Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih's job at a grocery store inspired her to pickle and ferment with the store's surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it's better to use organic produce when you're first learning to ferment vegetables. This program has been sponsored by Rolling Press.

"In the summer, you need to use more salt because the heat promotes bad bacteria ferments." [9:00]

-- Bahiyyih Comeau on Fuhmentaboudit!

The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry

"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"

--Dave Arnold on Cooking Issues

This week U Look Hungry welcomes food polymath Julia Turshen who has done everything from working on Mario Batali's TV show Spain: On The Road Again, food writing, producing, as well as being Gwyeneth Paltrow's personal chef. They talk Kimchi Chronicles and trying bizzare eats on the road in Korea such as raw sea squirt, guilty foods, and roadtripping with Mario in Spain. Learn what some of Julia's favorite new cookbooks are, her rediscovery of cream cheese, and what she would cook and eat as a last meal. This episode is sponsored by Whole Foods Market