Free Daily Podcast Summary
Cooking Issues with Dave Arnold: Daily Summaries Delivered
by Cooking Issues
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.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 5 days ago1h 1m
NTT: Back from Lima
Dave Arnold is back at Rockefeller Center with the crew, and Nastassia kicks things off with a beer can chicken experiment that went spectacularly wrong: green chicken, burning skin, emergency Popeyes, and a last-minute rescue by Daniel Patterson. Dave also reports back from Lima, with thoughts on Peruvian chicken, ceviche, pisco sours, ancient adobe cities, cocktail bars, and the city’s formidable traffic. Then it’s on to listener questions: getting Flavacol to stick to air-popped popcorn, the limits of long low-temperature brisket cooks, red versus white clam pizza, and more. Plus: undercooked eggplant, broken glass disasters, mushroom versus butterfly popcorn, New Haven clam pies, and the deep-fried-self art project that thankfully never happened. Hosted on Acast. See acast.com/privacy for more information.
- 3 weeks ago1h 1m
Fidel Caballero of Corima and Vato
Dave is joined by chef Fidel Caballero of Corima and Vato for a deep dive into Northern Mexican cooking, starting with an ingredient close to both their hearts: turkey butts. Fidel explains their place in the tortas of Chihuahua and Juárez, before getting into squab-butt tacos, asiento, molcajetes and metates, and why Northern Mexican food deserves more attention.They go deep on flour tortillas: White Sonora wheat, boiling-water doughs, butter versus chicken fat, sourdough and lactic acid, hot presses, giant Sonoran sobaqueras cooked on an inverted wok, and why a proper Juárez burrito bears little resemblance to its enormous California cousin. Fidel also talks mole from scratch, Tokyo turnip cajeta, grilled fish collars, and the cooking behind Corima and Vato.Plus, Jack attempts to break his daily cold-brew habit, Quinn reports back on tomato-water bread and amino-acid-enhanced tomato soup, and Dave weighs in on grinder maintenance, pre-gelatinized starch, tomato soup, vintage Japanese whisky, stand mixers, guacamole, and the enduring question: where the hell can you buy turkey butts in New York? Hosted on Acast. See acast.com/privacy for more information.
- Aug 18, 20261h 0m
New American Tangents
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 vacuum, cooking for 12 people aboard a research vessel, and what to know before making turtle soup. Plus, Dave talks peak tomato season, debates whether “New American” still means anything, and checks in with Nastassia about the realities of feeding a touring crew. Hosted on Acast. See acast.com/privacy for more information.
- Aug 9, 20261h 1m
Back From LA, With Tangents
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.
- Aug 2, 20261h 0m
NTT: Mojitos, Movies and More!
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 usual mix of culinary science, restaurant stories, and spirited tangents. Hosted on Acast. See acast.com/privacy for more information.
- Jul 22, 20261h 2m
Dustin Everett of Fish Cheeks
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 information.
- Jul 5, 20261h 3m
Inside Burger King’s Culinary Innovation Lab
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 formats, clean-label constraints, regional menu development, and the challenge of making recipes work across thousands of restaurants and multiple generations of equipment.The conversation also covers home frying versus commercial frying, fryer oil, Popeyes chicken, Burger King’s relationship to Puerto Rico and the Whopper Jr., artificial sweeteners, frozen carbonated beverages, CVAP ovens, water fryers, potato freezers measured in hundreds of millions of pounds, and why even a seemingly simple menu change can become a massive operational question.Plus: Diet Coke loyalty, green ketchup, edible Tide Pods that mercifully never happened, the original chicken sandwich, secret-menu chaos, and the realities of innovating inside a global fast-food system. Hosted on Acast. See acast.com/privacy for more information.
- Jun 27, 20261h 1m
Max Wittawat of Bangkok Supper Club
This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and ingredient realities in New York.Max talks through the logic behind Bangkok Supper Club’s kitchen-counter tasting menu, why some dishes translate better than others outside Thailand, and how he approaches Thai flavors with precision rather than nostalgia. The conversation gets into makrut lime sourcing, cilantro root versus cilantro stems, galangal, fresh versus frozen aromatics, limestone water for crispness and texture, Thai basil oil, culantro, betel leaves, toasted rice powder, coconut milk, and why mortar-and-pestle work still matters.Plus: Dave gets into hardtack and ship’s biscuit, Sunken Harbor Club, crinkle-cut fries, fennel hatred, durian tolerance, mandoline injuries, and the eternal problem of expensive bread. Hosted on Acast. See acast.com/privacy for more information.
Customized Recaps
AI-powered recaps with compact key takeaways, quotes, and insights.
Straight to Your Inbox
Get key takeaways from Cooking Issues with Dave Arnold in a 5-minute read.
Save Hours Every Week
Stay current on your favorite podcasts without falling behind.
Frequently Asked Questions
What is Podzilla's Cooking Issues with Dave Arnold daily summary?
It's a free AI-powered email that summarizes new episodes of Cooking Issues with Dave Arnold as soon as they're published. You get the key takeaways, notable quotes, and links & mentions — all in a quick read.
How does the Cooking Issues with Dave Arnold podcast summary work?
When a new episode drops, our AI transcribes and analyzes it, then generates a personalized summary tailored to your interests and profession. It's delivered to your inbox every morning.
Is this an official Cooking Issues with Dave Arnold product?
No. Podzilla is an independent service that summarizes publicly available podcast content. We're not affiliated with or endorsed by Cooking Issues.
Can I get summaries of other podcasts too?
Absolutely! The free plan covers up to 3 podcasts. Upgrade to Pro for 15, or Premium for 50. Browse our full catalog at /podcasts.
How often does Cooking Issues with Dave Arnold release new episodes?
Cooking Issues with Dave Arnold publishes weekly. Our AI generates a summary within hours of each new episode.
What topics does Cooking Issues with Dave Arnold cover?
Cooking Issues with Dave Arnold covers topics including Arts, Food. Our AI identifies the specific themes in each episode and highlights what matters most to you.
Start getting Cooking Issues with Dave Arnold summaries tomorrow morning.
Free forever for up to 3 podcasts. No credit card required.
Free forever for up to 3 podcasts. No credit card required.