This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as 'fluffers' at the South Beach Food & Wine Festival. Who was more popular at the festival - Dave or Tony the Tiger? Later, Dave tackles this week's listener questions! Hear why Dave and Nastassia hate the word 'espuma', and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center.

"I'm against the word 'espuma' on an English menu. If the whole menu's in Spanish, then go ahead." [8:15]

"A lot times when working with pine and lavender... even when you do a really good job with it, you might have some bathroom cleaner memories." [10:50]

-- Dave Arnold on Cooking Issues

This week on Let's Eat In, Martha Bayne stops by to tell the story of Soup & Bread. Find out about the social role of soup and learn about the incredible recipes intended for home chefs in their cookbook, "Soup & Bread The Cookbook: Building Community One Pot at a Time". Hear what Martha's ideal date menu would be and hear why butternut squash soup is a personal favorite of hers. This episode was sponsored by Whole Foods Market .

This week on Let's Get Real get ready to take the pre- out of pre-prepared and pre-packaged because it's time to get real. This week Erica Wides goes behind the scenes on the can-ification of America, from soup to nuts. From recent studies finding BPA in can liners to the real ingredients in condensed soup, find out why it's worth it to go DIY with your soup. This episode is sponsored by Jones Family Farms.