Peter Kim returns to Cooking Issues to discuss his new book Instant Ramen Kitchen and immersive food venture Infinite 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 ...
Jul 07, 2025•1 hr
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...
Jun 28, 2025•1 hr 2 min
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. • D...
Jun 21, 2025•1 hr 4 min
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 maintenanc...
Jun 15, 2025•1 hr 1 min
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...
Jun 07, 2025•1 hr 1 min
This week on Cooking 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 fiel...
May 24, 2025•1 hr 1 min
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. • Hig...
May 11, 2025•1 hr
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 Disgus...
May 05, 2025•1 hr
On this episode of Cooking 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 behavio...
Apr 26, 2025•1 hr
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 discussio...
Apr 23, 2025•1 hr
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 cavia...
Apr 15, 2025•1 hr 1 min
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...
Apr 05, 2025•1 hr 1 min
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 g...
Apr 01, 2025•1 hr 1 min
Dave Arnold and the team discuss a range of topics, including the 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 covers butchering techniques and optimizing texture in breaded rabbit cutlets . • Ice Cream Meltdown – A listener asks about how to adjust gelato formu...
Mar 22, 2025•1 hr
This week on Cooking 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 upcoming 8th edition of the seminal Ice Cream textbook, a publication that’s shaped the...
Mar 15, 2025•1 hr 4 min
This week on Cooking Issues , Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn ) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs . Other key topics: • Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko , but how does it compare to the hot version at Sergeantsville Inn ? • How to Get the Best Crunch – From beer-based batter to the science of multiple ...
Mar 07, 2025•1 hr 5 min
This week on Cooking 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 on The Rise with Marcus Samuelsson and Black Power Kitchen with 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 Ste...
Feb 28, 2025•1 hr 3 min
This week on Cooking Issues , Dave Arnold is joined by Rich Shih ( Koji Alchemy ) and Jennifer Rothman ( Yellow Farmhouse ). The crew dives deep into KojiCon 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 the Papa Shell YouTube videos and the use of ...
Feb 22, 2025•1 hr
This week on Cooking Issues , Dave Arnold and the crew discuss the ongoing egg shortage , rising prices, and how it’s affecting both consumers and businesses. On the cocktail front, Dave breaks down the egg white cocktail debate —whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger 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 th...
Feb 14, 2025•1 hr 1 min
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.
Feb 02, 2025•1 hr 1 min
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.
Jan 27, 2025•1 hr 2 min
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.
Jan 17, 2025•1 hr 1 min
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.
Jan 13, 2025•1 hr 3 min
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.
Dec 23, 2024•1 hr 2 min
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.
Dec 14, 2024•1 hr 1 min
Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.
Dec 08, 2024•1 hr
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.
Nov 29, 2024•1 hr 1 min
Another "No Tangent Tuesday" has plenty of great tangents and a slew of listener questions. Hosted on Acast. See acast.com/privacy for more information.
Nov 25, 2024•1 hr
On another "No Tangent Tuesday" the tangents are plentiful. Nastassia "The Hammer" Lopez is back in-studio. Hosted on Acast. See acast.com/privacy for more information.
Nov 13, 2024•1 hr
David Standridge, executive chef of The Shipwright's Daughter in Mystic Connecticut, joins the show for a conversation on crab meat, garleek and more. Hosted on Acast. See acast.com/privacy for more information.
Oct 28, 2024•1 hr
