Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week's episode of Cooking Issues.

It's the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school.

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common?

This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more.

This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero.