Episodes

• 2023-04-28

  John deBary
  John deBary Hosted on Acast. See acast.com/privacy for more information.

• 2023-04-20

  Homa Dashtaki of The White Moustache Yogurt
  Homa Dashtaki of The White Moustache Yogurt Hosted on Acast. See acast.com/privacy for more information.

• 2023-04-17

  The Woks of Life with Sarah and Kaitlin Leung
  The Woks of Life with Sarah and Kaitlin Leung Hosted on Acast. See acast.com/privacy for more information.

• 2023-04-08

  Marc Forgione
  This week's guest is Marc Forgione, an American chef who competed in Food Network's Iron Chef America and is now the owner of Restaurant Marc Forgione in Tribeca, New York City. Hosted on Acast. See acast.com/privacy for more information.

• 2023-03-31

  Abra Berens
  Chef, former farmer, and writer Abra Berens is this week's guest on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

• 2023-03-24

  The Secret Life of Groceries with Benjamin Lorr
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2023-03-17

  Homer Murray
  This week on Cooking Issues, Dave is joined by Homer Murray, son of famous actor Bill Muarry. In 2012, next to the newly reopened Transmitter Park, by the (then) quiet waterfront in Greenpoint, Homer Murray built out the space that would become 21 Greenpoint. As a native New Yorker with deep familial connections to Chicago, Homer grew up experiencing many different traditional styles of cuisine and street food. After traveling extensively for work as a photo assistant he came back to New York full time and immersed himself in the restaurant world of early 2000’s Brooklyn. Homer worked for years as Sous Chef of Roebling Tea Room and River Styx, before becoming the Chef and Owner of 21 Greenpoint. Hosted on Acast. See acast.com/privacy for more information.

• 2023-03-10

  Italian Islands with Katie Parla
  Rome-based food and beverage writer, culinary guide, and cookbook author Katie Parla joins the show for a lively discussion on everything from pasta to pesto to trains that go on boats. Hosted on Acast. See acast.com/privacy for more information.

• 2023-03-03

  Austin Hennelly
  Bartender Austin Hennelly of Kato Restaurant in Los Angeles joins this week's show to talk about non-alcoholic cocktails and more. Hosted on Acast. See acast.com/privacy for more information.

• 2023-02-24

  Caroline Schiff
  Caroline Schiff is the Executive Pastry Chef at Gage & Tollner in Brooklyn and the creator of the Instagram account Pastry Schiff. Hosted on Acast. See acast.com/privacy for more information.

• 2023-02-19

  No Tangent Tuesday - Nuts, Oil & Beyond
  Is it possible to rehydrate freeze dried ice cream? Why are Jungle Peanuts so expensive? Does the color of olive oil affect how you taste it? All this and more on another edition of No Tangent Tuesday on this week's Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

• 2023-02-12

  Tea with Dylan Rothenberg
  This week on Cooking Issues, Dave is joined by Dylan Rothenberg, who is a researcher/PhD student in the study of tea. Hosted on Acast. See acast.com/privacy for more information.

• 2023-02-02

  Hidden Mickeys
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2023-01-27

  Anti Toot People
  On an "all tangent Tuesday", Dave chats about everything phone phreaking to beans. Hosted on Acast. See acast.com/privacy for more information.

• 2023-01-14

  Rebecca Flint Marx
  Rebecca Flint Marx Hosted on Acast. See acast.com/privacy for more information.

• 2023-01-05

  Soggy Stick
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-12-27

  Final Show of 2022
  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!  Hosted on Acast. See acast.com/privacy for more information.

• 2022-12-16

  Tonya Hopkins
  Food historian, friend of MOFAD, and Dave, Tonya Hopkins joins the show for a lively discussion on everything from bad burgers to culinary history. Hosted on Acast. See acast.com/privacy for more information.

• 2022-12-08

  Jacques Pepin
  The legendary French chef, author, culinary educator, television personality, and artist Jacques Pepin joins Cooking Issues for a special interview and conversation. Hosted on Acast. See acast.com/privacy for more information.

• 2022-12-02

  Ben Schaffer and Garret Richard
  Ben Schaffer and Garret Richard join the show to talk Tropical drinks and more.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-11-26

  No Tangent Tuesday: Thanksgiving Edition
  No Tangent Tuesday: Thanksgiving Edition Hosted on Acast. See acast.com/privacy for more information.

• 2022-11-17

  Everything Bagels with Craig Hutchinson
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-11-12

  Wylie Dufresne
  It's all in the family this week as Wylie Dufresne, chef and owner of Du's Donuts, the former chef and owner of the wd~50 and Alder restaurants and Dave's brother-in-law joins the show. Hosted on Acast. See acast.com/privacy for more information.

• 2022-11-04

  No Tangent Tuesday Returns
  On another No Tangent Tuesday, Dave does his best to stay on track and answer listener questions. Hosted on Acast. See acast.com/privacy for more information.

• 2022-10-30

  Rose Levy Beranbaum
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-10-22

  SAVOR: A Chef's Hunger For More with Tarajia Morrell
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-10-14

  Michael Laiskonis
  This week on Cooking Issues, Dave is joined by Pastry Chef Michael Laskonis. Hosted on Acast. See acast.com/privacy for more information.

• 2022-10-08

  Sean Brock
  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 Hosted on Acast. See acast.com/privacy for more information.

• 2022-09-29

  Olive Oil and Meditative Music with Nick Coleman
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-09-23

  Vergel San Miguel of Temperance Wine Bar
  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!).  Hosted on Acast. See acast.com/privacy for more information.

• 2022-09-20

  This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.
  This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-09-02

  LA Style Spaetzle
  On a fun filled "No Tangent Tuesday", Dave and the crew discuss everything from scallops to spaetzle. Hosted on Acast. See acast.com/privacy for more information.

• 2022-08-26

  Matt Sartwell Returns
  Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field". Hosted on Acast. See acast.com/privacy for more information.

• 2022-08-19

  Halfway Between a Worm and Floss
  On another "No Tangent Tuesday", Dave jumps into questions on beans, remembers the time he made chocolate ketchup and much much more.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-08-14

  No Tangent Tuesday: Beach Boys Bummer
  Are the Beach Boys still worth seeing live? What are some good camping meals? What's the best cooling technique for sous vide? All this and more on another "No Tangent" Tuesday. Hosted on Acast. See acast.com/privacy for more information.

• 2022-08-06

  Greg Baxtrom
  Brooklyn based chef Greg Baxtrom joins the show this week on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

• 2022-07-29

  Farewell Jean, Welcome Quinn!
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-07-14

  Chef Nick Wong
  Chef Nick Wong stops by the show to reminisce on FCI shenanigans and discuss hot chicken, tacos, strange meats, buns and so much more.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-07-04

  Dr. Ariel Johnson
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-07-04

  Made in Cookware
  On a special bonus episode, Dave is joined by Chip Malt & Jake Kalick, founders of Made in Cookware. Hosted on Acast. See acast.com/privacy for more information.

• 2022-06-24

  Bob Florence (Moromi Shoyu Soy Sauce)
  Explore all things Shoyu this week as Dave is joined by Bob Florence of Moromi Shoyu Soy Sauce.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-06-17

  The Joy of Cooking with John Becker & Megan Scott
  On a very special Cooking Issues, Dave is joined by John Becker & Megan Scott, fourth generation writer / editors of The Joy of Cooking. Hosted on Acast. See acast.com/privacy for more information.

• 2022-06-10

  Garret Richard
  Dave digs into regional sodas, explains his anti-anti-oxidation stance, and is joined by bartender Garret Richard who calls in on the second half of the show. Hosted on Acast. See acast.com/privacy for more information.

• 2022-06-03

  Crumb Bum
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-05-27

  Beans with Steve Sando
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-05-20

  Mile High Club
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-05-17

  No Tangent Tuesday: Intercontinental Edition
  Waffles, gardens, avocados and a potential murder mystery involving Nastassia? It's a No Tangent Tuesday on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

• 2022-05-07

  The Insect Crisis with Oliver Milman
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-04-29

  Coffee Talk with James Hoffman
  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.   Hosted on Acast. See acast.com/privacy for more information.

• 2022-04-23

  A Hero Ain't Nothin But a Sandwich
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-04-15

  Phoebe Tran & Adam DeMartino
  Hosted on Acast. See acast.com/privacy for more information.

• 2022-04-01

  Too Thick for Sous Vide
  This week's Cooking Issues is a throwback, with Dave and Nastassia in the studio answering listener questions and calls.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-03-25

  J. Kenji López-Alt
  This week Dave is joined by J. Kenji López-Alt, cookbook author and former Culinary Director for Serious Eats Hosted on Acast. See acast.com/privacy for more information.

• 2022-03-20

  Classics in the Field with Matt Sartwell
  Matt Sartwell of Kitchen Arts & Letters returns for another Classics in the Field. Hosted on Acast. See acast.com/privacy for more information.

• 2022-03-12

  No Tangent Tuesday
  This week on Cooking Issues, Dave tries to spend the entire episode answering listener questions. Hosted on Acast. See acast.com/privacy for more information.

• 2022-03-04

  The Japanese Art of the Cocktail
  Masahiro Urushido and Michael Anstendig join the show to discuss their book, The Japanese Art of the Cocktail. Hosted on Acast. See acast.com/privacy for more information.

• 2022-03-03

  Olive Oil with Nicholas Coleman
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2022-02-21

  Modernist Pizza with Francisco Migoya
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-02-16

  NYC Filth Puddle
  Tangents abound! Dave tackles listener questions, tastes gummy bears and remembers a time when everybody cooked with hay. Hosted on Acast. See acast.com/privacy for more information.

• 2022-02-07

  Jessica B. Harris
  Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. She joins the show to discuss the opening of African/American: Making the Nation's Table, the new exhibition that opens up soon at MOFAD! Hosted on Acast. See acast.com/privacy for more information.

• 2022-01-28

  Nazli Parvizi, President of Museum of Food and Drink (MOFAD)
  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!  Hosted on Acast. See acast.com/privacy for more information.

• 2022-01-21

  Dave Wondrich and The Oxford Companion to Spirits and Cocktails
  Dave Wondrich and The Oxford Companion to Spirits and Cocktails Hosted on Acast. See acast.com/privacy for more information.

• 2022-01-14

  Night Sweats
  On a fun and tangental episode, Dave digs into everything from sipping broth to Chris Cornell.  Hosted on Acast. See acast.com/privacy for more information.

• 2022-01-10

  Fermentation Journeys with Sandor Katz
  Sandor Katz joins for an in depth discussion on all things fermentation.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-12-24

  Holiday Episode
  Phil Bravo sings to the gang and Dave finally breaks down his Rudolph the Red-Nosed Reindeer "mistake". Happy Holidays! Hosted on Acast. See acast.com/privacy for more information.

• 2021-12-17

  Virgilio Martinez
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-12-13

  Amanda Cohen of Dirt Candy
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-12-03

  David Chang & Chris Ying: Down the Pie Hole
  There are intrusive sounds, shots fired, roadside calls and pie debates abound on a classic episode of Cooking Issues featuring special guests David Chang and Chris Ying. Hosted on Acast. See acast.com/privacy for more information.

• 2021-11-26

  THANKSGIVING
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-11-21

  I Don't Give a Crepe
  Fresh from the Billy Joal concert, Dave and the crew riff on everything from karaoke bar concepts to NYC street food.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-11-04

  HE ONLY EATS SALMON!
  Escamol, Searzall Updates, Pressure Cookers, Billy Joel and more on another entertaining episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

• 2021-10-28

  Barcode Issues
  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." Hosted on Acast. See acast.com/privacy for more information.

• 2021-10-22

  Eric Warheim discusses "FOODHEIM: A Culinary Adventure"
  Comedy legend Eric Warheim, of Tim & Eric fame, joins Dave and the gang for a special episode of Cooking Issues to discuss his book "FOODHIEM: A Culinary Adventure". He explains why "funk-a-dunk" wines make him want to "vom", talks about eating pasta with Aziz Ansari, and shares his thoughts on everything from ribs to pizza. Hosted on Acast. See acast.com/privacy for more information.

• 2021-10-15

  Food Safety with Dr. Don Schaffner
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-10-10

  Fudgie the Whale & Everything Bagels
  Dave gets all his Carvel questions answered and more on a special episode of Cooking Issues with Seth Godin (marketing specialist) and Kathy Dumas (inventor of Carvel's Fudgie the Whale). Hosted on Acast. See acast.com/privacy for more information.

• 2021-09-30

  Mental Tare
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-09-30

  Shock and a Hard Simmer
  Dave and Nastassia are back to tackle listener questions this week on shaved ice cocktails, french fries, stirring science and more. Hosted on Acast. See acast.com/privacy for more information.

• 2021-09-16

  The Kitchen Whisperers with Dorothy Kalins
  Dave is joined by founder of Saveur magazine and cook book wizard Dorothy Kalins to discuss her new book: The Kitchen Whisperers. Hosted on Acast. See acast.com/privacy for more information.

• 2021-09-03

  Meat Bucket in a Haystack
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-08-26

  Inside Baseball
  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! Hosted on Acast. See acast.com/privacy for more information.

• 2021-08-20

  Gelato & Pasta with Quinn Fucile and Joel Gargano
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-08-13

  Dave's Rancid Mood
  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. Hosted on Acast. See acast.com/privacy for more information.

• 2021-08-05

  Soup Club
  Would you join a soup club? Phil Bravo is back on the show and Dave is diving into everything from spidini to Sloppy Joes. Hosted on Acast. See acast.com/privacy for more information.

• 2021-07-30

  Frat Boys Never Liked Me
  This week on Cooking Issues, Dave dives into everything from Takoyaki to burnt gravy on a whirlwind of an episode.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-07-23

  West African Food with Pierre Thiam
  On this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga). Hosted on Acast. See acast.com/privacy for more information.

• 2021-07-16

  The Mystery Sour Patch Kid
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-06-24

  Knives Out with Dr. Larrin Thomas
  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.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-06-18

  Matt Sartwell of Kitchen Arts & Letters
  "Classics in the Field" cookbook questions are tackled this week as Matt Sartwell of Kitchen Arts & Letters rejoins the show.  Hosted on Acast. See acast.com/privacy for more information.

• 2021-06-14

  Dog Food Jelly Beans with a Side of Fries
  Dalgona coffee cocktails, induction burner hacking and the perfect french fry are all unpacked on this week's episode of Cooking Issues.  PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-06-02

  Junior High School Photo
  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.  PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-05-25

  Versailled
  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!  PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-05-18

  Dreams, Nightmares & World Ending Pork
  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!  PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-05-17

  LIVE FROM NEW YORK, IT'S COOKING ISSUES! (at Rockefeller Center)
  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.  PS: Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-05-17

  Bitters, Breakfast & Beyond
  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.   Buy a Searzall here: www.searzall.com Hosted on Acast. See acast.com/privacy for more information.

• 2021-04-29

  Boris Lopez's Combat-Style Cuisine
  Today on Bagel Issues, Dave, Nastassia and The Rest answer a bunch of listener questions. Topics include: the mineral content of seltzer and how it affects perceived carbonation, how to improve the insulation of your oven, something about milk punch, and, for reasons I cannot recall, centrifugal birth machines. Plus, a listener question about bagel toppings launches Dave into an extended monologue on how to prepare home cooked salmon, and why hickory smoke powder is the secret ingredient. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-04-22

  Tier Four Fig Farmers
  On today's episode of Choosing Issues, Dave quizzes Nastassia and The Rest on everybody's favorite schnitzel, favorite candy, favorite cereal, favorite fruit to binge eat, favorite canned fish, and so on. Plus, it's a listener question blitz: milk- & fat-washing, air-frying, baking with steam, and many more. Plus, a well-researched critique of tee pee manufacturing and manual writing.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-04-14

  Stocking The Garage (feat. Frankie Celenza)
  On today's episode of Sharpening Issues, Dave, Nastassia and The Rest welcome Frankie Celenza to talk about building your own batterie de cuisine (aka how to outfit your kitchen if you were starting from scratch). They rank the items they consider essential and cover tips like how to take care of your non-stick pans, recommendations for sharpening knives, unlikely ideas for wiring your house, and much more. Plus, Frankie shares stories from a low-temp class he took with Dave a decade ago, and Dave tries to recruit  Frankie for The Leatherman Run. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-04-06

  So Many Bad Words in Butchery (feat. Heather Marold Thomason)
  On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-03-31

  What A Jagweed
  On today's episode of Aging Issues, Nastassia and The Rest wish Dave a Very. Happy. Birthday. Dave and Nastassia fondly recall birthday parties past, and educate us on their fanciest easter egg treats: cascarones and panoramic eggs. Nastassia recounts her recent teepee ownership woes, and Dave struggles to say the word "carcinization."  Plus, questions and answers about food. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-03-23

  The Intersection of Quality and Laziness (feat. Scott Heimendinger)
  On today's episode of Combi Issues, Dave, technically joined by Nastassia and The Rest, goes deep on Combi Ovens with special Guest  Scott Heimendinger. Scott works at Anova (previously at Sansaire) and deftly fields a variety of questions from Dave and the CI listeners. They cover how the controls work; the history of combi oven development; the materials used and potential issues; and much more. Plus, Scott troubleshoots some of Dave's tests with the oven and Dave tells the tale of the Great Sous Vide Panic of 2005. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-03-17

  The Bernie Madoff of Food
  On today's  episode of SKU Issues, Dave, Nastassia, and The Rest refine their Potatohead  bar concept. They also discuss how to handle an endless soft-serve party; tell you why there are 8000 types of Doritos on the shelves; briefly discuss the benefits of calcium cross-linking; and Dave tells stories of Bagna Càuda fails and scrapyard successes.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-03-09

  A Real Life Precious Moment (feat. Peter Kim)
  On today's episode Art Appreciation Issues, Dave, Nastassia and The Rest welcome Peter Kim, of MOFAD-fame, back to the show. Peter makes his triumphant return to the show to talk about his new podcast Counterjam, in which he interviews chefs and musicians about the food they love. Peter shares some of his favorite moments from his first season in between getting grilled on his Injera recipe and opinions on Fufu.   Plus, listener questions on carbonation, cooking whelks, double-vessel pressure cookers, honey dehydration, cooking in clay, baking in salt, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-03-02

  Live from The Datta Lab (feat. Sandeep Robert Datta, Arielle Johnson, & Harold McGee)
  On this week's episode of Olfactory Issues, Dave, Nastassia and The Rest are joined by a supergroup of scientists. We have returning friends of the show Arielle Johnson & Harold McGee, plus newcomer Sandeep Robert Datta.  Dr. Datta has been researching the effects of COVID-19 on our sense of smell and this episode tackles what we know and what we don't, including: how this loss of smell is different from the loss you might get from the common cold;  speculations on the mechanisms involved; how many people experience symptoms; possible treatments; and more.  Plus, Harold is shares his pre-COVID experience of having anosmia.  Interested in training your sense of smell? Check out Abscent. Cooking Issues is nominated as a Taste Awards "Viewer's Choice" finalist. Help us win by voting today! Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-02-23

  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.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-02-17

  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.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-02-09

  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.   Photo by Bob Weil Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-02-03

  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.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-01-27

  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.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-01-20

  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"; the rules for re-using fry oil; 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.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-01-13

  Power Moves
  Today on Topographical Issues, Dave, Nastassia and The Rest are joined by Rebecca "The Boondoggler" Palkovics. Together the team tries to explain to (possible Flat Earther?) Nastassia Lopez how time zones work. They also tackle questions on Rye Bread, Nitrogenating Coffee, which bouillon is best, and discuss Charlie Chaplin's body of work. Plus, why you should be afraid of microwaves.  Sign up for the Booker & Dax newsletter here to learn even more about the gang's Loves and Hates. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2021-01-06

  A Football Field of Fudge (feat. Joel Gargano)
  Today on Polypropylene Issues, Dave, Nastassia and The Rest are joined by from Joel Gargano of Grano Arso in Chester, CT. After a brief foray into using welding equipment for wine storage, they dive into all things pasta: extruding pasta and meat, dried vs fresh pasta, secrets for making gnocchi, etc. Plus, Dave quickly weighs in on the topic of ceramic knives, and knife sharpening generally. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-12-29

  There Are No Parties
  On today's episode of Blipping Issues, Dave, Nastassia and The Rest tackle a bunch of listener questions. Dave shares his advice for young bartenders, and tries to troubleshoot some pectin and carbonation problems. Plus, the crew speculates on the specifics of Claire's Kendall-Jackson Juice Cleanse and Matt learns that he's been a Tuna Casserole fan this whole time.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Image by YuMaNuMa Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-12-23

  Filth Fish and Swamp Yankees (feat. Phil Bravo)
  This week on Standard Issues, Dave, Nastassia and The Rest are joined by Saint Larry David, The Pope, and Phil Bravo to celebrate Christmas. Phil quizzes Dave on Scotch Egg prep. Matt quizzes Dave on Skate Allergies. Dave quizzes Phil on his vocal repertoire. Plus, proper cook temps for chicken, the do's and don'ts of aging egg nog, more on the Amazon saga, and, of course, You're a Mean One, Mr. Grinch. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-12-16

  A Mustard Lover for Money (feat. Joey Skladany)
  On today's episode of Computer Issues, Dave, Nastassia, and The Rest are joined by Rebecca "The Boondoggler" Palkovics and today's special guest: Joey Skladany.  Joey is the author of Basic Bitchen and he and Dave get to the bottom of where their opinions align (open office floor plans; year-round Rosé) and where they diverge (Stevia; truffle mac and cheese). Plus Joey shares his lightning survival story, forgives the cilantro-haters, and finds his soul mate during the show. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-12-09

  A Good Bake (feat. Melissa Weller)
  On today's episode of Waking Issues, Dave, Nastassia and The Rest are joined by Melissa Weller to talk about all things baking.  Melissa is the author of A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies and Breads at Home and she answers tons of questions from Dave and the listeners about why to use Glass Pie Plates, what to do if you need to avoid salt in your baked goods, and more. Plus, Dave grills Melissa on why she snubs bagels in her book. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-12-02

