This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about's vendor services, and gets confused about the prospect of very-long-duration coffee roasting.

Plus, everybody's Thanksgiving Rundown, and today's Classic in the Field: The NYPL's Best Book on Ham - Bacon and Hams (1917) by George Nickels.

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Cooking Issues is powered by Simplecast.