On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner's Kickstarter page. After a brief discussion about Dave's love for financial history, Dave talks about combi steam ovens' capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRN's The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrow's upcoming Crif Dog Classic eating contest at Roberta's. This program has been sponsored by The International Culinary Center.

"At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if you're going to make vinegar."

"I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of what's good, what's bad- keeps changing every year!" -- Dave Arnold on Cooking Issues

Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.

"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."

--Dave Arnold on Cooking Issues

Dave Arnold is back from Germany and ready to solve your cooking issues! Tune in as he explains how myoglobin is responsible for the color of meat and why salting wild game before low temp cooking might not be the best idea. Get some tips on making craft soda and hear what Dave thinks about alcohol and digestion. Also find out what's going on with the foie gras ban in California and why Dave could live without the fattened liver. This program was sponsored by Modernist Pantry

"The color of meat is due in large part to the state of myoglobin as it's cooking."

"The problem with reverse osmosis is that it takes out almost everything and coffee needs some minerals in it."

"I like foie gras fine, but I could live without it. Although, I don't think it's necessarily inhumane because their livers are 'diseased.' "

--Dave Arnold on Cooking Issues