This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own <a href="http://www.robertaspizza.com">Roberta’s</a> is perfect for kids!). Tune in to learn how to make Dave’s special Neapolitan pizza recipe as well as Jim Lahey’s no-knead, no stress bread and how to cook a whole goat head! 
This episode is sponsored again by <a href="http://www.modernistpantry.com/">The Modernist Pantry</a> which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
<img src="http://www.aresrocket.com/bread/image/bread7.jpg" alt="" />

Episode 58: Bread Infusion, Meat Safety, and More

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.