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Classics in the Field: Freezers, Fridges, and Forgotten Cookbooks
This week on Cooking Issues, Dave welcomes back Matt Sartwell from Kitchen Arts & Letters for a special “Classics in the Field” episode. They dig int…
1 year, 2 months ago
No Tangent Tuesday: Fine Dining Regrets, Milk Hacks, and the Ghost of WD~50
This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revis…
1 year, 2 months ago
No Tangent Tuesday: The Landlord Depot of Trash Appliances
On this episode of Cooking Issues, Dave and the crew reconnect for a sprawling, high-energy session that ranges from centrifuge butter failures to 24…
1 year, 2 months ago
No Tangent Tuesday: Centrifuge Butter Creations & More
On this episode of Cooking Issues, the crew reunites for a wide-ranging, hilariously chaotic discussion that moves from Coachella cuisine to centrifu…
1 year, 3 months ago
No Tangent Tuesday: A Tale of Bread and Butter
Dave and the team go guest-free for a No Tangent Tuesday that turns into a full-on tangent marathon. From musical instruments to experimental butter …
1 year, 3 months ago
Belgian Bonanza with chef Michaël Vrijmoed
Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the …
1 year, 3 months ago
No Tangent Tuesday: Frozen Food and Wisdom Teeth
Dave chats with Nastassia, Quinn and Jack for a classic No Tangent Tuesday. From wisdom teeth and frozen vegetables to guanciale curing and the merit…
1 year, 3 months ago
No Tangent Tuesday: Don't Waste That Helium
Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday.
Topics Covered:
• Grana Padano vs. Parmigiano-Reggiano – Is Grana just a weak…
1 year, 3 months ago
No Tangent Tuesday: The Hammer Bot
Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamaliz…
1 year, 4 months ago
Professor Douglas Goff on Ice Cream Science and the Evolution of Frozen Desserts
This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at t…
1 year, 4 months ago