hr 5mins

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Episode 136: Dave Tweaks on Lemonade

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The phone lines are off the hook on this week’s episode of Cooking Issues! Dave Arnold is joined by Nastassia “The Hammer” Lopez, and is enduring the beginning stages of his lemonade cleanse. Learn about the history of the Stanley Burroughs Master Cleanse, and why Dave thinks it’s a bunch of baloney. Tune into this episode to learn the best way to slice country ham at home. What food safety considerations should people on neutropenic diets keep in mind? Find out why sausage casings have a tendency to break if they aren’t precooked. What kinds of fish lend themselves to low temperature cooking? Is it harder for bread to rise in higher altitude? How do different sugars affect flavor? Find out all of this and more on this week’s episode of Cooking Issues! Thanks to our sponsor, Fairway Market.

“European hams are not cured in the same way that American hams are cured because they are hung in different ways while they cure.” [9:50]

“Between does and bucks, people prefer the meat of does because they’re more tender… There is also a breakdown in the difference of flavor.” [14:00]

Dave Arnold on Cooking Issues

Jul 30 2013

1hr

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Episode 189: Sous Vide and Fireball Whiskey

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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 the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery.


If you’re going to try something new and experimental for Thanksgiving, test it first” [13:00]

“Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe.” [19:00]

“The average sprout is an abomination!” [25:00]

–Dave Arnold on Cooking Issues

Nov 18 2014

52mins

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Episode 140: Fermentation & Tofu

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After an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge. Tune in to hear Dave take on fermentation! Dave talks about fermenting tomato paste and making hot pepper sauce. Learn about salinity, and whether or not it is safe to make ramen noodles using lye. Later, Dave describes the methodology of tofu-making and lays out some ideas for making a low-sugar sorbet. What’s the difference between low temperature cooking and sous vide? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Fairway Market.

“Most recipes for pepper sauces just give a brine strength, but don’t give an actual salinity of the finished product.” [24:05]

“If you’re making a sorbet without sugar, it’s not going to have the same texture… Sugar has very good texturizing properties.” [41:00]

Dave Arnold on Cooking Issues

Sep 17 2013

1hr

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Episode 320: Meat Cure-All

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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 jams, and more!

Plus, Jonny Hunter from the Underground Food Collective calls in to answer listener questions about meat curing.

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Feb 06 2018

43mins

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Episode 139: Eat Your Yolks

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What are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this week’s edition of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio talking fried cheese, agar clarification, and a wealth of other topics. Find out why a good grinder is necessary for quality espresso. How can you create a deep freezing contraption with a salt water brine? Why does hydrolyzed pea protein lend itself to wobbly desserts? Tune in to learn more about the muscular systems of mollusks, how to remove grit from pudding, and steps to dry-salt a turkey! This episode has been brought to you by S. Wallace Edwards & Sons.

“The grinder, in terms of the quality of your coffee, is equally as important as your espresso machine.” [4:15]

“From a cooking standpoint, egg yolks are a miracle because they have all sorts of emulsification properties.” [9:40]

Dave Arnold on Cooking Issues

Aug 27 2013

57mins

Play

Episode 297: Velveting, Fish Sauce, Copying Recipes, and More

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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 Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!

Jun 27 2017

1hr

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Episode 248: Creaming Issues

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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 sustainability initiatives at MOFAD and repurposing spent fruit, before Dave steers the conversation right back into a big bowl of cream.

Apr 26 2016

53mins

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Episode 327: A Tongue-Driven Response

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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.

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Apr 17 2018

48mins

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Episode 387: For the Record: One Minute, Forty-One Seconds

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This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.

Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

Dec 03 2019

1hr

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Episode 386: Mentally or Butt-Wise?

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In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles?

Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

Nov 26 2019

1hr 7mins

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Episode 385: The Whey of Cooking

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On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey.

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Nov 19 2019

55mins

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Episode 384: No Offense, Elizabeth

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Today Dave and Nastassia are joined by Peter Kim of MOFAD.  Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris

Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. 

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Oct 29 2019

1hr 15mins

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Episode 383: We Bought Some Stuff From This Guy

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On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus Barbara Kafka's Roasting: A Simple Art is our classic in the field. 

