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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

1:00:58

Belated Birthday Tangents

Cooking Issues with Dave Arnold ·

2026/04/07

Dave and the crew cover a lot of ground this week, starting with geography confusion, regional slander etiquette, Jack’s post-New York cough, and a surprisingly heated discussion about whether former residents still have the right to talk trash about New Jersey. From there, the show dives into language drift, emoji fatigue, Bananagrams rage, and the ongoing battle between “less” and “fewer,” before pivoting into ramen noodles, heirloom wheat, kansui levels, nixtamalization, and the question of how

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1:00:10

Apocalypse Plans: OG Cooking Issues Crew

Cooking Issues with Dave Arnold ·

2026/04/07

The OG Cooking Issues crew are all in studio for the first time in ages ! Find out whether the BDX cocktail cube can handle shaken drinks, and why Dave’s new hood is somehow both excellent and maddening. There’s also an extended detour into apocalypse escape plans, emergency Zodiac boats, and why New York remains a terrible place to survive the end times.Plus: Quinn reports back from yet another emu egg experiment—this time in the form of Spanish tortilla—prompting discussions of balut, giant

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1:01:42

Hello, Home Cooking with Ham El-Waylly

Cooking Issues with Dave Arnold ·

2026/03/22

This week, Dave is joined by writer and chef Ham El-Waylly to talk about his new book, Hello, Home Cooking, out March 24. The conversation bounces from book-tour fatigue and the strange rituals of cookbook promotion to Ham’s childhood in Qatar, censored video game magazines, and the eternal question of how much pronunciation flexing is too much.From there: Brazilian hot dog parties, frozen pearl onions, pickled quail eggs, tostones technique, mashed potatoes cooked directly in milk, breakfast

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1:01:27

India Doris on Haggis, Highland Cows, and Opening...

Cooking Issues with Dave Arnold ·

2026/03/15

On this episode of Cooking Issues, Dave and the crew are joined in-studio by chef India Doris for a wide-ranging conversation on cooking across London, France, Spain, Scotland, and New York, learning to break down whole animals in a butcher shop, the realities of restaurant labor in the UK versus the U.S., and what it actually takes to open your first place. Along the way: haggis, black pudding, game birds, owner mentality, kitchen culture, staffing philosophy, and the financial tightrope of

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1:00:56

Paul Carmichael & Dennis Ngo

Cooking Issues with Dave Arnold ·

2026/03/12

Dave is back with a full crew (John, Nastassia, Quinn, and Jack) plus two guests with deep Momofuku roots: chef Paul Carmichael of Kabawa and Dennis Ngo of Di An Di. The conversation ranges from New York ingredient sourcing and Caribbean flavors to the mechanics of great bread and better sandwiches—banh mi rolls vs. po’boy loaves, what makes a steak sandwich fail, and why mayo choices matter more than people admit.Quinn reports on cooking with emu eggs (carbonara, omelets, and what their texture

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1:02:25

C-Y Chia and Shane Stanbridge of Lion Dance Cafe

Cooking Issues with Dave Arnold ·

2026/03/03

C-Y Chia and Shane Stanbridge of Lion Dance Cafe join Dave to break down the philosophy behind their self-published cookbook—and why they closed the restaurant after four years. They discuss designing a cuisine around systems (shallot oil, chili oils, dredges, staple sauces), building menus from repeatable flavor frameworks, and writing recipes that actually teach how they think.Highlights include: vegan banana cake and Southeast Asian dessert structure; almond-sesame-shallot “ASS” cookies and

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1:01:06

Dark Roux on Induction, Rotisserie Heat Logic, and...

