This week on Let's Eat In restauranteur Eric Bromberg of the Blue Ribbon Restaurants sits down with Cathy to talk about what exactly it takes for a restaurant to last over a decade in New York as well as to talk about his latest venture: Blue Ribbon Sushi. Tune in find out why sometimes seafood may be the best date meal and more on Let's Eat In. This episode is sponsored by Fairway Market

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen's start at Union Square Café, and how has the dining experience altered the restaurant's menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant's to provide animals of different qualities depending on chefs' recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery.

"The challenge over the years is to make better food with better ingredients, while keeping our food costs the same." [32:10]

"I've learned more about lamb from the people who raise them than butchering and eating it myself." [33:15]

-- Carmen Quagliata on The Main Course

"Small producers' prices are affected by the imports, because they can import lamb cheaper than we can sell them." [38:00]

-- Joseph Hubbard on The Main Course

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