No Onions, No Problem

More from Cooking Issues with Dave Arnold All episodes →

1. 

   26 Jul 2026 · 1 hr 2 min

   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.

2. 

   5 Jul 2026 · 1 hr 4 min

   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…

3. 

   27 Jun 2026 · 1 hr 2 min

   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,…

4. 

   23 Jun 2026 · 1 hr 1 min

   Greg Baxtrom: Nothing Matters But Delicious

   Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious , written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato, upside-down burger, onion goop, rehab nachos, and his one-cookie recipe. The conversation moves through fine dining, bouillon, Chicago Italian beef, sport peppers, ketchup, pickles, lefse, knives, pork tenderloin, expensive butter, cheap ice cream sandwiches, and why constraints can be useful in…

5. 

   13 Jun 2026 · 1 hr

   Farideh Sadeghin on Hot Dogs, Regional Obsessions, and the Case Against Stunt Dogs

   Dave is joined by Farideh Sadeghin, author of The Hot Dog Cookbook: 50 Recipes for a Classic American Food , for a deep dive into hot dog culture, regional styles, and the surprisingly high-stakes question of what belongs on a dog. They get into New York onion sauce, Seattle dogs on alleged “bialy sticks,” Colombian and Brazilian hot dog toppings, Zweigle’s red and white hots, Connecticut meat sauce, New Jersey Rippers, Italian hot dogs, Fenway Franks, split-top buns, and why a hot dog should usually remain a handheld food. Farideh also talks about the anxiety of writing a book on a food…

6. 

   30 May 2026 · 1 hr

   NTT: If Waffles Could Fight Pancakes

   Dave is joined by Joe, Quinn, and Jackie Molecules for a stripped-down crew episode covering a lot of ground: severe dust mite allergies, coin-selling in the Diamond District, homemade rotaps, and the musical qualities of real silver. Dave recaps Nick Wong and Sam Yoo’s Golden Diner pop-up, including cheeseburger fried rice, scallion waffles, and the eternal question of whether a waffle could beat a pancake in a fight. Plus: Quinn experiments with a frico Oklahoma smash burger and jam-based semifreddo, the crew debates Blizzards, Carvel cakes, Burger King fries, hot dog preferences, low-temp…

7. 

   23 May 2026 · 1 hr 2 min

   Nick Wong

   Chef Nick Wong joins Dave in studio to talk Agnes & Sherman, his Houston restaurant named for his parents and built around personal, deeply considered food. They revisit Nick’s FCI days with Dave, from throwing hatchets and pushing kitchen equipment through the city to hot dog contests, meat glue demos, and the value of doing what you said you’d do. Plus, Angela Garbacz calls in, Dave answers a Spinzall question, and Nick breaks down scallion waffles, cheeseburger fried rice, crispy shell-on shrimp, salt-and-pepper fries, and Eng Soo’s Chicken. Hosted on Acast. See acast.com/privacy for more…

8. 

   19 May 2026 · 1 hr 1 min

   Broth and Beyond with Marco Canora

   Marco Canora joins the show to talk Brodo, bone broth, and what everyone gets wrong about stock, from marrow-bone misconceptions to the commercial realities of packaging broth at scale. Dave and Marco get into spent hens, fish fumet, lobster shells, blanching greens, cocktail dilution, juice-shake techniques, and why a little acid can save a pizza sauce. Plus: mason jar vacuuming, weevil management, fava bean grievances, striped bass butchery, gummy-bear wellness, and the eternal difference between “interesting” and actually good. Hosted on Acast. See acast.com/privacy for more information.

9. 

   13 May 2026 · 1 hr 1 min

   Let's Get Sauced: Tim McKirdy and Sother Teague

   Dave is joined by Sother Teague and Tim McKirdy of Sauced to talk cooking with booze, drinking with food, and what separates a good carbonnade from Belgian slander. Before that: John returns to fine dining, Nastassia survives Spirit Airlines, Jack hits the Austin wedding shot wheel, Quinn breaks in a new wok, and Dave recreates 1870s kaiser rolls from a Vienna Exhibition report. Plus: polished cast iron, mushy peas, Irn-Bru, Buckfast, fish and chips, Guinness on a Lukr faucet, forbidden Jarts, Shrinky Dinks, fry oil management, and why carbonnade should be thickened with mustard-slathered…

10. 

    2 May 2026 · 1 hr

    No Tangent Tuesday: The Last Half-Inch of Banana Bread

    Dave and the crew are back from hiatus and catching up on everything from luxury party snacks and properly aged gummy bears to bitter lion’s mane mysteries, banana ripening, homemade tofu, chicken consommé, and the eternal problem of the soggy bottom half-inch of banana bread. Plus, on-off steak cooking, peanut butter whiskey, milk punch theory, and a ruling on whether shabu-sliced beef smashed into a bun counts as a burger. Hosted on Acast. See acast.com/privacy for more information.