Cooking Issues
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered.
Dave Arnold
Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his Master of Fine Arts from Columbia University’s School of the Arts. For an art project that required a 360-degree view of the inside of an oven, he re-fabricated a traditional range with glass walls.
Nastassia Lopez
Nastassia is the co-host of Cooking Issues alongside Dave Arnold. She first met Dave while working as the assistant to Chef and Dean of The Italian Culinary Academy, Cesare Casella.
The Searzall: Now On Kickstarter
by Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today!
New Technique: Pressure Pickle and the Cucumber Martini
by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]
Recipe Quest: Shear-Thickening Starch Noodles
by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s fluid […]
Patent Pending: the Searzall
by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But, apart from the thrill, a torch is kind of limited […]
Drinking With Dave: The Bangkok Daiquiri
by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteered to come shovel it out–I spend my days at Popular Science–and now posting shall resume! What’s Dave been busy with? […]
