Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today's sponsor, Fairway Market.

"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues

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.

On this episode of Mind Kitchen Matt Timms sits down Robert Fernandez of Grillin' on the Bay BBQ Contest, painter and fine artist Matthew Langland and John Hoppin, musician and bigwig at Heritage Foods USA. Don't miss this special Iron Maiden-laden, prize-packed episode of the greatest game show ever to take place entirely within your mind. This episode was sponsored by Barterhouse: one of NYC's best importers of wine.