  It's Always the Cooking School, btw
  On today's episode of Soda Smuggling Issues, Dave, Nastassia and The Rest talk about some Thanksgiving leftovers. Dave makes a pitch for Maangchi's potato dumpling recipe and shares some of his most notorious falafel and gnocchi disasters. Plus, we are blessed with a visit from Dax Arnold, who wants to mobilize the CI listeners to find him some O.G. cranberry Sprite. Plus, you know: how to make B&D's Corn Star, exhaust fan issues, salt in coffee, and much, much more. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-11-24

  A Cognoscenti of Passion Fruit
  On today's episode of Causing Issues, Dave, Nastassia and The Rest tackle your Thanksgiving Questions. Well, first there's a brief foray into the most recent Amazon / Searzall debacle. Then they tackle their favorite casseroles, how to handle extra leftovers this year, how to make delicious stuffing if you're skipping the turkey this year, and much more.  Looking for a Searzall this holiday season? It kind of sounds like the Ben To Table x Booker & Dax holiday collaboration may be the only place to get one. Check it out at http://www.bookeranddax.com/bdxholiday2020. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-11-18

  A Great Subject Line Gives Your Audience a Reason to Read Your Email (feat. James Briscione of Flavor for All)
  On today's episode of Velveting Issues, Dave, Nastassia, and the Rest welcome James Briscione, author and executive chef at Angelena's, James is on to discuss his new book Flavor For All, but before we dive into that Ben Simon  hops in to tell everyone about the Ben To Table x Booker & Dax holiday collaboration. Check it out at http://www.bookeranddax.com/bdxholiday2020. James and Dave answer tough questions like: "does anyone like White Chocolate?" and remind eachother of the most annoying mistakes their culinary students would make. Plus, Dave somehow goads James into saying: "I Disagree, you SHOULD put poop in your eggs." But, wait, there's more: Sign up for the Booker & Dax newsletter here to learn even more about the gang's Loves and Hates. Want to know more about the Florabama Fish Toss? Check out the last segment of this episode of Meat and Three: Borders, Borscht, and Bezos. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-11-11

  The Wine was Drank and the Garlic was Peeled (feat. The Hammer Quartet)
  On today's episode of Trans-Continental Issues, Dave, Nastassia and The Rest are joined by The Hammer Quartet (Stass, Aaron Polsky, Pat Posey and Jackie Molecules) who bang out a sweet intro number to kick us off. Then, the Los Angeles contingent asks Dave all of their questions about dating, love and soup. Plus, they share their go to L.A. bagels, cheap wine selections, and more. Want more music? Check out their magnificent music video here. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-10-28

  NYC is a Tightly Packed Jar of Sauerkraut (feat. Pia Sorenson & David Weitz)
  On today's episode of Prediction Issues, Dave, Nastassia and The Rest are joined by Pia Sorenson and David Weitz, the dynamic duo who keep inviting Dave and Harold back to Harvard University year after year. Together, the crew dive into their new book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine. Topics include further questions on Scandinavian cheese and reindeer burgers, every weird way you can treat an egg,  how to assess papers before reading them,  how make your own fake vanilla extract, and much more. Fort Worth drinks:The Basement LoungeThe UsualThe Lazy MooseProperBlackland DistilleryFort Worth food:Lili's BistroNonna TottaJoe T's ("obligatory" tourist spot)The Flying CarpetLittle Lily's SushiShinjuku StationTokyo CafeTiniesCanon Chinese KitchenWabi House (also in Dallas)Cane Rosso (also in Dallas)Zoli's Pizza (also in Dallas)Fort Worth food cont.:Fireside PiesDutch's BurgersLittle GermanyMi CoculaMi CocinaGus'sClay PigeonWatersParis Coffee ShopPho HungMeso MayaPress CafeMalai Kitchen (also in Dallas) Mesero (also in Dallas)CalisienceTacos El Patrón al 100First Chinese BBQHeim BBQBrix BBQCooper's BBQDerek Allan's BBQPanther City BBQBlue SushiParis 7thPiola ItalianWinslow's Wine CafeGemelleSalsa LimónSpiceBombay GrillThai TerraceMac's Bar and Grill (technically in Arlington) Dallas food:Sando itchiPecan LodgeSixty VinesLucíaTei-AnKhao NoodlesUchiSalarymanKoryo Kalbihomewood by matt mcallistermot hai ba modern vietnamesepeta and the beast by misty norrisrevolver tacos6th floor JKF museumuchi (imported from Austin but solid Japanese)Dallas drinks:The Tipsy AlchemistMeddlesome MothHave a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-10-21

  A Guide to the World's Sweaty Saddles (feat. Harold McGee)
  Today on Olfactory Issues Dave, Nastassia & The Rest are joined by the one and only Harold McGee. Together they talk all about our sense of smell to celebrate the release of Harold's latest work, Nose Dive: A Field Guide to the World's Smells. Important questions are asked and answered: Should White Pepper should exist? How to tell if you're a "nose?"  What happens if I feed my baby whiskey? Why do some cultures have more or less body odor? Are Spaghetti-o's a good hot tub snack? And much, much, more.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-10-14

  The Future For Sure
  On today's episode of Bodega Issues, Dave, Nastassia and The Rest tackle the critical question: "which cheese  would you NOT eat?" Plus, a sociological comparison of Suburban Gas Stations  and Urban Bodegas, How to reinvigorate your chewing gum, movie recommendations, follow-up questions on inadvisable projects, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-10-07

  B.Y.O.Anesthesiologist
  Today on Wiping Issues, Dave shares terrible memories of dentistry and cheesecake and positive memories of Phoenix, Arizona. Nastassia introduces the 'stass clock - the next incredible technology from Booker & Dax.  Plus: mold inhibition in batched fruit cocktails, smokeless fire pits for cooking, and whether you should or should not be concerned about overdosing on licorice. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-09-30

  Emulating the Ocean's Sound
  On today's episode of Customer Service Issues Dave, Nastassia and The Rest  tell you everything you need to know about cephalopods*, pressure cookers, roto vaps, food-adjacent doom metal, the relative merits of Popeye's and FKC, raw fish safety, raw onion fingers, snail milking, and much much more.  And now for something completely different: A listener answer to Dave's question about scales. *No cephalopods were harmed in the making of this episode.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-09-22

  Everybody Goes Pesci (feat. Matt Sartwell of Kitchen Arts & Letters)
  On today's episode of Coffee Issues Dave, Nastassia and The Rest welcome back Matt Sartwell of Kitchen Arts & Letters. First and foremost, they discuss KA&L's ongoing Go Fund Me  campaign to help the store and its employees survive COVID-19 and the ensuing lockdown. No visit from Matt would be complete without some Classics in the Field recommendations: Vegetables from Amaranth to Zucchini by Elizabeth Schneider Honey From a Weed by Patience Gray When French Women Cook by Madeleine Kamman Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-09-18

  Where Hot Hipsters Go To Meet Hot Hipsters (feat. Arielle Johnson)
  On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation! Cold Fermentation! Cacao Fermentation! Plus: hydrocolloids, STEAM vs STEM, dishwasher cooking & how to troubleshoot a barbecue sauce. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-09-09

  Soggy Bottom Boys
  On today's episode of Celebrity Mysteries, Dave, Nastassia and The Rest discuss making peanut milk, Dave's Harvard Lectures, how to get a head start on COVID-friendly thanksgiving plans, dehydrated limes versus black lime, and much more.  Plus, a spirited defense of the Jersey Shore (place, not television show) and a celebration of Dave's official start to the moisture management book.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-09-01

  Owner of a Lonely Heart (feat. Pat Posey)
  On Today's episode of Torch Issues: Dave, Nastassia and The Rest are joined by surprise guest Claire, who calls in regale us with tales of a Goddess Party and stale cakes. Afterwards, Pat Posey joins in to talk about cooking alone during COVID and asks about booze-infused hatch chiles. Plus, Dave makes a case for wax beans as the superior bean, we discuss the Telephone Pioneers of America Cookbooks, and today's Classic in the Field: Richard Scarry's I Am A Bunny. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-08-25

  The Choice is Obvious
  On today's episode of Public Resource Issues, Dave, Nastassia, and The Rest talk about a bunch of beverage concerns; how to clean the world's oldest beer out of a cold plate; the illegality of making real root beer;  the provenance of fat-washed cocktails, and much more.  Plus, mushroom farming;  the ethics of handling herbs at public gardens; some Searzall updates; and the all-important question of who matches with which Disney Princess.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-08-19

  Deeeeeeez Cults
  On today's show Dave, Nastassia and the rest discuss food cults, including Tom Brady's Tomatoes and Djokovic's thrice-boiled nuts. Also, a call back to the Great Oat Rush of the 1980's.  Plus: the joys of dealing with Amazon; Resources on Starch; Batch cocktail dilution; Salmonella Death Curves; and much more.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member! Cooking Issues is Powered by Simplecast.

• 2020-08-04

  The Bass Trombone of Human Beings (feat Phil Bravo)
  On this episode of Tropical Storm Issues Dave, Nastassia and The Rest welcome friend of the show Phil Bravo. Together they tackle; the relative worth of various musical instruments, Dave' s fear of heights, different types of sweat, and the Leatherman dream. Plus: carbonation questions! Vitamix! Horchata Ice Cream! Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues  is powered by Simplecast.

• 2020-07-28

  Paying for it in Farts and Funny (feat. Ed Cornell of Milkcult)
  On this Episode of Construction Issues Dave, Nastassia, and The Rest are joined by Ed Cornell of Milkcult. First up, Nastassia  reports on her time at Chappelle's Summer Camp and she regales us with her highly successful fishing adventures. Then they dive into the ins and outs of consumer packaged goods, how to feel  about various scams, and when to be skeptical of budget equipment online. Plus, Popsicles! Backpacking meals! Ice Cream Sandwiches! Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues  is powered by Simplecast.

• 2020-07-21

  Drink What You Want (feat. John deBary & The Boondoggler)
  On Today's episode of Shaking Issues Dave and Miss Tasha, The Lopez, The Hammer, welcome John deBary & Rebecca  Palkovics to discuss the politics of Cooperative Housing in NYC.  They also cover  craft cocktail mythmaking, mismatched coffee mugs, improvisation in the home bar, and other questions inspired by the release of John's Drink What You Want.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues  on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast.

• 2020-07-14

  The Cooking Issues Tenth Anniversary Spectacular
  On this episode of Reminiscing Issues Dave and Miss Tasha, The Lopez, The Hammer, are joined by The Rest as well as friends of the show Claire and Jackie Molecules. Together they zig and zag down memory lane.  You'll laugh, you'll cringe, you'll learn something (maybe).  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues  on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast

• 2020-07-07

  BOP IT
  This week on Ventilation Issues Dave, Nastassia, Major and the rest tackle the toki low-ball, crepes and omeletes, a couple of Control Freak questions, and more. Plus, all the hard-hitting food news you've come to expect from this program.  Classics in the Field: The Fundamental Techniques of Classic Cuisine by the French Culinary Institute.  No dogs or cephalopods  were harmed in the making of this podcast. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast.

• 2020-06-30

  Sadness Fresh Every Day
  On this episode of Hot Fruit Issues we discuss our personal histories with fireworks, and Dave encourages everyone to look up the Thai Rocket Festival in Yasothon. Plus: spinzall repairs, Limoncello troubleshooting, the definitive carbonation video, bladder control as a sign of adulthood, and more! Also, a request for recommendations for Miracle Berry tastings segues nicely into how to acid-correct soups.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast.

• 2020-06-23

  The Five Families (feat. Adam Leonti)
  On today's episode of Biking Issues, Dave, Nastassia and the rest welcome back Adam Leonti. Together they answer a litany of listener bread questions; sourdough starters, to sprout or not to sprout, favorite wheats, fresh grain mythbusting, and hot takes on mills. Plus, Blast Chilling! Cake Making! Pie Baking! Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast

• 2020-06-16

  You Are Your Safest Partner (feat. Aaron Polsky of LiveWire)
  On today's episode of Intimacy Issues, Dave, Nastassia, and the rest welcome Aaron Polsky of LiveWire Drinks to discuss  the recently released CDC guidelines for intimate encounters. They also reminisce about the joys of flying - remember flying? Then they practice some New Yorkisms, talk about some special plans for Wagyu Beef and  Wild Boar, try to one-up each other regarding the grossest aspects of eggs, and fight about oat milk for an absurdly long time.  Classic in the Field: Toy Story by Pixar Have a question for Cooking Issues? Send us a voice memo while we’re all social distancing or ask in the chatroom.   In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Cooking Issues on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Cooking Issues is powered by Simplecast

• 2020-06-09

  I've Seen Every Sunset
  On Today's episode, Dave and Nastassia get the rundown on Jean's Fish Feast, and Nastassia tries to goad Dave into singing show tunes. Also, they answer a listener voice memo about cold brew coffee and preserved lemon clarification, and questions on bread proofing and milling, vacuum pump maintenance, and more.  Plus, a Classic in the field: Dr Jessica B Harris' The Africa Cookbook HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift. Cooking Issues is powered by Simplecast.

• 2020-05-26

  Loyal to Whom?
  On today's episode of Cooking Issue, singular, Dave, Nastassia and the rest tackle a bunch of listener questions. Included: sous-vide hacks, electric pizza ovens, what to look for in a bread peel, late night nostalgia and anti-nostalgia, acid proportions for  low ABV cocktails, spoilage concerns in fat-washed bourbon, and many, many Spinzall questions .  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-05-19

  Throat-Ripping Oil and Wet, Soupy Dough (feat. Adam Leonti of Sofia's)
  Buckle your seat belt, we're getting experimental over here. First up, Dave tells how Adam Leonti's bread changed Dave's whole perspective on what bread could be. Then Adam and the crew run through a variety of listener questions, all read by friends and frenemies of the show. Topics include milling flour, the value of olive oil, pizza making, how to separate ya beans from ya rocks.  Also, of course, sourdough starters.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Cooking Issues is powered by Simplecast. milling, commercial equipment, mills, grain, bread, Adam Leonti, bread, brooklyn, olive oil, pizza, rocks, beans, separation, espresso, martini, sourdough, starter,  Sofia's,

• 2020-05-12

  The Professor and Mary Ann
  On today's episode of Definition Issues, Dave, Nastassia and the rest answer questions about ice cream stabilizers, growing lemons, where to find a Montreal-style bagel in NYC, and much more. Plus, an in depth discussion of the merits of pasta, and a rundown of recent quarantine cooking adventures.  Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-05-05

  Lick it, Smear it, Make It Moist (feat. Jeremy Umansky and Rich Shih)
  In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more.  Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-04-28

  Fighter Jets Is Impressive (feat. Angela Garbacz of Goldenrod)
  On today's episode Dave is joined by Existing Conditions' Head Bartender Jack Schramm, as well as Angela Garbacz of Goldenrod Pastries in Lincoln, NE. TODAY is the launch of Angela's book Perfectly Golden.  Together they discuss the value of using baking mixes, the danger of deep frying yourself, the critical nature of dosing scoops,  and much more. Plus, Dave schools the crew about chefs' apparent disdain for Shoemakers and shares the 90-year old secrets of a forgotten Pie Master.  Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-04-21

  Two Ways to Snap A Turtle (feat. Matt Sartwell of Kitchen Arts & Letters)
  On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters. Together they dissect the ins and outs of used book pricing, listener question on Microwave Tech & calorie couns, recommendations for the best Ethiopian cookbook & most humorous cook book, and much more. Plus, Matt comes prepared with two classics in the field:The Art of Making Sausages, Pates and Other Charcuterie by Jane Grigson and  Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford & Naomi Duguid. Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-04-14

  Paulie Pimples was Punched in a Pool
  Aaaaand we're back. Today on this remote, but LIVE, Cooking Issues, we all compare our college experiences and Dave explains why he once had to stay up 72 hours straight for school. Also, stories of toppling Al Pastor, workarounds for a crappy oven and a listener writes in to recommend their own Classics in the Field. Plus; Austrian vs. French pastry deathmatch and today's Classics in the Field: The Mary Frances Cook Book: Adventures Among the Kitchen People And if you haven't gotten enough of Dave today, check out MOFAD's unhappy hour this afternoon to support MOFAD's membership drive. Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-04-07

  This One's For Jean (feat. Ben Simon of Ben To Table)
  On today’s episode of Technical Issues, Dave and Nastassia are joined by Ben Simon from Ben To Table. Together they discuss the merits of New Haven, rice cookers vs. pressure cookers vs. instant pots, how to prepare grits, and more.  Plus, listeners weigh in on their COVID quarantine experiences and ask about finding reliable nutrition information, and whey protein shakes.  Plus, Dave shares how to light someone’s desk on fire while making nachos in an office environment. Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.   Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-03-30

  Kant Believe He Said That
  On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more. Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall. Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.   Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-03-24

  The Finger Flick
  On this week's episode of Cooking Issues, COVID-style, Dave and Nastassia  tackle: how to steam inject your baking at home,  movie theater etiquette, various methods of cooking chicken, how to make tofu and corn masa, and much, much more.  Plus, today's Classics in the Field : 1985's The Razor Edge Book of Sharpening by John Juranitch Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.   Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-03-17

  PSA: Don't Say Dry-Brining
  Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to matt@heritageradionetwork.org so we can play it on the show.  On this first-ever  100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production &  what measurements you actually need, and so much more.  Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt. Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.   Have a question for Cooking Issues? Ask in the chatroom or send us an email.  Cooking Issues is powered by Simplecast.

• 2020-03-03

  You Get What You Get (feat. Peter Kim of MOFAD)
  Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles.  Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-02-25

  Paella On Point (feat. Alex Talbot)
  In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up  Alex Talbot of Ideas in Food and Curiosity Donuts to answer a listener question on Gluten-Free donut recipes.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2020-02-11

  Check Engine (feat. Chardi-Obvs, SavvyB and Tiki Mugz)
  On this episode Dave and Nastassia are joined by special guests Kat Johnson and Josh Seaburg. Right off the bat, Jordana Rothman calls in to fight about the meaning of "bed time," discuss fireplace safety, and lament decades of discrimination against lefties. We also get into Ryan Gossling-Reynold's relationship with Wesley Snipes and answer listener questions on whether to Dry-Age a chicken & how to adjust to high altitude cooking. Classic in the field: The Craft of the Japanese Sword by Leon Kapp, Hiroko Kapp, Yoshindo Yoshihara. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2020-02-04

  He's Wrong, She's Wrong, Both Wrong (feat. Kate Williams and The Boondoggler)
  On this episode, Dave and Nastassia are joined by Rebecca Palkovics and Chef Kate Williams, of Lady of the House and Karl's, who is in from Detroit. Together they discuss the Cult of James Beard, Detroit's Pizza and Hot Dogs, pitching rates for sourdough, and how to prefect your Muffin recipe. Last but not least, Dave Finally tells the Gross Story he teased last week. Classic in the field: Cook's Illustrated Bound Volume - 1993 Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2020-01-28

  A Dream Within a Dream
  On this episode Dave recommends not getting a supposedly safe-for-indoors grill and we talk about a variety of ways of burning buildings down. Also, we cover listener questions about cheap vacuum pumps and whether you should make your own, another about building your own ventilation, gassing up your Pina Coladas, storing your home made Passata, making Tuile Dough, and much more! Classics in the Field: The Time Life Foods of the World (27 Volume Series from the 60's to 70's). Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2020-01-21

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

• 2020-01-14

  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. Cooking Issues is powered by Simplecast.

• 2020-01-07

  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, they taste some Australian treats, 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. Cooking Issues is powered by Simplecast

• 2019-12-17

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

• 2019-12-10

  Episode 388: It's Tough 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). 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. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.   Cooking Issues is powered by Simplecast.

• 2019-12-03

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

• 2019-11-26

  Episode 386: Mentally or Butt-Wise?
  In this episode Dave and Nastassia welcome their friend Phil Bravo, who sings us into the holiday season. They also talk about the Black Friday Booker and Dax Sale, how to extend Brownie shelf lives, and Dave disparages parsnips. He also explains his very violent-sounding Thanksgiving cooking techniques, and together they tackle the important question: was it Pulque that caused Phil his most recent digestive troubles? Warning: This episode contains spoilers for the 2015 Mark Wahlberg movie Daddy's Home. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-11-19

  Episode 385: The Whey of Cooking
  On this episode of Cooking Issues Dave and Nastassia are joined by Rebecca from Booker & Dax and John Debary as they debate over cereal, face creams, Count Chocula, and whey. Cooking Issues is powered by Simplecast.

• 2019-10-29

  Episode 384: No Offense, Elizabeth
  Today Dave and Nastassia are joined by Peter Kim of MOFAD.  Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris.  Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Cooking Issues is powered by Simplecast.

• 2019-10-22

  Episode 383: We Bought Some Stuff From This Guy
  On this episode Dave and Nastassia go through a big bag of treats dropped off from a listener. Also, we talk problematic Neil Diamond tracks, aging Eggnog, Freeze Dried Ice Cream, and eating Bear, Beaver, Raccoon, etc. Plus Barbara Kafka's Roasting: A Simple Art is our classic in the field.  Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Cooking Issues is powered by Simplecast.

