This week on Cooking Issues Dave and Nastassia call-in from London's Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste "smokey"; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.

Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.

Go South of the River Thames with Jessica B. Harris as she explores the food, culture and music of South London on My Welcome Table.

This week on Taste Matters, host Mitchell Davis is joined by cookbook authors Yotam Ottolenghi and Sami Tamimi who talk about their passion for food and how it has led them to writing a cookbook together with recipes of Jerusalem cuisine. They discuss growing up in varying food cultures and coming together to create traditional recipes for the home cook. Hear Ottolenghi and Tamimi's take on food in London and the food revolution happening in Jerusalem. They have an incredible history with foods throughout world. Listen as Davis talks with them about their relationship with cooking growing up and where these recipes will take them in the future. This program is sponsored by Whole Foods Market.

"Some of the most exciting processes [in making the book] were trying to replicate food memories." [16:50]

"The choices we made [for the book] are very much things that we like to cook and eat." [25:00]

--Yotam Ottolenghi and Sami Tamimi, Authors of Jerusalem: A Cookbook on Taste Matters