This week on U Look Hungry, Helen Hollyman is joined by the creators of Hot Knives, Alex Brown & Evan George who describe themselves as "former line cooks who believe in the purity of produce and the goodness of vegetables". Tune in to hear more about their vegetable themed recipes featured in their newly released cookbook, "Salad Daze". Find out why vegetarians are not always lame and how you can have fun with recipes, music and veggies all at once. This episode was sponsored by The Barterhouse.

"One of our big claims is that you do get what you pay for. There's literally an entire page (in Veggie Daze) dedicated to finding $30/bottle olive oil"

"When you cook for yourself you develop home cooking tricks that you can't learn in restaurants"

--Alex Brown & Evan George of Hot Knives

It's the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school. Dave mediates a listener debate about knife sharpening; what's the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Dave's newest french fry recipe! Can you carbonate solidified fruit juice gelatin? What's the best way to cook a venison leg? Find out on this episode of Cooking Issues! This episode has been sponsored by Fairway Market.

"If you expect to expect to go and pay a huge amount of money (for culinary school), and then make that back as a line cook, then I don't know if that's necessarily money well spent." [16:15] -- Dave Arnold on Cooking Issues

This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.

"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."

"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."

"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"

"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."

"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"

--Dave Arnold on Cooking Issues