Cooking Issues

It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.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 Memorial Day weekend and he’s tackling questions on limequats, outdoor cooking setups and rancid nuts.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 by HRN founder Patrick Martins and no-knead bread originator Jim Lahey. Tune in to hear them talk about the inferiority of Tuscan bread, and hear Jim answer some listener questions about how to be a masterbaker.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 "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!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 episode of I, Dave speaks with Richard Wrangham, a British primatologist. Wrangham is co-director of the Kibale Chimpanzee Project, the long-term study of the Kanyawara chimpanzees in Kibale National Park, Uganda. He is known predominantly for his work in the ecology of primate social systems, the evolutionary history of human aggression (culminating in his book with Dale Peterson, Demonic Males: Apes and the Origins of Human Violence), and most recently his research in cooking (summarized in his book, Catching Fire: How Cooking Made Us Human) and self-domestication. Wrangham's latest work focuses on the role cooking has played in human evolution. He has argued that cooking food is obligatory for humans as a result of biological adaptations and that cooking, in particular the consumption of cooked tubers, might explain the increase in hominid brain sizes, smaller teeth and jaws, and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.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 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.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, we tackle Dave's upcoming spread in Playboy, Nastassia's ongoing hatred of biscuits, how to make your own baby food, using a tandoor without starting a fire, battered cheese sticks, consistent carbonation techniques, 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 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.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 complains about his torn arm and his son's dirtbag buddies, before taking some listener questions about Jim Lahey's No-Knead Bread Recipe, home kitchen design, controlling bubble size in carbonated cocktails, and the perception of "highbrow" versus "lowbrow" in ethnic cuisines.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 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.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 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.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 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.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, we celebrate the return of sidekick Jackie Molecules, and talk getting food poisoning from supermarket sushi, making tinctures with orris root, cocktail cubes, rutabagas vs. turnips, Long Island iced teas, and the abomination that are baked 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, 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is Dave's least favorite vegetable? What are Dave's weeknight staples for the dinner table? Does he like haggis? Should you freeze french fries prior to frying? Tune in for answers and more as Nastassia and Peter Kim from MOFAD join in studio for a thorough discussion on the gender of pots and pans.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

Say goodbye to 2015 with Dave Arnold, Nastassia Lopez and Jackie Molecules as they chat about everything from Christmas cookies to pot pie. Lots of laughs in this one, happy holidays everybody!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The inimitable “Curious Cook” Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On a Thanksgiving themed episode of _ Cooking Issues _, Dave Arnold is joined by friend Chris Young of ChefSteps to talk about their latest product, Joule. Joule is, according to ChefSteps, the most powerful sous vide tool you can buy. But it’s also the smallest. In fact, it fits in a drawer with your chef’s knife and spatula, and you’ll use it just as often. Tune in and learn more plus some turkey tips from Patrick Martins, founder of HeritageFoodsUSA and Heritage Radio Network! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On a very special bonus episode of Cooking Issues , Dave Arnold is LIVE from Bass Pro Shop in Bridgeport, CT! It’s as crazy as it sounds. Enjoy! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This one gets weird, and you’ll have to tune in to find out why. Dave, Nastassia and Jack talk about everything from catheters to centrifuges on a holiday themed episode of **COOKING ISSUES! ** See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s Cider Issues on Cooking Issues! Dave Arnold is joined by two bad-ass cider makers, Leif Sundström of Sundström Cider & John Reynolds of Blackduck Cidery. Together, they talk about some cider history and solve some listener questions related to apples, keeving and cider making. The Cider Makers Sundström Cider is a new cidery based in the Hudson Valley of NY. Leif Sundström began Sundström Cider after 10 years of working in the wine industry. Beginning in Portland, OR Leif worked as opening beverage director for Le Pigeon restaurant before transitioning to more intimate aspects of the wine industry, first as harvest assistant and cellar hand at Boedecker Cellars and later moving to NYC to work as Portfolio Manager of Terry Theise Estate Selections at Skurnik Wines. After leaving Skurnik, Leif spent a harvest season at Weingut Leitz in Rüdesheim, Germany before moving to the Hudson Valley to pursue the challenge of maximizing the potential of cider. Sundström Cider focuses on select wild harvest apples, older heirloom and cider apple varieties, as well as several species of crab apples in an effort to make vinous, age-able ciders that seek to speak of the place they come from. John Reynolds co-owns Blackduck Cidery with his wife Shannon and their two out of control red headed daughters, Pippin and Idunn. He’s spent most of his adult life involved with fruit and hard work, although not necessarily at the same time. The orchard was planted fifteen years ago and culminated in our first vintage in 2013. In his spare time, The Lawrence Welk Show and the intricacies of Dr. Seuss’s word play consumes many long mindless hours.