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SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
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Hosted By
Cooking-issues
Sponsored by
373032_118841657019_442152286_n
There's a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. It's another wild ride on Cooking Issues! Today's show was brought to you by Rolling Press.

"Worcestershire sauce is the equivalent of fish sauce but for British taste." [41:00]

--Dave Arnold on Cooking Issues


To comment on this episode click here. There are currently Comments

Hosted By
Cooking-issues
Sponsored by
Untitled
This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures.

"The Spanish word for Worcestershire sauce is 'English sauce'."

"You have to make a big enough investment in time and or money to ensure that you go through with your project."

"The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time."

--Dave Arnold on Cooking Issues


To comment on this episode click here. There are currently Comments

Hosted By
Science
Sponsored by
Untitled
This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures.

"The Spanish word for Worcestershire sauce is 'English sauce'."

"You have to make a big enough investment in time and or money to ensure that you go through with your project."

"The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time."

--Dave Arnold on Cooking Issues

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To comment on this episode click here. There are currently Comments

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