The new home for Dave Arnold’s weekly show ”Cooking Issues”, where he tackles listener questions on anything food and cooking related.
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The podcast Cooking Issues with Dave Arnold is created by Cooking Issues. The podcast and the artwork on this page are embedded on this page using the public podcast feed (RSS).
Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid.
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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".
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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".
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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.
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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
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David Standridge, executive chef of The Shipwright's Daughter in Mystic Connecticut, joins the show for a conversation on crab meat, garleek and more.
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Dr. Arielle Johnson joins the show for another No Tangent Tuesday
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This week on the show, Dave recaps his visit to Quinn in Vancouver Island.
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Jordana Rothman joins the gang for a No Tangent Tuesday full of tangents.
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This week on the show, Dave is joined by Author & Food Writer Dina Begum, who's latest book "Made in Bangladesh" explores the delicious cuisine of Bangladesh,
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On this week's show, Mads Refslund (co-founder of Noma and chef/owner of ILIS in NYC) joins the show to talk about the new restaurant and answer some listener questions.
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Chef Andy Ricker, the chef who founded the Pok Pot Restaurants and specializes in Northern Thai cuisine, joins this weeks episode of Cooking Issues.
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Dr. Arielle Johnson celebrates the release of her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor, this week on Cooking Issues.
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From Zuni roasted chicken to the sadness of a beautiful bean broken apart, join Dave and the team on another jam-packed edition of No Tangent Tuesday on Cooking Issues.
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Tune in as the crew talks everything from Shakshouka to bad truffle oil as Dr. Arielle Johnson joins the show for another No Tangent Tuesday
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Michael Fabbro and Saif Khawaja of Local Coho, an American salmon company raising premium Coho salmon, join the show to talk about killing fish, growing fish and aquaculture.
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Michael Capoferri of Thunderbolt LA joins the show to talk drinks on this week's episode of Cooking Issues.
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This week on Cooking Issues, the team talks salt risen bread, djondjon, ragu genovese, trout roe addictions and more.
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Friend of the show Chris Young, formerly of Chefs Steps and Modernist Cuisine fame, joins the show to review the Creami, shoot the breeze and answer listener questions .
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This week's guest on Cooking Issues is Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix With Robert Simonson.
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Dave is back from Austin and has a lot of tangents to share on a brand new "No Tangent Tuesday" edition of Cooking Issues.
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Olive Oil guru Nicholas Coleman returns to the show and Jackie Molecules checks in from Japan on this week's episode of Cooking Issues.
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This week on a special episode of Cooking Issues with Dave, Nastassia and Jackie Molecules all in LA together - Harold McGee joins the show to chat about a myriad of topics including melons, garlic, corn and more.
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On a meandering and fun No Tangent Friday, Dave and the crew talk about everything from the blackout of 2003 to the trauma of data loss.
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On a special summer Friday edition of Cooking Issues, Dave and the crew chat about everything from carnitas to corn pudding and talk about why you can no longer tell students to lick a rotovap.
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This week on Cooking Issues, Dave is getting ready to go to NOLA and has a Spinzall update. He dives into ginger clarification, syrups and more on another No Tangent Tuesday.
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Dave is back from Copenhagen with plenty on the mind, as the crew has another "No Tangent Tuesday" filled with - you guessed it - tangents.
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Ben Schaffer and Garret Richard, authors of Tropical Standard: Cocktail Techniques & Reinvented Recipes, are this week's guests on Cooking Issues.
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Dave and the crew are back post-Memorial Day weekend for a show full of tangents and non-tangents as listener questions are answered and classic topics are revisited.
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Chef, former farmer, and writer Abra Berens is this week's guest on Cooking Issues.
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This week, Benjamin Lorr joins the show to discuss his book The Secret Life of Groceries: The Dark Miracle of the American Supermarket, an extraordinary investigation into the human lives at the heart of the American grocery.
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Bartender Austin Hennelly of Kato Restaurant in Los Angeles joins this week's show to talk about non-alcoholic cocktails and more.
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Caroline Schiff is the Executive Pastry Chef at Gage & Tollner in Brooklyn and the creator of the Instagram account Pastry Schiff.
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This week on a "No Tangent Tuesday", it's Jackie Molecules' birthday and the crew chats about everything from the Star Wars Bar at Disneyland to why mashed potatoes is probably soup.
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On an "all tangent Tuesday", Dave chats about everything phone phreaking to beans.
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On the first episode of 2023, Dave and the crew chat about everything from prosciutto wrapped breadsticks to group dining etiquette before answering questions on coriander, cast iron and more.