• 2019-10-08

  Episode 382: "You Are" People (feat. Angela Garbacz, Nick Wong, Mindy Lvoff)
  On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.   Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-10-01

  Episode 381: Every Animal You Never Wanted To Eat (w/ Harold McGee, David Karp, Arielle Johnson & Ed Cornell)
  Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc.  Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-09-24

  Episode 380: Cooking Issues' Cracklin' Hits
  In this episode of Cooking Issues, Dave and Nastassia  go deep on the value of Charcoal Briquettes,  discuss the Social Contract between performers and their audience,  and give a solid shout out to Old Lightning's pop-up in NYC.  Plus, a caller from Germany launches us into Octoberfest Fashion and dangerous methods for cooking pork. Plus plus, 18th century "adults only" apples and you get instructions for taking your Spinzall on an airplane. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-09-16

  Episode 379: The Chicken Looked Alright
  Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured meats, sous-vide cooking at scale, and how to unshake your cocktail. Finally, Dave eulogizes his friend Eng Su Lee who, sadly, passed away this week. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-09-02

  Episode 378: Naturally Nutty
  We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters, alternate uses for Acid-adjusted Orange Juice, choosing skewers for Tandoor cooking, and more. Plus, today's classic in the field: Stalking The Wild Asparagus by Euell Gibbons. Interested in the events we discuss at the top of the show? Check 'em out here: https://32auctions.com/houdini https://www.seas.harvard.edu/cooking Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-07-29

  Episode 377: It's A Dave Arnold World
  Dave and Nastassia are traveling for all of August, so prepare yourself for a good one! Together we talk Bee Space, bass pedals, honeycomb shelf-stability, #JordanaRothman's #influencer #career, the theoretical benefits of Pressure Frying, Dave picks a fight with Kenji, Chat checks in on Dave's cherry allergy, budget equipment for Vegan Ice Cream manufacturing, Fried Chicken crust improvements, Dave drops hundreds of dollars of Classics in the Field, and so much more. The crew will be back for questions on Tuesday Sept 10. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-07-22

  Episode 376: The Army Ant of Grass
  Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-07-16

  Episode 375: Matt's Getting Married, With Bobby Murphy of Existing Conditions
  Matt's out and special guest Bobby Murphy of Existing Conditions is in with Dave and Nastassia today. What restaurants to check out when you're visiting NYC and where to find unparalleled gin and tonics. Also: the best bagels in NYC and whether the water really makes a difference. Plus, how about those aeropresses? When you're traveling on the go, do you really wanna chance your caffeination and peristalsis to local hot garbage coffee? And shower habits! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-07-08

  Episode 374: Whine Quay w/ special guests Jeremiah Stone and Fabian Von Hauske of Contra, Wildair
  Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-07-01

  Episode 373: There's Still DNA in that Glove
  Dave and Nastassia are joined by extra-special-guest Jack Schramm to talk about essential oils in cocktails, Stevie Wonder's favorite candy, chef-led cocktail competitions, and how to eat Bobolink. Also, another Classic in the Field, and Dave tells the story of that time he called the Secret Service and found their service poor. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-06-17

  Episode 372: Moon Rocks Are Forever
  Today on Cooking Issues Dave and Nastassia help a listener win a Beer Mile. Also, we talk Peanut Butter Steaks, murdering baby pigeons, speculative nuclear searing, and Nastassia learns she wants a Moon Rock Engagement Ring. Also, another Classic in the Field. Next week they're off to Detroit. Back in 2 weeks! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-06-10

  Episode 371: A Classic in the Moorland (w/ Nick Strangeway of Hepple Gin)
  Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including: vacuum distillation, supercritical gas extraction, and the use of Juniper in Gin. Also, Dave explains the Anti-Tong contingent of chefs for a caller, fields an emergency wedding question about prepping sliced ham for service, and gives a short PSA about broken glass during service. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

• 2019-06-03

  Episode 370: Clean Up, Aisle Live... on air (w/ Paul Adams)
  On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every single component all over the studio. Also, we indulge in a shockingly involved string of tangents; Dave waxes poetic about spitting cherry seeds, and we go in-depth on plans for surviving a NYC-based nuclear event. Also, how to make Oatly at home. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-05-30

  Episode 369: Live(-ish) from the City of Angels
  On this very special episode of Cooking Issues Dave, Nastassia, Jack, & Rebecca "The Boondoggler" host a show in Los Angeles. They talk road life, the all-citrus diet, The Association, and more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-05-20

  Episode 368: Walk Like a Leatherman
  Today on Cooking Issues, Dave and Nastassia weigh in on Burning Man, Ranch Dressing, and convection ovens. We also float some Doritos flavor ideas, Nastassia plans their Leatherman-inspired tourism venture, and Dave gives a PSA about dog ownership. Also, 2 important shout outs for Sci-Hub, for all your research needs, and The Giving Tree, for their work on mental health in the service industry. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-05-13

  Episode 367: Long Fat Snotty Shaped Strands
  This episode of Cooking Issues is back to the basics: Dave. Nastassia. Listener Questions. The duo tell us the warning signs that your event is gonna be a Cortelyou. They also discuss past and future trips to Chicago and LA, sous vide mishaps, carb stones, nopales in cocktails, and more. Will Chicken Gun Chicken be the next big thing? Tune in to find out. Also check out Dave's how-to video on Dragon's Beard here Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-04-29

  Episode 366: One Night in Bangkok
  On this episode Dave & Nastassia answer a Cavalcade of callers. They discuss how to make your corona grinder actually work (for tortillas and more), the limits of low-temperature cooking, ideas for Douglas Fir tips, and more. Plus, a PSA on what to wear to a yelp review, and we have a misguided attempt to extract wedding speech advice from Dave. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-04-22

  Episode 365: Jackie Molecules' Jingles Jukebox w/ Lou Bank and Jay Schroeder
  On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with Lou Bank and Jay Schroeder about cat training techniques and Jay's new book Understanding Mezcal. Also: listener questions about Ancient Ice Machines, White Rock cocktails, and human bone broth. Plus: poetry and jingles. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-04-15

  Episode 364: The Conservation of Crap Giving w/ Seth Godin
  On Today's very special episode of Cooking Issues, Dave and Nastassia are joined by Seth Godin. Seth is an entrepreneur, best-selling author, and hosts his own podcast Akimbo. Together they answer listener questions about Competitive BBQ, issues of food safety and flavor with poultry, and coffee. The crew samples Seth's own rye bread while discussing growth mindsets, the myth of writer's block, and the value of self-loathing. Also: planned obsolescence, A.I. and our jobs, and Seth tells us how Arthur C. Clarke saved the man on the moon. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-04-08

  Episode 363: Stizneak on the Surface of the Sun w/ Jack Schramm
  On this full HOUR of Cooking Issues Dave is joined by very special guest Jack Schramm. Together they tackle: ventilation in NYC; how to sous-vide steak; an ode to Tom Carvel; and condiments. There's a Grade A tinfoil rant, we narrowly avoid a Street Fighter v. Tekken tangent, and Dave gets REAL worked up about turker burgers. Also, HRN's very own Kat Johnson joins in for to invite you all to a S.A.C.R.E.D. agave spirit tasting in Brooklyn on Friday April 26th, 2019. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-04-01

  Episode 362: An Odd-Sized Egg w/ Jack Schramm
  This week Dave and Nastassia have Jack Schramm back in the studio and they cover a LOT of ground. They talk smoked cocktails, as well as hot smoke vs cold smoke. Dave shares what NOT to cook on Valentine's day, and how to prepare a Canadian Goose. Together the group plans somebody's wedding menu and Jack and Dave give you a recipe for a Jungle Bird. Tune in. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-03-25

  Episode 361: Don Lee is a Marketing Genius (w/ Nicholas Morgenstern of Morgenstern's Finest Ice Cream)
  Dave and Nastassia are joined by Nicholas Morgenstern of Morgenstern's Finest Ice Cream. Together they discuss: his philosophy of ice cream; the use of ingredients such as Olive Oil, Cocoa Powder, stabilizers, peanuts, Calamansi, & Durian; and his thoughts on the Blizzard. They also talk menu matrices, bananaphobia and Morgenstern's Charity work with St. John's Bread and Life . Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Photo credit: Alan Gastelum Cooking Issues is powered by Simplecast.

• 2019-03-18

  Episode 360: Tears of the Road Crew
  On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-03-11

  Episode 359: Your Funk Motor Does Not Break
  On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-03-04

  Episode 358: Induction Cookers, Country Ham, Vita Prep and more
  On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. And listen in on a new Chef series that Existing conditions will be hosting. Stay Tuned. Cooking Issues is powered by Simplecase. Photo Courtesy of Eric Medskar

• 2019-02-25

  Episode 357: A Culinary Bone to Pick with Hannibal
  First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries. Plus Dave reveals his secret for dealing with Parisians (it's aggression). Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-02-12

  Episode 356: Banana Wants to Clarify w/ Joshua David Stein
  Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upcoming book, and forces Dave to tackle the hardest question: Puppy mills or Food Mills? Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-01-28

  Episode 355: If a Milk Steams in the Forest...
  Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-01-21

  Episode 354: Jiro Dreams of Subway Delays
  On this episode of Cooking Issues, Dave and Nastassia tackle a whole heap of caller questions. They talk emulsified sausages and gumbo, reverse osmosis and milk, and debate the merits of Morrison and Manzarek. Last but certainly not least, Dave suggests a design improvement for Rent the Runway. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

• 2019-01-14

  Episode 353: Hot Rod Flameout
  On this episode of Cooking Issues, Dave is joined by extra-special guest-host Jack Schramm of Existing Conditions. Together they discuss pizza-making tips, neonata, and a listener question makes them realize how much they've been missing Steak Au Poivre in their lives. Also, Dave warns of the impending Potato Wars. Cooking Issues is powered by Simplecast.

• 2019-01-07

  Episode 352: A Little Sugar on the Shaft
  Today on Cooking Issues Dave and Nastassia talk about shopping cults, a new (and improved) batch of spinzalls, fun ideas for mixing blenders and enzymes, and how NOT to split kindling. Dave also explains how stairs work, and tells a VERY animated story about barfing. Get excited. Cooking Issues is powered by Simplecast.

• 2018-12-17

  Episode 351: Bojack Lopez goes Baba Deep
  On this episode Dave and Nastassia discuss how the best hickory nuts come from an NYC nursing home, potential methods of growing less stringy celery, and follow-up ideas regarding eggless pecan pie. A helpful caller provides the consumer feedback Nastassia needs to ensure that Wine Santa makes it to market ASAP. Cooking Issues is powered by Simplecast.

• 2018-12-10

  Episode 350: The Saga of Wine Santa
  On this week's Cooking Issues, Dave and Nastassia debrief with HRN's Kat Johnson about the HRN gala and the saga of Wine Santa. They also tackle a bunch of listener questions including: how insects and humans experience poisonous compounds in food, making eggless pecan pie, infrared thermometer mishaps, and Dave tells us how Soylent Green was scientifically, but not ethically, problematic. Cooking Issues is powered by Simplecast.

• 2018-11-26

  Episode 349: Fruit Loops on Speed feat. David Zilber, Author of The Noma Guide to Fermentation
  Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion. Cooking Issues is powered by Simplecast.

• 2018-11-12

  Episode 348: A Turkey that looks like a Bird
  Today Dave and Nastassia blitz through listener questions! They discuss the basics of fermentation, who makes a good meat grinder, the correct vodka-cran ratio, and alternative thanksgiving turkey cooking methods. Cooking Issues is powered by Simplecast.

• 2018-11-05

  Episode 347: One Spinzall, Zero Kitchen Knives.
  On Today's Cooking Issues, Dave and Nastassia tackle lots of listener questions including: some Red Hot Poker follow-up, knife-sharpening how-to's, bagel deserts, and how to extract that gross Lychee sweat. Cooking Issues is powered by Simplecast.

• 2018-10-30

  Episode 346: The Return of Red Hot Pokers
  This week on Cooking Issues, Dave and Nastassia discuss coconut oil, 19th century cocktails, the mind of a bar owner & pressing nut sacks. Cooking Issues is powered by Simplecast.

• 2018-10-22

  Episode 345: One Petrus and a Million Beta Males
  Today on Cooking Issues, Dave and Nastassia tackle coffee roasting, cast-iron care, yeast separation and, once again, a spirited discussion of beta males. And Kat Johnson drops by to tell listeners about HRN's fundraising gala on December 3rd, 2018. Cooking Issues is powered by Simplecast.

• 2018-10-08

  Episode 344: Throwback to Robo-sacs
  On this episode of Cooking Issues Dave and Nastassia answer listener questions about how to make clear cold brew coffee, what to do with too much wine, Peychaud's replacements, and old Hearst Ranch jingles. Also, Dave gives multiple Public Service Announcements. Get excited. Cooking Issues is powered by Simplecast.

• 2018-10-02

  Episode 343: Aquafabah Humbug
  This week, Dave and Nastassia talk wedding registries, induction stovetops, and Dave tries to rationalize away his disinterest in aquafaba. Cooking Issues is powered by Simplecast.

• 2018-09-24

  Episode 342: Two Switches and a Knob
  This week, we're talking Dave and Nastassia's misadventures in Los Angeles, potential future crimes, the dirty secrets of blender engineers, important differences between Celcius and Farenheit, and more! Cooking Issues is powered by Simplecast.

• 2018-09-03

  Episode 341: Alexa, Pay Me!
  This week, we're talking Amazon's $1 trillion valuation in spite of stiffing Dave and Nastassia on their Searzall costs, the claim that L.A. has better ethnic food than New York, the FDA advisory to avoid food products treated with liquid nitrogen at the point of sale, coconut oil, Applejack, and more! Cooking Issues is powered by Simplecast

• 2018-08-20

  Episode 340: Timing Issues
  On this week's rapid-fire show we're talking Nastassia's trip to Spain, Dave's new hydraulic press, freezing corn on the cob, Malört, rotary evaporators, and...well, that's about it. Cooking Issues is powered by Simplecast

• 2018-08-13

  Episode 339: My Name Is Prince
  This week, we're talking Prince lyrics in German, when pistachio nuts used to be red, Nastassia's special farro recipe (using Bob's Red Mill farro, of course!), dihydromyricetin, Paul Adams' recent bender at Existing Conditions, corn starch, and more! Cooking Issues is powered by Simplecast

• 2018-08-06

  Episode 338: Blame It On the Liquid Nitrogen
  Dave and Nastassia talk meat in vending machines, Cap'n Crunch Berries, liquid nitrogen, New York Post headlines, pickles, thermal death times, Ethiopian restaurants, and more! Cooking Issues is powered by Simplecast

• 2018-07-30

  Episode 337: Third Steak in the Back
  This week, Dave is joined in studio by Joshua Applestone, founder of Applestone Meat Company, and formerly Fleisher’s. Also joining are Applestone's COO and Creative Director Samantha Gloffke, and communications consultant and Momofuku alum Rebecca Palkovics. Cooking Issues is powered by Simplecast

• 2018-07-23

  Episode 336: Never Touch Another Man's Knives
  This week, we’re talking Nastassia’s customer service skills, the merits of tripod tables, robber barons, Dave’s Uncle Diamond and his safe deposit box, Japanese knives, outdoor fryers, Nastassia’s experiences dealing with sexist BS in the food world, and more! Cooking Issues is powered by Simplecast

• 2018-07-09

  Episode 335: Asymptotic Openings
  Dave, Nastassia, and everybody’s favorite punching bag dad Peter Kim ruminate over the hectic opening (at last) of Existing Conditions and its POS POS system, carbonated salsa, Montreal-style bagels, amylase, gelato, that time Peter walked in on Dave, and more! Cooking Issues is powered by Simplecast

• 2018-06-26

  Episode 334: Streaming Issues
  Dave, Nastassia, and Booker cope with the phone and internet outage in the studio, and talk pork chop sandwiches, agar, the sociopathy of Johnny Depp's Willy Wonka, fermentation, the perks of eating your own foot, and more! Cooking Issues is powered by Simplecast

• 2018-06-11

  Episode 333: The Legend of Shiny's Severed Leg
  On todays episode of Cooking Issues, Dave and Nastassia talk lobster butter, the mechanics of making sorbet, and how to go about cooking your own amputated leg. Cooking Issues is powered by Simplecast.

• 2018-06-04

  Episode 332: Air is the Enemy of Carbonation
  It’s Take Your Child to Work Life again this week, with Booker Arnold joining Dave and Nastassia in the studio. They’re’ talking industrial chicken farming, the specs for the gone-but-not-forgotten Thundernut cocktail from Booker & Dax, corny kegs, and more! Cooking Issues is powered by Simplecast

• 2018-05-22

  Episode 331: Issues
  This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eggs, the proper kind of turkey for club sandwiches, and more! Cooking Issues is powered by Simplecast

• 2018-05-14

  Episode 330: Keep Plucking That Chicken
  This week, evil cocktail overlord of the universe Don Lee joins Dave and Nastassia to talk music licensing in NYC establishments, the rules of the road, chicken adhesion, rock and roll movies, cabbage, and more! Cooking Issues is powered by Simplecast

• 2018-05-07

  Episode 329: Booker and Dax Reunion!
  This week, the BDX crew is in the house (plus Nastassia "The Hammer" Lopez, and Dave in the booth)!!! They're talking cocktail specs, Dave's soon-to-open new bar Existing Conditions, and more! Cooking Issues is powered by Simplecast

• 2018-04-30

  Episode 328: Seeds Don't Stress Me Out
  Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more! Cooking Issues is powered by Simplecast

• 2018-04-16

  Episode 327: A Tongue-Driven Response
  This week, we’re joined by James Briscione, author of The Flavor Matrix, to talk fear of flying, Watson, zucchini, flavor pairings, and all things taste! James's new restaurant, Angelena’s, will be opening in Pensacola, Florida this fall. Cooking Issues is powered by Simplecast

• 2018-04-09

  Episode 326: Renting Issues
  This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam broth, restricted diets for diagnosing food allergies, pressure-cooking sauces, and more! Cooking Issues is powered by Simplecast

• 2018-04-02

  Episode 325: Love and Bitters and Juice
  Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more! Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates. Cooking Issues is powered by Simplecast

• 2018-03-26

  Episode 324: The Flop Is Your Enemy
  This week we're talking NYC subway nightmares, Booker's second training session at Pasta Flyer, making cheese out of ashwagandha, pizza, whether or not you can make a fruit katsuobushi for use in cocktails, building your own outdoor rotisserie, why mayonnaise is so delicious, and more! Cooking Issues is powered by Simplecast

• 2018-03-12

  Episode 323: Dave Got Wood
  This week, we're talking about Booker’s new job at Pasta Flyer, Nastassia’s newly discovered skill at “portraiture,” Blue Curaçao, recipe testing for a new food business, sourcing mahogany for the new Booker & Dax bar, kielbasa, how Nastassia single-handedly destroyed the ecosystem of the 48th Street garden, making breadcrumbs shelf-stable, and more! Cooking Issues is powered by Simplecast

• 2018-02-27

  Episode 322: Keep Your Special Instructions To Yourself
  On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum bags, carving country ham, and more! Cooking Issues is powered by Simplecast

• 2018-02-13

  Episode 321: A Baby in Every Slice
  It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more! Cooking Issues is powered by Simplecast

• 2018-02-06

  Episode 320: Meat Cure-All
  This week, we tackle Dave’s love/Nastassia’s hatred of country music story songs, Nastassia’s Super Bowl chili, Tom Brady's burgeoning anti-science lifestyle brand, the SpaceX launch, the Searzall being out of stock AGAIN, puffing noodles, fermented jams, and more! Plus, Jonny Hunter from the Underground Food Collective calls in to answer listener questions about meat curing. Cooking Issues is powered by Simplecast

• 2018-01-30

  Episode 319: Hookered-Up Drinks
  Sitting in for Nastassia this week is Jack Schramm, veteran bartender of Momofuku, Nomad, and Booker & Dax. Tune in to hear them talk drink specs, making your own hot sauces, Kosher vermouth alternatives, tree exudates, AirPods, and more! Cooking Issues is powered by Simplecast

• 2018-01-23

  Episode 318: Bitchin' Camaro
  On this week's show, Dave and Nastassia get into late 80s comedy hardcore bands, Dave’s college band Bluto, how many Roberta’s employees it takes to change a lightbulb, the continuing saga of no gas at Dave’s apartment, breaking into the food scene in spite of a disability, pressure cookers, and more! Cooking Issues is powered by Simplecast

• 2018-01-16

  Episode 317: Out of Hibernation
  After an extended (and forced) winter vacation, Dave and Nastassia are back to discuss genetic testing services, loud chewing and the irrational rage it produces, music in bars, cocktails, ginger, carbonation, cachaça, uni, and more! Cooking Issues is powered by Simplecast

• 2017-12-19

  Episode 316: God is in the Deep Fryer
  On today's season finale, Dave and Nastassia talk ROM hacking, cold brew coffee, wine zombies, low temperature cooking, pre-batched cocktails, the divinity of deep frying, and more! Also calling in is Karen Bornarth, Program Director of Bakers in Training at Hot Bread Kitchen. Cooking Issues is powered by Simplecast

• 2017-12-12

  Episode 315: Holiday Meat Curing Meat-tacular
  This week, Nastassia is off living out her dreams, and Dave is joined by Jonny Hunter of the Underground Food Collective in Madison, Wisconsin. Tune in to hear them talk homicidal tendencies toward geese, uncontrolled intersections in Bushwick, cooking a country ham, and all other things meat! Cooking Issues is powered by Simplecast

• 2017-12-05

  Episode 314: I Like Big Bundts
  This week, Dave and Nastassia talk the Searzall, the apparently high turnover rate of Amazon employees, Pez dispensers, cocktail gift ideas, rancidity in nuts, methocel meringues, bundt cakes, and more! Cooking Issues is powered by Simplecast

• 2017-11-28

  Episode 313: Duck Minus
  Paul Adams is back on the show this week, and he, Dave, and Nastassia discuss what to do if you find a bat in your toilet, Blue Laws, the intelligence of turkeys, “party mode” on dishwashers, Carthusian Monks, outdoor cooking in cold weather, roasting goose, and more! Cooking Issues is powered by Simplecast

• 2017-11-21

  Episode 312: Infinite Pounds of Butter
  This week on Cooking Issues, Dave and Nastassia discuss their love of Christmas music, whales, cannibalism and how Dave would cook his own arm, making two turkeys for Thanksgiving, turducken, and more! Plus, Heritage Radio Network founder Patrick Martins barges in to talk about the benefits of heritage turkeys. Cooking Issues is powered by Simplecast

