Cooking Issues with Dave Arnold

NTT: Guacamole Salad

A listener asks if guacamole is a salad, and somehow the answer depends on what you’d do if you ordered a sandwich and got an ice cream sandwich. Elsewhere in the mailbag

All Tangent Tuesday: Genever, Grocery Stores & Cranberry Cordial

It’s an All Tangent Tuesday on Cooking Issues, and Dave, Joe, Jack, and Quinn cover a lot of ground. Jack reports back from Belgium with Ghent mustard, genever, Belgian f

Fish Sauce Extravaganza with Andrea Nguyen & Dennis Ngo

Dave Arnold is joined by cookbook author Andrea Nguyen and Momofuku culinary director Dennis Ngo for a deep dive into fish sauce. They break down how fish sauce is made,

NTT: The Outdoor Kitchen

Dave gets into Ashmead’s Kernel apples, acidity, and why terroir makes fruit data unreliable before laying out plans for his ultimate outdoor cooking setup: tandoor, Roma

Dryads: Spirits of the Trees with Brian Hoefling

Author Brian Hoefling joins Dave and the crew to explore Dryads: Spirits of the Trees, his deep dive into distilled spirits made from tree sap and other tree-derived suga

NTT: Rules are Meant to Be Broken

It’s an All-Tangent Tuesday as Dave and the crew debate the unwritten rules of restaurants: bringing your own crushed red pepper, sneaking food into movie theaters, why s

Tiny Trash Trucks: OG Crew NTT

Dave Arnold is joined by Nastassia and Jack for an old-school Cooking Issues episode covering the etiquette of dining alone, phone calls at restaurants, and what guests s

NTT: Back from Lima

Dave Arnold is back at Rockefeller Center with the crew, and Nastassia kicks things off with a beer can chicken experiment that went spectacularly wrong: green chicken, b

Fidel Caballero of Corima and Vato

Dave is joined by chef Fidel Caballero of Corima and Vato for a deep dive into Northern Mexican cooking, starting with an ingredient close to both their hearts: turkey bu

New American Tangents

Dave tackles a packed round of listener questions, starting with a surprisingly deep investigation into the canonical club sandwich. Then, a listener trying to recreate

Back From LA, With Tangents

Dave reports back from Los Angeles with stories from a Morihiro pop-up and the hard-core world of tiki fandom. The crew also gets into airplane etiquette, Canadian Parmes

NTT: Mojitos, Movies and More!

This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cook

Dustin Everett of Fish Cheeks

Fish Cheeks chef-partner Dustin Everett joins Dave for a conversation on seafood, Thai cooking, restaurant culture, and why one tiny fish bone can outweigh 160 perfect pl

Inside Burger King’s Culinary Innovation Lab

This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercial

Max Wittawat of Bangkok Supper Club

This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and in

Greg Baxtrom: Nothing Matters But Delicious

Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into th

Farideh Sadeghin on Hot Dogs, Regional Obsessions, and the Case Against Stunt Dogs

Dave is joined by Farideh Sadeghin, author of The Hot Dog Cookbook: 50 Recipes for a Classic American Food, for a deep dive into hot dog culture, regional styles, and the

No Onions, No Problem

It's a No Tangent Tuesday, which means everything is on topic — including Dave getting lost in Rockefeller Center for the hundredth time. Quinn is back from his antibioti

NTT: If Waffles Could Fight Pancakes

Dave is joined by Joe, Quinn, and Jackie Molecules for a stripped-down crew episode covering a lot of ground: severe dust mite allergies, coin-selling in the Diamond Dist

Nick Wong

Chef Nick Wong joins Dave in studio to talk Agnes & Sherman, his Houston restaurant named for his parents and built around personal, deeply considered food. They revisit