Dave Arnold is back from Milan with lots to share on a brand new episode of Cooking Issues . He shares his latest favorite quick dish to make at home, talks about tortillas, expresses some disdain for whole-hog cooking and more.
On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by J. Kenji López-Alt, chef and author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science . They chat about early adopters of email, whether bay leaves actually do anything to food, how to properly chop chives, liquid smoking vs. actual smoking, pressure canning, ramen-izing Italian noodles, weighing cocktail ingredients, and check in on Kenji's progress with eating veg...
On this week's Cooking Issues , Dave and Nastassia are joined in the studio by colleague Peter Kim from the Museum of Food and Drink, and tackle deli slicers, the peculiarities of pectin and pepper, disputed ratios in simple syrup recipes, the Tokyo Tsukiji Market Tour, and why you should think twice about refilling your SodaStream with dry ice.
This week on Cooking Issues, we celebrate the return of sidekick Jackie Molecules, and talk getting food poisoning from supermarket sushi, making tinctures with orris root, cocktail cubes, rutabagas vs. turnips, Long Island iced teas, and the abomination that are baked chips.
This week on Cooking Issues, host Dave Arnold and Nastassia sit down with David’s son, Dax Arnold. Together they discuss Ivy League hokey, pressure cookers, swallowing gum, and carbonara…with crushed red pepper, of course.
On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.
Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.
It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!
What is Dave's least favorite vegetable? What are Dave's weeknight staples for the dinner table? Does he like haggis? Should you freeze french fries prior to frying? Tune in for answers and more as Nastassia and Peter Kim from MOFAD join in studio for a thorough discussion on the gender of pots and pans.
DON'T TRY TO CATER YOUR OWN WEDDING! This is one of the many pieces of advice Dave Arnold has for you on a brand new episode of Cooking Issues. Peter Kim from the Museum of Food & Drink (MOFAD) is in the studio again for a wildly fun show.
Things get crazy on the first Cooking Issues of 2016. Dave Arnold is back and he is upset at you for blasting music on the subway car. He's also upset at Peter Kim from the Museum of Food & Drink for not being patient. Sure, some questions are answered - but this week is all about the bubbles.
Say goodbye to 2015 with Dave Arnold, Nastassia Lopez and Jackie Molecules as they chat about everything from Christmas cookies to pot pie. Lots of laughs in this one, happy holidays everybody!
The inimitable “Curious Cook” Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey.
On a Thanksgiving themed episode of _ Cooking Issues _, Dave Arnold is joined by friend Chris Young of ChefSteps to talk about their latest product, Joule. Joule is, according to ChefSteps, the most powerful sous vide tool you can buy. But it’s also the smallest. In fact, it fits in a drawer with your chef’s knife and spatula, and you’ll use it just as often. Tune in and learn more plus some turkey tips from Patrick Martins, founder of HeritageFoodsUSA and Heritage Radio Network!...
On a very special bonus episode of Cooking Issues , Dave Arnold is LIVE from Bass Pro Shop in Bridgeport, CT! It’s as crazy as it sounds. Enjoy!
This one gets weird, and you’ll have to tune in to find out why. Dave, Nastassia and Jack talk about everything from catheters to centrifuges on a holiday themed episode of **COOKING ISSUES! **
It’s Cider Issues on Cooking Issues! Dave Arnold is joined by two bad-ass cider makers, Leif Sundström of Sundström Cider & John Reynolds of Blackduck Cidery. Together, they talk about some cider history and solve some listener questions related to apples, keeving and cider making. The Cider Makers Sundström Cider is a new cidery based in the Hudson Valley of NY. Leif Sundström began Sundström Cider after 10 years of working in the wine industry. Beginning in Portland, OR Leif worked as open...
When Dave Arnold was in art school, all he could think about was an assembly line of elves jumping into a wood chipping machine with marching band music in the background. Yes, that’s how this episode of _ **Cooking Issues ** _starts. Is bacon killing us? What is true eggplant parm? A live show from Bass Pro Shop? Tune in for the madness....
Tune in to this week’s _ Cooking Issues _ as host Dave Arnold is talking stabilizing simple syrups, why he hates Everclear (the alcohol, not the band… maybe the band?) and bad pistachios but loves cider! Topics of conversation also include deer ball butter, more on sweet potatoes, brining, hyper-broth hamburgers, dump meals, and lots of other cool stuff.
This week on Cooking Issues, Dave answered questions about Turducken, sweet potato fries, and egg drinks. Nastassia “re-announced” The Cube & The Centrifuge with glorious attitude for grown male Christmas lists everywhere. Jack recapped a trip to Madison and Milwaukee and his encounters with Cooking Issues fans on the road.
This week Cooking Issues is worth the wait! Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!
The _ Cooking Issues _ team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which _ Cooking Issues _ faithful listener doesn’t have a circulator, learn about dry rubs, infusions and knife sharpening and laugh along with Dave as he offers his usual dose of wit and energy.
The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. It’s a fun one. Welcome to _ Cooking Issues _.
Dave’s train breaks down, but he triumphantly calls in to _ Cooking Issues _ ** ** to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by Heritage Foods USA.
Cooking Issues is back!!! Dave Arnold kicks off a new season of everybody’s favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also…. Dave declares his intense hatred for MDF. This program was brought to you by Heritage F...
Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, an...
When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don’t have enough marsupials here in America! This program was brought to you by Heritage Foods USA . “Remember, towards the end of your distillation you’re pumping mostly water. An...
This week on Cooking Issues , Paul Adams, the senior editor for Popular Science, joins Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. “To me, berries become more delicious in mass quantity. Like, you want a full face of b...
This week on Cooking Issues , Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in “On Food and Cooking”, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, car...
This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you can’t), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave’s theory on why James Bond orders his martini’s “shaken, not stirred”. Th...
