Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more!
Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates.
Cooking Issues is powered by <a href="https://simplecast.com">Simplecast</a>

Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more! Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates. Cooking Issues is powered by Simplecast

Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more!
Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates.
Cooking Issues is powered by <a href="https://simplecast.com" rel="noopener noreferrer">Simplecast</a>

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.

Share Episode 325: Love and Bitters and Juice

Sign up to save your podcasts

Episode 325: Love and Bitters and Juice

Episode 325: Love and Bitters and Juice

More shows like Cooking Issues

Good Food

Cutting the Curd

We Dig Plants

A Taste of the Past

The Speakeasy

Radio Cherry Bombe

Japan Eats!

The Grape Nation

Modernist BreadCrumbs

Inside Julia's Kitchen

Meat + Three

Cooking Issues with Dave Arnold