This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam broth, restricted diets for diagnosing food allergies, pressure-cooking sauces...

It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more! Cooking Issues is powered by Simplecast