This week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave's thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.

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

Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry.

"I've never owned a thermometer that made me super happy."

"If you're going to do hydro colloid work you'll want a scale that goes to a tenth of a gram."

"Spouts, as we all know, taste like poison."

--Dave Arnold on Cooking Issues