Cooking Issues

On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and more! Cooking Issues is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Nastassia puts out a call for demographic info from Spinzall customers/Cooking Issues listeners. Plus, Booker's visceral hatred of the happy birthday song, Saratoga Spring Water, false generalizations, clarifying beer, cauliflower, extrusion cooking, vitamin E, whether you should shake or stir gin martinis, Nastassia missing a Billy Joel concert, leaf viruses, xanthan gum, Béarnaise sauce, and more! Cooking Issues is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! Cooking Issues is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dave's son Booker, Nick Wong, auction winner Tim to talk about The Little Mermaid, Peter Kim's embarrassing head-to-head with an emcee at a charity event, plumbing, patenting your inventions, Obi-Wan Kenobi jokes, cooking in Celsius versus Fahrenheit, Mandarin orange soda, meat glue, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are back! This week on Cooking Issues they discuss the merits (or demerits) of having old-school arcade games in bars, "alternative" ketchups, xanthan gum, adding habanero peppers to butter cream frosting, the dress code at Roberta's, welding, seltzer, vacuum-sealing garlic, Fahrenheit versus Celsius measurements in cooking, and a Spinzall update!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are back in the studio, along with Alex Talbot of Ideas in Food, to talk pasta extruders, bag juice, mayonnaise, powdered egg whites, mint, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Cooking Issues is coming to you...PRE-RECORDED from the Manchester Grand Hyatt (or possibly Hilton, either way) in San Diego, where Dave is attending The Bartender Advocacy Convention (BACON), hosted by Pernod Ricard. It’s a day of spirits & hospitality education with some of the industry’s most respected personalities. And Dave.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On an all new Cooking Issues , Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author, television personality, and winner of Bravo's Top Chef All-Stars. Chef Blais has also written a new cookbook, So Good: 100 Recipes from My Kitchen to Yours, which is out today! Tune in to hear them discuss ukuleles, bagpipes, Braveheart, the Ninja Turtles, how one procures frog legs in New York's Chinatown, miso, when to salt your eggs, anchovies, beets, searing duck breast, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On an all-new episode of Cooking Issues, we tackle Nastassia’s unconventional way of eating Milano cookies, airline brawls, the untimely demise of Simon the giant bunny, the lost art of de-boning shad, salsa, ice, slushy machines, home carbonation, what happens to eggs when they age, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are joined by Arielle Johnson of the MIT Media Lab, and food media impresario Peter Meehan to talk Lucky Peach's impending lethal injection, Dave’s forays into bagpipery, Pink Floyd’s The Wall, foam, sous vide bag juices, garlic knots, Arnold Schwarzenegger and the film Commando, SodaStreams, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia answer several call-in questions about aluminum cookware, storing chicken pot pies, cocktails, baking soda, ice cream, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle seat on airplanes, and answer questions about Japanese fish sauce, collagen and meat texture, eliminating off flavors in grass-fed beef, goat cheese, and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia sift through the detritus of the Roberta’s staff party, and talk homemade disco balls, how New York City community boards try to make opening a new bar or restaurant impossible, thermodynamics in soufflés recipes, a new technique for opening up a pomegranate, Dave's top secret brioche project, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on a short edition of Cooking Issues, Dave and Nastassia discuss the Houseguest Olympics, jam band radio airplay, the closing of Barnum & Bailey circus, steel drums, and answer questions about salting meats, coffee-infused booze, pressure cooking vegetables, reducing redness in meat without overcooking it, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall! Plus, a listener question about cured meats, and Dave rails against sexual harassment in the hospitality industry.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave is back from Barcelona! Tune in to hear him and Nastassia discuss New York's hipster enclaves, trains, hickory nut syrup, whether or not to add a PID controller to a deep fryer, the closing of Booker and Dax, home brewing with a circulator, smoking pork, melonpan, and how Dave's wife and children are the only thing keeping him from descending into a Leatherman-inspired spiral of existential despair. And if you're in New York or coming to visit, don't miss the opening of the "Chow" exhibit at MOFAD this weekend!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Nastassia and Jackie Molecules are on the line from D.C., while Dave talks about the closing night of Booker and Dax (while lamenting the poor quality of modern piñatas), and answers questions about vegettis, zucchini (and its sticky, slimy residue), ultrasounds, transglutaminase, nitrotinis, bark, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking issues, Dave and Nastassia speak to Peter Kim from New York’s Museum of Food and Drink about their upcoming exhibition Chow: The Making of Chinese American Cuisine, and what is behind the egg roll, chop suey, and other dishes we have come to know and love. Plus, Joe Zakowski helps answer questions about sous vide, Dave's "dislike" of sweet tea, Carolina barbecue, brittle butter, tropical tasting fruits, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Kalle Freese, co-founder and CEO of Sudden Coffee, "ready-to-brew instant coffee made from awesome beans." Kalle is two-time Finnish Barista Champion and was ranked as the 9th best barista in the world in 2015. Also in the studio is senior editor of Popular Science, Paul Adams. Tune in for a live on-air coffee tasting, plus listener questions!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia field questions on cookie economics, carrageenans, coffee, and more. Plus, the latest dump meal report from Special Auxiliary Assistant to the Chief National Dump Meal Correspondent, J.R.! It's a doozy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's special episode of Cooking Issues, Dave and Nastassia are joined in the studio by Jordana Rothman, Anthony Bozza, Clifton Hyde, and Daniel Gritzer for a tasting and judging of "rockstar" wines, i.e. wines created in collaboration with such rockstars as Les Claypool, Dave Matthews, David Coverdale of Whitesnake, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, the Curious Cook Harold McGee joins Dave and Nastassia in the studio to talk cocktail sauce, the Impossible Burger, the New York Botanical Garden's Amorphophallus titanum or "corpse flower," to wash or not to wash chicken, scalding milk, and more. Plus, an on-air tasting (and smelling) of assorted nuts and seeds, and the latest dump meal report from Natty Lopez.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues – Dave just got back from Tales of the Cocktail in New Orleans with advice on how to make a proper cordial and bar/restaurant recommendations. Plus, questions about distilling your own liquors, searing on a low temperature without using charcoal, low-cost espresso machines bought at auction, and more. Plus, an on-air tasting of some mead sent to us by Noah's Vice Meadery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia have an update on their centrifuge, plus questions about slow cooker techniques, curing fish, vacuum-sealing chicken, bean-t0-bar chocolate-making, preparing crème brûlée for Burning Man (you read that right), and more. And tune in next week for another dump meal report from Natty Lopez!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Raphael Lyon of Enlightenment Wines, the first meadery in New York City. Operating from a family farmstead in the Hudson Valley, this cult winery focuses on unfiltered dry meads and botanical fruit wines in limited numbers. Plus, Nastassia's sister Natty, the official Cooking Issues dump meals correspondent, calls in to give her latest report.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia talk fireworks, woks, truffles, fruit trimmings, hams, induction ovens, pressure cookers, and more. Also, we're happy to report that our listener and his friends who got sick foraging for wild carrots and drinking questionable well water are alive and well!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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).See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.