HeyJaredCooking Issues with Dave Arnold
The new home for Dave Arnold's weekly show "Cooking Issues", where he tackles listener questions on anything food and cooking related. Hosted on Acast. See acast.com/privacy for more information.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Aug 18, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 5, 2026
Latest episodes
New American Tangents (opens the original)
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Dave tackles a packed round of listener questions, starting with a surprisingly deep investigation into the canonical club sandwich. Then, a listener trying to recreate the original marshmallow using marshmallow root sends Dave into the problem of building a vegan marshmallow. Also on the docket: choosing an outdoor fryer and getting serious about homemade french fries, how cold Dave keeps carbonated cocktails at Bar Contra, using tomato water in bread dough, storing whole-wheat flour under vacu
Back From LA, With Tangents (opens the original)
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Dave reports back from Los Angeles with stories from a Morihiro pop-up and the hard-core world of tiki fandom. The crew also gets into airplane etiquette, Canadian Parmesan-style cheese, pressure-cooker stocks and braises, stabilizing sorbets, aging ice cream bases, purging clams, and the opening arguments in a definitive ranking of the world’s best sandwiches. Hosted on Acast. See acast.com/privacy for more information.
NTT: Mojitos, Movies and More! (opens the original)
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This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cooking Issues projects. The conversation also covers creative burger experiments, getting more out of a small kitchen, troubleshooting common cooking mistakes, and practical advice for working with cured meats, custards, and emulsions. Along the way, the crew debates paper straws, swaps favorite food movies, and wanders through the
Dustin Everett of Fish Cheeks (opens the original)
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Fish Cheeks chef-partner Dustin Everett joins Dave for a conversation on seafood, Thai cooking, restaurant culture, and why one tiny fish bone can outweigh 160 perfect plates. They discuss frozen versus fresh squid, sticky rice, octopus, Portuguese seafood, fish aging, kitchen technology, and the balance between old-school technique and modern equipment. Plus: Experimental bread, and why fake grill marks bother Dave more than they should. Hosted on Acast. See acast.com/privacy for more informati
Inside Burger King’s Culinary Innovation Lab (opens the original)
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This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercialization at Burger King, for a rare look inside the food science, logistics, and product development behind one of the largest restaurant systems in the world. They get into what it actually takes to create food for millions of people: bakery supply chains, fresh bread logistics, Whopper improvements, tomato specs, lettuce format
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