On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every single component all over the studio.

This week, we're talking Prince lyrics in German, when pistachio nuts used to be red, Nastassia's special farro recipe (using Bob's Red Mill farro, of course!), dihydromyricetin, Paul Adams' recent bender at Existing Conditions, corn starch, and more!

Paul Adams is back on the show this week, and he, Dave, and Nastassia discuss what to do if you find a bat in your toilet, Blue Laws, the intelligence of turkeys, “party mode” on dishwashers, Carthusian Monks, outdoor cooking in cold weather, roasting goose, and more!

It’s Halloween this week on Cooking Issues, and Dave and Nastassia are joined by friend of the show Paul Adams, who is dressed as a “test kitten.” Tune in to hear them talk about freezing juice, finishing meats cooked at low temperature, charcoal, boxed wine, holiday cocktails, and why s

On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and mor

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams and the one and only Harold McGee to discuss why Pyrex is the devil, people who don't like crema (Anti-Cremists), taking the wind out of sunchokes, French fries and ice cream, "pine nut syndrome," cook

On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall!

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams, former editor of Popular Science. Tune in to hear them talk robot butchers, canning and preservation, the nearly-completed Booker and Dax centrifuge, chicken stock, and more!

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Kalle Freese, co-founder and CEO of Sudden Coffee, "ready-to-brew instant coffee made from awesome beans." Kalle is two-time Finnish Barista Champion and was ranked as the 9th best barista in the world in 2015.

This week on Cooking Issues, Dave's got Paul Adams, editor of Popular Science, in the studio.