Casey Barber is re-defining junk food with her first cookbook, Classic Snacks Made From Scratch! This week on Eat Your Words, Casey joins Cathy Erway in the studio to talk about why she wrote a book dedicated to making junk food. From Twinkies to Goldfish, find out what recipes proved to be difficult to recreate. Casey's recipes forgo preservatives and artificial flavorings; learn what junk foods lend themselves to this style of baking. Later, Casey talks about her blog, GoodFoodStories.com, and some of her upcoming posts. Hear about Casey's rediscovery of the gimlet, and how she's recently been delving into the world of cocktails. This program has been sponsored by Fairway Market. Thanks to The California Honeydrops for today's musical break.

"It started out as a joke. What am I going to write a book about- homemade junk food? Well, tt turned out to be a pretty good idea." [10:15]

-- Casey Barber on Eat Your Words

Rachel Wharton's former HRN co-host is her guest on today's Meet Your Maker! Matt Timms has been responsible for the food competitions The Takedowns for the past ten years. Matt's next event is the Meatball Takedown, taking place on January 27th, 2013 at Brooklyn's The Bell House. Hear why Matt decided to start hosting food competitions, and some of the roadblocks he hit during his earliest Takedowns. Find out why roller girls are the ideal contestants in Matt's competitions. Listen in to hear Matt and Rachel talk about the world of food professionals and enthusiasts, and why Matt wants to make his events accessible to everyone. What ideas for Takedowns have been failures, and what cities are great for food competitions? Find out on this installment of Meet Your Maker! This program has been brought to you by 360 Cookware.

"I like the term 'fooder' (as an alternative to 'foodie') because it implies something active. Pushing food through your face - anyone can do that!" [3:50]

"At the end of the day, all I've ever wanted to do is throw parties. And it's worked out very well!" [8:30]

-- Matt Timms on Meet Your Maker

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