On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye.

We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing.

Baked soft or hard. Served salt encrusted or chocolate ensconced. Whether eaten as a common bar snack or an artisanally oversized roll the pretzel takes on countless contemporary forms. But what are we to make of this elusive baked goods' long and anecdote-ridden history?

Pretzel history is this week's topic on A Taste of the Past. Linda interviews Hans Röckenwagner, owner and founder of Restaurant Röckenwagner, James Beard Award winner, pretzel expert and more, about pretzels: where they came from, where they're made, how they came about, and much more.

Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they're making with crab apples for Martha Stewart's American Made event.

After an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge.

We're celebrating Texas on this week's Beer Sessions Radio with Shiner Beer and hot sauce! Jimmy Carbone invites Eric Webber from Shiner Beer into the studio to talk about Shiner's expansion to the New York City market.

Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air.

This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.