This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.

Learn about rational dietary advice through Clean Plates! Jared Koch, the founder and CEO of Clean Plates, joins Mariana Cotlear via the phone lines to talk about his company's guides to better eating. How does Clean Plates point diners towards restaurants that support their dietary needs or preferences. Tune in to hear Jared and Mariana talk about Clean Plates in the office; find out how companies are using Clean Plates' guides to ensure the health of their employees. Jared aims to promote real foods like nuts, fruits, vegetables, and healthy proteins. Find out more about Clean Plates on this HRN Community Session! This program has been sponsored by Whole Foods. Thanks to Four Lincolns for today's music!

"We're trying to break the myth that eating better is some sort of sacrifice." [3:30]

"To me, what's really important in the area of nutrition is the idea of bio-individuality. The food that's best for me might not be the best food for you." [14:00]

-- Jared Koch of Clean Plates

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are on the phone with Rynn Caputo of the Caputo Brothers Creamery in Spring Grove, Pennsylvania. Recently, Rynn came into Saxelby Cheesemongers in the Essex Street Market and showed Anne her mozzarella-making process! Tune in to hear about how Rynn and her husband set out with the intention of becoming chefs, and became makers of fine Italian-style cheeses. Learn about the different proteins that are present in milk, and how they make their way into different types of cheeses. At the end of the episode, Rynn describes the processes she uses to make mozzarella- starting with the curd and ending with stretching. This episode has been brought to you by Hearst Ranch.

"Our biggest hurdle to overcome is just really making people understand what it means for it to be fermented, what it means for it actually to be cheese, why mozzarella should actually taste like something. Then, we're assuring people that it's easy [to make]." -- Rynn Caputo on Cutting the Curd