We're smoking fish and steaming pudding on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps.

"The problem with most cured fish recipes is that they only giving a brine strength, but that's not really that helpful because curing depends on the fish-to-brine ratio." [19:30]

"The oxidation in dried fruit isn't just a color issue, but a taste issue." [35:35]

-- Dave Arnold on Cooking Issues

Andrew Friedman has offered us insight into the world of chefs for the past 15 years via Toqueland, and continues to work with some of the top professionals in the field. From co-authoring Gotham Bar and Grill’s first cookbook (and two more collaborations since) with Alfred Portale, spending time with former White House chef Walter Scheib, and following the US team at the Bocuse d’Or for his first solo book “Knives at Dawn”. What great chefs will he write about next? Find out on this week's episode of THE FOOD SEEN! This program has been brought to you by Catskill Provisions.

"I'm always looking for someone who has a very well-defined point-of-view... someone who is expressing their self on the plate in a very organic way." [23:10]

"These days, anyone who can come up with a tapas menu is a chef!" [26:50]

-- Andrew Friedman on THE FOOD SEEN

This week on U Look Hungry, Helen Hollyman sits down with event extraordinaire Jonathan Cristaldi (Jonny Cigar) to talk about the 100th anniversary of the sinking of the RMS Titanic. Jonny is attempting to recreate a Titanic-menu meal for the modern day; a seven-course dinner of unadulterated extravagance. Tune in to here Helen and Jonny discuss the originial Titanic menu, the wines that will be served at the memorial dinner, and the music that will be playing at the event. Will the musicians go down with the ship? Helen and Jonny also discuss the logistics of sourcing many of the menu items on the original Titanic voyage. This episode was brought to you by Whole Foods Market.

"Food is a luxury, but it's accessible to us. Even though there were unlimited amounts of money being thrown at this ship, they had to source everything locally." --Jonathan Cristaldi on U Look Hungry