Dave Arnold, with Jean and Joe Hazen, runs a tight, New-York-only, “No Tangent” session—clearing the inbox and dropping hard technique. Dave details a successful Westphalian pumpernickel shortcut (from ~2+ days to a single shift) using controlled enzyme rest and pressure-cooking in wide-mouth pint jars. From there the crew debates the only correct patty-melt bread (rye), cheese choice (Swiss vs. American), and why English muffins punch above their weight. They hit chutney’s disappearance from American fridges, flatfish eye migration (confirmed), and the axolotl-as-food oddity. Listener questions cover freeze-dried fruit ice cream, pairing cocktails on prix fixe menus, induction with 5-ply pans, espresso-tonic nucleation, lactic-acid math for brewers, hot cocktail service, yuzu preservation, brand-specificity in recipes, flour tweaks for pizza, and carbonated dairy constraints. Quick shoutouts land on Manhattan Special, myrrh and schisandra infusions, and next week’s guest, Joshua McFadden.

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Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.

The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking.

A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's.

Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants.

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This week on Cooking Issues, Dave Arnold welcomes cocktail historian and author David Wondrich to celebrate his new release, The Comic Book History of the Cocktail. From 19th-century juleps to modern mixology, Wondrich and Arnold trace how drinking culture evolved — and occasionally went off the rails. They revisit the lost luxury of real peach brandy, debate the right way to build a punch, and trade barroom war stories about the revival of the craft-cocktail movement. Along the way, the crew talks Jim Croce lyrics, over-engineered drinks, and what happens when architects and bartenders both depend on Amazon.

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Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.

They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the current wave of creative, ingredient-driven cooking — and why some of the old-school dishes still absolutely slap. 

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Dave, Jack, Nastassia, Quinn, Joe, and a caller turn “no-tangent Monday” into a focused run of kitchen opinions and practical technique. Jack recaps China trip eats and questions the culinary payoff of hot pot vs. the social vibe. The crew debates DIY dining (fondue, hot pot), ordering strategy, and server trust, with classic Luger/Rao’s anecdotes. Quinn’s Canadian Thanksgiving menu features turkey mole and sparks a deep dive on flour-tortilla mechanics (Sonoran/White vs. soft wheat; protein, hydration, chew).

A listener calls in with a home-martini problem: freezer gin, dilution on ice vs. stirred, chilling limits, and a batching tip (stir to proper dilution, bottle with air excluded, quick-freeze before service). Lab corner hits common pain points: rotovap foam control (vacuum “kill” venting, boil-over sensors, frit/Scotch-Brite in the vapor path, bump traps), water-core apples (why it happens, flavor/storage tradeoffs), stabilizing lacto hot sauces (xanthan ≈0.25%), and walnut-butter astringency from skins (use dairy applications to blunt tannins; next time, skin the nuts). Practical notes include how to pack Scotch bonnets for travel (dry, ventilated, non-refrigerated short-term is fine), freeze-dried berries in ice cream (account for sugar/solids), and a quick cameo of Dave’s Jäger spritz spec. Carbonated-dairy troubleshooting is queued for next week.

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On this episode of Cooking Issues, Dave Arnold welcomes culinary historian and award-winning author Michael Twitty to discuss his new book The American South. Twitty shares stories of growing up with Southern food traditions, his deep research into the region’s culinary roots, and how gardening, foraging, and heritage recipes shaped his perspective on what “Southern food” really means.

The conversation ranges from okra soup, red rice, and long-simmered green beans to the history of sweet tea, sassafras, poke salad, and rice bread. Twitty explains how dishes evolved across communities—African American, Indigenous, European, and immigrant—and why understanding migrations is key to understanding Southern cuisine. He also reflects on the challenges of translating historical recipes for modern cooks, the impact of changing agriculture on flavor, and the importance of reclaiming overlooked foodways.

Along the way, the crew trades stories about Taiwan’s cocktail bars, bison steaks, and Maryland fried chicken, while diving into listener questions on how to approach historic cookbooks and balance authenticity with adaptation.

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This week on Cooking Issues, Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs’ menus.

Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack shares food adventures from Taiwan, Hong Kong, and China — including stinky tofu, abalone, and Michelin dining in Chengdu. The conversation veers into fruit obsessions, etiquette in fine dining comps, and why Americans need to expand their fish vocabulary.

From abalone and blowfish to razor clams and blackfish, this episode dives deep into the hidden bounty of local waters and what it takes to get them onto plates.

Cooking Issues — where chefs, fish, and the occasional lifetime-guaranteed backpack all meet at the table.

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Chef Jeremy Fox joins Dave, John, Quinn, and Jackie Molecules for a rollicking Cooking Issues session that jumps from kitchen hacks to personal reflections. Fox, in New York fresh off the release of his new book On Meat, talks through the craft behind charcuterie, confit, scrapple, corned beef, merguez, and even buffalo deviled eggs.

Dave kicks things off with a story of wiping out on an oily UN-Week bike lane, before diving into Fox’s world: the terrine he made for his own wedding, the art of hoshigaki persimmons, why corned beef sometimes wins out over pastrami, and the surprising virtues of scrapple. Fox explains why he avoids crosshatching duck breast, how to keep confit submerged, and what it takes to crisp potato skins properly.

The conversation widens to food culture and kitchen life: Chengdu rabbit heads, the misery of warm lager, Belgian frites technique, kitchen safety horror stories, and the bittersweet reality of closing Birdie G’s. Along the way we get clever hacks (butter-knife weights for sous-vide rolls, parsley-green fat in terrine), a defense of warm scrapple with maple syrup, and Fox’s thoughts on larder staples that make weeknight cooking easier.

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Dave’s back and right into the weeds: rebuilding the legendary Flaming Jägerdemo, why modern rotovapcontrollers finally saved bartenders’ wrists, and how to keep a Japanese-style whisky highball lively with a little poly-dextrose science. Along the way we detour through lifelong zucchini trauma(and the rare preparations that redeem it), eggplant lore, and the eternal martini question—stirred, shaken, or thrown.

Plus, Nastassia’s LA dinner parties just got tapped as Esquire’s Best—and yes, there was a fruit omakase.

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In this episode of Cooking Issues, Dave and the crew dive into wide-ranging conversations spanning fruit obsessions, culinary technique, and the realities of running restaurants. The show kicks off with upcoming travel plans to Cologne for a Jägermeister demo, followed by a spirited debate about melon varieties, including the Bonnie melon and the elusive true cantaloupe.

Other topics include:

• Excitement (and confusion) around the new Spinal Tap sequel, with cucumber-related deep cuts.
• Basil and mint gelato experiments using a Ninja machine versus traditional blanching, and the tradeoffs between flavor brightness and oxidation.
• A lively roundtable on early warning signs for failing restaurants—menu overhauls, partner conflicts, front vs. back of house struggles, and the burnout of opening staff.
• Social media’s role in modern food success stories, from French dip lines in NYC to the “must be nice” mentality in kitchens.
• Listener questions on dry-aging pork, carbonation system design, calcium treatments for vegetables, and substitutes for elusive yuzu juice.

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