This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitation caviar and more! What’s the best way to use blueberries in stirred cocktails? Make sure you don’t miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine.

— Dave Arnold on Cooking Issues

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