This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta's is perfect for kids!). Tune in to learn how to make Dave's special Neapolitan pizza recipe as well as Jim Lahey's no-knead, no stress bread and how to cook a whole goat head!
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.

The Morning After celebrates Cambridge and Boston on this week's installment. After revisiting a hip hop-filled filled 'Front of House' segment, Jessie Kiefer and Jen Tullock call up Liz Vilardi of Belly Wine Bar, The Blue Room, and Central Bottle. Hear how Liz got involved in the wine business, and the importance of a wine bar in the Boston food scene. What wines were popular when Liz got involved in the business? And how does Boston wine culture differ from that of New York City? Later, Scott Haas calls in to talk about the release of his book, Back of the House. Hear about some of food at the event, and how Scott came to meet Daniel Boulud. How has Japanese gastronomy changed the way that Scott focuses on food? Also, tune in to hear music from Lily Virginia! Thanks to our sponsor, Hearst Ranch.

"It's all good and well to be a songwriter, but if you're not really saying anything, then what's the point?" [15:30] -- Lily Virginia on The Morning After

"New York does a fantastic job of reminding you of the fact that you are in a city that is much bigger than you, and Boston doesn't always do that." [33:15] --Liz Vilardi on The Morning After

We're talking pastry and restaurant openings on today's episode of The Morning After! Jessie Kiefer and Jen Tullock are joined in the studio by Thiago Silva, the Corporate Executive Pastry Chef at the CMM Group. Listen in to this episode to hear why Thiago took up pastry, and how pastry differs from savory cooking. Hear about Thiago's offerings at places like Catch Miami and New York, and The General! Later, chef Nick Padilla stops by to talk about the restaurant he's opening, Alameda. Why did Nick decide to open his spot in Greenpoint? Learn about the menu items, and why Nick hopes to meld the cocktail and entree menus to create a cohesive aesthetic. What Latin food would be served at Chardonnay's Midwestern fusion restaurant, Chardoñez? Find out on this week's episode of The Morning After! Thanks to our sponsor, Whole Foods, and thanks to Knifeshow for today's music.

"If the cake doesn't taste good, what's the point? Ultimately, you want the cake to be devoured... it's something I really work hard on." [18:45] -- Thiago Silva on The Morning After

"We're a very bar-centric restaurant; over half the seats are at the bar. We want people to be able to move around and talk, but at the same time be able to share some food." [29:45] -- Nick Padilla on The Morning After