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.

VERY BERRY DRESSING

This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp.

FOR THE SALAD:

¼ lb of mesculin mix
¼ lb of arugula or ruby streaks mustards
1 cucumber, thinly sliced

FOR THE DRESSING:

1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes).
1 cup olive oil
½ cup lemon juice
1 T honey (or more, to taste)
1 T chopped Mint
Salt to taste
1 t fresh ground pink peppercorns

Wash and dry the salad. Make sure the salad is good and dry, as oil-based salad dressing will not adhere to wet salad!

Place all ingredients for the dressing in a blender or food processor. Buzz on high for one minute.

Drizzle the salad greens with 2 T of the dressing at a time, tossing thoroughly as you add, until the leaves are coated but not soggy. Top with cucumber and drizzle slices with additional dressing. Serve immediately.

On this week's Eat to the Beat, Sarah welcomes Chris Lentz to the studio for a talk and live dj set.