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Dave and the crew wraps up the year and chats about holiday cookies, latkes and more, Happy holidays to all of our listeners and patreons!
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Ben Schaffer and Garret Richard join the show to talk Tropical drinks and more.
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Craig Hutchinson from Olmo Kitchen joins Dave for all things bagels and beyond. Craig's bagels were Dave's top choice during this summers New York Bagel Fest.
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Legendary baker Rose Levy Beranbaum, author of "The Cake Bible", "The Cookie Bible" and more, joins this week's show to talk about her long and storied career and dig deep into baking.
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Tarajia Morrell joins Dave to have an in depth discussion about her book "SAVOR: A Chef's Hunger For More", which follows Fatima Ali, a young chef whose dreams were cut short after being diagnosed with a terminal illness.
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This week on Cooking Issues, Dave is joined by Pastry Chef Michael Laskonis.
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Acclaimed chef Sean Brock joins this week's show and answers questions about Southern cooking, culture, cuisine and touches on his career shift to prioritize mental health and wellness in the ever demanding restaurant industry
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This week on Cooking Issues, we see the return of Nick Coleman, international olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center.
How should your olive oil taste? does smoke point matter? What's the best way to remove bitter taste components from olive oil?
Nick answers listener questions, hosts an on-air tasting and closes the show with a meditative musical performance.
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On a special episode of Cooking Issues, Dave talks and tastes wine with Vergel San Miguel, sommelier of Jean's new restaurant Temperance Wine Bar. The team also samples special Canadian snacks sent from Quinn (happy birthday, Quinn!).
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This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.
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On a fun filled "No Tangent Tuesday", Dave and the crew discuss everything from scallops to spaetzle.
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Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field".
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On another "No Tangent Tuesday", Dave jumps into questions on beans, remembers the time he made chocolate ketchup and much much more.
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Dave and the team welcome Quinn as a new addition to the Cooking Issues team and has Jean as a guest to talk about his new venture.
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Chef Nick Wong stops by the show to reminisce on FCI shenanigans and discuss hot chicken, tacos, strange meats, buns and so much more.
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Dave is rejoined by former guest Dr. Ariel Johnson, flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD.
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On a special bonus episode, Dave is joined by Chip Malt & Jake Kalick, founders of Made in Cookware.
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Explore all things Shoyu this week as Dave is joined by Bob Florence of Moromi Shoyu Soy Sauce.
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On a very special Cooking Issues, Dave is joined by John Becker & Megan Scott, fourth generation writer / editors of The Joy of Cooking.
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No guest this week but plenty of fun from Dave and the crew as everything from vegetarian baked beans, potato salad, cream chipped beef on toast and tobacco infusions are discussed and dissected.
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Heirloom bean expert Steve Sando of Rancho Gordo joins Cooking Issues to talk terroir, technique, taste and more. Go deep on beans as Dave and Steve go on a tortilla tangent, address the long standing bean flatulence misconception and answer listener questions.
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This week on Cooking Issues, Dave sounds off on everything from airplane bathrooms to rotisserie motors. Hear him talk about bean soaking, salt content, minimal prep meals and more on a fun and slightly tangental episode.
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Waffles, gardens, avocados and a potential murder mystery involving Nastassia? It's a No Tangent Tuesday on this week's episode of Cooking Issues.
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This week on Cooking Issues Dave chats with Oliver Milman, author of The Insect Crisis, about how collapsing insect populations worldwide threaten everything from wild birds to the food on our plate.
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James Hoffman, authority on all things coffee related, finally joins the show to answer all of your coffee related questions. Find out why he finds it hard to enjoy espresso without nitpicking, why genetic diversity is an issue for coffee and how to generally level up your coffee game.
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Freshly back from COVID-19, Dave is in the studio to tackle questions and tangents on a fun episode of Cooking Issues. From sandwich semantics to IHOP syrup selections, this one truly goes everywhere.
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This week's Cooking Issues is a throwback, with Dave and Nastassia in the studio answering listener questions and calls.
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Matt Sartwell of Kitchen Arts & Letters returns for another Classics in the Field.
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Masahiro Urushido and Michael Anstendig join the show to discuss their book, The Japanese Art of the Cocktail.
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Nicholas Coleman an international olive oil expert, educator, speaker and co-founder of Grove and Vine, joins the show for a detailed discussion on olive oil.
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Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, joins the show for a lively discussion on, you guessed it, pizza.
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Tangents abound! Dave tackles listener questions, tastes gummy bears and remembers a time when everybody cooked with hay.
