posted by Nastassia Lopez We’re here in Islington, London where Dave was invited to demo in Bar 10’s London Cocktail Summit. When we return to New York, Dave will publish our new tests on stretchy ice cream and write another installment for Cooking Issues’ mammoth Sous Vide Primer. Until then, here’s a look at what’s going on in London. […]
posted by Nastassia Lopez We have our fair share of fans here at Cooking Issues. And then there are our super fans. It turns out the great masked luchadore El Santo was so enthralled by our Cocktail Science Shake-Off that he stopped by the school last week and challenged Dave to a one-on-one (mano a mano) shake-off. […]
by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteered to come shovel it out–I spend my days at Popular Science–and now posting shall resume! What’s Dave been busy with? […]
by Dave Arnold Two weeks ago, Nastassia, Patrick Martins (founder of Slow Foods USA and Heritage Foods), and I staged an epic lunch at Del Posto restaurant with some of the best chefs and bartenders in the world (who, luckily, are some of our best friends). The lunch was the inaugural fundraiser for The Museum […]
by Nastassia Lopez This October the Cooking Issues team has been zipping about doing demos and such instead of posting like we ought to. We thought we’d share some of the highlights through photos. Normal posting will resume shortly. We kicked off October with a demo for the New York Culinary Experience. We did some […]
