Cooking Issues
By Dave Arnold
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Podcast Description
Tuesdays at 12:00PM EST Every Tuesday at noon, Dave Arnold, author of Cooking Issues.com, the French Culinary Institute's Tech n Stuff blog, will discuss the new and innovative techniques, equipment, and ingredients. Call in with your own questions to see if Dave and the crew can solve your cooking issues. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? We love that kind of question too. We take all cooking issues seriously. From time to time special guests, chefs, bartenders, authors and columnists will join Dave in the studio. Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. Dave began tinkering with restaurant equipment after earning his MFA from Columbia University's School of the Arts. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, The Manhattan Cocktail Classic, and Tales of the Cocktail. Arnold and his work at The FCI have been covered in several publications, including The New York Times, Food & Wine, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. Arnold has served on think-tanks for companies such as Unilever, offering his insights on the future of cooking. He received a Bachelor in Philosophy from Yale University. He lives in New York City with his wife and two sons. Heritage Radio Network. All Rights Reserved.
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Cooking Issues - 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 | 2/8/12 | Free | View In iTunes |
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Cooking Issues - 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 | 2/7/12 | Free | View In iTunes |
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Cooking Issues - 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 | 1/31/12 | Free | View In iTunes |
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Cooking Issues - 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 | 1/4/12 | Free | View In iTunes |
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Cooking Issues - 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 | 12/20/11 | Free | View In iTunes |
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Cooking Issues - 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 | 12/13/11 | Free | View In iTunes |
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Cooking Issues - 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. | 12/6/11 | Free | View In iTunes |
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Cooking Issues - 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. | 11/29/11 | Free | View In iTunes |
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Cooking Issues - 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. | 11/22/11 | Free | View In iTunes |
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Cooking Issues - 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. | 11/15/11 | Free | View In iTunes |
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Cooking Issues - 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. | 11/8/11 | Free | View In iTunes |
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Cooking Issues - 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. | 11/1/11 | Free | View In iTunes |
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Cooking Issues - 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. | 10/28/11 | Free | View In iTunes |
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Cooking Issues - 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. | 10/25/11 | Free | View In iTunes |
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Cooking Issues - Episodes 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. | 10/18/11 | Free | View In iTunes |
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Cooking Issues - 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. | 10/11/11 | Free | View In iTunes |
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Cooking Issues - 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! | 10/4/11 | Free | View In iTunes |
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Cooking Issues - 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 | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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 | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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. | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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 | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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 | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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. | 9/30/11 | Free | View In iTunes |
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Cooking Issues - 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. | 9/27/11 | Free | View In iTunes |
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Cooking Issues - 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! | 9/20/11 | Free | View In iTunes |
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Cooking Issues - 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)! | 9/13/11 | Free | View In iTunes |
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Cooking Issues - 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. | 8/23/11 | Free | View In iTunes |
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Cooking Issues - 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. | 8/16/11 | Free | View In iTunes |
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Cooking Issues - 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. | 8/9/11 | Free | View In iTunes |
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Cooking Issues - 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. | 7/26/11 | Free | View In iTunes |
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Cooking Issues - 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. | 7/19/11 | Free | View In iTunes |
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Cooking Issues - 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. | 6/28/11 | Free | View In iTunes |
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Cooking Issues - 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. | 6/14/11 | Free | View In iTunes |
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Cooking Issues - 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 . | 6/7/11 | Free | View In iTunes |
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Cooking Issues - 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. | 5/31/11 | Free | View In iTunes |
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Cooking Issues - 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 | 5/17/11 | Free | View In iTunes |
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Cooking Issues - 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. | 5/10/11 | Free | View In iTunes |
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Cooking Issues - 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. | 5/3/11 | Free | View In iTunes |
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Cooking Issues - Episode 38 - Bacon Carbonara? | -- | 4/26/11 | Free | View In iTunes |
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Cooking Issues - 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. | 4/12/11 | Free | View In iTunes |
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Cooking Issues - 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 | 4/5/11 | Free | View In iTunes |
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Cooking Issues - 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 | 3/29/11 | Free | View In iTunes |
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Cooking Issues - 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 | 3/22/11 | Free | View In iTunes |
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Cooking Issues - 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 | 3/8/11 | Free | View In iTunes |
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Cooking Issues - 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. | 3/1/11 | Free | View In iTunes |
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Cooking Issues - 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. | 2/15/11 | Free | View In iTunes |
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Cooking Issues - 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 | 2/8/11 | Free | View In iTunes |
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Cooking Issues - 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. | 2/1/11 | Free | View In iTunes |
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Cooking Issues - 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 | 1/25/11 | Free | View In iTunes |
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Cooking Issues - 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 | 1/18/11 | Free | View In iTunes |
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Cooking Issues - 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. | 1/11/11 | Free | View In iTunes |
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Cooking Issues - 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. | 1/4/11 | Free | View In iTunes |
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Cooking Issues - 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 | 12/21/10 | Free | View In iTunes |
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Cooking Issues - 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. | 12/14/10 | Free | View In iTunes |
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Cooking Issues - 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 | 12/7/10 | Free | View In iTunes |
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Cooking Issues - 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. | 11/30/10 | Free | View In iTunes |
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Cooking Issues - 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 | 11/17/10 | Free | View In iTunes |
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Cooking Issues - 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. | 11/2/10 | Free | View In iTunes |
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Cooking Issues - 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. | 10/19/10 | Free | View In iTunes |
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Cooking Issues - 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 | 9/29/10 | Free | View In iTunes |
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Cooking Issues - 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 | 9/22/10 | Free | View In iTunes |
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Cooking Issues - 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 | 9/14/10 | Free | View In iTunes |
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Cooking Issues - 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. | 9/8/10 | Free | View In iTunes |
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Cooking Issues - 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 | 8/31/10 | Free | View In iTunes |
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Cooking Issues - 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 | 8/24/10 | Free | View In iTunes |
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Cooking Issues - 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 | 8/10/10 | Free | View In iTunes |
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Cooking Issues - 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" | 8/2/10 | Free | View In iTunes |
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Cooking Issues - 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 | 7/27/10 | Free | View In iTunes |
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Cooking Issues - 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 | 7/20/10 | Free | View In iTunes |
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Cooking Issues - 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. | 7/13/10 | Free | View In iTunes |
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Cooking Issues - 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. | 7/1/10 | Free | View In iTunes |
| Total: 71 Episodes |
Customer Reviews
Great!
Very informative information coming from people who actually know what they are talking about. Not just fun to listen to, but inspiring as well. I wish you great success with this new endeavor!
Fantastic
This is a great podcast if you're interested in food and the science behind it. If you can, catch it live on The Heritage Radio Network online. You can call in live or submit a question ahead of time
A+
Top shelf podcast if you are interested in food science. Love the tone and quick extemporaneous but in depth answers to questions that focus on the newer techniques. Really glad to have found this podcast.
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