444 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
    • 4.4 • 406 Ratings

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.

    Monocles and Board Rooms

    Monocles and Board Rooms

    On today's episode of Wagering Issues, Dave, Nastassia and 1/2 of The Rest are all over the place. Want to know how to impart big pear flavor in cocktails? We've got that. Want to apply to be the in-house Plate Spinner at Booker & Dax? Find out more here. Afraid to ingest liquid nitrogen? So are we!

    Plus, a listener writes in with suggestions on oysters and the crabs that love them.

    #FreeNastassia

    Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

    • 1 hr 11 min
    Ashes to Microplastics

    Ashes to Microplastics

    On this week's Trafficking Issues, Dave and Nastassia have been abandoned by Jean, who is on jury duty. Despite being down a man, they soldier on to answer a number questions about: building your own rotary evaporators, lies about biodegradable bags, the addition of yeast in sourdough, crisping sweet potato fries, and much more. Plus, Dave & Nastassia quiz Matt on the ethics of skimming from your friends' special deliveries.

    • 1 hr 15 min
    Remembering Maria Guarnaschelli

    Remembering Maria Guarnaschelli

    On today's episode of Cooking Issues, we remember Dave's editor extraordinaire, Maria Guarnaschelli, whom we lost this weekend. We are honored to be joined by her daughter, Alex Guarnaschelli, as well as a variety of authors who worked with Maria; Rick Bayless, Kenji López-Alt, Jim Lahey, and Harold McGee.

    Together they share some of their favorite memories of Maria.

    Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

    • 1 hr 26 min
    Just Don't Cross State Lines

    Just Don't Cross State Lines

    On today's episode of Magician Issues, Dave, Nastassia and The Rest are joined by Aaron Polsky and Jackie Molecules to celebrate Jack's birthday and Nastassia's last week in California.

    First up, myth busters! Jean helps bust last week's myth about accelerated banana ripening, and then the whole team takes a crack at an egg yolk trick from a popular Tik Tok video. Then we're off to the races with listener questions including carbonation, maple syrup protection, hot sauce discoloration, and more. Plus, we get insider info about the bartending biz and how Aaron's company LiveWire hopes to help bartender's make more money.

    Last, but certainly not least, check out Dave's latest Instagram Hit.

    Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

    • 1 hr 7 min
    The Circle of Death

    The Circle of Death

    On today's episode of Reputation Issues, Dave, Nastassia and The Rest continue to answer listener questions at a blistering pace. First, they dispatch with some follow up questions on toaster ovens and book recommendations: Matt Sartwell gets back to us for books about the workings of restaurant management: Work Clean by Dan Charnas and On the Line by Eric Repeirt.

    Then we move on to the worst of cheap wine varietals; how to achieve the perfect hamburger bun at home; would we eat oyster crabs?; several zero-proof cocktail questions; and more.

    Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

    • 1 hr 1 min
    Booker Will Be Right Back

    Booker Will Be Right Back

    Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun!

    Dave, Nastassia and The Rest go through so many topics: coffee clarification; salt absorption over time; instructions for sous-vide tenderloin; what Dave means when he writes about dilution; and more!

    Plus, Dave quizzes everybody on their reactions to "The Best Kitchen Gadgets That Unnecessarily Do Exactly One Thing Well."

    Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

    • 59 min

Customer Reviews

4.4 out of 5
406 Ratings

406 Ratings

Ann-NYC ,

Interesting but snotty

I’m enjoying the content but not enjoying the pattern of treating Nastassia as the scapegoat.

cballc ,

A Self Congratulatory Circle Jerk Club

I respect education. However education without tact, good taste, or wisdom can come off as adolescent arrogance in any case. Perhaps if Dave achieved all that he did while working full time behind a kitchen line his achievement and knowledge would be truly impressive and touching and truly fine tuned and tempered and worth listening to. Yes I used too many ‘and’s’ and that’s ok.

kitjohnson ,

Start from the beginning!

Top to bottom, every episode has been interesting and informative. Entertaining to the point of making you laugh aloud, yet sublimely nerdy and technical at times.

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