Cooking Issues with Dave Arnold ·

2026/02/20

The crew dives into practical cooking technique: why some induction burners struggle to push a roux dark (and how throttling, pan material, and heat management affect the result), followed by a broader discussion of “high instantaneous heat, low average heat” cooking—rotisserie logic, off-and-on grilling, and moisture control strategies that build crust without overcooking. Dave also revisits shrimp quality—why wild Gulf shrimp taste dramatically better than commodity farmed blocks—and shares recent

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1:00:41

Alex Stupak: Tacos, Technique and Beyond

Cooking Issues with Dave Arnold ·

2026/02/14

Dave Arnold is joined in-studio by chef Alex Stupak to talk tacos (including the evolution of his “cheeseburger taco”), Substack-era dessert thinking, and why some techniques (and tastes) don’t hit the same a decade later. The crew detours into gumbo viscosity and the eternal question of whether s’mores should be toasted or fully incinerated. Along the way: freezing clams to open them, Manhattan clam chowder ethics, American cheese brand loyalty, film-forming gels, and what the modernist cooking

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1:01:19

No Tangent Tuesday: Unnecessary Flourish

Cooking Issues with Dave Arnold ·

2026/02/01

Dave kicks off another anything-goes Tangent Tuesday with a stack of updates: upcoming guests Paul Carmichael and Dennis (with Momofuku/Kabo context) and a correction on the “German” drop-off that turns out to be Austrian—complete with scarlet runner beans and pumpkin seed oil for the canonical salad. From there it’s pure free-association cooking brain: the French galette des rois vs. other king-cake traditions, why grill marks are mostly a bad signal (and grill pans are worse), and Dave’s

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1:01:25

Biscuits, Bouillon and Beyond

Cooking Issues with Dave Arnold ·

2026/01/24

This week is a rapid-fire run of Cooking Issues staples: why most store carrots are trash (and why frozen veg is usually the correct move for pot pie), biscuit technique tweaks (including grating frozen butter), and a pie-crust method that splits the fat for a “medium” flake. From there it’s gear-and-systems nerdery: a Seattle Ultrasonics knife test, pro home-kitchen “hacks” (deli containers, tape/Sharpie, restaurant-supply pans, freezing bases), and a long, detailed breakdown of home

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1:01:04

No Tangent Tuesday: Full Boat

Cooking Issues with Dave Arnold ·

2026/01/17

The crew checks in live from Rockefeller Center and quickly veers from Patreon housekeeping into Polymarket absurdities, restaurant closures, and the grim mechanics of auctioning off a closed kitchen. Jean details liquidating equipment (including a Rationale), while Dave unloads on bureaucracy, safety grounds left floating inside a brand-new Bosch oven, and thetheoreticalphysics of jacking oven temps via PT1000 resistance sensors—plus reversible home steam-injection hacks that don’t involve drilling

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1:00:55

No Tangent Tuesday: Business Excuse

Cooking Issues with Dave Arnold ·

2026/01/10

Cooking Issues opens the new year with Dave and Joe in-studio, plus Nastassia and Jack in LA and Quinn on Vancouver Island. Dave recaps a rough holiday detour: adopting a young cat that immediately got seriously sick, turning New Year’s into emergency vet care and force-feeding. Jack reports from a cross-country drive to clear out storage, including a stop at Richmond’s Gwar Bar, inspiring instant talk of a future show takeover. Dave also offers Patreon listeners first dibs on hauling away a free

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1:00:28

Rome: A Culinary History with Katie Parla

Cooking Issues with Dave Arnold ·

2025/12/28

Katie Parla returns to talk about her new book Rome: A Culinary History Cookbook, including why she self-publishes, how she actually gets the writing done, and what it takes to shoot a full cookbook fast. Then it’s a deep Rome run: porchetta quality (and why most is mediocre), pajata, Roman pizza styles, and how “traditional” rules like guanciale-onlyand no cheese with seafood are more complicated than people claim. Plus: the practical cacio e pepe fix (cold-start paste), why bucatini is a problem,

