This week we're talking NYC subway nightmares, Booker's second training session at Pasta Flyer, making cheese out of ashwagandha, pizza, whether or not you can make a fruit katsuobushi for use in cocktails, building your own outdoor rotisserie, why mayonnaise is so delicious, and more!
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Episode 325: Love and Bitters and Juice

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.