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Cooking Issues is powered by Simplecast.

Oct 23 2019

41mins

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Episode 382: "You Are" People (feat. Angela Garbacz, Nick Wong, Mindy Lvoff)

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On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.  

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

Oct 09 2019

57mins

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Episode 381: Every Animal You Never Wanted To Eat (w/ Harold McGee, David Karp, Arielle Johnson & Ed Cornell)

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Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc. 

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

Oct 01 2019

1hr 12mins

Play

Episode 380: Cooking Issues' Cracklin' Hits

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In this episode of Cooking Issues, Dave and Nastassia  go deep on the value of Charcoal Briquettes,  discuss the Social Contract between performers and their audience,  and give a solid shout out to Old Lightning's pop-up in NYC.  Plus, a caller from Germany launches us into Octoberfest Fashion and dangerous methods for cooking pork. Plus plus, 18th century "adults only" apples and you get instructions for taking your Spinzall on an airplane.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

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Sep 24 2019

47mins

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Episode 379: The Chicken Looked Alright

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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 cocktail. Finally, Dave eulogizes his friend Eng Su Lee who, sadly, passed away this week.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

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Sep 17 2019

45mins

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Episode 378: Naturally Nutty

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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, alternate uses for Acid-adjusted Orange Juice, choosing skewers for Tandoor cooking, and more. Plus, today's classic in the field: Stalking The Wild Asparagus by Euell Gibbons.

Interested in the events we discuss at the top of the show? Check 'em out here:

https://32auctions.com/houdini

https://www.seas.harvard.edu/cooking

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

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Sep 03 2019

1hr 11mins

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Episode 377: It's A Dave Arnold World

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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 picks a fight with Kenji, Chat checks in on Dave's cherry allergy, budget equipment for Vegan Ice Cream manufacturing, Fried Chicken crust improvements, Dave drops hundreds of dollars of Classics in the Field, and so much more.

The crew will be back for questions on Tuesday Sept 10. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Jul 30 2019

1hr 4mins

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Episode 376: The Army Ant of Grass

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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 shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jul 23 2019

1hr 7mins

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Episode 375: Matt's Getting Married, With Bobby Murphy of Existing Conditions

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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 water really makes a difference. Plus, how about those aeropresses? When you're traveling on the go, do you really wanna chance your caffeination and peristalsis to local hot garbage coffee? And shower habits!

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jul 16 2019

39mins

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Episode 374: Whine Quay w/ special guests Jeremiah Stone and Fabian Von Hauske of Contra, Wildair

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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 also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jul 09 2019

1hr 13mins

Play

Episode 373: There's Still DNA in that Glove

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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 the story of that time he called the Secret Service and found their service poor.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jul 02 2019

1hr 2mins

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Episode 372: Moon Rocks Are Forever

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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 the Field. Next week they're off to Detroit. Back in 2 weeks!

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jun 18 2019

51mins

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Episode 371: A Classic in the Moorland (w/ Nick Strangeway of Hepple Gin)

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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 gas extraction, and the use of Juniper in Gin. Also, Dave explains the Anti-Tong contingent of chefs for a caller, fields an emergency wedding question about prepping sliced ham for service, and gives a short PSA about broken glass during service.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cooking Issues is powered by Simplecast.

Jun 11 2019

1hr 4mins

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Episode 370: Clean Up, Aisle Live... on air (w/ Paul Adams)

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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 single component all over the studio. Also, we indulge in a shockingly involved string of tangents; Dave waxes poetic about spitting cherry seeds, and we go in-depth on plans for surviving a NYC-based nuclear event. Also, how to make Oatly at home.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio.
Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

Jun 04 2019

52mins

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Episode 369: Live(-ish) from the City of Angels

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On this very special episode of Cooking Issues Dave, Nastassia, Jack, & Rebecca "The Boondoggler" host a show in Los Angeles. They talk road life, the all-citrus diet, The Association, and more.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

May 31 2019

44mins

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Episode 368: Walk Like a Leatherman

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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.

Also, 2 important shout outs for Sci-Hub, for all your research needs, and The Giving Tree, for their work on mental health in the service industry.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.

May 21 2019

1hr 2mins

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