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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. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
ความถี่ในการอัพเดต:
weekly
ความยาวเสียงโดยเฉลี่ย:
54 minutes
ภาษาอังกฤษ
สหรัฐอเมริกา
453 ตอน
ตั้งแต่ 29 มิถุนายน 2010
episodic
ในพอดแคสต์นี้ 🔗
AUDIENCE OF THIS PODCAST 🔗
~75.37% of listeners are from United States.
🇺🇸
US
75.37%
🇨🇦
CA
5.68%
🇸🇬
SG
3.03%
🇦🇺
AU
1.51%
🇳🇱
NL
1.13%
🇵🇭
PH
1.13%
🇦🇹
AT
1.13%
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NZ
1.13%
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BE
1.13%
🇲🇰
MK
1.13%
🇩🇪
DE
1.13%
🇬🇧
GB
0.75%
🇷🇺
RU
0.75%
🇰🇷
KR
0.75%
🇧🇷
BR
0.75%
🇺🇾
UY
0.37%
🇹🇭
TH
0.37%
🇨🇭
CH
0.37%
🇹🇼
TW
0.37%
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ID
0.37%
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ZA
0.37%
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RS
0.37%
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ES
0.37%
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IN
0.37%
Others
0.17%
* Data source: directly measured on Listen Notes. แบบเรียลไทม์
ตอนล่าสุด 🔗
Today on Bagel Issues, Dave, Nastassia and The Rest answer a bunch of listener questions. Topics include: the mineral content of seltzer and how it affects perceived carbonation, how to improve the insulation of your oven, something about milk punch, and, for reasons I cannot recall, centrifugal bi…
ตอนก่อนหน้านี้ 🔗
On today's episode of Choosing Issues, Dave quizzes Nastassia and The Rest on everybody's favorite schnitzel, favorite candy, favorite cereal, favorite fruit to binge eat, favorite canned fish, and so on. Plus, it's a listener question blitz: milk- & fat-washing, air-frying, baking with steam, …
On today's episode of Sharpening Issues, Dave, Nastassia and The Rest welcome Frankie Celenza to talk about building your own batterie de cuisine (aka how to outfit your kitchen if you were starting from scratch). They rank the items they consider essential and cover tips like how to take care of y…
On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through he…
On today's episode of Aging Issues, Nastassia and The Rest wish Dave a Very. Happy. Birthday.
Dave and Nastassia fondly recall birthday parties past, and educate us on their fanciest easter egg treats: cascarones and panoramic eggs. Nastassia recounts her recent teepee ownership woes, and Dave stru…
On today's episode of Combi Issues, Dave, technically joined by Nastassia and The Rest, goes deep on Combi Ovens with special Guest Scott Heimendinger. Scott works at Anova (previously at Sansaire) and deftly fields a variety of questions from Dave and the CI listeners. They cover how the controls…
On today's episode of SKU Issues, Dave, Nastassia, and The Rest refine their Potatohead bar concept. They also discuss how to handle an endless soft-serve party; tell you why there are 8000 types of Doritos on the shelves; briefly discuss the benefits of calcium cross-linking; and Dave tells stor…
On today's episode Art Appreciation Issues, Dave, Nastassia and The Rest welcome Peter Kim, of MOFAD-fame, back to the show. Peter makes his triumphant return to the show to talk about his new podcast Counterjam, in which he interviews chefs and musicians about the food they love. Peter shares some…
On this week's episode of Olfactory Issues, Dave, Nastassia and The Rest are joined by a supergroup of scientists. We have returning friends of the show Arielle Johnson & Harold McGee, plus newcomer Sandeep Robert Datta. Dr. Datta has been researching the effects of COVID-19 on our sense of sm…
On today's episode of Wagering Issues, Dave, Nastassia and 1/2 of The Rest are all over the place. Want to know how to impart big pear flavor in cocktails? We've got that. Want to apply to be the in-house Plate Spinner at Booker & Dax? Find out more here. Afraid to ingest liquid nitrogen? So a…
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