Dave Arnold is joined in-studio by chef Alex Stupak to talk tacos (including the evolution of his “cheeseburger taco”), Substack-era dessert thinking, and why some techniques (and tastes) don’t hit the same a decade later. The crew detours into gumbo viscosity and the eternal question of whether s’mores should be toasted or fully incinerated. Along the way: freezing clams to open them, Manhattan clam chowder ethics, American cheese brand loyalty, film-forming gels, and what the modernist cooking wave looks like in hindsight—plus why “simple” food is dominating menus right now.

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