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PODCAST

Cooking Issues with Dave Arnold

The new home for Dave Arnold"s weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related. Hosted on Acast. See acast.com/privacy for more information.

arts food

All Episodes

1:01:16

Edward Po of Edward’s Aged Meats

Cooking Issues with Dave Arnold ·

2025/07/21

Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss aging protocols, goat and mutton flavor development, pork chop technique, and how Edward turns unwanted longhorn cattle into premium steak. Plus, the crew covers their favorite pasta shapes, dry-aging gear for home use, and the quirks of older meat flavor profiles.Edward breaks down the differences between bagged vs. open-air aging, and explains how mold

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1:00:39

Ed Coleman on Crullers, Community, and Café Tropical

Cooking Issues with Dave Arnold ·

2025/07/13

Dave and the crew welcome Ed Cornell, renowned pastry chef and co-owner of Café Tropical in Silver Lake, Los Angeles. Ed, formerly of DC-based Milk Cult, discusses his transition to LA, the evolution of Café Tropical as both a bakery and community hub, and his innovations in yeasted doughs and soft serve. The conversation ranges from donut techniques and soft-serve mechanics to mutual disdain for bad blueberry muffins and the surprising connection between carp bait and boba-making. The team also

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1:00:09

Instant Ramen, Infinite Peter

Cooking Issues with Dave Arnold ·

2025/07/07

Peter Kim returns to Cooking Issues to discuss his new bookInstant Ramen Kitchenand immersive food ventureInfinite Table. In an episode that zigzags from molè rituals in Oaxaca to the atrocities of airplane omelets, Peter joins Dave and the crew for a marathon of food philosophy, gadget nostalgia, and weaponized pronunciation.• Mole and Memory – Peter recounts filming with Karina Santiago in Oaxaca, capturing her mole negro process in 360° video, and recreating the experience for guests at Infinite

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1:02:17

Olive Oil Nick Returns

Cooking Issues with Dave Arnold ·

2025/06/28

Olive oil expert Nick Coleman returns to Cooking Issues! From evaluating the aromas of peak-harvest oils to theorizing the merits of freezing olive oil into fudge-like cubes, the conversation drifts through dumpling hierarchies, Nashville honky-tonk bars, dry rice panic, and defunct clear ice makers. Whether you’re here for the food science or the food fights, this one’s a full pour.• Olive Oil Logic – Nick shares Grove and Vine’s latest harvest, explains tomato leaf aromatics and early picking

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1:03:43

Stacked, Sizzled, and Served with Sam Yoo

Cooking Issues with Dave Arnold ·

2025/06/21

Chef Sam Yoo joins the crew for a freewheeling conversation that veers from pancake engineering and Korean fried chicken techniques to the realities of running restaurants post-pandemic. The founder of Golden Diner and Golden HOF breaks down the logistics of high-volume brunch, dry-aged steak precision, and operating a new concept in the same space as his parents’ former restaurant. The team also covers everything from vacuum-fried steaks to risotto starch hacks and late-summer berry dreams.•Diner

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1:00:50

Grease, PR, and Deep-Fried Dreams with Rebecca Palkovics

Cooking Issues with Dave Arnold ·

2025/06/15

Former Booker and Dax collaborator Rebecca Palkovics returns to the studio for a loose and wide-ranging discussion that covers restaurant PR, vintage ice cream freezers, Sly Stone’s legacy, and fried tortilla technique. With no guest chef in the hot seat, the team slips into classic Cooking Issues chaos, fielding live calls, reminiscing about busted van tours, and detailing the sensory nightmare of hot dog water.• Fryer Survival 101 – Dave and caller Jacob from Des Moines dissect the maintenance,

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1:00:58

Southern Roots, City Streets with Chef Suzanne Cupps

Cooking Issues with Dave Arnold ·

2025/06/07

Chef Suzanne Cupps of Lola’s NYC joins Dave and the crew for a wide-ranging conversation about her culinary evolution—from a math major with zero kitchen experience to leading her own restaurant in Manhattan. They dig into the reality of building a restaurant, fried chicken technique, and the rigors of fine-dining criticism, all while celebrating Lola’s recent inclusion in the New York Times Top 100.• From Aiken to Anisa – Suzanne shares her journey from boiled peanuts and George Foreman grills in

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1:00:58

Classics in the Field: Freezers, Fridges, and...

Cooking Issues with Dave Arnold ·

2025/05/24

This week onCooking Issues, Dave welcomes back Matt Sartwell from Kitchen Arts & Letters for a special “Classics in the Field” episode. They dig into historic cookbooks, from Mrs. Marshall’s 1890s ice cream innovations to early 20th-century Russian preservation techniques involving millet, pig bladders, and cellars. Dave recounts recent culinary misadventures—including purging a pantry, misidentifying whiskey as tequila, and investigating black garlic from the early pandemic era—while fielding

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1:00:07

No Tangent Tuesday: Fine Dining Regrets, Milk Hacks,...

Cooking Issues with Dave Arnold ·

2025/05/11

This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire.• Highs

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59:51

No Tangent Tuesday: The Landlord Depot of Trash...