• 2017-11-14

  Episode 311: Fully Firm
  This week on Cooking Issues, Nastassia is away fulfilling "family obligations," and Dave is joined in studio by Jack Schramm, former head bartender of Booker & Dax. Tune in to hear them talk Booker & Dax drink specs, browning meat before you (pressure) cook it in Instant Pots, using your car as a cooking vessel, country ham, vacuum sealers, and more! Cooking Issues is powered by Simplecast

• 2017-11-07

  Episode 310: "Negroni" Is Singular
  Full house this week on Cooking Issues, as Dave and Nastassia are joined by Booker, Matthew from Booker & Dax customer service, and Arielle Johnson from MIT (the one in Cambridge). Tune in to hear them talk Booker's independence, Nastassia's anger harnessing class, the Searzall, the Spinzall, mushrooms, durian, batching Manhattans, cocktail aging with sous vide, the plural of "negroni," why you should cook two Thanksgiving turkeys, and more! Cooking Issues is powered by Simplecast

• 2017-10-31

  Episode 309: Sometimes Dead Is Better
  It’s Halloween this week on Cooking Issues, and Dave and Nastassia are joined by friend of the show Paul Adams, who is dressed as a “test kitten.” Tune in to hear them talk about freezing juice, finishing meats cooked at low temperature, charcoal, boxed wine, holiday cocktails, and why sometimes pretending you’re dead is the only way to deal with life. Cooking Issues is powered by Simplecast

• 2017-10-23

  Episode 308: Never Rub Another Man's Rhubarb
  This week on Cooking Issues, Dave and Nastassia discuss the shortcomings of New York’s subway system, Peter Kim’s nervous habit of eating sandwiches, Dave’s trip to China, and answer questions about rhubarb, getting good lift in sourdough bread, reducing waste when breaking down animals, fat-washing vodka with coconut oil, and more! Cooking Issues is powered by Simplecast

• 2017-10-09

  Episode 307: Overcooked and Underseasoned
  This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of). Cooking Issues is powered by Simplecast

• 2017-10-02

  Episode 306: The Art of Flavor
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel, co-authors of the new book The Art of Flavor: Practices and Principles for Creating Delicious Food. Plus, we take questions about the best food cities, Orbitz (the drink, not the gum), and more! Cooking Issues is powered by Simplecast

• 2017-09-25

  Episode 305: All Things Should Produce Juice
  Dave and Nastassia answer questions about Spinzalls lost in the mail, foot massages, Booker and Dax cocktail specs, guitar pedals, whole fruit juicing, curing meats, vacuum chambers, DIY contraband cocktails on international flights, the indignity of public restrooms, and more! Cooking Issues is powered by Simplecast

• 2017-09-18

  Episode 304: Carbonated Cocktails and Vile Flavored Waters
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Don Lee, Evil Cocktail Overlord of the Universe. Tune in to hear the about the latest Spinzall news, Dave's aversion to exposed wires, pectinex, amylase, agar, carbonated cocktails, artificial sweeteners, and more! Cooking Issues is powered by Simplecast

• 2017-09-11

  Episode 303: Any Issues
  On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and more! Cooking Issues is powered by Simplecast

• 2017-08-28

  Episode 302: A/S/L?
  This week on Cooking Issues, Nastassia puts out a call for demographic info from Spinzall customers/Cooking Issues listeners. Plus, Booker's visceral hatred of the happy birthday song, Saratoga Spring Water, false generalizations, clarifying beer, cauliflower, extrusion cooking, vitamin E, whether you should shake or stir gin martinis, Nastassia missing a Billy Joel concert, leaf viruses, xanthan gum, Béarnaise sauce, and more! Cooking Issues is powered by Simplecast

• 2017-08-21

  Episode 301: The Cream Also Rises
  On a brand new episode of Cooking Issues, we dive int0 Booker's newfound vegetarianism, all you can eat crab legs, steamed cheeseburgers, cooking with MSG, dinosaurs, humidity, suckling pigs, sardines packed in oil, cooling sous vide proteins, mocktails, the Spinzall, searing meats, and more! Cooking Issues is powered by Simplecast

• 2017-07-31

  Episode 300: 300
  Cooking Issues turns 300! Tune in to hear Dave, Nastassia, and everyone's favorite punching bag Peter Kim discuss The Mooch, powdered tahini, green eggs, dehydrators, ultrasounds, and more! Plus, a special guest appearance by Jackie Molecules! Cooking Issues is powered by Simplecast.

• 2017-07-24

  Episode 299: Smoky-Wan Kenobi
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dave's son Booker, Nick Wong, auction winner Tim to talk about The Little Mermaid, Peter Kim's embarrassing head-to-head with an emcee at a charity event, plumbing, patenting your inventions, Obi-Wan Kenobi jokes, cooking in Celsius versus Fahrenheit, Mandarin orange soda, meat glue, and more!

• 2017-07-17

  Episode 298: Gaming Issues
  Dave and Nastassia are back! This week on Cooking Issues they discuss the merits (or demerits) of having old-school arcade games in bars, "alternative" ketchups, xanthan gum, adding habanero peppers to butter cream frosting, the dress code at Roberta's, welding, seltzer, vacuum-sealing garlic, Fahrenheit versus Celsius measurements in cooking, and a Spinzall update!

• 2017-06-26

  Episode 297: Velveting, Fish Sauce, Copying Recipes, and More
  Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!

• 2017-06-19

  Episode 296: Ideas in Food
  Dave and Nastassia are back in the studio, along with Alex Talbot of Ideas in Food, to talk pasta extruders, bag juice, mayonnaise, powdered egg whites, mint, and more!

• 2017-06-12

  Episode 295: BACON, pt. 2
  On another preee-recorded episode of Cooking Issues, Dave is still on the road with The Bartender Advocacy Convention. This week, he's in Pittsburgh with Don Lee, evil (or benevolent, perhaps) cocktail overlord of the universe, Kevin Denton, national mixologist for Pernod Ricard, and Brian Bartels, author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond.

• 2017-06-05

  Episode 294: BACON
  This week, Cooking Issues is coming to you...PRE-RECORDED from the Manchester Grand Hyatt (or possibly Hilton, either way) in San Diego, where Dave is attending The Bartender Advocacy Convention (BACON), hosted by Pernod Ricard. It’s a day of spirits & hospitality education with some of the industry’s most respected personalities. And Dave.

• 2017-05-29

  Episode 293: Everybody's Favorite Punching Bag
  This week on Cooking Issues, Nastassia is on the road again, but Dave is joined in the studio by "everybody's favorite punching bag" Peter Kim! Tune in to hear about the finest in American cuisine (Applebee's, Golden Corral, etc.), Dave's recent trip to China, blue cheese on meat, the uselessness of egg white omelettes, Dave's hatred of the beach, waterbeds, BPA, Twinkies, and more!

• 2017-05-15

  Episode 292: Chef Richard Blais
  On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author, television personality, and winner of Bravo's Top Chef All-Stars. Chef Blais has also written a new cookbook, So Good: 100 Recipes from My Kitchen to Yours, which is out today! Tune in to hear them discuss ukuleles, bagpipes, Braveheart, the Ninja Turtles, how one procures frog legs in New York's Chinatown, miso, when to salt your eggs, anchovies, beets, searing duck breast, and more!

• 2017-05-08

  Episode 291: Salumist Elias Cairo of Olympia Provisions
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.

• 2017-05-01

  Episode 290: Nitrogen and Old Eggs
  On an all-new episode of Cooking Issues, we tackle Nastassia’s unconventional way of eating Milano cookies, airline brawls, the untimely demise of Simon the giant bunny, the lost art of de-boning shad, salsa, ice, slushy machines, home carbonation, what happens to eggs when they age, and more!

• 2017-04-24

  Episode 289: Canon Fodder
  This week on Cooking Issues, sitting in for Nastassia is evil cocktail overlord Don Lee. He and Dave talk revisionism in the Star Wars universe and The Bible, owning a combi oven but not an immersion circulator, the status of Cooking Issues as a “family show,” installing your own water filter, Jacques Pépin and crispy clam strips, plastic safety, cultural appropriation, peeling walnuts, and more!

• 2017-04-17

  Episode 288: Bag Juice Blunders
  This week on Cooking Issues, Dave and Nastassia are joined by Arielle Johnson of the MIT Media Lab, and food media impresario Peter Meehan to talk Lucky Peach's impending lethal injection, Dave’s forays into bagpipery, Pink Floyd’s The Wall, foam, sous vide bag juices, garlic knots, Arnold Schwarzenegger and the film Commando, SodaStreams, and more!

• 2017-04-10

  Episode 287: We're Not in Western Beetville Anymore
  It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!

• 2017-03-27

  Episode 286: Wrapped in Plastic
  Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese food, Amazon Alexa, immersion circulators, how self-loathing makes good cooks, and more!

• 2017-03-20

  Episode 285: Calling Issues
  This week on Cooking Issues, Dave and Nastassia answer several call-in questions about aluminum cookware, storing chicken pot pies, cocktails, baking soda, ice cream, and more!

• 2017-03-07

  Episode 284: Clumping Issues
  This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!

• 2017-02-28

  Episode 283: Milk the Way God Wanted It
  This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle seat on airplanes, and answer questions about Japanese fish sauce, collagen and meat texture, eliminating off flavors in grass-fed beef, goat cheese, and more.

• 2017-02-14

  Episode 282: Omelettes So White
  On this Valentine's Day edition of Cooking Issues, Dave and Nastassia talk crab legs, iSi whippers, ice cubes, the definition of paleo, how one acquires the nickname "The Hammer," lying to picky eaters, home-canned tuna, and more!

• 2017-02-07

  Episode 281: The Day After Tomorrow
  This week on Cooking Issues, Dave and Nastassia sift through the detritus of the Roberta’s staff party, and talk homemade disco balls, how New York City community boards try to make opening a new bar or restaurant impossible, thermodynamics in soufflés recipes, a new technique for opening up a pomegranate, Dave's top secret brioche project, and more!

• 2017-01-30

  Episode 280: Steaks and Tortilla Chips
  Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of cornmeal, and how to make perfect tortilla chips.

• 2017-01-24

  Episode 279: Deez Glassy Nuts
  This week on Cooking Issues, bartender Don Lee is sitting in for Nastassia, and he and Dave discuss the squalor of New York airports, the Star Wars prequels, truffles, the ChefSteps recipe for deep-fried glassy nuts, the status of the Spinzall, cocktails, miracle celery dreams, stripping cast iron pans, cool ranch, and more!

• 2017-01-17

  Episode 278: Drums for Daves
  This week on a short edition of Cooking Issues, Dave and Nastassia discuss the Houseguest Olympics, jam band radio airplay, the closing of Barnum & Bailey circus, steel drums, and answer questions about salting meats, coffee-infused booze, pressure cooking vegetables, reducing redness in meat without overcooking it, and more!

• 2017-01-10

  Episode 277: The Trouble with Truffles
  On the season premiere of Cooking Issues, Dave and Nastassia are joined by Dr. Charles Lefevre, a noted mycologist and truffle expert, as well as president and founder of New World Truffieres, Inc., a company specializing in truffle cultivation and the controlled inoculation of oak and hazelnut seedlings with a range of culinary truffle species.

• 2016-12-20

  Episode 276: Quality for the Holidays
  On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fatty meats, safety concerns when fermenting cider, using the Spinzall in home brewing, hangovers, and more!

• 2016-12-13

  Episode 275: Precious Abalone Flesh
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams and the one and only Harold McGee to discuss why Pyrex is the devil, people who don't like crema (Anti-Cremists), taking the wind out of sunchokes, French fries and ice cream, "pine nut syndrome," cooking wild abalone, coconut fat, and more!

• 2016-12-06

  Episode 274: Food Mill Regrets
  This week on Cooking Issues, Dave, Nastassia and Peter Kim debate the merits of responding to emails and talk about the Spinzall centrifuge (not to be confused with the Spinn coffee maker), sous vide sauces, Christmas trees, cocktails that are easy on the stomach, food mills, apple sauce, grinding spices, the Martini Madness competition, and more!

• 2016-11-29

  Episode 273: Stassenfreude
  This week on Cooking Issues, Dave and Nastassia are joined by Mark Ladner of Del Posto and Michael R. Wilson to talk about their co-authored Del Posto Cookbook, the Spinzall centrifuge, temperament in a restaurant kitchen, Thanksgiving dinner, and more. Plus, bid on the opportunity to be a special guest on an episode of Cooking Issues as part of Heritage Radio Network's Charity Buzz! Hurry, the auction ends at 3:02 p.m. EST on Thursday, December 1st!

• 2016-11-22

  Episode 272: Clean & Sterilized
  On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall! Plus, a listener question about cured meats, and Dave rails against sexual harassment in the hospitality industry.

• 2016-11-08

  Episode 271: Robot Butchers
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams, former editor of Popular Science. Tune in to hear them talk robot butchers, canning and preservation, the nearly-completed Booker and Dax centrifuge, chicken stock, and more!

• 2016-10-31

  Episode 270: Goin' Straight Leatherman
  Dave is back from Barcelona! Tune in to hear him and Nastassia discuss New York's hipster enclaves, trains, hickory nut syrup, whether or not to add a PID controller to a deep fryer, the closing of Booker and Dax, home brewing with a circulator, smoking pork, melonpan, and how Dave's wife and children are the only thing keeping him from descending into a Leatherman-inspired spiral of existential despair. And if you're in New York or coming to visit, don't miss the opening of the "Chow" exhibit at MOFAD this weekend!

• 2016-10-17

  Episode 269: Vegettified Garbage
  This week on Cooking Issues, Nastassia and Jackie Molecules are on the line from D.C., while Dave talks about the closing night of Booker and Dax (while lamenting the poor quality of modern piñatas), and answers questions about vegettis, zucchini (and its sticky, slimy residue), ultrasounds, transglutaminase, nitrotinis, bark, and more!

• 2016-10-10

  Episode 268: The Miracle of Moisture Management
  This week on Cooking Issues, Dave talks about the closure of his East Village staple Booker and Dax, why no sane person should ever live above a bar, the issue of drift in food and drink, a visit from the ghost of Steve Jobs, and moisture management and how not to sell a book. We also get questions about drying your beans, spooky Halloween cocktails, kitchen faucet troubles, plus Peter Kim from The Museum of Food and Drink updates us on their final fundraising efforts, and their new exhibition "Chow."

• 2016-10-03

  Episode 267: Chow Bella
  This week on Cooking issues, Dave and Nastassia speak to Peter Kim from New York’s Museum of Food and Drink about their upcoming exhibition Chow: The Making of Chinese American Cuisine, and what is behind the egg roll, chop suey, and other dishes we have come to know and love. Plus, Joe Zakowski helps answer questions about sous vide, Dave's "dislike" of sweet tea, Carolina barbecue, brittle butter, tropical tasting fruits, and more!

• 2016-09-26

  Episode 266: Dr. Arielle Johnson
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dr. Arielle Johnson, a flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD. Tune in to hear them discuss clearing and staining, beets, Arnold Palmers, cooking long grain rice, Viennese pastry, butter, and more!

• 2016-09-19

  Episode 265: DAMN Good Coffee...and HOT!
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Kalle Freese, co-founder and CEO of Sudden Coffee, "ready-to-brew instant coffee made from awesome beans." Kalle is two-time Finnish Barista Champion and was ranked as the 9th best barista in the world in 2015. Also in the studio is senior editor of Popular Science, Paul Adams. Tune in for a live on-air coffee tasting, plus listener questions!

• 2016-09-12

  Episode 264: Cookie Monsters
  On the fall season premiere of Cooking Issues, Dave and Nastassia take listener questions about sugar, white zinfandel, truffles, pectin, NYC restaurant recommendations, confit, induction ovens, smoking jerky, and more. Plus, a live on-air cookie tasting, courtesy of Judy from Boston!

• 2016-08-29

  Episode 263: Lost in Mianus
  This week on Cooking Issues, Dave is joined in the studio by Nick Wong, chef de cuisine at Momofuku Ssäm Bar, and Esther Ha of Cafe Boulud to talk cookies, plums, pumpkin bread, olives, seasoning sticks, shrimp, and the correct pronunciation of "Mianus." Meanwhile, Nastassia is vacationing in Naples (Italy, not Florida) and probably not drinking any coffee.

• 2016-08-15

  Episode 262: In the Pocket of Big Dump Meal
  This week on Cooking Issues, Dave and Nastassia field questions on cookie economics, carrageenans, coffee, and more. Plus, the latest dump meal report from Special Auxiliary Assistant to the Chief National Dump Meal Correspondent, J.R.! It's a doozy.

• 2016-08-08

  Episode 261: Rockstar Wines
  On this week's special episode of Cooking Issues, Dave and Nastassia are joined in the studio by Jordana Rothman, Anthony Bozza, Clifton Hyde, and Daniel Gritzer for a tasting and judging of "rockstar" wines, i.e. wines created in collaboration with such rockstars as Les Claypool, Dave Matthews, David Coverdale of Whitesnake, and more!

• 2016-08-01

  Episode 260: McGeez Nuts
  This week on Cooking Issues, the Curious Cook Harold McGee joins Dave and Nastassia in the studio to talk cocktail sauce, the Impossible Burger, the New York Botanical Garden's Amorphophallus titanum or "corpse flower," to wash or not to wash chicken, scalding milk, and more. Plus, an on-air tasting (and smelling) of assorted nuts and seeds, and the latest dump meal report from Natty Lopez.

• 2016-07-25

  Episode 259: Who's Got Spirits?
  This week on Cooking Issues – Dave just got back from Tales of the Cocktail in New Orleans with advice on how to make a proper cordial and bar/restaurant recommendations. Plus, questions about distilling your own liquors, searing on a low temperature without using charcoal, low-cost espresso machines bought at auction, and more. Plus, an on-air tasting of some mead sent to us by Noah's Vice Meadery.

• 2016-07-18

  Episode 258: Clay in Your Crème Brûlée
  This week on Cooking Issues, Dave and Nastassia have an update on their centrifuge, plus questions about slow cooker techniques, curing fish, vacuum-sealing chicken, bean-t0-bar chocolate-making, preparing crème brûlée for Burning Man (you read that right), and more. And tune in next week for another dump meal report from Natty Lopez!

• 2016-07-11

  Episode 257: Enlightenment Wines with Raphael Lyon
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by Raphael Lyon of Enlightenment Wines, the first meadery in New York City. Operating from a family farmstead in the Hudson Valley, this cult winery focuses on unfiltered dry meads and botanical fruit wines in limited numbers. Plus, Nastassia's sister Natty, the official Cooking Issues dump meals correspondent, calls in to give her latest report.

• 2016-07-04

  Episode 256: Firewoks
  This week on Cooking Issues, Dave and Nastassia talk fireworks, woks, truffles, fruit trimmings, hams, induction ovens, pressure cookers, and more. Also, we're happy to report that our listener and his friends who got sick foraging for wild carrots and drinking questionable well water are alive and well!

• 2016-06-27

  Episode 255: Safety Day with Paul Adams from Popular Science
  This week on Cooking Issues, Dave's got Paul Adams, editor of Popular Science, in the studio. Tune in to hear them talk celery, tandoor ovens, kale, chilled monkey brains, and why you should be careful foraging for wild carrots (ps - caller, please let us know you're all right).

• 2016-06-13

  Episode 254: Meet Meathead
  This week on Cooking Issues, Dave and Nastassia are joined in the studio by barbecue whisperer, hedonism evangelist, and culinary mythbuster Meathead Goldwyn. He runs the website AmazingRibs.com, and is the author of Meathead: The Science of Great Barbecue and Grilling.

• 2016-06-06

  Episode 253: One for the Road with Jackie Molecules
  It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.

• 2016-05-31

  Episode 252: Deez Rancid Nuts
  Dave is back from Memorial Day weekend and he’s tackling questions on limequats, outdoor cooking setups and rancid nuts.

• 2016-05-23

  Episode 251: Masterbaking with Jim Lahey
  This week on Cooking Issues, Dave is joined by HRN founder Patrick Martins and no-knead bread originator Jim Lahey. Tune in to hear them talk about the inferiority of Tuscan bread, and hear Jim answer some listener questions about how to be a masterbaker.

• 2016-05-16

  Episode 250: The Curious Cook, Harold McGee
  This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

• 2016-05-02

  Episode 249: Catching Fire with Professor Richard Wrangham
  On this week's episode of I, Dave speaks with Richard Wrangham, a British primatologist. Wrangham is co-director of the Kibale Chimpanzee Project, the long-term study of the Kanyawara chimpanzees in Kibale National Park, Uganda. He is known predominantly for his work in the ecology of primate social systems, the evolutionary history of human aggression (culminating in his book with Dale Peterson, Demonic Males: Apes and the Origins of Human Violence), and most recently his research in cooking (summarized in his book, Catching Fire: How Cooking Made Us Human) and self-domestication. Wrangham's latest work focuses on the role cooking has played in human evolution. He has argued that cooking food is obligatory for humans as a result of biological adaptations and that cooking, in particular the consumption of cooked tubers, might explain the increase in hominid brain sizes, smaller teeth and jaws, and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.

• 2016-04-25

  Episode 248: Creaming Issues
  This week on Cooking Issues, Dave kicks off the show by giving Nastassia some belated birthday gifts, before diving into box of ice cream sandwiches and a listener question on how to keep cream fresh for longer. After the break, Peter Kim talks about sustainability initiatives at MOFAD and repurposing spent fruit, before Dave steers the conversation right back into a big bowl of cream.

• 2016-04-18

  Episode 247: Dave's Playboy Debut
  This week on Cooking Issues, we tackle Dave's upcoming spread in Playboy, Nastassia's ongoing hatred of biscuits, how to make your own baby food, using a tandoor without starting a fire, battered cheese sticks, consistent carbonation techniques, and more.

• 2016-04-12

  Episode 246: All You Can Eat Ice Cream Sandwiches
  Dave Arnold returns for another hilarious episode of Cooking Issues in which he admits that there is no limit to the number of ice cream sandwiches he could eat. He's joined by the regular crew plus some surprise guests.

