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.

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Dave is back from Memorial Day weekend and he’s tackling questions on limequats, outdoor cooking setups and rancid nuts.

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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