This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry.

"I deep fry EVERYTHING at home" - Dave Arnold on Cooking Issues

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week's episode of Chef's Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc's culinary senses at an early age? Hear about Marc's training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods.

"Every single day I work in the restaurant business, I fall more in love with it." [8:45]

"I would say from my experiences that the French are more focused on the product than the technique." [19:00]

"In Spain, tapas are a way of life. They're fun, and they're easy to share. And people here- they like it." [27:20]

-- Chef Marc Vidal on Chef's Story

This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry.

"The problem with Ultra-Tex is that because it's been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you'd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex."

--Dave Arnold on Cooking Issues