• 2016-04-04

  Episode 245: Dirtbag Buddies
  This week on Cooking Issues, Dave complains about his torn arm and his son's dirtbag buddies, before taking some listener questions about Jim Lahey's No-Knead Bread Recipe, home kitchen design, controlling bubble size in carbonated cocktails, and the perception of "highbrow" versus "lowbrow" in ethnic cuisines.

• 2016-03-28

  Episode 244: Torta is a Freakin' Sandwich!
  On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by Peter Kim of the Museum of Food and Drink to chat about disappointing your parents with your career choices, Nastassia's recent five-hour trip to Mexico, houseguest Olympics, and their favorite sandwiches and why you have to salt them, before answering some listener questions about brining, braising, and barbecuing.

• 2016-03-21

  Episode 243: Pirate Dave
  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.

• 2016-03-08

  Episode 242: J. Kenji López-Alt
  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 vegan for the entire month of March. Plus, Dave responds to a listener's email regarding the GAPS diet.

• 2016-03-01

  Episode 241: Jackweeds and Nannypoos
  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.

• 2016-02-23

  Episode 240: Rutabagas vs. Turnips – The Eternal Struggle
  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.

• 2016-02-17

  Episode 239: RED PEPPER-POCALYPSE
  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.

• 2016-02-09

  Episode 238: First Comes Love, Then Comes Marriage, Then Comes...?
  On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.

• 2016-02-02

  Episode 237: Jonny Hunter Comes to Town
  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.

• 2016-01-26

  Episode 236: Buskers & Turtles and Hams, Oh My!
  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!

• 2016-01-19

  Episode 235: Pots are Female, Pans are Male
  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.

• 2016-01-12

  Episode 234: 808's & Weddings
  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.

• 2016-01-05

  Episode 233: You Can't Carbonate That On Radio!
  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.

• 2015-12-21

  Episode 232: The Holiday Show
  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!

• 2015-12-01

  Episode 231: Harold McGee Returns
  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.

• 2015-11-23

  Episode 230: Run the Joules!
  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!

• 2015-11-19

  Episode 229: LIVE From Bass Pro Shop in Bridgeport, CT
  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!

• 2015-11-17

  Episode 228: The Best Part of Waking Up…
  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! **

• 2015-11-09

  Episode 227: Cider Week Takeover!
  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 opening beverage director for Le Pigeon restaurant before transitioning to more intimate aspects of the wine industry, first as harvest assistant and cellar hand at Boedecker Cellars and later moving to NYC to work as Portfolio Manager of Terry Theise Estate Selections at Skurnik Wines.  After leaving Skurnik, Leif spent a harvest season at Weingut Leitz in Rüdesheim, Germany before moving to the Hudson Valley to pursue the challenge of maximizing the potential of cider.  Sundström Cider focuses on select wild harvest apples, older heirloom and cider apple varieties, as well as several species of crab apples in an effort to make vinous, age-able ciders that seek to speak of the place they come from.   John Reynolds co-owns Blackduck Cidery with his wife Shannon and their two out of control red headed daughters, Pippin and Idunn. He’s spent most of his adult life involved with fruit and hard work, although not necessarily at the same time. The orchard was planted fifteen years ago and culminated in our first vintage in 2013. In his spare time, The Lawrence Welk Show and the intricacies of Dr. Seuss’s word play consumes many long mindless hours.

• 2015-11-03

  Episode 226: What Dave is Thinking About
  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.

• 2015-10-26

  Episode 225: Dave Hates Everclear & Bad Pistachios But Loves Cider!
  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.

• 2015-10-20

  Episode 224: Turducken, Sweet Potato Frieds & Christmas Lists
  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.

• 2015-10-12

  Episode 223: Pressure Cooking, Deep Frying, & Pink Drinks, Oh My!
  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!

• 2015-10-06

  Episode 222: You Don’t Have a Circulator?
  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.

• 2015-09-28

  Episode 221: Gualolololote
  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 _.

• 2015-09-22

  Episode 220: Enemy of Train Quality
  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.

• 2015-09-15

  Episode 219: Dave Hates MDF
  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 Foods USA. #### “I HATE MDF, it’s the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!” –Dave Arnold on Cooking Issues

• 2015-08-11

  Episode 218: Dave Gets High: Summer Season Finale
  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, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. #### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00] _–Don Lee on Cooking Issues_ “If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00] “Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00] –Dave Arnold on Cooking Issues

• 2015-08-04

  Episode 217: Everything Remains RAW
  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. And you don’t really want freeze up on your coils.” [27:00] “The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie.” [43:00] “If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in.” [52:00] –Dave Arnold on Cooking Issues

• 2015-07-27

  Episode 216: A Rollie Egg Cooker Surprise
  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 berry.” [5:00] “Don’t blame me if you’re dead, but I think you’re fine eating it.” [35:00] –Dave Arnold on Cooking Issues

• 2015-07-21

  Episode 215: Harold McGee!
  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, caramel, legumes, and Harold Mcgee’s freaky side. This program was brought to you by Heritage Foods USA “You go into the kitchen, you give it a shot, and you try to adapt.” [50:00] –Harold Mcgee on Cooking Issues “Every time [Dave is] saying something is not safe and it’s specifically [Dave] saying it’s not safe, I wouldn’t recommend doing it.” [20:00] –Jack Schramm on Cooking Issues “There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus…….. that’s a mistake. You’re making an error there.” [44:00] –Dave Arnold on Cooking Issues

• 2015-07-14

  Episode 214: STIRRED, Not Shaken!
  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”. This program was brought to you by Heritage Foods USA. “When you’re cooking you’re usually pretty on point to make it look like you’re not doing something disgusting.” [5:00] “Never run a circulator without covering it for any length of time.” [18:00] “I’ve boiled gelatin many times and had it still set.” [24:00] –Dave Arnold on Cooking Issues

• 2015-07-07

  Episode 213: The Great Guac Debate and Beyond!
  This week on Cooking Issues Dave Arnold answers listener’s questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Dave’s stance on the New York Times guacamole recipe which calls for the addition of peas that has caused enough uproar to create a viral internet debate that even President Barak Obama and Jed Bush felt compelled to weigh in on. This program was brought to you by Heritage Foods USA “I paid for the avocados, I do what I want!” [25:00] “Mint is really hard [to preserve]. Mint wants to go brown really badly.” [43:00] –Dave Arnold on Cooking Issues

• 2015-06-23

  Episode 212: FIREWORKS AND SALTINES!
  This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing that actually happens.” [20:00] –Dave Arnold on Cooking Issues

• 2015-06-16

  Episode 211: MELD!
  Darren Vengroff of Meld joins Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA.

• 2015-06-09

  Episode 210: BKON
  Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA

• 2015-06-02

  Episode 209: Eating Ants On Air
  What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA. “If I ever prepare ants next, I’ll season them with chili and lime.” [44:00] –Paul Adams on Cooking Issues

• 2015-05-25

  Episode 208: Memorial Day Mishaps & Turkish Cheese
  Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep’s milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA “Everybody hates getting things jammed in their veggetti” [21:00] “Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon.” [30:00] “A lot of the salt you eat, you might never even taste…they can add things to augment your perception of saltiness in foods.” [40:00] –Dave Arnold on Cooking Issues

• 2015-05-11

  Episode 207: Beach Party & Insects
  Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA. “Liquid nitrogen at a beach party is pretty much a win.” [16:00] –Dave Arnold on Cooking Issues

• 2015-05-05

  Episode 206: Mexican Treats, MOFAD and More!
  Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!

• 2015-04-27

  Episode 205: Squash Blossoms & Salty Nuts
  Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave’s recent James Beard Award! This program was brought to you MolecularRecipes.com. “The hard part about making masa is grinding it.” [13:00] –Dave Arnold on Cooking Issues

• 2015-04-07

  Episode 204: They Want the Scream!
  Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes. “I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of polymerized oil. I don’t use steel wool but I’ll use a Chore Boy or something like that without worrying about it.” “Within a year there will probably be a centrifuge that normal people can afford.” “The future of American country ham lies in the feed and breed of of the pig.” — Dave Arnold on Cooking Issues

• 2015-03-31

  Episode 203: Dave’s Veggetti Birthday
  With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com. “It’s tomato stew until you add the cumin. Without cumin, its not chili.” [6:30] “When you fire a tandoor for the first time you protect the clay from later thermal shock, but you have to put a seasoning on it.” [13:00] “Traditionally, most hams were sliced the way a spanish ham was, the long way or horizontally. This produces a much chewier piece of meat and gives you a longer slice. The crosscut we have now came into vogue only after Van Berkel’s invention of the meat slicer.” –Dave Arnold on Cooking Issues

• 2015-03-23

  Episode 202: Award Tour
  Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com. “DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!” [38:00] –Dave Arnold on Cooking Issues

• 2015-03-05

  Episode 201: Say What?
  Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.

• 2015-03-03

  Episode 200: EPISODE 200!
  For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com. “I got a pickup truck, some land, and a labrador. I’m getting closer to the dream.” [19:45] “There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00] “All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00] “For those of you who have not hung out with Sommeliers, don’t start. Sommeliers are hardcore.” [44:00] –Dave Arnold on Cooking Issues

• 2015-02-24

  Episode 199: Jackie Molecules
  Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com. “Pressure cooker stocks come out browner than regular stocks” [25:00] “When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00] “Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00] –Dave Arnold on Cooking Issues

• 2015-02-10

  Episode 198: High
  Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com. “The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature fluctuation you will have when you dispense.” [43:00] “As it turns out, people don’t like liver in their scrapple.” [59:00] –Dave Arnold on Cooking Issues

• 2015-02-03

  Episode 197: Pringles, Caviar & Champagne
  Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone’s picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com “Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others.” [3:30] “Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it.” [15:30] “For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had…For my last meal I would want to learn something.” [19:00] –Dave Arnold on Cooking Issues

• 2015-01-20

  Episode 196: A Sushi Party for Kids?
  This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures. “Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer.” [42:00] –Dave Arnold on Cooking Issues “The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan.” [44:00] “We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building… we take a lot more precautions now.” [50:00] –Jonny Hunter on Cooking Issues

• 2015-01-13

  Episode 195: Chia Seed Face
  Chia seeds, outdoor kitchens, espresso beans, centrifuges — all topics of discussion on this week’s episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com. “Espresso is all about control and repeatability of a small range of variables.” [09:00] “On a spinning bucket centrifuge, you need a higher G Force than in a fixed angle rotor.” [21:00] –Dave Arnold on Cooking Issues

• 2015-01-06

  Episode 194: Back for 2015
  Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin’ John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market. “Tilapia is the worst – as we all know. My new years resolution is stopping other people from eating Tilapia.” [04:00] “I don’t get to cook too much for a living now, I’m back to being like a private cook.” [44:00] –Dave Arnold on Cooking Issues

• 2014-12-16

  Episode 193: The Holiday Show
  Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodka in a home kitchen. Later on, Dave answers a caller question on how to make large-format party drinks using a circulator and dry ice. Tune in! “The cheapest way to do large quantities of vacuum infusion is to get an HVAC type vacuum pump for around $100 off of eBay and hook it up to a piece of acrylic placed on top of a bain-marie” “It is very difficult to freeze things with dry ice because dry ice is not a liquid so you cant get complete submersion of your herbs in the freezing medium” Dave Arnold on Cooking Issues “The best parts of a chicken are definitely the skins and the hearts” –Dave Arnold on Cooking Issues

• 2014-12-09

  Episode 192: Watch Your Trees!
  We learn a few things on this week’s episode of Cooking Issues: There is a Christmas tree thief amongst the Cooking Issues team, Dave hates Amazon reviewers who don’t know what they’re talking about and Angostura balls are a real thing. Tune in for another 100MPH blur of culinary science information, quips and jokes on the most entertaining food show on the planet! This program was brought to you by Brooklyn Slate.

• 2014-12-02

  Episode 191: Turkey Recap
  Thanksgiving is over but that doesn’t mean Dave Arnold and the Cooking Issues team is done talking turkey. Tune in for a holiday meal recap on this week’s episode of Cooking Issues. Dave also addresses some Amazon/Searzall issues and explains why Black Friday was a nightmare for him. He answers a few questions towards the end of the show. There are plenty of laughs in this one! This program was brought to you by Cain Vineyard & Winery. “I’m all for dreaming big, but don’t dream stupid!” [09:30] –Dave Arnold on Cooking Issues

• 2014-11-25

  Episode 190: Turkey Time
  This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center. “Every piece of meat that comes from a wild animal is going to taste a little differently depending on where its from, what its been eating, the condition it was in and a handful of other factors.” [21:00] “If you get a huge sack of pinkish liquid after thawing frozen meat, you know it wasn’t frozen properly.” [22:00] “If the bread still has any moisture left in it, the salt will pull it out and leave you with a disgusting NYC street pretzel.” [43:00] –Dave Arnold on Cooking Issues

• 2014-11-18

  Episode 189: Sous Vide and Fireball Whiskey
  This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery. If you’re going to try something new and experimental for Thanksgiving, test it first” [13:00] “Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe.” [19:00] “The average sprout is an abomination!” [25:00] –Dave Arnold on Cooking Issues

• 2014-11-11

  Episode 188: Late from Brooklyn
  Dave Arnold is back for a short show this week to answer listener questions including fungal Chitosan clarification, alcoholic Pacojet sorbets, and chopping candied rose petals. Later on Dave discusses the best techniques for searing with the Searzall (Searzall Searzall) and explains the science behind eutectic freezing. This program was brought to you by Fairway Market.

• 2014-11-04

  Episode 187: Pizza Party
  Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Whole Foods Market. “Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle.” [18:00] “Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap.” [34:00] “Noticeable MSG is more offensive than noticeable salt.” [49:00] –Dave Arnold on Cooking Issues

• 2014-10-21

  Episode 186: JUSTINO!
  This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market. “The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00] “When you’re doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn’t have to worry about safety as much” [36:00] –Dave Arnold on Cooking Issues

• 2014-10-14

  Episode 185: The Future of Meat
  This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures. “The Spanish word for Worcestershire sauce is ‘English sauce’.” “You have to make a big enough investment in time and or money to ensure that you go through with your project.” “The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time.” –Dave Arnold on Cooking Issues

• 2014-10-13

  Episode 184: Bonus Episode
  Good news! It’s a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds!

• 2014-10-07

  Episode 183: Stinky Fish Tuesday
  This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don’t hold a candle against the taste! This program was brought to you by Edwards VA Ham.

• 2014-09-29

  Episode 182: Preserving Tomatoes
  Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean. “A leaky rotovap is a key loss of flavor loss in distillation”. [24:00] “Everything you boil – you have to condense. You have to have as much chilling power as you have heating power.” [35:00] –Dave Arnold on Cooking Issues

• 2014-09-16

  Episode 181: Demolition Derby
  Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean. “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00] “Eggs provide viscosity, protein, and holding structure to cakes” [35:00] “Methocel is one of the few hydrocolloids that sets as you heat it” [36:00] “A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00] –Dave Arnold on Cooking Issues

• 2014-09-01

  Episode 180: Green Meat & Cyanide Cherries
  Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market. “Most of the greening in meats are due to sulfur or hydrogen peroxide.” “The longer an onion sits after it’s cut the more metallic it’s going to taste” “Do not store flour in the fridge, store it in the freezer.” –Dave Arnold on Cooking Issues

• 2014-08-19

  Episode 179: Goldilocks Ice Cream
  As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures. “The maximum amount of ice cream you should buy for home use is a half gallon. anything more than that is too much and will go bad.” [20:00] –Dave Arnold on Cooking Issues

• 2014-08-11

  Episode 178: Gross Pizza Crust
  Why are big-chain delivery pizza crusts so disgusting? What’s a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week’s edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course — hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market. “99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn’t sell as quickly as milk or get used as quickly.” [22:00] –Dave Arnold on Cooking Issues

• 2014-08-04

  Episode 177: Cement & Caramel
  Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel – take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham. “I don’t believe in any health claims to be honest.” [15:00] –Dave Arnold on Cooking Issues

• 2014-07-28

  Episode 176: The Geoduck Mascot
  Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture – join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham. “Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil.” [17:00] “If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I’m never happy and always end up getting the good one in the end.” [28:00] –Dave Arnold on Cooking Issues

• 2014-07-22

  Episode 175: Dave Rides a Fast Bike
  Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham. “If you’ve ever had non stabilized cream cheese it’s really grainy.” [20:00] –Dave Arnold on Cooking Issues

• 2014-07-07

  Episode 174: The Voice of Phil Bravo
  There’s a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. It’s another wild ride on Cooking Issues! Today’s show was brought to you by Rolling Press. “Worcestershire sauce is the equivalent of fish sauce but for British taste.” [41:00] –Dave Arnold on Cooking Issues

• 2014-07-01

  Episode 173: Mark Ladner & Pasta Flyer
  It’s summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, he’s joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. Tune in and hear what plans he has in store for Pasta Flyer – and make sure to donate to the Kickstarter page (3 days left!) if you want to see quick service pasta in your neighborhood. Today’s program was brought to you by The International Culinary Center. “We decided to focus all our energy on making the absolute best gluten free pasta. I feel like I’ve been able to simulate an al dente texture in the gluten free pasta, which is difficult.” [05:00] ” [05:00] –Mark Ladner on Cooking Issues

• 2014-06-23

  Episode 172: Hot Lobster Rolls & Roasted Marshmallows
  Dave’s back for Cooking Issues and he’s joined by friend of the show Chris Young of Chef’sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef’s Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride – tune in for a rapid exploration into Cooking Issues – both complicated and simple! This program was brought to you by Whole Foods Market. “Any food safety organization in the world’s job is not to figure out the minimum possible thing that’s safe – their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time.” [10:00] –Dave Arnold on Cooking Issues

• 2014-06-16

  Episode 171: Fiddleheads & Slave Shrimp
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chloride for crunchy pickles without the unwanted calcium taste. How long is leaf lard safe in a freezer if it has come in contact with oxygen? Dave recounts a recent article that highlights the slave labor involved in overseas shrimp farming, and why it is important to always question the labor involved in food production. Is it safe to ostrich fiddleheads if they’re only lightly blanched? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Bonnie Plants. “People think about sustainability, whether or not their food is local, economics, etc. Not many people consider if their food is made by slaves.” [21:00] — Dave Arnold on Cooking Issues

• 2014-06-09

  Episode 170: Cup4Cup
  Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. “Cup for Cup” is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, cookie and biscuit recipes.

• 2014-06-02

  Episode 169: Pressure Cookers, Patrick Martins & Cheeseheads
  Dave Arnold jumps right into this week’s episode of Cooking Issues answering some specific questions on pressure cookers. Later on, he’s joined by Patrick Martins, founder of Heritage Foods USA & Heritage Radio Network, and author of The Carnivore’s Manifesto Eating Well, Eating Responsibly, and Eating Meat.. Patrick explains why he thinks local doesn’t always mean best, why cheap meat is classist and why it’s so important for there to be a Museum of Food & Drink. This program was sponsored by The Wisconsin Milk Marketing Board. “I don’t like pressure cookers that vent if you’re going to do things like stock.” [06:00] –Dave Arnold on Cooking Issues “Local is a distance, not a gastronomic term.” [25:00] “We can’t unwittingly shield the robber barons from criticism, the Goldman Sachs and the Purdue’s.” [29:00] –Patrick Martins on Cooking Issues

• 2014-05-26

  Episode 168: Columbo & Fishsticks
  Dave’s back in the studio and that means a brand-spanking new edition of Cooking Issues! Tune in as he plows through listener questions and goes on a rant about Columbo — yes the TV show. How on earth could somebody NOT like fish sticks? How can one make rapid infused sangria? What DOES Nastassia like? Tune in and find out! This program was sponsored by Seersucker Brooklyn. “People who multitask actually null task. It’s called zero tasking – it’s a new thing I want people to be aware of.” [45:00] –Dave Arnold on Cooking Issues

• 2014-05-20

  Episode 167: Bluto Returns?
  Dave might be home this week – but that’s not stopping him from hosting another jam-packed episode of Cooking Issues. Vacuum infusions, smoke, botulism, selzter, you name it – he’s on it. Tune in as Dave calls in from home to answer a plethora of listener questions – including making popcorn taste like Doritos. Will Dave’s band Bluto be making a comeback? Should you stop worrying about smoke in the kitchen? What’s a PID controller? Find out on the latest edition of Cooking Issues. Today’s program was brought to you by White Oak Pastures. “The problem with botulism is that it isn’t destroyed by freezing or cooking at normal temperatures. The reason it’s so tricky is that it forms spores – when you start killing off the bacteria some of them turn into spores that are extremely resistant to heat – you have to pressure cook to get rid of them.” [18:00] –Dave Arnold on Cooking Issues

• 2014-04-22

  Episode 166: PHOSPHATES! WHAAAAT!!!
  Deep deep pizza, fried pickles, spent chickens, food grad phosphates… yep.. it’s another hilarious and jam-packed episode of Cooking Issues. This week Dave is in a particularly fun mood as he speeds through rants on GMO’s, NYC Subway Stations and bad pizza. He also gives listeners advice on batter adhesion, frying and grain milling. Tune in and enjoy the ride. This program was sponsored by White Oak Pastures. “Who wants to eat pizza with a fork besides Bill DeBlasio?” [17:00] –Dave Arnold on Cooking Issues

• 2014-04-15

  Episode 165: Where’s My Lime?
  Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants “Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight – it’s very odd!” [21:00] –Dave Arnold on Cooking Issues

• 2014-04-08

  Episode 164: MSG, Acidity, & Noodles
  This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center. “Lime juice does not last. Not at all.” [25:15] “Alcoholic products foam a lot more than non-alcoholic products do.” [32:00] –Dave Arnold on Cooking Issues

• 2014-03-25

  Episode 163: Pet Peeves, Hot Sauce & Booker!
  Continuing where we left off last week, Dave rattles off some listener inspired Kitchen Pet Peeves on this week’s episode of Cooking Issues. Find out what really makes him tick, including everything from bad quart containers to front-of-house complainers. Later in the show, Dave talks about everything from plastic wrap to hot sauce. Added bonus: Dave’s son Booker is in the studio this week! This program was sponsored by Heritage Foods USA.

