Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave’s recent James Beard Award! This program was brought to you MolecularRecipes.com.



“The hard part about making masa is grinding it.” [13:00]


–Dave Arnold on Cooking Issues