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First Aired - 03/20/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia's NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!

"Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown." -- Dave Arnold on Cooking Issues


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First Aired - 04/30/2012 05:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Edw116_150x150_042910sm
On this week's Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah's unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro's Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz's introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas - every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards.

"I think the interesting thing about cheese is that people don't use it as a main ingredient, but maybe more as a spice." --Sarah A. Maine on Cutting the Curd

"I always cook with the rind, as long as it's an edible rind." --Lizz Spano on Cutting the Curd


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First Aired - 06/12/2011 01:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Fairway
This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.


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