The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.

"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."

"Pheasants are delicious but very easy to over-cook."

"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."

--Dave Arnold on Cooking Issues

Antonella Rana brings authentic Italian pasta to the Chelsea Market via Giovanni Rana Pastifico and Cucina! This week on Meet Your Maker, Rachel Wharton sits down with Antonella to talk pasta-making, opening a restaurant, and Italian tradition. Learn about the Rana family history and regional fresh pasta in Italy. Hear about Giovanni Rana Pastifico and Cucina's late opening due to Superstorm Sandy, and how they dealt with the potential loss of fresh food during the storm. How does fresh pasta differ from dried pasta in Italian culture? Listen in for more on seasonality, regional cuisine, and classic Italian cookware! This episode has been sponsored by Whole Foods.

"I tell my colleagues in Italy that the restaurant is my university because every single guest is a lesson about food, approach... about everything!" [7:50]

"Dried pasta is an ingredient, fresh pasta is a meal." [16:20]

-- Antonella Rana on Meet Your Maker

On this week's installment of Cheap Date, Cathy talks about roomates, homemade pasta & the similarities between Italian & Chinese cuisine with author Michelle Maisto.