Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week’s episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku’s former Chef de Cuisine Nick Wong, and Dave’s son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!