• 2014-03-17

  Episode 162: Emulsifier Systems & Pressure Cookers
  This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons. “Cooking at a professional level is all about teamwork.” [43:45] –Chris Young on Cooking Issues

• 2014-03-10

  Episode 161: Soda
  This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons. “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking Issues

• 2014-03-04

  Episode 160: Fridge Storage, Ramen, & Coffee Machines
  On this week’s Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode! This program has been sponsored by White Oak Pastures. “Do not, DO NOT store bread in the fridge, holy crap!” [19:15] Dave Arnold on Cooking Issues

• 2014-02-25

  Episode 159: Vacuum Sealing & Ice Cream
  This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today’s questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons. Image from The Vak Shack “Remember, you’re never freezing ice cream until it’s a total solid. There’s always some of it that’s still a liquid.” [43:00] Dave Arnold on Cooking Issues

• 2014-02-18

  Episode 158: Pizza Is Already Flat
  Cooking Issues is taking submissions for new theme songs! On this week’s episode, Dave Arnold and Nastassia Lopez talk to the food safety concerns of MSG, and talk about making sour apricot sodas without using alcohol. Is sodium benzoate effective in stabilizing fruit juices? How can you evaluate the safety of koji? Learn how crustaceans reproduce, and how fisherman deal with producing female lobsters. This episode has been brought to you by Fairway Market. “When a lobster fisherman catches a buried lobster, they throw it back. A buried lobster is a producing female, and that’s their bread and butter!” [37:00] — Dave Arnold on Cooking Issues

• 2014-02-11

  Episode 157: Bread Baking & Bloody Marys
  This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA. “To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30] “Unless they’re going someplace to get it reinvented, people generally want what they’re used to.” [35:20] Dave Arnold on Cooking Issues

• 2014-02-04

  Episode 156: Soy Milk, Lupini Beans, Plastic Bags, & Apricots
  Is it possible to get the soy taste out of soy milk? How should you cook lupini beans? Can we completely do away with plastic bags? Is Dave Arnold ever wrong? All this and more on this week’s episode of Cooking Issues! This program has been sponsored by Whole Foods Market. “It’s not pretentious to want your food cooked properly.” [20:30] “Anything that you can keep out of your fridge is a bonus, because fridge space is limited.” [25:30] Dave Arnold on Cooking Issues

• 2014-01-28

  Episode 155: Soy Milk & Kosher Meats
  This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market. “If you salt meat before you cook it, it changes the texture of the meat.” [18:15] “The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation.” [38:35] Dave Arnold on Cooking Issues.

• 2014-01-21

  Episode 154: Flatware, Tableware, & More
  On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez help out some listeners with sharpening knives, plate durability, pressure cooking eggs, and much more. Hear Dave’s opinion on which types of plates and bowls you should own in your restaurant or home, as well as what the problem is with drinking out of mason jars. This program has been sponsored by Heritage Foods USA. “I like a good heft in my flatware.” [31:40] “Mason jars are thick, they’re like drinking out of an iPad.” [35:45] “Fry from frozen!” [50:30] Dave Arnold on Cooking Issues

• 2014-01-14

  Episode 153: Sanbitter, Crustaceans, & Canned Soup
  On this week’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch. “Ice water does not an ice breaker make.” [11:35] “The salt is not there in canned soup as a preservative, the salt is there because people like salt.” [34:35] — Dave Arnold on Cooking Issues

• 2014-01-08

  Episode 152: Circulator Explosion
  Cooking Issues returns in 2014 with helpful kitchen tips regarding circulators, distillation, koji, and more! Tune into this week’s episode to hear Dave Arnold and Nastassia Lopez discuss clarification techniques, and why you don’t want to be in the same room as an exploding circulator. Later, tune in for Dave’s home kitchen modification suggestions. Find out why you should install foot pedals for your home sink, and hear why Dave doesn’t stack his mixing bowls by size. This program has been brought to you by S. Wallace Edwards & Sons. “Normal reductions happen at high temperatures, but if you put your substance in a vacuum, you can do reductions at lower temperatures. You get very fresh flavors because you’re not blasting it with heat.” [31:00] — Dave Arnold on Cooking Issues

• 2013-12-17

  Episode 151: Robot Santa & Food Preservation
  This week on Cooking Issues, Dave and Nastasha bring in Rebecca Palkoviks from Booker & Dax and Lara Speier from Days App. They explore the idea of hooking up a tube to a santa robot and pumping fake vomit through his mouth. Then Dave takes a few caller questions about food safety. Tune in to learn some important tips and tricks about refrigerating & freezing food for a long period of time! This program has been sponsored by Regional Access. “Fresh tofu is amazing and it’s not high in acid.” [52:15] —Dave Arnold on Cooking Issues

• 2013-12-03

  Episode 150: Senegalese Cuisine & Salami
  On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez answer questions about the essential steps to preparing eggnog. Dave calls up chef Pierre Thiam to discuss Senegalese cuisine. Before the break, he answers a caller’s question about cooking for pregnant women. After the break, Dave and Nastassia sample some salami from Underground Meats. This program has been sponsored by Underground Meats. “People are using more and more oil, not for the taste, but just as a sign of being able to use more oil.” [35:30] — Dave Arnold on Cooking Issues

• 2013-11-26

  Episode 149: Pre
  On this week’s pre-Thanksgiving episode of Cooking Issues, Dave Arnold, Nastassia Lopez, and Piper Kristensen talk about the upcoming Kickstarter for the Searzall! Tune into this episode to learn why every culinary nerd needs a Searzall in their kitchen, and how you can support their campaign. Tune in to hear about the successes of turning various nut milks into tofu-like substances. Learn how to make a Reese’s-like filling for a pecan pie! Find out if salt-rising bread has the potential to be a food safety hazard. Don’t miss this week’s edition for more on eggs, chevre, peanuts, and other “Cooking Issues”! This program has been brought to you by Hearst Ranch. “You can get tofu-like textures with any nut milk if you use the right processes.” [21:00] “In salt-rising bread, the rising is not due to a yeast, but your good buddy clostridium perfringens- which is not the best thing, especially if you’re a soldier because clostridium perfringens causes gangrene.” [38:45] — Dave Arnold on Cooking Issues

• 2013-11-19

  Episode 148: Rolled Meats, Roasted Peanuts, & Deep Frying
  In this episode of Cooking Issues, Dave Arnold answers questions about rolled meats, and discusses low temperature methods of cooking turkey. After the break, Dave praises Virginia peanuts and explains why they blow all other peanuts out of the water. Then he describes a fantastic method of roasting and salting peanuts. Dave also gives us his theory on why agave provides such a unique and important sweetness to margaritas. Finally, he outlines a few of the best options for safely deep frying (without compromising quality) at home. This program has been sponsored by Cain Vineyard & Winery. “Do not use a used hair dryer on food.” [19:15] “Fructose is a very interesting as opposed to sucrose, in that its sweetness hits you right away, and then leaves very quickly.” [34:55] — Dave Arnold on Cooking Issues

• 2013-11-12

  Episode 147: Mocktail Tales
  In this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice. Then, Dave talks about the upcoming Kickstarter campaign for his new product, the Searzall. Finally, he goes over what can cause an oil fire, how disastrous they can be, and how to avoid them. This program has been brought to you by Brooklyn Slate. “From a cooking standpoint, there is no question that a deep fryer is a good idea”. [43:10] — Dave Arnold on Cooking Issues

• 2013-11-05

  Episode 146: Better than a BLT?
  Can the BLT be improved upon? Is there anything more American than a Peanut Butter & Jelly sandwich? Do Tiki bitters belong in egg nog? Tune in to another jam-packed episode of Cooking Issues as Dave answers questions faster than you can think them up! This program was sponsored by Underground Meats. “Jerusalem artichokes are the fartiest vegetable in the world!” [45:00] –Dave Arnold on Cooking Issues

• 2013-10-29

  Episode 145: Do Octopuses Feel Pain?
  Are octopus aware of their own existence? What’s the best fish sauce? How is pink salt different than regular salt? How do animals experience pain? Dave Arnold continues to plow through listener questions and make food seem easy. Tune in for non-stop knowledge and learn a thing or two about your food! Today’s show was sponsored by Heritage Foods USA. “Nobody understands how to knock out the consciousness in an octopus because nobody knows how an octopus feels consciousness.” [37:00] –Dave Arnold on Cooking Issues

• 2013-10-21

  Episode 144: Chuggin’ Diet Coke
  Get ready for another jam-packed episode of Cooking Issues as Dave Arnold tackles everything from home-carbonation to hot sauce. Find out where his addiction to Diet Coke stems from and learn about why different foods change color. This program was sponsored by Regional Access “If you don’t like eggplant parm, there’s something wrong with you!” [37:00] –Dave Arnold on Cooking Issues

• 2013-10-14

  Episode 143: Olive Slime & Fantasy Football
  Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they’re making with crab apples for Martha Stewart’s American Made event. Hear how olives for canning are preserved using huge vats of lactic and acetic acid! Later, Dave answers a listener question about natural pickling. Can you boil vegetables before pickling them? Find out how to change the acid profile of different citrus juices. How should one treat leftover pasta versus leftover meats? How does Nastassia’s fantasy football team interfere at Booker and Dax? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Underground Meats. “The Wickson apple is nice little apple because it has a very high sugar content and a high acid content. And what that means is that it’s good for cocktails.” [4:10] “Only in the U.S. does bacon refer only to the belly of the pig.” [28:10] “American beer is supposed to cold because it has no flavor!” [39:15] — Dave Arnold on Cooking Issues

• 2013-10-07

  Episode 142: Maximum Flavor
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitation caviar and more! What’s the best way to use blueberries in stirred cocktails? Make sure you don’t miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine. “You can do fermentations without salt, but they’re not going to be consistent… If it gets sour, you’re probably going to be safe, but if it doesn’t, it’s possible that you’re going have some crazy stuff growing in there.” [18:25] — Dave Arnold on Cooking Issues

• 2013-09-24

  Episode 141: It’s Paste!
  Dave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this week’s Cooking Issues. Tune in to hear Dave talk about the processed involved with validating HASIP Plans, and why you should support Underground Meats in their mission to create their own! Later, learn about the difficulties associated with pasteurizing fish. Piper from Booker and Dax calls in to talk about how he prefers to make puddings using different varieties of carrageenan. Is there a way to make 3-D printed food taste delicious? Finally, hear Dave talk about humane slaughter methods, and why there is not an ikejime equivalent for poultry or red meat. Thanks to our sponsor, Underground Meats. “Most fish cannot be adequately pasteurized in a vacuum bag because you have to cook it either too high or too long.” [14:20] “Food is about the day-in and day-out creation of something you want to eat… 3-D printing is all about extrusion using paste, and there’s only so much flavor or taste that you can get out of paste.” [37:00] — Dave Arnold on Cooking Issues

• 2013-09-16

  Episode 140: Fermentation & Tofu
  After an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge. Tune in to hear Dave take on fermentation! Dave talks about fermenting tomato paste and making hot pepper sauce. Learn about salinity, and whether or not it is safe to make ramen noodles using lye. Later, Dave describes the methodology of tofu-making and lays out some ideas for making a low-sugar sorbet. What’s the difference between low temperature cooking and sous vide? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Fairway Market. “Most recipes for pepper sauces just give a brine strength, but don’t give an actual salinity of the finished product.” [24:05] “If you’re making a sorbet without sugar, it’s not going to have the same texture… Sugar has very good texturizing properties.” [41:00] — Dave Arnold on Cooking Issues

• 2013-08-27

  Episode 139: Eat Your Yolks
  What are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this week’s edition of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio talking fried cheese, agar clarification, and a wealth of other topics. Find out why a good grinder is necessary for quality espresso. How can you create a deep freezing contraption with a salt water brine? Why does hydrolyzed pea protein lend itself to wobbly desserts? Tune in to learn more about the muscular systems of mollusks, how to remove grit from pudding, and steps to dry-salt a turkey! This episode has been brought to you by S. Wallace Edwards & Sons. “The grinder, in terms of the quality of your coffee, is equally as important as your espresso machine.” [4:15] “From a cooking standpoint, egg yolks are a miracle because they have all sorts of emulsification properties.” [9:40] — Dave Arnold on Cooking Issues

• 2013-08-20

  Episode 138: Fish Show
  Dave Arnold and Nastassia Lopez get fishy on this week’s edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish. What are some of the necessary steps for preserving fish? Dave explains how to can and cure fish! Hear Dave resolve more listener cooking problems regarding chilling drinks, fungus on stone fruit, meat glue, gelatin, and blenders! You don’t want to miss out on this week’s episode of Cooking Issues! Thanks to our sponsor, The International Culinary Center. “The standard Western-style of fish-killing puts a lot of stress on the fish as it’s dying, and the stress has deleterious qualities on the flesh of the fish from an eating standpoint.” [14:20] — Dave Arnold on Cooking Issues

• 2013-08-05

  Episode 137: Delhi Belly
  After sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this week’s episode of Cooking Issues. Hear how different eggs create different types of mayonnaise, and why one listener is having trouble making mayo from turkey eggs. Listen in to find out about some homemade, DIY immersion circulator technologies! Dave talks about muscle tissue in squid and octopus, and how invertebrates tend to get get mushy after long cooking times. Find out how changing the pH of certain seafoods can alter the texture when cooking! Finally, tune in to hear about the different grains, legumes, and beans that were blasted through the Museum of Food and Drink’s puffing gun! This program has been brought to you by Tekserve. “I hate mechanical relays for DIY electronics projects. Spend the extra three bucks and get a solid-state relay. They’ll last infinitely longer than mechanical relays unless you fry them.” [32:15] “Squid and octopus muscle is very different than vertebrate muscle… They tend to shrink up a lot more than vertebrate muscles do.” [36:30] — Dave Arnold on Cooking Issues

• 2013-07-30

  Episode 136: Dave Tweaks on Lemonade
  The phone lines are off the hook on this week’s episode of Cooking Issues! Dave Arnold is joined by Nastassia “The Hammer” Lopez, and is enduring the beginning stages of his lemonade cleanse. Learn about the history of the Stanley Burroughs Master Cleanse, and why Dave thinks it’s a bunch of baloney. Tune into this episode to learn the best way to slice country ham at home. What food safety considerations should people on neutropenic diets keep in mind? Find out why sausage casings have a tendency to break if they aren’t precooked. What kinds of fish lend themselves to low temperature cooking? Is it harder for bread to rise in higher altitude? How do different sugars affect flavor? Find out all of this and more on this week’s episode of Cooking Issues! Thanks to our sponsor, Fairway Market. “European hams are not cured in the same way that American hams are cured because they are hung in different ways while they cure.” [9:50] “Between does and bucks, people prefer the meat of does because they’re more tender… There is also a breakdown in the difference of flavor.” [14:00] — Dave Arnold on Cooking Issues

• 2013-07-22

  Episode 135: Puffing Gun Coming to You
  Congratulations to the Museum of Food and Drink on their successful Kickstarter campaign! Look out for the cereal puffer in a city near you! Dave Arnold is back in the studio this week with Nastassia Lopez to answer a few listener questions on topics such as micron size and sauerkraut. Find out how to use skin from slab bacon to make homemade pork rinds! Learn how to cook bratwurst in a circulator, and use unconventional fruit flavors in ice cream. Tune in next week to hear how Dave is handling his self-imposed lemonade cleanse! Thanks to our sponsor, Fairway Market. “The goal when making pork rinds is to convert all of the collagen into gelatin.” [14:40] — Dave Arnold on Cooking Issues

• 2013-07-16

  Episode 134: Fund the Puffer
  The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. “The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25] — Dave Arnold on Cooking Issues

• 2013-07-09

  Episode 133: Sandwich Sissy
  Dave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this week’s installment of Cooking Issues! Thanks to our sponsor, ChefSteps. “Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast.” [9:30] “A dry sandwich makes me just as sad as a wrap.” [29:00] — Dave Arnold on Cooking Issues

• 2013-06-24

  Episode 132: Testing Harold McGee
  Harold McGee joins Dave Arnold and Nastassia Lopez in the studio for today’s edition of Cooking Issues! Harold and Dave team up to tackle some listener questions regarding circulators, food aroma, fruit preservation, and more! Why does orange juice taste so terrible after brushing your teeth? Tune into this episode to hear the cast discuss the nuances of different condiments: ketchup, mayonnaise, barbecue sauce, and mustard. What brands are preferred? Find out why mustard oils in the United States don’t pack the punch of their overseas counterparts. Learn how to foam pre-made whiskey sours, and the best way to grill zucchini! Thanks to our sponsor, Underground Meats. Break music provided by Alan Wilkis. “Salt will actually help move aroma out of a food and into the air because it makes the food more polar and electrically charged, and then it pushes the scent out.” [6:00] “If you did a side-by-side test of ascorbic acid and honey to inhibit browning in fruit, I would suspect you would get better results from the ascorbic acid.” [20:15] — Harold McGee on Cooking Issues

• 2013-06-18

  Episode 131: Free Berries
  The puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink’s new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos. How can you get brown rice to stick together? Dave helps a caller preserve some cocktail cherries, and talks about his recent foraging adventures at Riverside Park. How would Dave make banana chips at home? Finally, hear about ‘cat crap coffee’ and 3D printing food! Thanks to our sponsor, ChefSteps. “The bubble size of any given drink is due to the amount of CO2 you push into it and the temperature at which you serve it.” [5:20] — Dave Arnold on Cooking Issues

• 2013-06-10

  Episode 130: Washing Dishes & Fruit Sex
  The phones are off the hook on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are talking about new dishwashing formulas that use sodium carbonate instead of phosphates. How tough are these soaps on scum? Learn how to preserve salt crystals in ice cream applications, and find out why Dave loves induction burners. Tune into this episode to hear more about pressure cookers, apple varieties, and cooking chicken for large catered events. Curious about fruit sex? Tune into this episode of Cooking Issues to find out more! This program has been brought to you by ChefSteps. “The benefit of agar clarifications is that when you do it, you blend the fruit and the product, and you get a very fast blend. The problem is, you often do not get a very high yield.” [19:30] “Other than deep frying, fast techniques tend to produce a less than desirable surface for chicken.” [42:10] — Dave Arnold on Cooking Issues

• 2013-06-03

  Episode 129: No More Apricots
  We’re smoking fish and steaming pudding on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps. “The problem with most cured fish recipes is that they only giving a brine strength, but that’s not really that helpful because curing depends on the fish-to-brine ratio.” [19:30] “The oxidation in dried fruit isn’t just a color issue, but a taste issue.” [35:35] — Dave Arnold on Cooking Issues

• 2013-05-27

  Episode 128: Ice Cream, Popcorn, & Fish
  In this week’s episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home. Dave’s offers his opinions on different brands and types of ice cream from all around the world, the effects of stabilizers during the production process, and the effects of guar and gelatin during the ice cream making method? In the second segment of this week’s episode, the topic is batch freezing. Dave talks about overrun, the costs of producing ice-cream, and the differences between freezers that manufacturers use and ones that you can use to for ice-cream producing in your restaurant or at home. Lastly, Dave answers a question from a listener on popcorn making, offering suggestions to make fantastic popcorn with a great machine, and ways to put a local fish market in your neighborhood to good use. Tune in to learn more! This program has been sponsored by ChefSteps. “A continuous freezer is usually only done by larger manufacture people.” [35:40] “The way I used to make popcorn is with a whirley pop.” [49:50] “A lot of how fish keeps is how the temperature cycles, and how the air blows on top of it within the fridge.” [57:44] — Dave Arnold on Cooking Issues

• 2013-05-20

  Episode 127: William McGee
  Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don’t suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink’s new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps. “When you’re heating something, there are three things that you’re trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present.” [45:15] — Dave Arnold on Cooking Issues

• 2013-05-13

  Episode 126: Chris Young on Coffee
  Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn’t prefer foamy coffee drinks. It’s ramp season; learn how to highlight these spring vegetables on this week’s Cooking Issues! Thanks to this week’s sponsor, ChefSteps. “If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn’t be much hotter than 50 degrees Celsius. That’s how you get a foam that’s easy to pour for latte art.” [21:25] — Chris Young on Cooking Issues

• 2013-05-07

  Episode 125: Milk & West African Cuisine
  Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps. “Human breast milk is vastly water, so you would assume that a mother’s milk is close to her blood alcohol level.” [15:20] — Dave Arnold on Cooking Issues

• 2013-04-23

  Episode 124: Olive Oil & Mark Ladner
  Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week’s Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark’s Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats. “Poorly-made industrial pancetta is absolute garbage. It’s too salty; just stick with the bacon for carbonara.” [22:00] — Mark Ladner on Cooking Issues

• 2013-04-16

  Episode 123: Mashed Potato Nightmare
  Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week’s episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertif’s flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this week’s Cooking Issues! This program has been brought to you by Fairway Market. “Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. That’s the principle behind ohmic heating.” [26:35] “Whenever you’re bringing liquid nitrogen into the bar, you need to have a lot of safety training.” [53:15] — Dave Arnold on Cooking Issues

• 2013-04-09

  Episode 122: Life’s a Beach
  Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters to carbonate beverages at home? Find out if it’s possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this week’s Cooking Issues! This program has been brought to you by S. Wallace Edwards & Sons. “For preservation, you need a vacuum- and the better the vacuum, the happier you’re going to be.” [41:00] “Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water.” [45:40] — Dave Arnold on Cooking Issues

• 2013-04-01

  Episode 121: Hard Water & Feral Pigs
  Find out some alternative uses for transglutaminase on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today’s sponsor, Fairway Market. “If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!” [46:10] — Dave Arnold on Cooking Issues

• 2013-03-25

  Episode 120: Gas Burners & Acrylamide
  Dave shares his love for gas burners on today’s episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch. “Smokiness is something that you need to replace when you’re omitting a smoked ham or bacon product. But liquid smoke is not the answer!” [29:15] — Dave Arnold on Cooking Issues

• 2013-03-18

  Episode 119: Acetobacter, Eggs, & Ice
  Pop Rocks, vinegars, nanoparticles, and eggs- we’ve got it all on this week’s Cooking Issues. Dave Arnold and Nastassia Lopez begin the show with a official response from S.C. Johnson about sous vide cooking in Ziplock bags! Later, hear about the possibilities of savor Pop Rocks and open-fermentation fruit vinegars. Should nanoparticles in food a safety concern? Dave hears back from listener about some new and interesting egg peeling techniques. Can harissa sauce be made shelf-stable without the addition of preservatives? Finally, Dave closes out the show by talking about Booker and Dax’s ice program! This episode has been brought to you by White Oak Pastures. “The reason to raise the pH when pressure cooking is to shift the temperature at which a Maillard reaction occurs to a lower temperature.” [20:25] “You can you take a something that is safe to use (in food) and decrease its size by so much that it is no longer safe to be used.” [25:30] — Dave Arnold on Cooking Issues

• 2013-03-11

  Episode 118: Fermented Llama Saliva
  Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week’s episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike – tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.

