Francisco Migoya, head chef at Modernist Cuisine and coauthor of <a href="https://modernistcuisine.com/books/modernist-bread/" rel="noopener noreferrer" target="_blank">Modernist Bread</a> and <a href="https://modernistcuisine.com/books/modernist-pizza/" rel="noopener noreferrer" target="_blank">Modernist Pizza</a>, joins the show for a lively discussion on, you guessed it, pizza.&nbsp;

Modernist Pizza with Francisco Migoya

This week on Cooking Issues, we see the return of Nick Coleman, international&nbsp;olive oil&nbsp;expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service&nbsp;olive oil&nbsp;procurement center. How should your olive oil taste? does smoke point matter? What's the best way to remove bitter taste components from olive oil? Nick answers listener questions, hosts an on-air tasting and closes the show with a meditative musical performance.&nbsp;

Olive Oil and Meditative Music with Nick Coleman

On a special episode of Cooking Issues, Dave talks and tastes wine with Vergel San Miguel, sommelier of Jean's new restaurant <a href="https://www.temperancenyc.com/" rel="noopener noreferrer" target="_blank">Temperance Wine Bar</a>. The team also samples special Canadian snacks sent from Quinn (happy birthday, Quinn!).&nbsp;

Vergel San Miguel of Temperance Wine Bar

This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.&nbsp;

This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa. 

On a fun filled "No Tangent Tuesday", Dave and the crew discuss everything from scallops to spaetzle.

LA Style Spaetzle

Matt Sartwell of Kitchen Arts &amp; Letters returns for another "Classics in the Field".

Matt Sartwell Returns

On another "No Tangent Tuesday", Dave jumps into questions on beans, remembers the time he made chocolate ketchup and much much more.&nbsp;

Halfway Between a Worm and Floss

Are the Beach Boys still worth seeing live? What are some good camping meals? What's the best cooling technique for sous vide? All this and more on another "No Tangent" Tuesday.

No Tangent Tuesday: Beach Boys Bummer

Brooklyn based chef Greg Baxtrom joins the show this week on Cooking Issues

Greg Baxtrom

Dave and the team welcome Quinn as a new addition to the Cooking Issues team and has Jean as a guest to talk about his new venture.

Farewell Jean, Welcome Quinn!

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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.

Cooking Issues with Dave Arnold

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Modernist Pizza with Francisco Migoya

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Vergel San Miguel of Temperance Wine Bar

This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.

LA Style Spaetzle