Have you wondered what makes a glaze food safe? Today we are happy to welcome Gabriel Kline and Bill Collins to the show to talk about the topic, and their new book Amazing Glaze: Food Safe Recipes. They discuss the definition of food safety, how to test glazes, and what they learned after testing dozens of popular cone 6 and cone 10 recipes.

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Today's episode is brought to you by Monkey Stuff, The Rosenfield Collection, Cornell Studio Supply, and Ceramic Materials Workshop's Making Glaze Make Sense.

This week's episode features the following topics:

Food safety, leaching, crazing, cone 6, cone 10, shino, phase separation