On this episode Dave and Nastassia discuss how the best hickory nuts come from an NYC nursing home, potential methods of growing less stringy celery, and follow-up ideas regarding eggless pecan pie.

This week on Cooking Issues, bartender Don Lee is sitting in for Nastassia, and he and Dave discuss the squalor of New York airports, the Star Wars prequels, truffles, the ChefSteps recipe for deep-fried glassy nuts, the status of the Spinzall, cocktails, miracle celery dreams, stripping

This week on Cooking Issues, Dave's got Paul Adams, editor of Popular Science, in the studio.

Tune into this week's edition of WORD OF MOUTH with Leiti Hsu to hear Leiti's conversation with Modernist Cuisine co-author, chef, and teacher, Maxime Bilet! Thanks to our sponsor, Underground Meats.

How was the first Thanksgiving actually celebrated? This week on We Dig Plants, Alice Marcus Krieg and Carmen Devito are getting historical with Lorie Danek and Kelly Araujo of the Plimoth Plantation garden!

Welcome to the second installment of Sharp & Hot with Chef Emily Peterson! After wrangling with her new Twitter account Emily gets into the nitty gritty of quitting commodity meat!

Do you like starving yourself, spending exorbitant amounts of money, and drinking algae water? Then juicing might be for you! This week on Let's Get Real, Erica Wides takes on juicing... no, not the act of taking juice out of a fruit, but the act of exclusively drinking juice for days at a time.

Welcome to a very erotic episode of The Mike & Judy Show. Mike Edison and Judy McGuire are in the studio with Lux Alptraum of Fleshbot Fiction and Ellen Stagg of Stagg Street.

Erin Fairbanks is chatting with Ben Flanner about this week's updates at the Brooklyn Grange Rooftop farm. What's going into the ground this week? Well, Ben talks about planting celery and parsley, and explains the new forced-air compost system at the farm!

Why are chefs so crazy? This week on The Morning After, Jessie Kiefer and Jen Tullock call up Scott Haas, clinical psychologist and author of Back of the House: The Secret Life of a Restaurant.