On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary  historian and author who co-wrote three cookbooks with Zarela. This time, they're together to discuss the history and uses of lard.

Our guests today, Keavy Landreth and Steph Gallardo are all about being scrappy. For their newest concept Love, Nelly they capitalized on a nearby space, used their already owned equipment, and put their own sweat into a new colombian bakery concept.

On this week's episode of Cooking Issues, COVID-style, Dave and Nastassia  tackle: how to steam inject your baking at home,  movie theater etiquette, various methods of cooking chicken, how to make tofu and corn masa, and much, much more.

Miyoko Schinner is founder and CEO of Miyoko’s Kitchen, the plant-based cheese and butter company that is changing dairy aisles in grocery stores across the country.

In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along.

When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast!

Raquel Tavares is the Founder and CEO of Fourth and Heart, the ghee company that has become a household name since they launched in 2015.

First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries.

In this greased up episode, Bretton and Z talk about their absolute favorite edible substance....BUTTER!! The holidays may mean family or giving to some, but to these to gluttons, it's all about butter!!