<p>This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by <a href="http://www.CainFive.com">Cain Vineyard &amp; Winery</a>.</p>
<p><img src="http://pinchmysalt.com/wp-content/uploads/2007/09/biscuits-on-plate-for-web.jpg" alt="" /></p>

Episode 52: Live from Bogota, It’s Cooking Issues!

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.