Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants



“Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight – it’s very odd!” [21:00]


–Dave Arnold on Cooking Issues