Cooking Issues with Dave Arnold

This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world’s leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:• The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that’s shaped the frozen dessert world since 1966.• Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles’ heel of soft serve, and what really happens inside fast-food soft serve machines.• Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn’t it crystallize? Goff explains why large manufacturers have to fight against sandy textures.• Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air.• The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece.• Breyer’s Old Formula vs. New Formula – Once known for its pure ingredients, Breyer’s ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix.• Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading.Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs.Other key topics:• Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko, but how does it compare to the hot version at Sergeantsville Inn?• How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken.• Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement, arguing for its culinary comeback.• Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods.• The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own.• Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces, small-town food culture, and why tractors rolling by the window add to the charm.Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on The Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.Other key topics:• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury’s 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it’s like to shape the voice of culinary icons while making sure her own perspective stays intact.• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.• Coming Soon: Kwéyòl / Creole – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn’t what it used to be. All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).The crew dives deep into KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expect, from global experts sharing techniques to the vibrant Discord community exchanging ideas.Other key topics:• Fish Aging with Mold – Dave unpacks the Papa Shell YouTube videos and the use of Mucor flavus for dry-aging fish, questioning technique, contamination risks, and whether it’s all just a long play for funky seafood.• Meat-Shaped Stone Obsession – The Taipei National Museum’s famous Tong Po pork-shaped rock sparks a wild discussion on turning art into food, recursive meat shaping, and a potential Instagram project that may never happen.• Avocado Sorbet Trials – Quinn spins a Ninja Creami batch and debates if adding buckwheat honey would be culinary brilliance or a disaster in the making.• Plastic Wrap Deep Dive – Dave lays out the case against PVC-based cling film, explains why commercial kitchens still swear by it, and asks the ultimate question: Where’s the industrial-sized polyethylene wrap?• Rodent Tasting Notes – From capybara to nutria to the theoretical culinary potential of vole, the crew debates which critters are underrated on the dining table.• Koji in Home Ec? – Jennifer shares insights from Yellow Farmhouse’s work in food education, shifting high school curriculums from standard home economics (or Family and Consumer Sciences) to a deeper understanding of the food system.Plus, Dave rants about poorly executed microbiology in YouTube cooking experiments, breaks down the risks of flavor scalping, and issues a passionate plea for visiting museums while traveling—because yes, the Taipei National Museum is worth skipping a meal for.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold and the crew discuss the ongoing egg shortage, rising prices, and how it’s affecting both consumers and businesses.On the cocktail front, Dave breaks down the egg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn.Other key topics:• LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace.• Beef Heart Preparation – Methods for tartare and searing.• KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends.• Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices.• Skate Wings vs. Scallops – Addressing the myth and best cooking techniques.• Belgian Fries – Why they outperform American fries. Hosted on Acast. See acast.com/privacy for more information.

Today on Cooking Issues, Dave chats with Alice Jun and John Lim of Hana Makgeolli about the art of Korean rice wine, traditional fermentation techniques, and the role of nuruk. Plus, the team dives into NYC’s food scene, butter beans, and listener questions on brewing, koji, and fermentation fails. Hosted on Acast. See acast.com/privacy for more information.

Matt Sartwell of Kitchen Arts & Letters is back with more books, insights and recommendations on another edition of CLASSICS IN THE FIELD on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

Tune in for a charged up edition of "No Tangent Tuesday" as Dave and the gang talk everything from lettuce to squid. Hosted on Acast. See acast.com/privacy for more information.

Mike Capoferri, the proprietor & bartender behind "Thunderbolt" - one of LA's best bars - is back on the show and has a brand new bar called "Night on Earth". Hosted on Acast. See acast.com/privacy for more information.

Writer, cookbook author and overall fun guy Joshua David Stein drops by to talk about some of his latest writings, projects and ideas - including "Jang: The Soul of Korean Cooking". Hosted on Acast. See acast.com/privacy for more information.

This week's guest is Luke Pyenson, a food and travel journalist and author of the new book "Taste in Music: Eating on Tour with Indie Musicians". He was the longtime drummer of the critically acclaimed indie rock band Frankie Cosmos and founding drummer of cult DIY band Krill. Hosted on Acast. See acast.com/privacy for more information.

Steve Sando of Rancho Gordo returns for more bean talk! Hosted on Acast. See acast.com/privacy for more information.

On a special pre-Thanksgiving edition of Cooking Issues, Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T’Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.

Another "No Tangent Tuesday" has plenty of great tangents and a slew of listener questions. Hosted on Acast. See acast.com/privacy for more information.

On another "No Tangent Tuesday" the tangents are plentiful. Nastassia "The Hammer" Lopez is back in-studio. Hosted on Acast. See acast.com/privacy for more information.

