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First Aired - 04/08/2014 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Icc-logo
This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center.

"Lime juice does not last. Not at all." [25:15]

"Alcoholic products foam a lot more than non-alcoholic products do." [32:00]

--Dave Arnold on Cooking Issues


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First Aired - 02/03/2014 07:00PM Download MP3 (Full Episode)
Hosted By
Fuhmentaboudit
Sponsored by
Fairway
Tony Limuaco of Kimcheelicious returns for this week's edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.

"Oxygen is the thief of all flavor!" [3:45]

"Sea level has a lot to do with food-making." [5:15]

"A whole batch of kimchi has the potential to turn in a single hot summer day." [12:00]

-- Tony Limuaco on Fuhmentaboudit!


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First Aired - 01/14/2014 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Hearst_logo
On this week's episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch.

"Ice water does not an ice breaker make." [11:35]

"The salt is not there in canned soup as a preservative, the salt is there because people like salt." [34:35]

-- Dave Arnold on Cooking Issues


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