This week on What Doesn't Kill You Katy interviews professor Hod Lipson about his work with 3D printing, and how this process has recently intertwined into printing food. They start the show by discussing one of the first foods that people have been 3D printing, chocolate.

The only evidence of Bren Smith's thriving farm is a few buoys floating in the long island sound. Amongst Connecticut's beautiful Thimble Islands, he is pioneering 3-D ocean farming. Where he uses the entire water column to grow his own ecosystem. Bren's Thimble Island Oyster Co.

Dave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this week's Cooking Issues.

After sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this week's episode of Cooking Issues.

Dave Arnold calls in from Florida for this week's episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass.

Dave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures.