This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as 'fluffers' at the South Beach Food & Wine Festival. Who was more popular at the festival - Dave or Tony the Tiger? Later, Dave tackles this week's listener questions! Hear why Dave and Nastassia hate the word 'espuma', and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center.

"I'm against the word 'espuma' on an English menu. If the whole menu's in Spanish, then go ahead." [8:15]

"A lot times when working with pine and lavender... even when you do a really good job with it, you might have some bathroom cleaner memories." [10:50]

-- Dave Arnold on Cooking Issues

This week on Taste Matters, Mitchell Davis has a conversation with award-winning actress and bestselling cookery author Madhur Jaffrey. Hear her thoughts on taste, objectivity and culinary memories as she discusses what foods and cuisines excite and inspire her. Hear about how the old world is meeting the new world and how seasonality and ingenuity help fuel Indian cuisine. Learn how Madhur ended up where she is today and how she's managed to fulfill her acting and food dreams simultaneously. This program was sponsored by Cain Vineyard & Winery.

"When I came to America there was no decent Indian food, it was all pathetic. Things have changed over time. Now, Indians have the courage in America to start exploring with things like fusion cuisine."

"If you have a palette, from birth you are absorbing flavors and they are going into some file in your head."

--author and actress Madhur Jaffrey on Taste Matters