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1:00:50

Kevin Jeung on Noma’s LA Pop-Up and New Ingredients

Cooking Issues with Dave Arnold ·

2025/12/28

Kevin Jeung (Noma / Noma Projects) calls in from LA to talk about Noma’s upcoming Los Angeles pop-up and what it changes when you suddenly have citrus, avocados, and California seasonality on the table. Kevin walks through how the team is doing early-stage R&D—ingredient exploration, fermentation setup, and testing techniques for hard problems like cactus slime and variable produce.Dave detours into Denmark: Christmas market roast pork sandwiches, crackling technique, and what cut the Danes

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1:00:37

All Tangent Tuesday: Just Say No to Food Mills

Cooking Issues with Dave Arnold ·

2025/12/19

Tune in for an all-tangent episode that's all over the map. Dave reports on a Copenhagen-inspired Danish pork sandwich project (crispy skin, red cabbage, remoulade, cucumber salad) plus pretzel-style brioche buns. Then it’s rapid-fire listener Q&A: Fernet ice cream without wrecking the freeze (boil off alcohol), why venison oxidizes when sliced, brining curve calculators, popping sorghum, and a quick hit of Dave’s vegan foamer ratios—before the crew closes out with a full-on rant about food

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1:00:26

Olive Oil, Saffron Gelato & The Great Ginkgo Takeover...

Cooking Issues with Dave Arnold ·

2025/12/13

Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, whyfruité noirworks when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.Noma scientist and authorAriel Johnsonjoins mid-show, jumping

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1:01:59

From Food Trucks to Footwear: Daniel Shemtob on Lime...

Cooking Issues with Dave Arnold ·

2025/12/05

Dave is joined by chef, food truck lifer, yakitori operator, and SNIBBS co-founder Daniel Shemtob for a run through hearts, food trucks, and what actually keeps you upright on a greasy kitchen floor. They start with skewers and offal: chicken hearts vs duck and beef heart, a Korean beef-heart “Heart & Soul” taco, tortilla engineering, and why overstuffed tacos are a design flaw. From there it’s boiled peanuts, peanut butter nerdery, uncooked cranberry “relish” with horseradish, Thanksgiving

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1:00:49

Turkey, Toast & Tomes: Classics in the Field with...

Cooking Issues with Dave Arnold ·

2025/11/29

For this Thanksgiving “Classics in the Field” episode, Dave is back in studio at Rockefeller Center with Kitchen Arts & Letters’ own Matt Sartwell for a long, nerdy tour through cookbooks, regional food, and holiday obsessions. John’s on mic, Joe’s on the panels, and the show kicks off with cranberry-sauce loyalties, paper-bag chicken nostalgia, and why Dave will never forgive you if he walks into your house on Thanksgiving and it doesn’t smell like turkey.Matt announces Kitchen Arts &

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1:01:06

Six Seasons of Pasta with Joshua McFadden

Cooking Issues with Dave Arnold ·

2025/11/21

Dave and the crew welcome chef and author Joshua McFadden to talk about his new book Six Seasons of Pasta: A New Way with Everyone’s Favorite Food. They get deep into dried vs fresh pasta, why salting your water to around 1% actually matters, the right way to use olive oil at the beginning and the end, and how a 50/50 Parm–pecorino mix behaves in the pan. Joshua explains the thinking behind his “six seasons,” why he’s obsessed with dried noodles, granular pesto, tuna mac, and nut ragù, and how

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42:18

No Tangent Tuesday: Pressure-Cooked Pumpernickel,...

Cooking Issues with Dave Arnold ·

2025/11/16

Dave Arnold, with Jean and Joe Hazen, runs a tight, New-York-only, “No Tangent” session—clearing the inbox and dropping hard technique. Dave details a successful Westphalian pumpernickel shortcut (from ~2+ days to a single shift) using controlled enzyme rest and pressure-cooking in wide-mouth pint jars. From there the crew debates the only correct patty-melt bread (rye), cheese choice (Swiss vs. American), and why English muffins punch above their weight. They hit chutney’s disappearance from

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220 results

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