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The inimitable “Curious Cook” Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey.  <a href="http://s3.amazonaws.com/hrnwp/wp-content/uploads/2015/12/Harold_McGee.jpg"><img src="http://s3.amazonaws.com/hrnwp/wp-content/uploads/2015/12/Harold_McGee-600x399.jpg" alt="Harold_McGee" /></a>

Episode 232: The Holiday Show

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.