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When Dave Arnold was in art school, all he could think about was an assembly line of elves jumping into a wood chipping machine with marching band music in the background. Yes, that’s how this episode of _ **Cooking Issues ** _starts. Is bacon killing us? What is true eggplant parm? A live show from Bass Pro Shop? Tune in for the madness. 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 this week’s _ Cooking Issues _ as host Dave Arnold is talking stabilizing simple syrups, why he hates Everclear (the alcohol, not the band… maybe the band?) and bad pistachios but loves cider! Topics of conversation also include deer ball butter, more on sweet potatoes, brining, hyper-broth hamburgers, dump meals, and lots of other cool stuff. 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 answered questions about Turducken, sweet potato fries, and egg drinks. Nastassia “re-announced” The Cube & The Centrifuge with glorious attitude for grown male Christmas lists everywhere. Jack recapped a trip to Madison and Milwaukee and his encounters with Cooking Issues fans on the road. 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 worth the wait! Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The _ Cooking Issues _ team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which _ Cooking Issues _ faithful listener doesn’t have a circulator, learn about dry rubs, infusions and knife sharpening and laugh along with Dave as he offers his usual dose of wit and energy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. It’s a fun one. Welcome to _ Cooking Issues _. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave’s train breaks down, but he triumphantly calls in to _ Cooking Issues _ ** ** to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by Heritage Foods USA. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cooking Issues is back!!! Dave Arnold kicks off a new season of everybody’s favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also…. Dave declares his intense hatred for MDF. This program was brought to you by Heritage Foods USA. #### “I HATE MDF, it’s the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!” –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. #### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00] _–Don Lee on Cooking Issues_ “If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00] “Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don’t have enough marsupials here in America! This program was brought to you by Heritage Foods USA. “Remember, towards the end of your distillation you’re pumping mostly water. And you don’t really want freeze up on your coils.” [27:00] “The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie.” [43:00] “If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in.” [52:00] –Dave Arnold on Cooking IssuesSee 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, Paul Adams, the senior editor for Popular Science, joins Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. “To me, berries become more delicious in mass quantity. Like, you want a full face of berry.” [5:00] “Don’t blame me if you’re dead, but I think you’re fine eating it.” [35:00] –Dave Arnold on Cooking IssuesSee 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 Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in “On Food and Cooking”, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgee’s freaky side. This program was brought to you by Heritage Foods USA “You go into the kitchen, you give it a shot, and you try to adapt.” [50:00] –Harold Mcgee on Cooking Issues “Every time [Dave is] saying something is not safe and it’s specifically [Dave] saying it’s not safe, I wouldn’t recommend doing it.” [20:00] –Jack Schramm on Cooking Issues “There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus…….. that’s a mistake. You’re making an error there.” [44:00] –Dave Arnold on Cooking IssuesSee 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 Arnold answers more listener questions about making a simple syrup with lactose (you can’t), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave’s theory on why James Bond orders his martini’s “shaken, not stirred”. This program was brought to you by Heritage Foods USA. “When you’re cooking you’re usually pretty on point to make it look like you’re not doing something disgusting.” [5:00] “Never run a circulator without covering it for any length of time.” [18:00] “I’ve boiled gelatin many times and had it still set.” [24:00] –Dave Arnold on Cooking IssuesSee 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 Arnold answers listener’s questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Dave’s stance on the New York Times guacamole recipe which calls for the addition of peas that has caused enough uproar to create a viral internet debate that even President Barak Obama and Jed Bush felt compelled to weigh in on. This program was brought to you by Heritage Foods USA “I paid for the avocados, I do what I want!” [25:00] “Mint is really hard [to preserve]. Mint wants to go brown really badly.” [43:00] –Dave Arnold on Cooking IssuesSee 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 Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing that actually happens.” [20:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Darren Vengroff of Meld joins Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA. “If I ever prepare ants next, I’ll season them with chili and lime.” [44:00] –Paul Adams on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep’s milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA “Everybody hates getting things jammed in their veggetti” [21:00] “Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon.” [30:00] “A lot of the salt you eat, you might never even taste…they can add things to augment your perception of saltiness in foods.” [40:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA. “Liquid nitrogen at a beach party is pretty much a win.” [16:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave’s recent James Beard Award! This program was brought to you MolecularRecipes.com. “The hard part about making masa is grinding it.” [13:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes. “I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of polymerized oil. I don’t use steel wool but I’ll use a Chore Boy or something like that without worrying about it.” “Within a year there will probably be a centrifuge that normal people can afford.” “The future of American country ham lies in the feed and breed of of the pig.” — Dave Arnold on Cooking Issues See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.