• 2013-03-05

  Episode 117: Fecal Beer
  Can’t get your dragons beard candy soft enough? Want to use avocado in a sous vide recipe? Do any of these questions make sense to you? If so – you’ve found the right show. Tune into another wild and wacky episode of Cooking Issues as host Dave Arnold plows through food-tech questions from listeners covering a wide range of topics. This week’s show is extra special, as friend of the show Joel Gargano is in studio performing the Cooking Issues theme song live on-air! Today’s program was sponsored by Rolling Press. “Sourness is a relatively simple flavor in that it activates one receptor only in your tongue. Ditto with sugar.” 45:00 “Hops act as an anti-microbial. If you’re going to have a hop free beer, you want to make sure you won’t have other things growing in it.” 53:00 –Dave Arnold on Cooking Issues

• 2013-02-26

  Episode 116: Pork & Dessert
  We’ve got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and they’re talking about the many uses for country ham. Tune in for Dave talking about country ham has a seasoning meat as opposed to a central protein. Hear callers ask Dave about smoking and cooking a pig head using low-temperature techniques! Other topics include vacuum distillation, and the uses for Wondra flour! Dave wraps up the show with some dessert suggestions. Learn about non-dairy ice cream and making lemon curd! This episode has been brought to you by The International Culinary Center. “The definition of forever is two people and a country ham.” [7:30] “The benefit of Wondra being pre-gelatinized is that it will go into solution in a cold liquid.” [31:00] — Dave Arnold on Cooking Issues

• 2013-02-19

  Episode 115: Cookie Shards
  Can you make high quality bread with bread machine? This week on Cooking Issues, Dave Arnold and Nastassia “The Hammer” Lopez are talking low temperature, vacuum machines, and more! Find out if bone-in meat actually affects flavor, and learn if you can use your bread machine for low temperature cooking. What types of vacuums make for better food quality? Later Dave talks about the benefits of culinary school, and find out how to improve your culinary skills at home. How can you keep your leftover fried chicken crispy? Find out on this week’s Cooking Issues! This program has been brought to you by Rolling Press. “Theoretically, you could take a bread machine, externally control it, and hack the thing and use it as a low temperature cooker.” [16:00] “I think that the higher vacuums actually decrease the quality of the food.” [26:45] “You can learn to cook on your own, but it’s very difficult to learn how to work in a restaurant on your own. You can learn that from working in a kitchen, or from culinary school.” [38:45] — Dave Arnold on Cooking Issues

• 2013-02-12

  Episode 114: The Hammer Joins Twitter
  Pick perfect apples, find uses for your cheese rinds, and learn more about distillation on this week’s Cooking Issues! Tune in to hear Dave Arnold and Nastassia Lopez talk about different textures and acidity levels in apples. How does the shape of a glass affect the drinking experience of certain spirits? Find out about bloom strength in gelatin, and hear Dave and Nastassia talk cut-rate cheese emporiums. Dave also talks about blending and distilling botanicals in a rotovap. Learn about fossilizing vegetables, fermenting rice, and more on this week’s Cooking Issues. This program has been brought to you by Ambur Point of Sale App. “The problem with a lot of old apple varieties is that they lose they’re crunch after a while; they’re not meant to be crunchy.” [7:05] “With infusions, the flavors are all dependent on how they are produced.” [32:50] — Dave Arnold on Cooking Issues

• 2013-02-05

  Episode 113: Espresso, Hot Sauce, & Vinaigrette
  Valentine’s Day is coming up; find out what to cook for your date on this week’s Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they’re tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine’s Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen. “Whenever you go by buttermilk in a store, it’s cultured buttermilk. It’s not real buttermilk.” [32:40] — Dave Arnold on Cooking Issues

• 2013-01-29

  Episode 112: Seal the Deal
  Smoking bacon, gluing meat, and cooking in bags – Dave Arnold’s tackling it all on this week’s Cooking Issues! Tune into this episode to hear Dave talk about seasoning cast iron with cooking grade flax seed oil. Learn how to work with different ice cube sizes when shaking and stirring up cocktails! Later, Dave talks to a caller about safety and smoking bacon, and another caller about using Ziplock bags for a short rib recipe. What are the best ways to cook commercial-grade beef at a low temperature? Dave helps a listener troubleshoot their dulce de leche recipe, and hear his opinions on the term ‘avant-garde cuisine’. This program has been sponsored by Catskill Provisions. “Air quality in kitchens is becoming more important… I think more studies about airborne things in your kitchen are going to become more prevalent. Definitely invest in some good ventilation.” [14:30] — Dave Arnold on Cooking Issues

• 2013-01-22

  Episode 111: Offal and Kombu
  Want to learn some different ways to prepare offal? On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center. “If you’re using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas… sous vide tends to intensify aromas.” [21:00] “Without a rotor, your centrifuge might as well be a huge doorstop!” [51:00] — Dave Arnold on Cooking Issues

• 2013-01-15

  Episode 110: Fried Chicken & Lobster
  How do you fry your chicken? This week on Cooking Issues, Dave Arnold shares his fried chicken recipe and cooking techniques! Joined by Nastassia “the Hammer” Lopez, Dave is answering listener questions about the health considerations of carbonation. What is ‘duck milk’, and how can you use it in the kitchen? Dave offers some suggestions to increase heat in a smoker, and explains how to make a transparent tomato. Later, Dave talks about the many uses of Pectin X Ultra SPL in cooking applications. Hear about the best way to prepare and kill a lobster in order to preserve flavor. This program has been brought to you by The International Culinary Center. “I have not found any research to show that bubbly water hurts you! Let’s separate what’s in soda from the bubbles.” [13:45] “If you don’t deaerate when you’re clarifying tomatoes, you’re going to get these solids floating on that the top that are really going to mess with your stuff.” [28:00] — Dave Arnold on Cooking Issues

• 2013-01-07

  Episode 109: Pine, Yolks, & Soup
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as ‘fluffers’ at the South Beach Food & Wine Festival. Who was more popular at the festival – Dave or Tony the Tiger? Later, Dave tackles this week’s listener questions! Hear why Dave and Nastassia hate the word ‘espuma’, and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center. “I’m against the word ‘espuma’ on an English menu. If the whole menu’s in Spanish, then go ahead.” [8:15] “A lot times when working with pine and lavender… even when you do a really good job with it, you might have some bathroom cleaner memories.” [10:50] — Dave Arnold on Cooking Issues

• 2012-12-18

  Episode 108: Knives & French Fries
  It’s the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school. Dave mediates a listener debate about knife sharpening; what’s the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Dave’s newest french fry recipe! Can you carbonate solidified fruit juice gelatin? What’s the best way to cook a venison leg? Find out on this episode of Cooking Issues! This episode has been sponsored by Fairway Market. “If you expect to expect to go and pay a huge amount of money (for culinary school), and then make that back as a line cook, then I don’t know if that’s necessarily money well spent.” [16:15] — Dave Arnold on Cooking Issues

• 2012-12-11

  Episode 107: Food Science Schooling
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve. “If you’re going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you’re going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, it’s going to start tasting cooked.” [6:45] — Dave Arnold on Cooking Issues

• 2012-12-04

  Episode 106: Live Readings with Harold McGee
  Dave Arnold and Nastassia Lopez lament the world’s declining champagne consumption on this week’s episode of Cooking Issues. Dave starts the episode by reiterating the safety of liquid nitrogen in cooking applications if used by an experienced technician. Dave also goes on to explain the different stages of the freezing process. Harold McGee calls in to read excerpts of his book, On Food and Cooking! Tune in for an expert reading on caramelization and Maillard reactions, and hear Dave and Harold talk about making sucrose crystals. Why does dry heat produce good flavors in chili peppers and other spices? Dave also talks about the composition of Qimiq, and why it does not curdle in many applications. Dave also recommends a Vitaprep blender for making smooth soups! This episode has been sponsored by Roberta’s. “As temperature fluctuates in a freezer, that liquid water will melt and re-crystallize. So ice crystals will tend to grow over time, and make your food crappier. So there’s quality loss there. Additionally, that water is super-concentrated with regards to enzymes, acids, salts – all things that can carry chemical reactions… Awful reactions can take place.” [12:30] — Dave Arnold on Cooking Issues

• 2012-11-27

  Episode 105: Grease on Cashmere
  Did you catch Dave Arnold on CNN’s The Next List? If you missed it, don’t worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Dave’s recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards & Sons. “I think people use too much water in their stock- period.” [44:30] “I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey… Lift up your turkey! Be proud of your turkey!” [52:30] — Dave Arnold on Cooking Issues

• 2012-11-20

  Episode 104: Turkey Issues
  Dave Arnold and Nastassia Lopez are celebrating Thanksgiving on this week’s episode of Cooking Issues! Grab a bottle of wine, and tune in! Dave explains a few different ways to make bitters at home using high proof spirits or iSi methodology. Tune in to hear about Dave’s bionic turkey recipe, and his mother’s awesome stuffing! Dave distinguishes between stock pots and pressure cookers, and what he prefers for making stock. Listen in to hear Dave recommend sizes of stock pots and pressure cookers. Many cookbooks teach you how to cook, but Dave will teach you the proper way to rest your food! Learn more about bacteria, spores, and food borne illness. This program has been sponsored by 360 Cookware. “If you want to try something that’s less on the deep notes and more aromatic, try doing an iSi infusion (for bitters).” [9:00] — Dave Arnold on Cooking Issues

• 2012-11-13

  Episode 103: Bread & Brine
  On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting – Dave and the crew are tackling it all on this week’s Cooking Issues! This program has been brought to you by The International Culinary Center. “There’s no real ‘rule-of-thumb’ on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities.” [14:20] “The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that it’s about the same temperature that the starch gelatinization is taking place.” [30:20] — Dave Arnold on Cooking Issues

• 2012-11-06

  Episode 102: Hurricane Sandy, Refrigeration, & More
  Welcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storm’s impact on New York City. Dave is without power, and so are so many other people in Lower Manhattan, the Rockaways, Brooklyn, and Long Island. Later, Dave suggests a few Cambodian cookbooks and pressure cookers. What is the best way to apply sous vide techniques in a food truck? Dave talks about the differences between home and commercial refrigeration, and refrigeration systems that use endothermic reactions. Get some tips on making pasta and ice cream at home! This program has been brought to you by The International Culinary Center. “I think it’s a freakin’ racket! Notice how your home fridge never breaks down? For a four year period, I had a commercial fridge in my house and it broke four times! Commercial refrigeration sucks! …They just don’t put the thing together as well, insulate it as well, and solder it as well.” [28:20] — Dave Arnold on Cooking Issues

• 2012-10-15

  Episode 101: Fly Control & Waffles
  Dave Arnold and Nastassia Lopez are back after last week’s celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap that’s been working in dry ice and acetone, and talks about his experiences with cryo-shucking. Later, Dave talks about the best way to keep vinegar flies away from your homemade fermented foods. Hear how you can use hormone treatments to keep flies from breeding in your kitchen. What is the main difference between waffle and pancake batter? Dave shares his personal pancake recipe, and also gives some tips about how to add yeast to your pancake recipes. Finally, learn how to cook lamb at a low temperature, and hear about the FDA’s sous vide standards! This program has been sponsored by Whole Foods. “The only difference between a waffle recipe and pancake recipe is that a waffle recipe is going to contain a significant amount of oil or oil-like thing like butter. The reason is because you need something to keep the waffle sticking to the iron.” [33:05] — Dave Arnold on Cooking Issues

• 2012-10-09

  Episode 100: The 100th Episode!
  Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN’s own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a diatribe about American ham-eating tendencies. Tune in to hear Dave and Nastassia dish on sous vide lamb shanks, Pectin X Ultra SP-L, and cleaning lab equipment. This program has been brought to you by S. Wallace Edwards and Sons. “At Booker & Dax, we never ever ever serve actual liquid cryogens to people or food and drinks that are so chilled that they can cause frostbite upon consumption… The trick is knowing what you’re doing and having some common sense and respect for the safety of your customers.” [3:00] “I hate tropical paradise, except for the fruit.” [31:20] — Dave Arnold on Cooking Issues

• 2012-10-01

  Episode 99: Fracking & Ice Cream
  CNN is in the studio filming Dave for “The Next List” on this week’s edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave’s got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all – press play immediately! Today’s episode of Cooking Issues was brought to you by The International Culinary Center. “If you need to rely on [an ice cream maker] for your business – don’t buy it on used or on eBay.” [6:10] “There is no one fat that is the best fat for frying.” [32:15] “The last thing on earth you want to do is cook an entire prime rib low temp and then do a flash sear.” [27:00] “Different apple varieties have widely different levels of allergens that cause your throat to itch.” [49:20] –Dave Arnold on Cooking Issues

• 2012-09-24

  Episode 98: Preserving, Smoking & Pig Heads
  What do you do with a pig head? Why don’t more people like scrapple and haggis? Want more tips on food preservation? You’re in the right place! Tune into another hilarious and information-packed episode of Cooking Issues hosted by Dave Arnold. He takes listener questions on everything from coffee infused cocktails to the poisonous nature of Indonesian candle nuts. Find out why Dave thinks there will be an explosion of immersion circulators on the market soon and his advice for smoking a whole chicken. Do your best to keep up with Dave’s mile-a-minute stream of knowledge and learn more about a myriad of food and cooking related issues. Today’s program was brought to you by Hearst Ranch. “Guanciale is one of the more delicious things in the world. It ranks in my top 1 of pizza toppings.” “Salt is usually used in conjunction with dehydration for preservation in foods like ham. Salt also has other properties – it inhabits some bacteria but not lactic acid bacteria.” “With the immersion circultator dropping below $500 there will be an EXPLOSION of circulators on the market.” –Dave Arnold on Cooking Issues

• 2012-09-18

  Episode 97: “Heir Apparent”
  Though he’s late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We’ve got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia’s preferred title is “heir apparent” and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market. “One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven’t been read enough. I don’t hear as many people talking about James Peterson’s sauce books as often as they should.” “If you only handle the waxy outer cuticle section while you’re cutting hot peppers – you won’t come in contact with the seeds much.” –Dave Arnold on Cooking Issues

• 2012-09-11

  Episode 96: Circulation and Clarification
  Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week’s Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a “margarine hater”, and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center. “The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it’s not about how many liters of liquid- it’s how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?” — Dave Arnold on Cooking Issues

• 2012-08-27

  Episode 95: Intelligent and Tasty Cephalopods
  Dave Arnold is back from Colombia, and is joined again by Nastassia Lopez for another episode of Cooking Issues. Dave and Nastassia start off the the show by talking about different tropical fruits and thickeners. Dave revisits the homemade gummy candy topic with a listener response. Tune in to learn more about starch molding and gum arabic! Later, Dave offers some rethermalizing tips to ensure food safety and fresh flavor. Did you know that cephalopods are some of the smartest creatures in the ocean? Nonetheless, Dave talks about the variety of flavor and texture in octopus. For more information about pressure cooking in large quantities, induction heating, meat textures, and raw milk – check out this week’s Cooking Issues! This episode has been sponsored by Whole Foods. “When people talk about shelf-life, they’re actually talking about two things. One – Is it going to be safe to consume? And, two – is it going to taste good?” “The tentacles on the octopus taste different. They have dominant tentacles and non-dominant tentacles.” — Dave Arnold on Cooking Issues

• 2012-08-21

  Episode 94: Curing Meat and Making Sausage
  Dave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures. Tune in to learn about the proper balance of sugar, alcohol, and calcium to maintain the structure of the cherry! Later, Dave answers a question about texture in homemade sausage, and how fat is instrumental in determining how a sausage holds up. How can a homebrewer infuse a coffee flavor into beer? Tune in to find out! Other topics include making gummy candies, knife sharpening, and how to make a proper curing room at home! This episode has been sponsored by The International Culinary Center. “Fat is not just fat; fat is a mixture of fat and connective tissue. When it’s native, it will hold itself in place, but if it’s melted out it’s not gonna hold.” “The smaller a curing chamber is, the less stable it’s going to be over time.” — Dave Arnold on Cooking Issues

• 2012-08-14

  Episode 93: The Role of Plating
  This week’s episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows up about picky-eating children. Check out this listener’s suggestions for children’s foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures. “We’re in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. There’s a lot of work that’s done where you can tell that it’s done for the look, and not necessarily the taste.” “When you’re doing a demo or dish or a cocktail it’s important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something that’s taken forever to make look great but doesn’t even taste good.” — Dave Arnold on Cooking Issues

• 2012-08-06

  Episode 92: Sap and Stock
  Welcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center. “Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it.” — Dave Arnold on Cooking Issues

• 2012-07-31

  Episode 91: Shellfish and Fish Sauce
  Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave’s opinions about using spent distiller’s grain in food products intended for human consumption. What effect does distiller’s grain have on livestock production? Other topics on today’s episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods. “It’s very difficult to make simple syrups with sugar that are as thick at glucose syrups… glucose inherently doesn’t form crystals as much as sucrose does.” “The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product.” — Dave Arnold on Cooking Issues

• 2012-07-24

  Episode 90: Live from Tales of the Cocktail
  On this week’s episode of Cooking Issues, Dave Arnold calls in from Tales of the Cocktail in New Orleans, while Nastassia Lopez holds in down in the Heritage Radio Network studio. Even though Dave’s in New Orleans, he’s still here to answer all of your cooking questions! Is it possible to turn a turkey roaster into a deep fryer? And what problems could arise from such a transformation? Next, Dave revisits a question about pressure cooking jams, and what it does to flavors and Brix levels. Dave also talks about the best way to sous vide a skirt steak, as well some pointers about making creme liquors. Are there any dangers involved with cooking in Ziplock bags? Later, Wipop calls in to talk about Nomiku’s new immersion circulator that was recently funded through a Kickstarter campaign! This episode has been brought to you by White Oak Pastures. “The Ziplock bags are rated for re-heating in a nuke…the issue is that a Ziplock is made of polyethylene. It’s the same stuff that most plastic wrap is made of. It can’t get near the boiling point of water because it gets very soft, and it’s very close to the melting point.” — Dave Arnold on Cooking Issues

• 2012-07-17

  Episode 89: Peeling & Seasoning
  On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are tackling a bunch of different food-related topics; from peeling potatoes, to heat energy- your hosts have all the answers. Tune in to hear about Dave and Nastassia’s respective potato peeling tools of choice, as well as the effectiveness of anesthetizing shellfish in heightening flavor. Dave fields some caller questions about whipping cream at home, and why it differs in consistency from store-bought whipped cream. Other topics include sugar content in purees, and the best way to modify an oven at home to cook pizzas and breads. How important is it to season a pan, particularly when cooking Chinese food? Dave shares his opinions on seasoning skillets and woks, and the chemical and physical reactions that take place during this process. This program has been brought to you by The International Culinary Center. “Seasoning is actually important. There is a slight debate in the community about what is exactly is going on when you are seasoning a pan. For me, the accepted reason for seasoning a pan is that you are putting on a thin layer of oil or fat, and when you heat it, the fat is breaking down and polymerizing…and it is that surface that is non-stick.” — Dave Arnold on Cooking Issues

• 2012-07-03

  Episode 88: Egg Your Oven
  On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner’s Kickstarter page. After a brief discussion about Dave’s love for financial history, Dave talks about combi steam ovens’ capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRN’s The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrow’s upcoming Crif Dog Classic eating contest at Roberta’s. This program has been sponsored by The International Culinary Center. “At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if you’re going to make vinegar.” “I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of what’s good, what’s bad- keeps changing every year!” — Dave Arnold on Cooking Issues

• 2012-06-26

  Episode 87: Banned Bubbles
  We’re getting sociopolitical on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week’s installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave’s opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve. “I detest the phrase ’empty calorie’ as much as I detest the phrase ‘junk food.'” “It takes about 6 kilos of ice to condense one liter of water.” “You definitely don’t want to have coffee go in and out of the freezer because condensation will form.” — Dave Arnold on Cooking Issues

• 2012-06-18

  Episode 86: Frothy Lulo
  Dave Arnold breaks his personal record as he zooms on his bicycle to Roberta’s for this week’s Cooking Issues! This week, Dave gives away some pork chops from the Heritage Meat Shop to listeners who answered this question, “What Colombian fruit naturally creates a frothy head and can be used as an egg white substitute in cocktails?” The answer- lulo! Later on, Dave finally answers some questions about processed cheese and cheese consistency. Also Dave talks about some problems with mushy meat at low temperatures, as well as whether or not to cook a suckling pig using sous vide. Don’t let your pork skin get too dehydrated! Other topics include low-and-slow cooking of a Boston Butt, as well as some more questions about cocktails. This program has been brought to you by Hearst Ranch. “Not every muscle in a hog wants to cook the same way…a suckling pig is a little bit different because it doesn’t require as much cooking time as a whole hog because it doesn’t require as much time to break down.” —Dave Arnold on Cooking Issues

