Cheese, bacon, and bread. Sounds like an excellent sandwich, right? Well, it’s also the still life subjects of this week’s THE FOOD SEEN. Mike Geno painted a porterhouse during art school, and from there on out shed the “starving” aspect of being an artist. His most recent collection “Fromage/Homage”, elevates simple pieces of cheese to high art. This episode has been brought to you by Hearst Ranch.

"I never considered cheese because it's this whole subculture that I never indulged in."

"Every time I paint a cheese, I learn more about cheese...My knowledge of meat really helped me learn about flesh tones."

"Finally, cheese is getting the center stage as opposed to being a prop for other still-lifes." -- Mike Geno on THE FOOD SEEN

This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you've ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it's safe, this episode is for you And don't forget, Thanksgiving is coming up so don't forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.

Matt Lewis and Renato Poliafito, the fabulous baker boys of BAKED, stop by the studio to sate THE FOOD SEEN’s sweet teeth, bearing their best brownies (which are some of Oprah’s Favorite Things)! They tell the tale that you can positively have one’s cake and eat it too, leaving former lives in the ad world to working nights in cafes and take pastry classes, starting from scratch with the notion to get grandma out of the kitchen, and bring the cool back into baking. Matt and Renato have also authored two toothsome cookbooks that are must haves for anyone craving classic American desserts made alive and anew (Baked: New Frontiers in Baking and Baked Explorations: Classic American Desserts Reinvented). This episode was sponsored by 360 Cookware. For more information on their green product line and vapor technology visit www.360cookware.com.