On today's episode of Soda Smuggling Issues, Dave, Nastassia and The Rest talk about some Thanksgiving leftovers.

Rebel with a culinary cause, Justin Warner, sits down with Cathy Erway this week on Eat Your Words chatting his unique flavor theories, highlights from his book The Laws of Cooking and How to break Them, plus thoughts on the local, sustainable food scene.

This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today's questions from Austria and Switzerland!

In this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor.

Dave Arnold and Nastassia Lopez get fishy on this week's edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish.

Congratulations to the Museum of Food and Drink on their successful Kickstarter campaign! Look out for the cereal puffer in a city near you! Dave Arnold is back in the studio this week with Nastassia Lopez to answer a few listener questions on topics such as micron size and sauerkraut.

In this week's episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home.

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week's episode of Chef's Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona.

Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers.