Siobhan Wallace and Alexandra Penfold of Blondie & Brownie collected some of New York City's most delicious street food recipes for their new book, New York á la Cart! Cathy Erway welcomes Siobhan and Alex into the studio for her newly renamed "Eat Your Words". Tune into this episode to learn how Siobhan and Alex convinced so many street vendors to share their secret recipe. Find out how hard it is to become a licensed street vendor, and why licenses stay in families for generations. Is your favorite food truck a black market vendor? Photographer Clay Williams stops by to talk about some of his favorite shoots for the book! What recipes do Siobhan and Alex constantly return to? Find out on this week's Eat Your Words! This program has been brought to you by Whole Foods. Thanks to The California Honeydrops for today's music.

"This is kind of like a second coming for street food in New York. This sort of wide-range cuisine has actually been going on since the early 80s, but it was just wasn't really covered en mass until the Internet." [1:40] -- Siobhan Wallace on Eat Your Words

"Seeing the level of interest that people are taking in some of these smaller street vendors has been one of the most awesome experiences." [7:40] -- Alexandra Penfold on Eat Your Words

This week on Let's Eat In, Cathy is joined by Nacho experts and writers of the blog NachosNY, Lee Frank and Rachel Anderson. Lee & Rachel share their love for nachos on-air and tell us everything from their favorite recipes to the best spots in NYC to find top-notch 'chos. Find out why forks are forbidden and why guacamole is for everybody. This episode was sponsored by The Barterhouse.

Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn't prefer foamy coffee drinks. It's ramp season; learn how to highlight these spring vegetables on this week's Cooking Issues! Thanks to this week's sponsor, ChefSteps.

"If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn't be much hotter than 50 degrees Celsius. That's how you get a foam that's easy to pour for latte art." [21:25]

-- Chris Young on Cooking Issues