Cooking Issues with Dave Arnold ·

2025/05/05

On this episode of Cooking Issues, Dave and the crew reconnect for a sprawling, high-energy session that ranges from centrifuge butter failures to 24-hour pumpernickel experiments, with diversions into the nightmare of strawberry seeds, giant pretzels, and the strangest tips ever left in bars and restaurants. Along the way: raspberry beret brainworms, peeling strawberry heresy, and why changing your water filter matters more than you think.• Centrifuge Butter Problems and Strawberry Seed Disgust –

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59:57

No Tangent Tuesday: Centrifuge Butter Creations & More

Cooking Issues with Dave Arnold ·

2025/04/26

On this episode ofCooking Issues, the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifuge-based butter experiments, press duck, and Ricardo Montalbán’s chest. Dave is joined by John, Joe, Quinn, Jack, and Nastassia for musings on celebrity behavior, culinary nomenclature, and obscure French cheeses—all with a healthy dose of sarcasm and science.•Celebrity Chef Ego and Dining Etiquette– The group discusses how fame distorts behavior,

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59:47

No Tangent Tuesday: A Tale of Bread and Butter

Cooking Issues with Dave Arnold ·

2025/04/23

Dave and the team go guest-free for a No Tangent Tuesday that turns into a full-on tangent marathon. From musical instruments to experimental butter alternatives and water buffalo burgers, the crew dives deep into cooking experiments, ingredient terminology, and personal kitchen disasters. As always, the show blends humor, curiosity, and a fair share of chaos.• Anti-Butter & the Philosophy of Naming– Quinn shares his centrifuge-based “hyper cream” experiment, prompting a spirited discussion

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1:01:13

Belgian Bonanza with chef Michaël Vrijmoed

Cooking Issues with Dave Arnold ·

2025/04/15

Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality.•From Brussels Waffles to Michelin Plates– Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and

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1:00:42

No Tangent Tuesday: Frozen Food and Wisdom Teeth

Cooking Issues with Dave Arnold ·

2025/04/05

Dave chats with Nastassia, Quinn and Jack for a classic No Tangent Tuesday. From wisdom teeth and frozen vegetables to guanciale curing and the merits of multiple centrifuges, the crew bounces between home cooking habits and deep technical dives.•Quick Dinners and Frozen Food Quality– Nastassia shares her weeknight meal of pre-seasoned Whole Foods chicken breast, frozen broccoli, and pre-cooked rice. Dave explores the merits of frozen vegetables and the shelf-stable rice market. Peas and corn are

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1:01:10

No Tangent Tuesday: Don't Waste That Helium

Cooking Issues with Dave Arnold ·

2025/04/01

Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday.Topics Covered:•Grana Padano vs. Parmigiano-Reggiano –Is Grana just a weaker Parmesan, or does it deserve its own place in cooking? Dave breaks down the real distinctions between these cheeses, how aging, terroir, and the Italian cheese consortiums impact flavor, and when you can (or can’t) swap one for the other.•Can You Recreate Pizzeria Cheese Texture at Home? –A listener wants to mimic the fine, slightly clumpy grated

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1:00:12

No Tangent Tuesday: The Hammer Bot

Cooking Issues with Dave Arnold ·

2025/03/22

Dave Arnold and the team discuss a range of topics, includingthe challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods.Topics Covered:•Rabbit Katsu and Japanese Curry– Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion coversbutchering techniques and optimizing texture in breaded rabbit cutlets.•Ice Cream Meltdown– A listener asks abouthow to adjust gelato formulations for

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1:03:46

Professor Douglas Goff on Ice Cream Science and the...

Cooking Issues with Dave Arnold ·

2025/03/15

This week onCooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:•The Ice Cream Book That Defines the Industry– Goff discusses the upcoming8th editionof the seminalIce Creamtextbook, a publication that’s shaped the frozen

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1:04:57

Chef Sean Gray of Sargentsville Inn

Cooking Issues with Dave Arnold ·

2025/03/07

This week onCooking Issues, Dave Arnold sits down withSean Gray(formerly of Momofuku Ko, now atSargentsville Inn) for a deep dive intofried chicken innovation, modernizing historic kitchens, and the art of dried herbs.Other key topics:•Cold vs. Hot Fried Chicken– Sean and Dave revisit the legendarycold fried chickentechnique fromKo, but how does it compare to thehot version at Sargentsville Inn?•How to Get the Best Crunch– Frombeer-based batterto the science of multiple fry cycles, Sean and Dave

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1:02:38

Osayi Endolyn on Food, Storytelling, and the Chaos of...

Cooking Issues with Dave Arnold ·

2025/02/28

This week onCooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work onRisewith Marcus Samuelsson andBlack Power Kitchenwith Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.Other key topics:•The Salisbury Steak Deep Dive–

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1:00:16

KojiCon with Rich Shih and Jennifer Rothman

Cooking Issues with Dave Arnold ·

2025/02/22

This week onCooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).The crew dives deep intoKojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas.Other key topics:•Fish Aging with Mold– Dave unpacks thePapa ShellYouTube videos and the use ofMucor flavusfor

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209 results

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