On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author,  television personality, and winner of Bravo's Top Chef All-Stars.

It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dr. Arielle Johnson, a flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD.

On two hundred acres in the Hudson Valley, Amy Goldman grows heirloom fruits and vegetables--an orchard full of apples, pears, and peaches; plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets.

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Cheers! This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme open up the show with a great recap of fermentastic events before introducing Louise Leonard to the program.

Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What's the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues!

This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen.

This week on WORD OF MOUTH, Leiti heads to the Greenmarket to speak with Mike Poiarkoff, Executive Chef of Vinegar Hill House. Then, we are joined in the studio by Bronx born Jonathan Wu, chef/owner of Fung Tu in the Lower East Side.

This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child.