We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking. Photo Courtesy of Robert Aguilera. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered...

On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom...

Today on Cooking Issues Dave and Nastassia talk about shopping cults, a new (and improved) batch of spinzalls, fun ideas for mixing blenders and enzymes, and how NOT to split kindling. Dave also explains how stairs work, and tells a VERY animated story about barfing. Get excited. Cooking Issues is...

This week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and...

The last time Sue Miller and Rachel Fritz Schaal were on the show, they hinted at a very special collaboration. Tune in to learn more about their project, as they and Peter Dixon join in the studio with host Greg Blais.

Get ready to be convinced that you should be eating insects! Pat Crowley, Founder of Chapul Bars, is this week's guest on What Doesn't Kill You, and he's got his sights set on introducing bugs to the American plate. Chapul Bars are protein bars made using insects as healthy, eco-friendly...

On this week's Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in...

Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they're making with crab apples for Martha Stewart's American Made event. Hear how olives for canning are preserved using huge vats of lactic and acetic acid...

John La Polla is the co-owner of the extraordinary Brooklyn homebrew shop, Bitter & Esters. Bitter & Esters is the only brew-on-premise homebrew store in New York City with a focus in brewing education. Mary Izett invites John into the studio for this week's edition of Fuhmentaboudit! to talk about...

This week on The Farm Report, Stewart Borowsky (The Union Square Grassman) joins host Erin Fairbanks to talk about greens! A big topic of this week's episode includes wheatgrass, including how Stewart grows, produces, harvests, and eventually creates the amazing wheatgrass juice that contains the health-benefiting nutrients we love. Also...