Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don't suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink's new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps.

"When you're heating something, there are three things that you're trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present." [45:15]

-- Dave Arnold on Cooking Issues

This week on Why We Cook it's all about adaptability and flexibility. Erica talks about about the advantages of planning your meals and getting the most out of your leftovers-- from venison burgers,to a breakfast of cabbage and eggs to the seasonal offerings of cabbage and rhubarb. Later on in the show, learn what she and painter Jean-Francois Millet have in common. This episode is sponsored by Cain Vineyard and Winery.

Grains take center stage on this week's episode of A Taste of the Past as host Linda Pelaccio is joined by Bruce Weinstein, cooking instructor and author of "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day". Tune in for a lively discussion on grains and their place in culinary history. From quinoa to millet, learn about how whole grains were essential in early China and how they differ from refined grains. From health benefits to culinary applications, Bruce gives listeners plenty to digest on this week's episode of A Taste of the Past. This program was sponsored by White Oak Pastures.

"Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour."

"If you eat whole grain cereal for breakfast you'll be less hungry later than you would if you ate regular sugary cereal."

"Seasonings and flavors have been dumbed down across the board. As a society - we've grown accustomed to more tasteless food that's been over-processed."

"Grains are for everybody - they're not just for the vegans and vegetarians among us!"

--author Bruce Weinstein on A Taste of the Past