David Standridge, executive chef of The Shipwright's Daughter in Mystic Connecticut, joins the show for a conversation on crab meat, garleek and more. Hosted on Acast. See acast.com/privacy for more information.

No Tangent Tuesday: Concord grapes & Bad Food Festivals Hosted on Acast. See acast.com/privacy for more information.

Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

Nicholas Coleman of Grove and Vine returns to the show. Hosted on Acast. See acast.com/privacy for more information.

The incomparable Jim Lahey of Sullivan Street Bakery returns to the program to bestow his bread brilliance on Dave and the crew. Tune in to learn how to elevate your croutons and listen to yet another disagreement about Tuscan Bread between Dave and Jim. Hosted on Acast. See acast.com/privacy for more information.

Dave recounts a wild story about some NYC road rage and the crew chats about everything from dash to private jet meals. Hosted on Acast. See acast.com/privacy for more information.

Dave recaps his trip to Seoul on another "No Tangent Tuesday" edition of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

On another No (All) Tangent Tuesday, Dave and the crew talk buns and beyond. Hosted on Acast. See acast.com/privacy for more information.

This week on the show, Dave recaps his visit to Quinn in Vancouver Island. Hosted on Acast. See acast.com/privacy for more information.

The internet goes out and the show goes on! Hosted on Acast. See acast.com/privacy for more information.

No Tangent Tuesday: Mochi & More! Hosted on Acast. See acast.com/privacy for more information.

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Mark Kurlyandchik, food writer and codirector of the documentary Coldwater Kitchen, joins this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Jordana Rothman joins the gang for a No Tangent Tuesday full of tangents. Hosted on Acast. See acast.com/privacy for more information.

No Tangent Tuesday, No Sweat! Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues it's Mycelium Madness with AJ Schaller. She is currently Culinary Director for Mush Foods, a company developing food products based on mycelium cultivation. Hosted on Acast. See acast.com/privacy for more information.

This week on the show, Dave is joined by Author & Food Writer Dina Begum, who's latest book "Made in Bangladesh" explores the delicious cuisine of Bangladesh, Hosted on Acast. See acast.com/privacy for more information.

On this week's show, Mads Refslund (co-founder of Noma and chef/owner of ILIS in NYC) joins the show to talk about the new restaurant and answer some listener questions. Hosted on Acast. See acast.com/privacy for more information.

David Kong of Glasvin and Somm.ai Hosted on Acast. See acast.com/privacy for more information.

Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma. Hosted on Acast. See acast.com/privacy for more information.

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat. Hosted on Acast. See acast.com/privacy for more information.

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Tune in to a fun No Tangent Tuesday as Dave and the crew talk everything from yogurt gelato to the 1997 MTV Music Video Awards. Hosted on Acast. See acast.com/privacy for more information.

Chef Andy Ricker, the chef who founded the Pok Pot Restaurants and specializes in Northern Thai cuisine, joins this weeks episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Dr. Arielle Johnson celebrates the release of her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor, this week on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

From Zuni roasted chicken to the sadness of a beautiful bean broken apart, join Dave and the team on another jam-packed edition of No Tangent Tuesday on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Tune in as the crew talks everything from Shakshouka to bad truffle oil as Dr. Arielle Johnson joins the show for another No Tangent Tuesday Hosted on Acast. See acast.com/privacy for more information.

Michael Fabbro and Saif Khawaja of Local Coho, an American salmon company raising premium Coho salmon, join the show to talk about killing fish, growing fish and aquaculture.  Hosted on Acast. See acast.com/privacy for more information.

Andre Mack, sommelier and winemaker, is this week's guest on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Michael Capoferri of Thunderbolt LA joins the show to talk drinks on this week's episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, the team talks salt risen bread, djondjon, ragu genovese, trout roe addictions and more.  Hosted on Acast. See acast.com/privacy for more information.

"Mythical Chef" Josh Scherer, of the Mythical Kitchen, has taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for eyeballs to eat on-screen with the myriad of videos and content produced by his Mythical Team. Today he joins the show with Dr. Arielle Johnson to answer listener questions on all things flavor, science and experimentation. Hosted on Acast. See acast.com/privacy for more information.

Dave and the crew ring in the new year with a special Wednesday edition of Cooking Issues.  Hosted on Acast. See acast.com/privacy for more information.

Ring in the new year with the Cooking Issues crew! Hosted on Acast. See acast.com/privacy for more information.

Friend of the show Chris Young, formerly of Chefs Steps and Modernist Cuisine fame, joins the show to review the Creami, shoot the breeze and answer listener questions . Hosted on Acast. See acast.com/privacy for more information.