• 2012-06-11

  Episode 85: Back From Japan!
  Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave’s mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave’s pretzel rules. This program was sponsored by The International Culinary Center. “If you add fat to your pretzels, I have a problem with you and your pretzels. It’s an abomination, it turns into a cracker – it’s terrible. Also, if it’s not twisted it’s not a pretezel, it’s a pretzeloid. The best pretzels I’ve ever had in my life are from Martins Brothers – you can get them by mail order.” –Dave Arnold on Cooking Issues

• 2012-05-21

  Episode 84: Nastassia Hates Coffee
  This week on Cooking Issues, Dave takes issue with Nastassia’s distaste for coffee and, to a lesser extent, hipsters as she heads off to Seattle after the show. He takes listener calls on Memorial Day BBQ advice, pressure cooker recipes, and tips for beet terrine. Find out what Charlie Trotter’s is like in it’s final months as a restaurant and find out why home curing ham isn’t always the best move. This program was sponsored by S. Wallace Edwards & Sons. “A great thing to make with pressure cookers is stocks and soups. Something to remember is that pressure cooking drastically mutes flavors like onions. The trick with pressure cookers is to use a minimal amount of liquid.” “Please don’t mess with your microwaves. That said, I’ve done it plenty of times.” –Dave Arnold on Cooking Issues

• 2012-05-14

  Episode 83: A Nasty Leak
  Cooking Issues keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave’s thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures. “The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome.” — Dave Arnold on Cooking Issues

• 2012-05-07

  Episode 82: Puffing Guns and Orange Shirts
  This week on Cooking Issues, Dave Arnold is all over the place and breaks down his thoughts on carbonation, DIY circulators, popcorn machines and more. Find out more about meat slicers, food dehydrators cereal puffing and vacuum sealers as he answers your cooking questions yet again. Non-cooking related “Issues” this week include the age-appropriateness of Jurrasic Park, The Beastie Boys and Dave’s loud orange shirt. This program was sponsored by Fairway Market. “If you’re going to carbonate a negroni, you must shake it!!!” –Dave Arnold on Cooking Issues

• 2012-04-30

  Episode 81: Back from Berlin
  Dave Arnold is back from Germany and ready to solve your cooking issues! Tune in as he explains how myoglobin is responsible for the color of meat and why salting wild game before low temp cooking might not be the best idea. Get some tips on making craft soda and hear what Dave thinks about alcohol and digestion. Also find out what’s going on with the foie gras ban in California and why Dave could live without the fattened liver. This program was sponsored by Modernist Pantry “The color of meat is due in large part to the state of myoglobin as it’s cooking.” “The problem with reverse osmosis is that it takes out almost everything and coffee needs some minerals in it.” “I like foie gras fine, but I could live without it. Although, I don’t think it’s necessarily inhumane because their livers are ‘diseased.’ ” –Dave Arnold on Cooking Issues

• 2012-04-17

  Episode 80: Flavor Pairings & More
  This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse. “Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.” —Dave Arnold on Cooking Issues

• 2012-04-09

  Episode 79: Brooks Headley Returns
  Are flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley’s cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry. “In the end, anything that helps you make better food is a good idea.”–Dave Arnold on Cooking Issues

• 2012-04-02

  Episode 78: Maxime Bilet
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry. “In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking

• 2012-03-19

  Episode 77: Juniper, Steaks, and Vegan Bakes
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia’s NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more! “Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds…as you cook these things for a long time, various things happen – they get stinky, they got old, you get lipid oxidation, and then they turn brown.” — Dave Arnold on Cooking Issues

• 2012-03-12

  Episode 76: Tony Conigliaro
  This week on Cooking Issues, Dave Arnold is joined in the studio by cocktail and drink expert Tony Conigliaro of the Drink Factory Lab, 69 Colebrooke Row & The Zetter Townhouse. Tune in as they answer questions about everything from binary reactions of taste combinations in cocktails to low temperature heart cooking and even gizzard pickling! As usual, Cooking Issues is the only place in the world you can get the inside track on all the tech and cooking questions that nobody else will answer. Learn more about tenderizing meat, irradiated food and bottle strength carbonation! This program is brought to you by our friends at Modernist Pantry.. “I love heart. I haven’t done much low temperature cooking with heart, but grilling it quickly is my favorite way to prepare heart. There’s nothing quite like a grilled chicken heart. If I could just grill chickens that only had hearts and skin, I’d do it.” “When you irradiate food, there’s no residual radiation left in the food. One of the issues is textual degradation over time with the food. It’s the same problem you have with high pressure sterilization.” “If you taste a drink flat that you want carbonated, it should taste a little weak and low in acid.” –Dave Arnold on Cooking Issues

• 2012-03-05

  Episode 75: Low Temperature & Hot Pockets
  This week on Cooking Issues, Dave Arnold and Nastassia Lopez take on listener questions of all sorts – from low-temperature cooking, to building a homemade circulator, to knife sharpening. What types of pumps are suitable for a good circulator? What is the best way to soak a liver? And what do Hot Pockets have to do with this week’s Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry “Here’s the deal: most of the cooking techniques for offal are made to get rid of residual blood, or to get rid of the off-flavors because they tend to have a lot of bacteria and a lot of fat…If you soak in milk, it’s water and fat, so it would draw out off-flavors.” — Dave Arnold on Cooking Issues

• 2012-02-27

  Episode 74: From Moscow to Australia
  The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry “The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!” —Dave Arnold on Cooking Issues

• 2012-02-20

  Episode 73: Makin’ Mozzarella
  This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave’s focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it’s not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry. “The key thing with mozzarella curd is that the pH needs to be just right or it won’t have the proper texture.” –Dave Arnold on Cooking Issues

• 2012-02-14

  Episode 72: Valentine’s Day
  This week on Cooking Issues Dave and Nastassia get out their Valentine’s Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry. “An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive.” “[On cooking with Celiac’s disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten.” “When you need hardcore gluten is in a bread, in a cake you don’t need a lot of it. . in a cookie or a cake you can focus on the texture and structure” “Don’t store anything in your oven, people! It puts you in this mindset that you aren’t going to use it.” “The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don’t have to touch anything. And don’t skimp on your sink size!” –Dave Arnold on Cooking Issues

• 2012-02-07

  Episode 71: Spheres & Circulators
  This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. “The problem with Ultra-Tex is that because it’s been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you’d add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex.” –Dave Arnold on Cooking Issues

• 2012-01-31

  Episode 70: Get To Know Your Knife
  This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world– from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave’s new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry. “Fish is best when fish is best, not necessarily when it’s the freshest.” –Dave Arnold on Cooking Issues

• 2012-01-23

  Episode 69: Fried Meatballs, Fish and More
  Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry. “When you’re cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart.” “I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness.” –Dave Arnold on Cooking Issues

• 2012-01-03

  Episode 68: Say No To Whole Wheat Pasta
  The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave’s got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery. “Rice noodles are great but when you try to pretend it’s Italian pasta, it’s horrible.” “Pheasants are delicious but very easy to over-cook.” “Slow temperature cooking with cuts of meat that have multiple muscles can be tricky.” –Dave Arnold on Cooking Issues

• 2011-12-20

  Episode 67: Flat Tire Holiday Show
  Dave’s bike broke down, so this week’s holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry. “I’ve never owned a thermometer that made me super happy.” “If you’re going to do hydro colloid work you’ll want a scale that goes to a tenth of a gram.” “Spouts, as we all know, taste like poison.” –Dave Arnold on Cooking Issues

• 2011-12-13

  Episode 66: Deep Fry
  This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry. “I deep fry EVERYTHING at home” – Dave Arnold on Cooking Issues

• 2011-12-06

  Episode 65: Pecans, Vodka, Brining & More
  This week on Cooking Issues, Dave attempts to sort through a full mailbox of caller and listener questions ranging from dry mouth issues with pecans, brining techniques, filet of cod and corn syrup. Tune in to learn more about vodka and distillation, “brown sauce” and “estrogenic” issues with plastics. This episode was sponsored by Modernist Pantry.

• 2011-11-29

  Episode 64: No Cursing!
  This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.

• 2011-11-22

  Episode 63: Nirvana & Bagpipes
  This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don’t put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.

• 2011-11-15

  Episode 62: Corn Nut Comeback
  This week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave’s thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.

• 2011-11-08

  Episode 61: Off the Hook!
  The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Today’s episode was sponsored by Modernist Pantry.

• 2011-11-01

  Episode 60: Alexander Talbot
  This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you’ve ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it’s safe, this episode is for you And don’t forget, Thanksgiving is coming up so don’t forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.

• 2011-10-25

  Episode 59: Halloween Episode!
  Dave, Nastassia & Jack are all alone at an abandoned Roberta’s for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a “vegan face” is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry.

• 2011-10-17

  Episode 58: Bread Infusion, Meat Safety, and More
  This week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode is sponsored by Modernist Pantry.

• 2011-10-10

  Episode 57: Bread, Brains, and Gum
  This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta’s is perfect for kids!). Tune in to learn how to make Dave’s special Neapolitan pizza recipe as well as Jim Lahey’s no-knead, no stress bread and how to cook a whole goat head! This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.

• 2011-10-03

  Episode 56: Chris Young
  This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also don’t miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode!

• 2011-09-26

  Episode 55: Jerry Lee, Confit & More
  This week on Cooking Issues Dave and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get you’re own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry.

• 2011-09-19

  Episode 54: WWJE
  This week on Cooking Issues Dave turns up the heat on induction burners–find out why you should get rid of that electric range and get an induction burner installed today. Ever wonder what Jesus would have actually eaten back in the dayin ancient Sumeria? Dave gives you a sneak peak of his No Reservations with Anthony Bourdain where they talk about just that. This episode is sponsored by The Modernist Pantry, who havw extended their offer of a free sample of their amazing Meat Glue if you tune into this week’s episode and listen for the redeeming code, only on Cooking Issues!

• 2011-09-12

  Episode 53: Meat Glue & The Modernist Pantry
  Today marks a special celebration for Cooking Issues, the 53rd episode! Nastassia and Dave celebrate with some Barterhouse rose. This week they handle your questions from practical jokes with meat glue to pressure cooking stocks such as kombu to DIY ramen noodles. This special episode is brought to you by a special sponsor, The Modernist Pantry so don’t forget to tune in to find out how you can get a free sample of Meat Glue (Tranglutaminase)!

• 2011-08-30

  Episode 52: Live from Bogota, It’s Cooking Issues!
  Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.

• 2011-08-23

  Episode 51: Who Doesn’t Like Biscuits?!?!
  This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by Cain Vineyard & Winery.

• 2011-08-16

  Episode 50: Nathan Myhrvold
  This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don’t miss it! This amazing episode is sponsored by Fairway Market.

• 2011-08-08

  Episode 49: Meat, MSG, and Mayan Spinach
  Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.

• 2011-08-01

  Episode 48: Sugar, Manatees, and Meat
  This weeks episode of Cooking Issues melts down the science behind sugar’s decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.

• 2011-07-25

  Episode 47: Food Chemistry and Color
  This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.

• 2011-07-19

  Episode 46: Dave’s Back!
  This week Dave is back to Cooking Issues after a 3-week hiatus and Nastasia joins in from the Outer Banks. This episode loaded with question from listerners and answers from Dave from what to do with papaya pectinesterase to how to make the best ice coffee to the best ways to vacuum seal. Learn how to keep your vacuum sealed veggies from floating in water, industrial marshmallow production, and the function of malt in beer making. This episode is sponsored by Whole Foods Market.

• 2011-06-20

  Episode 45: Pie
  This week on Cooking Issues, Dave is alone in the studio as Nastassia joins him on the phone from Rhode Island. Tune in to hear all about fat melting and pie crusts, why pretzel sticks are not as good as pretzel knots and how to balance flavor. Also learn some great techniques for pit roasting pig this BBQ season. This episode was sponsored by Fairway Market.

• 2011-06-13

  Episode 44: Curing and Iki Jime
  This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.

• 2011-06-06

  Episode 43: Harold McGee
  This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Food’s City Chicken Project 2011.

• 2011-05-30

  Episode 42: Raw Vegan Diet
  This week on Cooking Issues, Dave tries out a raw vegan diet and discusses the hardships and limitations involved. He then answers questions about meat, popcorn, and salumi followed by a passionate take on how pretzels should always be. This week’s episode is sponsored by Fairway Market, like no other market.

• 2011-05-17

  Episode 41: Vodka Sauce & Non Alcoholic Cocktails
  This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more – and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery Photo: the probable cause of Nastassia’s cavities

• 2011-05-09

  Episode 40: Cuffs and Buttons
  This week on Cooking Issues, Dave is joined by Chad Solomon and Christy Pope of Cuffs and Buttons. Tune in to hear some tips from the cocktail experts themselves on everything from phosphoric acid to aromatic drinks. Dave also answers listeners questions on topics such as cellulose, BBQ & used restaurant equipment. This episode was sponsored by Heritage Foods USA.

• 2011-05-02

  Episode 39: Brooks Headley
  This week on Cooking Issues, Dave and Nastassia are joined by Brooks Headley, the Executive Pastry Chef at Del Posto. Brooks gives some advice to those are want to become a chef and tries to solve the issue of cracked cheesecake. Tune in for an update on the Marthafuge, find out what a semi-changa is and learn why Nastassia can’t stand the foods she ate growing up. This episode was sponsored by Whole Foods Market.

• 2011-04-26

  Episode 38: Bacon Carbonara?
  

• 2011-04-19

  Episode 37: Cinnamon, Guar Gum, Etc.
  This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. Sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com

• 2011-04-11

  Episode 36: Eat Canadian Geese!
  This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO’s may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.

• 2011-04-04

  Episode 35: SPORE SPORE SPORE
  This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can’t stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch – the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com

• 2011-03-29

  Episode 34: Stand Up!
  Cooking Issues is back to it’s normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch – the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com

• 2011-03-21

  Episode 33: Harold McGee
  This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink

• 2011-03-08

  Episode 32: Change the Music
  The music may have changed, but the show is just the same! Tune into another information packed episode of Cooking Issues, as Dave answers a wide variety of questions this week. Learn why lye is much more dangerous than you think, how to get rid of red stains on your vacuum sealed chicken and why milk blanching might be unnecessary. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com. Hall & Oats, the new Cooking Issues music this week

• 2011-03-01

  Episode 31: Torch It!!!
  This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave’s experience “fluffing” up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave’s new break song? Send it to us! This episode was sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass finished beef.

• 2011-02-15

  Episode 30: Okra & Macaroons
  You’ve got issues – Dave’s got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine’s Day rejection story. This episode was sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass finished beef.

• 2011-02-07

  Episode 29: The Perfect Espresso
  What happens when Nastassia “The Hammer” Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week’s chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com

• 2011-02-01

  Episode 28: Dave is Back!
  Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market – like no other market.

• 2011-01-25

  Episode 27: Not In the Fridge!
  Today on Cooking Issues, Dave is on time and has plenty of callers to answer to. Listen as he talks about his opinions on raw milk legislation, sauce making techniques, storing oil and cooking pizza in a home oven. Tune in and walk away knowing more than you did before the show, including why you should never refrigerate your cheese! This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com Dave’s nightmare

• 2011-01-17

  Episode 26: Through the Slush
  Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com Dave’s rotary evaporator on the set of Martha Stewart Living

• 2011-01-11

  Episode 25: Pro Salt War Path
  The MTA might have been responsible for Dave’s lateness this week, but that didn’t stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.

• 2011-01-04

  Episode 24: Fishes, Fishes, Vodka
  On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.

• 2010-12-21

  Episode 23: Holiday Special
  On a “holiday” themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling

• 2010-12-14

  Episode 22: I Want to Be a Mexican Grandmother!
  This week on Cooking Issues, Dave addresses the growing concern over Nastassia’s lack of on-air time and Nastassia responds with…well, a little bit more on-air time than usual! Dave finished last week’s question on egg substitutes, and also ponders what pigs milk might taste like. He also explores rice cooking techniques, coffee extraction and nixtamalization. Tune in and find out why in the world Dave wants to become a Mexican grandmother one day! This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here! An 1836 lithograph of tortilla production in rural Mexico.

• 2010-12-07

  Episode 21: Say No To Welshers!
  It’s official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesn’t taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it – Dave is no welsher. Tune into this week’s episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards & Sons. For more information visit www.surryfarms.com Raw Cacao

• 2010-11-30

  Episode 20: Heritage Turkey & More
  Are Dave’s classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Dave’s hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.

• 2010-11-22

  Episode 19: Thanksgiving Episode
  This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldn’t ignore our rich history of hanging birds before cooking them, and how a physics student used a bar of chocolate and a microwave to measure the speed of light. Plus: someone threatens to cook Dave over a certain racoon-related jpeg. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

• 2010-11-15

  Episode 18: Szechuan Stuff
  This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919 Szechuan peppercorns

• 2010-11-01

  Episode 17: Home Ground Meat
  This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the “Narun Barun” pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the “holy grail” to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.

• 2010-10-19

  Episode 16: London!
  This week on Cooking Issues Dave and Nastassia call-in from London’s Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste “smokey”; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market. Photo: London Heathrow Airport – Where Dave and Nastassia likely were during the recording of this episode.

• 2010-10-11

  Episode 15: American Country Ham
  On today’s Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave’s Banana Justino. This episode is brought to you by Edwards of Surry, Virginia. Image: American Country Ham from S. Wallace Edwards & Sons

• 2010-10-05

  Episode 14: Berlin!
  This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past week’s emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years. Photo: Dave’s possible location for this week’s episode of Cooking Issues

• 2010-09-27

  Episode 13: Climbing the Ladder
  This week on Cooking Issues Dave and Nastassia help an aspiring chef in New Zealand who wants to make the big time in the States, and give him some pointers and a plan on getting across the sea and up the ladder. Dave also talks retrofitted C-Vap ovens and laments the great “sous-vide crackdown” of the 90s. The gang also reveal that you can indeed cook decent Osso Bucco in a pressure cooker, shaving off hours of cooking time and keeping your kitchen cool at the same time. This episode was sponsored by Fairway: like no other market. Photo 1: Cvap Oven, Photo 2: Immersion Circulator

• 2010-09-20

  Episode 12: Busted eBay Junk
  This week on Cooking Issues Dave helps a listener fix a busted eBay purchase, laments America’s obsession with white meat versus dark, questions the validity of rubbing cucumbers together to reduce bitterness, works with a caller to combine cola and espresso, suggests replacing tendons with meat glue, and finally discusses the potential to infuse drinks with tobacco. Don’t miss another helpful, info-packed episode with HRN’s mad scientist duo Dave and Nastassia. This episode was sponsored by Whole Foods Market. Photo: Tobacco infused whiskey

• 2010-09-14

  Episode 11: Vaporize It!
  This week on Cooking Issues Dave and Nastassia spoke on their usual wide breadth of topics, helping chefs from all over the planet cook their food flawlessly. The vaporizer, an instrument most often used for smoking pot, is touched on; some chefs are using vaporizers to distribute food scents for olfactory or theatrical effects. Dave also returns to a previous question regarding microwaves to discuss using silicon carbide as a heating catalyst (some substances just like microwaves better than others). Finally Dave and ‘Stassia talk about habanero vodka and its effects on mind, body and spirit. This episode was sponsored by Fairway: like no other market. Photo 1: Volcano Vaporizer, Photo 2: bricks of Silicon Carbide

• 2010-09-06

  Episode 10: Chocolate at Home
  This week on Cooking Issues Dave and Nastassia take a caller’s query on making chocolate at home, and delve into the world of “chocolate alchemy” with a crash course on the melanger–the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse. Photo: Chocolate melanger

• 2010-08-30

  Episode 9: Indian Food
  This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course don’t miss an opportunity to hear Nastassia’s astrological sign. This episode was sponsored by Whole Foods. Photo: Bakon Vodka

• 2010-08-23

  Episode 8: All You Can Eat
  This week on Cooking Issues Dave and Nastassia tackle a bevy of questions and add some sage advice on all-you-can-eat restaurants for good measure. Dave helps a new college student sans kitchen (or even a hotplate) by explaining how to smelt metal in her microwave (seriously), and lends a hand to a fledgling food writer. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California. Photo: Aunt Ruby German Green Tomato

• 2010-08-16

  Episode 7: Jeffrey Steingarten
  This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don’t miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.

• 2010-08-09

  Episode 6: Miracle Fruit, Dutch Ovens & More
  This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating and brief history of the Tichborne Dole. This episode was sponsored by Fairway: like no other market. Photo 1: Mircale Fruit, Photo 2: The Tichborne Dole

• 2010-08-01

  Episode 5: Dave Wondrich
  Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market. Photo 1: Dave Wondrich, Photo 2: elegant “punch”

• 2010-07-27

  Episode 4: Peppers!
  This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market. Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro

• 2010-07-19

  Episode 3: Harold McGee
  This week on Cooking Issues Dave conferred with science-of-food guru Harold McGee, author of The Curious Cook, On Food & Cooking and frequent contributor to a myriad of publications, food-related and otherwise. Together the dynamic duo solved a heap of listener queries ranging between the high and the low tech; the science behind and perceived taste of carbonation was discussed, the process of measuring meat marbling via ultrasound was explored, and the tricky art of keeping herbs fresh was touched upon. Plus that now familiar stand-by of new school cookery, sous vide, was discussed at length. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years. Guest Harold McGee

• 2010-07-12

  Episode 2: Cocktails
  This week on Cooking Issues Dave discussed the best way to “pre-batch” cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.

• 2010-06-28

  Episode 1: Cooking Issues Debuts
  This week, on the premiere episode of Cooking Issues Dave Arnold took caller’s queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don’t miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.