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(360)

Rank #31 in Food category

Arts
Technology
Food

Cooking Issues

Updated 8 days ago

Rank #31 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

360 Ratings
Average Ratings
203
131
12
6
8

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

360 Ratings
Average Ratings
203
131
12
6
8

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.
Cover image of Cooking Issues

Cooking Issues

Latest release on Feb 25, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail 8 days ago

Rank #1: 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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Rank #2: 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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Rank #3: Episode 94: Curing Meat and Making Sausage

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Dave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures. Tune in to learn about the proper balance of sugar, alcohol, and calcium to maintain the structure of the cherry! Later, Dave answers a question about texture in homemade sausage, and how fat is instrumental in determining how a sausage holds up. How can a homebrewer infuse a coffee flavor into beer? Tune in to find out! Other topics include making gummy candies, knife sharpening, and how to make a proper curing room at home! This episode has been sponsored by The International Culinary Center.

“Fat is not just fat; fat is a mixture of fat and connective tissue. When it’s native, it will hold itself in place, but if it’s melted out it’s not gonna hold.”

“The smaller a curing chamber is, the less stable it’s going to be over time.”

Dave Arnold on Cooking Issues

Aug 21 2012

51mins

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Rank #4: 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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Rank #5: 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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Rank #6: 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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Rank #7: Episode 97: “Heir Apparent”

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Though he’s late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We’ve got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia’s preferred title is “heir apparent” and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.

“One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven’t been read enough. I don’t hear as many people talking about James Peterson’s sauce books as often as they should.”

“If you only handle the waxy outer cuticle section while you’re cutting hot peppers – you won’t come in contact with the seeds much.”

–Dave Arnold on Cooking Issues

Sep 18 2012

39mins

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Rank #8: Episode 231: Harold McGee Returns

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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. 

Dec 01 2015

55mins

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Rank #9: Episode 282: Omelettes So White

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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!

Feb 14 2017

1hr

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Rank #10: Episode 242: J. Kenji López-Alt

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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 of email, whether bay leaves actually do anything to food, how to properly chop chives, liquid smoking vs. actual smoking, pressure canning, ramen-izing Italian noodles, weighing cocktail ingredients, and check in on Kenji's progress with eating vegan for the entire month of March. Plus, Dave responds to a listener's email regarding the GAPS diet.

Mar 08 2016

45mins

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Rank #11: Episode 247: Dave's Playboy Debut

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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 more.

Apr 19 2016

53mins

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Rank #12: Episode 95: Intelligent and Tasty Cephalopods

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Dave Arnold is back from Colombia, and is joined again by Nastassia Lopez for another episode of Cooking Issues. Dave and Nastassia start off the the show by talking about different tropical fruits and thickeners. Dave revisits the homemade gummy candy topic with a listener response. Tune in to learn more about starch molding and gum arabic! Later, Dave offers some rethermalizing tips to ensure food safety and fresh flavor. Did you know that cephalopods are some of the smartest creatures in the ocean? Nonetheless, Dave talks about the variety of flavor and texture in octopus. For more information about pressure cooking in large quantities, induction heating, meat textures, and raw milk – check out this week’s Cooking Issues! This episode has been sponsored by Whole Foods.

“When people talk about shelf-life, they’re actually talking about two things. One – Is it going to be safe to consume? And, two – is it going to taste good?”

“The tentacles on the octopus taste different. They have dominant tentacles and non-dominant tentacles.”

Dave Arnold on Cooking Issues

Aug 28 2012

44mins

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Rank #13: 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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Rank #14: Episode 262: In the Pocket of Big Dump Meal

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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.

Aug 16 2016

48mins

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Rank #15: 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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Rank #16: Episode 234: 808's & Weddings

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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.

Jan 12 2016

45mins

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Rank #17: Episode 259: Who's Got Spirits?

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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 without using charcoal, low-cost espresso machines bought at auction, and more. Plus, an on-air tasting of some mead sent to us by Noah's Vice Meadery.

Jul 26 2016

51mins

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Rank #18: 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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Rank #19: Episode 69: Fried Meatballs, Fish and More

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Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

“When you’re cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart.”

“I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness.”

–Dave Arnold on Cooking Issues

Jan 24 2012

44mins

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Rank #20: Episode 280: Steaks and Tortilla Chips

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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 cornmeal, and how to make perfect tortilla chips.

Jan 31 2017

46mins

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