On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.

Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today's sponsor, Fairway Market.

"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues

We're talking science and booze on this week's episode of U Look Hungry. Helen Hollyman is joined by Tristan Willey, the bar manager of Booker and Dax in the Momofuku Ssam Bar. Tune in to learn why Tristan initially moved to New York City, and why he was called back to the food service industry. Hear about some of the techniques and technologies that Tristan uses at Booker and Dax to create a unique brand of cocktails. Learn about Tristan's introduction to the world of spirits with Kings County distillery, and his opinions about coopers. Hear about the state of the cocktail scene in New York City, and hear as Helen and Tristan taste bourbon and moonshine on air! Today's episode has been brought to you by Tekserve.

"We're trying to identify where we can make the process easier, better, more efficient, create better ingredients... rather than re-invent the wheel of cocktails."

"There's a terroir to spirits, which has been wildly debated before because you're not talking earth tones and grapes. But considering how much the process of aging spirits flavors them- we're talking 80 to 90% of the flavor coming from the barrel and how everything sits it- environment plays a big role."

-- Tristan Willey on U Look Hungry