The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry

"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"

--Dave Arnold on Cooking Issues

With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market.

"The new Russia is so fascinating... The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there." [7:00]

"One thing that distinguishes Russian cuisine is the stove's falling temperature." [22:50]

-- Darra Goldstein on A Taste of the Past

On this week's episode of U Look Hungry, Helen Hollyman is joined in the studio by Kat Popiel, one of the founders of On Plate, Still Hungry. On Plate, Still Hungry is an online publication that focuses on food, drink, and travel with contributions from artists, DJs, and food professionals. Hear about the content of the online magazine, including a collaborative video featuring David Chang and Fergus Henderson. Hear about Kat's favorite travel destinations, and the best places to go for food. How does London differ from New York City in terms of food and culture? Learn more about Kat, Terence, and the On Plate, Still Hungry team on this episode of U Look Hungry! This episode has been brought to you by Tekserve.

"All of the stories are about people's first-hand exploration - what they've seen and what they've heard. It's really about experiencing and adventure." [6:50] -- Kat Popiel on U Look Hungry