Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

“I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness.”

–Dave Arnold on Cooking Issues

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