300 episodes

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

Cooking Issues Heritage Radio Network

    • Food

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

    Episode 392: Dave is Not a Wet Dip

    Episode 392: Dave is Not a Wet Dip

    On this episode Dave & Nastassia answer a ton of listener questions. They do a rundown of all the bland, canned vegetables that are out there, Dave wonders why young people don't know about water chestnuts, the tackle how to keep fresh pasta from clumping together. Plus, a primer on using methocel in the kitchen and stories of collecting prehistoric shark's teeth. Classic in the field: Jeffrey Steingarten - The Man Who Ate Everything.

    • 1 hr 15 min
    Episode 391: Putting the B&E in BREAD

    Episode 391: Putting the B&E in BREAD

    In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along. Also, Nastassia talks about her various citrus-cellos and together they tackle debt-collectors vs tow-truck drivers, Haggis recipes, nailing the texture on Sicilian Almond Granita, how to train your dog to search for truffles etc. Also, a shout out to the Fruits & Vegetables of New York and Dave defends Cher's honor. Classics in the Field: Sauces by James Peterson.

    Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

    • 1 hr 11 min
    Episode 390: A Kilo of Fish Eggs

    Episode 390: A Kilo of Fish Eggs

    After our initial catch-up about holiday dishes and nuclear go plans, Dave and Nastassia dive into how to make Jianbing - a dish that caught Dave's eye on their last visit to China. Also, brief forays into what's appropriate to wear in a home kitchen, how kids mess up basic cooking techniques, and much more. Classic in the Field: Cooking by Hand by Paul Bertolli.

    Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. 

    • 1 hr 2 min
    Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon

    Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon

    On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro & David Smith. Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon.

    Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer.

    The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

    • 1 hr 18 min
    Episode 388: It's Tough to Milk a Pig

    Episode 388: It's Tough to Milk a Pig

    How to milk a pig
    This week Dave and Nastassia cover so many listener questions:

    DAIRY (almost): A listener asks about Vegan Creamer and Dave somehow ends up talking about grain silo explosions.

    DAIRY (actual): Dave puts out a request for Pig milk Cheese and shares how to make Steamed Cheeseburgers at home.

    VEGETABLES: Mostly discussed for their use as musical instruments a la Vienna's Vegetable Orchestra and Pupsi's Smash Mouth Cover.

    MEAT: A listener conducts a study re: whether you should add butter to the sous-vide bag, and shares their results. Plus today's Classic in the Field: The Art of Carving by the editors of House and Garden (1959).

    • 49 min
    Episode 387: For the Record: One Minute, Forty-One Seconds

    Episode 387: For the Record: One Minute, Forty-One Seconds

    This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.

    Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

    • 1 hr

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