Cooking Issues (Heritage Radio Network)

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!

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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.

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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.

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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. 

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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!

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!

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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.

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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!

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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!

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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.

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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.

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.

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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.

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On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.

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.

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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.  

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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!

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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.

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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.

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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 

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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. 

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milling, commercial equipment, mills, grain, bread, Adam Leonti, bread, brooklyn, olive oil, pizza, rocks, beans, separation, espresso, martini, sourdough, starter,  Sofia's, 

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.

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.

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!

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!

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.

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.  

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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!

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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.

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

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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!

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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!

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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.

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!

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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.

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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!

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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.

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!

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!

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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.

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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.

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Photo Courtesy of Eric Medskar

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.

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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.

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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.

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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.

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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

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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!

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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.

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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

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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!

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.

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!

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!

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).

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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!

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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!

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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.

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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.

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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!

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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. 

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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!

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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.

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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!

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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!

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.  

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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!

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.

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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!

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 Lounge
  • The Usual
  • The Lazy Moose
  • Proper
  • Blackland Distillery
• Fort Worth food:
  • Lili's Bistro
  • Nonna Totta
  • Joe T's ("obligatory" tourist spot)
  • The Flying Carpet
  • Little Lily's Sushi
  • Shinjuku Station
  • Tokyo Cafe
  • Tinies
  • Canon Chinese Kitchen
  • Wabi House (also in Dallas)
  • Cane Rosso (also in Dallas)
  • Zoli's Pizza (also in Dallas)
  • Fort Worth food cont.:
  • Fireside Pies
  • Dutch's Burgers
  • Little Germany
  • Mi Cocula
  • Mi Cocina
  • Gus's
  • Clay Pigeon
  • Waters
  • Paris Coffee Shop
  • Pho Hung
  • Meso Maya
  • Press Cafe
  • Malai Kitchen (also in Dallas) 
  • Mesero (also in Dallas)
  • Calisience
  • Tacos El Patrón al 100
  • First Chinese BBQ
  • Heim BBQ
  • Brix BBQ
  • Cooper's BBQ
  • Derek Allan's BBQ
  • Panther City BBQ
  • Blue Sushi
  • Paris 7th
  • Piola Italian
  • Winslow's Wine Cafe
  • Gemelle
  • Salsa Limón
  • Spice
  • Bombay Grill
  • Thai Terrace
  • Mac's Bar and Grill (technically in Arlington) 
• Dallas food:
  • Sando itchi
  • Pecan Lodge
  • Sixty Vines
  • Lucía
  • Tei-An
  • Khao Noodles
  • Uchi
  • Salaryman
  • Koryo Kalbi
  • homewood by matt mcallister
  • mot hai ba modern vietnamese
  • peta and the beast by misty norris
  • revolver tacos
  • 6th floor JKF museum
  • uchi (imported from Austin but solid Japanese)
• Dallas drinks:
  • The Tipsy Alchemist
  • Meddlesome Moth

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!

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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."

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.

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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!

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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.

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!

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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.

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!

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!

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!

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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.

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. 

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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!

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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!

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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.

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.  

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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

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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.

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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.

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!

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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!

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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.

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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).

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.  

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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!

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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.

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.

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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!

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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.  

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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.

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!

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.

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