Podcast Episodes
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No Tangent Tuesday: Melons, Spinal Tap, and Restaurant Red Flags
In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the real…
10 months, 3 weeks ago
No Tangent Tuesday: Dirty Water Dogs, Skeleton Crew
In this episode of Cooking Issues, Dave and the skeleton have a discussion covering multiple food topics. The group discusses regional hot dog cultur…
11 months, 2 weeks ago
Uncultured Butter for an Uncultured Person
Dave recaps his LA trip, featuring improvised foie gras torching, duck breast mayhem, and an under-equipped kitchen in the Hollywood Hills. Back in t…
11 months, 3 weeks ago
Edward Po of Edward’s Aged Meats
Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss a…
1 year ago
Ed Cornell on Crullers, Community, and Café Tropical
Dave and the crew welcome Ed Cornell, renowned pastry chef and co-owner of Café Tropical in Silver Lake, Los Angeles. Ed, formerly of DC-based Milk C…
1 year ago
Instant Ramen, Infinite Peter
Peter Kim returns to Cooking Issues to discuss his new book Instant Ramen Kitchen and immersive food venture Infinite Table. In an episode that zigza…
1 year ago
Olive Oil Nick Returns
Olive oil expert Nick Coleman returns to Cooking Issues! From evaluating the aromas of peak-harvest oils to theorizing the merits of freezing olive o…
1 year ago
Stacked, Sizzled, and Served with Sam Yoo
Chef Sam Yoo joins the crew for a freewheeling conversation that veers from pancake engineering and Korean fried chicken techniques to the realities …
1 year, 1 month ago
Grease, PR, and Deep-Fried Dreams with Rebecca Palkovics
Former Booker and Dax collaborator Rebecca Palkovics returns to the studio for a loose and wide-ranging discussion that covers restaurant PR, vintage…
1 year, 1 month ago
Southern Roots, City Streets with Chef Suzanne Cupps
Chef Suzanne Cupps of Lola’s NYC joins Dave and the crew for a wide-ranging conversation about her culinary evolution—from a math major with zero kit…
1 year, 1 month ago