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This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center.

"Lime juice does not last. Not at all." [25:15]

"Alcoholic products foam a lot more than non-alcoholic products do." [32:00]

--Dave Arnold on Cooking Issues

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This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center.

"Ramen is comfort food, it's good and it's affordable." [9:00]

"When you're younger you like the rich broth, and then when you're older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy." [30:00]

-- Kenshiro Uki on Japan Eats

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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off a brand new show with some zany food news that includes a discriminating 'breast-arant' plus arsenic found in cheap wines like the beloved Three Buck Chuck! After the break, Ivan Orkin of Ivan Ramen is in studio talking about how a a self described “Jewish Kid from Long Island” became a "Japanophile" and through a series of trials and tribulations, found his way to opening the successful Ivan Ramen restaurants both in Japan and in the United States. Taking the hosts through not only the history of ramen but the evolution of ramen's popularity in the states, Ivan shares how he decided to break into the mysterious world of ramen on his own. In the later half of the show, Ivan explains his personal views on cooking, ramen trends, and if New York has reached maximum ramen saturation! Tune in for much more and to see how Ivan does on The Morning After Quiz! This program was brought to you by The International Culinary Center.

"I'm a Japanophile turned chef... I don't think of myself as Japanese, I just think I belong there when I'm there." [20:55]

"I feel that ramen is a massively elevated food stuff!" [38:35]

"The best bowls of ramen: they slurp well!" [41:25]

--Ivan Orkin on The Morning After

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