Cooking Issues

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.

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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!

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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!

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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.

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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!

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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!

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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.

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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!

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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!

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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!

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