What are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this week’s edition of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio talking fried cheese, agar clarification, and a wealth of other topics. Find out why a good grinder is necessary for quality espresso. How can you create a deep freezing contraption with a salt water brine? Why does hydrolyzed pea protein lend itself to wobbly desserts? Tune in to learn more about the muscular systems of mollusks, how to remove grit from pudding, and steps to dry-salt a turkey! This episode has been brought to you by S. Wallace Edwards & Sons.

“From a cooking standpoint, egg yolks are a miracle because they have all sorts of emulsification properties.” [9:40]

— Dave Arnold on Cooking Issues

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