Feelin’ the Heat: How Spices Have Flavored Our World

We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Whe...

Booker Will Be Right Back

Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun! 

The Chicken Looked Fine

Today on Cooking Issues Dave and Nastassia give us the low-down on last week's fun in L.A., including Harold McGee as Zoltar. They also answer listener questions about freezing salt-cured...

Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

SALT SMOKE TIME with Will Horowitz

Your Funk Motor Does Not Break

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.

Kim Malek: Leading a Tribe of Happiness

Kim Malek filled out a Small Business Association plan in secret. The idea of telling anyone her dream of opening an ice cream shop in cold and rainy Portland, Oregon, just seemed too har...

Ben Jacobsen: From Tech to Finishing Salts

Ben Jacobsen started making salt as a hobby, to distract himself from a failing tech startup.

Kitchens and Catchup

Chef Richard Blais

On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author,  television personality, and winner of Bravo's Top Chef A...