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Nazli Parvizi, President of Museum of Food and Drink (MOFAD), joins the show to discuss the opening of African/American: Making the Nation's Table, the Museum of Food and Drink's new exhibition that will be opening in a month!
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On a fun and tangental episode, Dave digs into everything from sipping broth to Chris Cornell.
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Sandor Katz joins for an in depth discussion on all things fermentation.
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This week on Cooking Issues, Dave is joined by Peruvian chef and restaurateur Virgilio Martinez. He made his name with ingredients gathered from Peru’s highly localised microclimates, yet Virgilio Martinez, whose Lima restaurant Central is currently ranked fourth in the World’s 50 Best Restaurants list, is fast gaining a formidable worldwide reputation.
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This week on Cooking Issues, Dave is joined by Amanda Cohen, the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side.
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It's that time of the year! Tune in as Dave and the crew chat turkey, stuffing and more on a holiday themed episode of Cooking Issues.
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Fresh from the Billy Joal concert, Dave and the crew riff on everything from karaoke bar concepts to NYC street food.
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Escamol, Searzall Updates, Pressure Cookers, Billy Joel and more on another entertaining episode of Cooking Issues.
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Dave and the crew have a fun time talking about everything from soggy ticket stubs to string cheese on a loose and entertaining episode of Cooking Issues. Get a preview on the Searzall Pro and find out Dave's golden drinking rules. Also hear a very unsettling story about what Dave calls "pooping through the ceiling."
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Today we are joined by Dr. Don Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University. His research interests include quantitative microbial risk assessment, predictive food microbiology, handwashing and cross-contamination.
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Is a bad fry in Belgian is better than a good fry here? How can "random garbage" improve your pancakes? How old were you when you stopped buying band t shirts at concerts? Jean is back and Jackie Molecules is in town for this week's episode of Cooking Issues, where these questions (and more) are explored.
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Dave and Nastassia are back to tackle listener questions this week on shaved ice cocktails, french fries, stirring science and more.
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Dave is joined by founder of Saveur magazine and cook book wizard Dorothy Kalins to discuss her new book: The Kitchen Whisperers.
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Dave shames Jack for not having the squash blossom quesadillas in Mexico City yet and digs into emulsification, boozy ice cream, singing Tesla coils and more.
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Dave and the crew look back on some past high (or low) moments in the shows history, take caller questions and preview the new and improved Searzall!
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It's a packed house this week on Cooking Issues as Dave chats pasta with friend of the show Joel Gargano and later takes a call with Quinn Fucile to chat gelato.
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Dave hasn’t slept in days. He’s got beef with U-Haul. He found a new two pound grill. He loves DEET and has mystery bug bites. He’s also ready to tackle questions on milk punch, searing, and more before the show takes a… turn.
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Would you join a soup club? Phil Bravo is back on the show and Dave is diving into everything from spidini to Sloppy Joes.
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This week on Cooking Issues, Dave dives into everything from Takoyaki to burnt gravy on a whirlwind of an episode.
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On this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga).
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We're back! Jordan Rothman calls in for a mystery sour patch kid tasting, Dave takes listener questions, and gives major props to his mom.
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This week's show cuts deep (sorry). Dr Larrin Thomas, author of Knife Engineering and the Knife Steel Nerds blog, joins the show to dive into everything knife related.
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"Classics in the Field" cookbook questions are tackled this week as Matt Sartwell of Kitchen Arts & Letters rejoins the show.
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Dalgona coffee cocktails, induction burner hacking and the perfect french fry are all unpacked on this week's episode of Cooking Issues.
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Why does Dave carry around a photo of his wife from Junior High School? What does a good zest sound like? Molecules is back in town on this week's Cooking Issues as the team continues to settle into their new digs.
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And we're back - this time with a working live stream! Strawberry frosted donuts, clear coffee liqueur and more are explored on this week's episode of Cooking Issues. Remember - Patreon subscribers get early access to episodes + a private link to the live stream!
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What are the world's best pork chops injected with? What are Dave's nightmares made of? Which clam chowder is the best clam chowder? The answer to these questions and more on this week's Cooking Issues!
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On the second edition of the *new* Cooking Issues, everybody wants to know what Jean had for breakfast. Tune in for conversations on vermouth variance, Connecticut hot dogs, and kitchen design.
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Cooking Issues has a new home! On the debut episode at Newstand Studios at Rockefeller Center, the team is back in full vaxed force in the same room at the same time. Listen in as they get comfy in the new space and talk about everything from parties in LA to massages in Chinatown. Dave announces breaks down burgers, french onion soup and more.
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En liten tjänst av I'm With Friends. Finns även på engelska.