Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps.

"Human breast milk is vastly water, so you would assume that a mother's milk is close to her blood alcohol level." [15:20]

-- Dave Arnold on Cooking Issues

Nicole Taylor explores Indian cuisine with chef Peter Beck of Benares on this week's episode of Hot Grease! Nicole starts off the show talking about foodie April Fool's jokes, as well as her recent recipe featured on Design*Sponge. Later, Nicole and Peter talk about different regions in India, and how the cuisines are affected by geography. How does religion also influence Indian food? Hear how Peter uses spices in his cooking to differentiate it from 'fast food' Indian. Peter has cooked all over the world; hear about some of his experiences teaching Indian cooking in London. Listen in to hear some of the dishes from Benares that Nicole loved, and hear Peter explain some of the cooking techniques used to make them! Thanks to our sponsor, Whole Foods, and thanks to The California Honeydrops for today's music!

"In many Indian restaurants, people don't focus on the seafood, and that surprises me a lot because seafood is eaten very commonly in India." [22:55]

-- Peter Beck on Hot Grease

Today on THE FOOD SEEN, Anne McBride and Kent Kirshenbaum of the Experimental Cuisine Collective, introduce some of the speaking points of their 2011 symposium, entitled, “Foundation to Innovation”. From gaining a core understanding of cooking basics on a molecular level, we contemplate a time when microwaves were new technology, to present day, where praciticing “molecular gastronomy” in the American kitchen and having full access to sous vide and immersion circulators may not be such a modern idea afterall. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.