Cooking Issues with Dave Arnold

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

Broth and Beyond with Marco Canora

Marco Canora joins the show to talk Brodo, bone broth, and what everyone gets wrong about stock, from marrow-bone misconceptions to the commercial realities of packaging

Let's Get Sauced: Tim McKirdy and Sother Teague

Dave is joined by Sother Teague and Tim McKirdy of Sauced to talk cooking with booze, drinking with food, and what separates a good carbonnade from Belgian slander. Befor

No Tangent Tuesday: The Last Half-Inch of Banana Bread

Dave and the crew are back from hiatus and catching up on everything from luxury party snacks and properly aged gummy bears to bitter lion’s mane mysteries, banana ripeni

George Motz's Hamburger America

Dave and the gang warm up with a packed week-in-review before George Motz drops by to talk burgers, burger history, and the newly revised Hamburger America. George talks

Belated Birthday Tangents

Dave and the crew cover a lot of ground this week, starting with geography confusion, regional slander etiquette, Jack’s post-New York cough, and a surprisingly heated di

Apocalypse Plans: OG Cooking Issues Crew

The OG Cooking Issues crew are all in studio for the first time in ages ! Find out whether the BDX cocktail cube can handle shaken drinks, and why Dave’s new hood is some

Hello, Home Cooking with Ham El-Waylly

This week, Dave is joined by writer and chef Ham El-Waylly to talk about his new book, Hello, Home Cooking, out March 24. The conversation bounces from book-tour fatigue

India Doris on Haggis, Highland Cows, and Opening Your First Restaurant

On this episode of Cooking Issues, Dave and the crew are joined in-studio by chef India Doris for a wide-ranging conversation on cooking across London, France, Spain, Sco

Paul Carmichael & Dennis Ngo

Dave is back with a full crew (John, Nastassia, Quinn, and Jack) plus two guests with deep Momofuku roots: chef Paul Carmichael of Kabawa and Dennis Ngo of Di An Di. The