Chia seeds, outdoor kitchens, espresso beans, centrifuges -- all topics of discussion on this week's episode of Cooking Issues!

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.

Valentine's Day is coming up; find out what to cook for your date on this week's Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they're tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator!

Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week's Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks.

This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres.

The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more.

Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food.

This week Cooking Issues gets sticky and wierd.

This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more.