Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad.

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.

On this week's episode of Let's Eat In, Cathy Erway is talking hot sauce and spicy food with Jon Meyer of I 8 NY Food and Matt Timms of The Takedown food competitions.