Brine or vinegar?

On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead.

Dave and Nastassia talk meat in vending machines, Cap'n Crunch Berries, liquid nitrogen, New York Post headlines, pickles, thermal death times, Ethiopian restaurants, and more!

This week on The Line, host Eli Sussman is joined by Jake Dell, the owner and Vice President of Katz’s Delicatessen, an iconic Jewish deli established in 1888, which the Dell family purchased in 1988.

Today on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution!

On today's episode of THE FOOD SEEN, we settle into the world of fermentation, preservation and curing, with Darra Goldstein

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This week on Japan Eats, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu.

This week on a brand new episode of Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme jump start the show with a great recap of the Pride of Brooklyn Homebrew Festival and talk details regarding upcoming brewtastic events.