This week Greg takes helm of Snacky Tunes solo and finds himself in company with the new editor-in-chief of Tasting Table, Scott Hocker as well as Justin Miller and Jonathan Galkin of DFA records. Scott gives a preview of their new test kitchen and takes on the latest food buzzwords-- from locavore to foodie--and tries to predict what the next big one will be. Stay tuned because the dfa crew talks about the formation of dfa, their work with bands such as The Rapture and YACHT, and their neverending wish to get indie kids to dance. As if that was not enough Justin does a special in-studio vinyl set just for us. This episode is sponosored by Fairway Market.

This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldn't ignore our rich history of hanging birds before cooking them, and how a physics student used a bar of chocolate and a microwave to measure the speed of light. Plus: someone threatens to cook Dave over a certain racoon-related jpeg. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week's Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a "margarine hater", and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center.

"The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it's not about how many liters of liquid- it's how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?"

-- Dave Arnold on Cooking Issues