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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

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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1:01:24

No Eggs, No Tangents

Cooking Issues with Dave Arnold ·

2025/02/14

This week onCooking Issues, Dave Arnold and the crew discuss theongoing egg shortage, rising prices, and how it’s affecting both consumers and businesses.On the cocktail front, Dave breaks down theegg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifyingginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn.Other key topics:•LA Pop-Up at Night on Earth– A recap of the drinks served

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1:00:36

Korean Rice Wine & Fermentation with Hana Makgeolli

Cooking Issues with Dave Arnold ·

2025/02/02

Today on Cooking Issues, Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.

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1:01:41

(More) CLASSICS IN THE FIELD with Matt Sartwell

Cooking Issues with Dave Arnold ·

2025/01/27

Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

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1:00:44

NTT: The Height of Saladtry

Cooking Issues with Dave Arnold ·

2025/01/17

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid. Hosted on Acast. See acast.com/privacy for more information.

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1:02:40

Night On Earth: Mike Capoferri Returns

Cooking Issues with Dave Arnold ·

2025/01/13

Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth". Hosted on Acast. See acast.com/privacy for more information.

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1:01:35

Joshua David Stein

Cooking Issues with Dave Arnold ·

2024/12/23

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including "Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

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1:01:19

Luke Pyanson - Taste in Music: Eating on Tour with...

Cooking Issues with Dave Arnold ·

2024/12/14

This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill. Hosted on Acast. See acast.com/privacy for more information.

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1:00:20

Rancho Gordo: The Return

Cooking Issues with Dave Arnold ·

2024/12/08

Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.

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1:01:00

Today, T'Maro & Thanksgiving with Chef Elizabeth Falkner

Cooking Issues with Dave Arnold ·

2024/11/29

On a special pre-Thanksgiving edition of Cooking Issues, Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T’Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.

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