x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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

1:00:28

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,

en

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

en

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

en

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

en

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

en

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 &

en

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

en

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

en

1:00:25

From Quebec to Philly: Chef Alex Kemp on Fries,...

Cooking Issues with Dave Arnold ·

2025/11/09

Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and

en

1:00:47

Dave Wondrich on the Art and History of Drinking

Cooking Issues with Dave Arnold ·

2025/11/05

This week on Cooking Issues, Dave Arnold welcomes cocktail historian and author David Wondrich to celebrate his new release, The Comic Book History of the Cocktail. From 19th-century juleps to modern mixology, Wondrich and Arnold trace how drinking culture evolved — and occasionally went off the rails. They revisit the lost luxury of real peach brandy, debate the right way to build a punch, and trade barroom war stories about the revival of the craft-cocktail movement. Along the way, the crew talks

en

59:28

Diane Kochilas on Modern Greek Food

Cooking Issues with Dave Arnold ·

2025/10/27

Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the

en

1:00:02

No Tangent Monday

Cooking Issues with Dave Arnold ·

2025/10/21

Dave, Jack, Nastassia, Quinn, Joe, and a caller turn “no-tangent Monday” into a focused run of kitchen opinions and practical technique. Jack recaps China trip eats and questions the culinary payoff of hot pot vs. the social vibe. The crew debates DIY dining (fondue, hot pot), ordering strategy, and server trust, with classic Luger/Rao’s anecdotes. Quinn’s Canadian Thanksgiving menu features turkey mole and sparks a deep dive on flour-tortilla mechanics (Sonoran/White vs. soft wheat; protein,

en

1:00:26

Michael Twitty on The American South

Cooking Issues with Dave Arnold ·

2025/10/12

On this episode ofCooking Issues, Dave Arnold welcomes culinary historian and award-winning authorMichael Twittyto discuss his new bookThe American South. Twitty shares stories of growing up with Southern food traditions, his deep research into the region’s culinary roots, and how gardening, foraging, and heritage recipes shaped his perspective on what “Southern food” really means.The conversation ranges fromokra soup, red rice, and long-simmered green beansto the history ofsweet tea, sassafras,

en

1:01:11

Dock to Dish with KC Boyle: Rethinking Seafood Supply

Cooking Issues with Dave Arnold ·

2025/10/08

This week on Cooking Issues, Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs’ menus.Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack

en

1:00:07

Jeremy Fox's "On Meat" and Dave's Oil Spill

Cooking Issues with Dave Arnold ·

2025/09/30

Chef Jeremy Fox joins Dave, John, Quinn, and Jackie Molecules for a rollicking Cooking Issues session that jumps from kitchen hacks to personal reflections. Fox, in New York fresh off the release of his new book On Meat, talks through the craft behind charcuterie, confit, scrapple, corned beef, merguez, and even buffalo deviled eggs.Dave kicks things off with a story of wiping out on an oily UN-Week bike lane, before diving into Fox’s world: the terrine he made for his own wedding, the art of

en

1:00:37

Flaming Jäger, Zucchini Trauma, and Highball Physics

Cooking Issues with Dave Arnold ·

2025/09/22

Dave’s back and right into the weeds: rebuilding the legendary Flaming Jägerdemo, why modern rotovapcontrollers finally saved bartenders’ wrists, and how to keep a Japanese-style whisky highball lively with a little poly-dextrose science. Along the way we detour through lifelong zucchini trauma(and the rare preparations that redeem it), eggplant lore, and the eternal martini question—stirred, shaken, or thrown.Plus, Nastassia’s LA dinner parties just got tapped as Esquire’s Best—and yes, there was a

en

1:01:05

No Tangent Tuesday: Melons, Spinal Tap, and...

Cooking Issues with Dave Arnold ·

2025/08/31

In this episode ofCooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.Other topics include:Excitement (and confusion) around the newSpinal Tapsequel, with cucumber-related deep cuts.Basil and mint

en

1:00:43

No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew

Cooking Issues with Dave Arnold ·

2025/08/10

In this episode of Cooking Issues, Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog culture, casing preferences, topping standards (such as New York’s onion sauce), bun design, and service logistics. Other topics include:Labeling and naming issues around cheeses like brie and mozzarella, including product authenticity and consumer perception.Buffalo milk cheese and comparisons with cow and sheep milk products.Technical breakdown of the

en

1:00:43

Uncultured Butter for an Uncultured Person

Cooking Issues with Dave Arnold ·

2025/08/06

Dave recaps his LA trip, featuring improvised foie gras torching, duck breast mayhem, and an under-equipped kitchen in the Hollywood Hills. Back in the studio, the crew debates the social status of ketchup, and builds a functional model for a Kai Ten–style cheese and meat restaurant, complete with rotating washed rinds, seasonal breads, and curated condiment plates. Plus, advice on reheating sous vide pork chops without ruining them, the rediscovery of a molasses rye cookie, and a PSA for money

en

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

en

208 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich