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Cooking Issues with Dave Arnold

Cooking Issues with Dave Arnold

By: Cooking Issues
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 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.

Cooking Issues Art Cooking Food & Wine
Episodes
  • India Doris on Haggis, Highland Cows, and Opening Your First Restaurant

    India Doris on Haggis, Highland Cows, and Opening Your First Restaurant
    Mar 15 2026
    On this episode of Cooking Issues, Dave and the crew are joined in-studio by chef India Doris for a wide-ranging conversation on cooking across London, France, Spain, Scotland, and New York, learning to break down whole animals in a butcher shop, the realities of restaurant labor in the UK versus the U.S., and what it actually takes to open your first place. Along the way: haggis, black pudding, game birds, owner mentality, kitchen culture, staffing philosophy, and the financial tightrope of building a restaurant from scratch.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 1 min
  • Paul Carmichael & Dennis Ngo

    Paul Carmichael & Dennis Ngo
    Mar 12 2026

    Dave is back with a full crew (John, Nastassia, Quinn, and Jack) plus two guests with deep Momofuku roots: chef Paul Carmichael of Kabawa and Dennis Ngo of Di An Di. The conversation ranges from New York ingredient sourcing and Caribbean flavors to the mechanics of great bread and better sandwiches—banh mi rolls vs. po’boy loaves, what makes a steak sandwich fail, and why mayo choices matter more than people admit.


    Quinn reports on cooking with emu eggs (carbonara, omelets, and what their texture suggests for custards and pasta), while Dave goes deep on soursop, why purées don’t compare to fresh fruit, and the necessity of having “a guy” for the good stuff. Dennis talks pho fundamentals—older stewing hens, keeping stock clean, holding aromatics late, and the unglamorous truth of moisture management (“squeeze that meat”). Paul breaks down laminated patties as a Haitian/Jamaican hybrid (dough technique vs. filling focus), plus WD-50-era lessons on why recipes are only guides without reps. Also: LA danger dogs, a surprisingly serious Disney-adjacent meal at Napa Rose, and a parting hot dog tip for NYC.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 1 min
  • C-Y Chia and Shane Stanbridge of Lion Dance Cafe

    C-Y Chia and Shane Stanbridge of Lion Dance Cafe
    Mar 3 2026

    C-Y Chia and Shane Stanbridge of Lion Dance Cafe join Dave to break down the philosophy behind their self-published cookbook—and why they closed the restaurant after four years. They discuss designing a cuisine around systems (shallot oil, chili oils, dredges, staple sauces), building menus from repeatable flavor frameworks, and writing recipes that actually teach how they think.


    Highlights include: vegan banana cake and Southeast Asian dessert structure; almond-sesame-shallot “ASS” cookies and sweet-savory crossover; soy-milk mayo science and high-acid balance; frying tofu nuggets with freeze-thaw texture engineering; gluten-free dredges for better crunch; Spanish peanuts vs. Virginia; brining corn before grilling; and the one vegan fish sauce that actually works.

    Hosted on Acast. See acast.com/privacy for more information.
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    1 hr and 2 mins
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