Chef Jeremy Fox joins Dave, John, Quinn, and Jackie Molecules for a rollicking Cooking Issues session that jumps from kitchen hacks to personal reflections. Fox, in New York fresh off the release of his new book On Meat, talks through the craft behind charcuterie, confit, scrapple, corned beef, merguez, and even buffalo deviled eggs.

Dave kicks things off with a story of wiping out on an oily UN-Week bike lane, before diving into Fox’s world: the terrine he made for his own wedding, the art of hoshigaki persimmons, why corned beef sometimes wins out over pastrami, and the surprising virtues of scrapple. Fox explains why he avoids crosshatching duck breast, how to keep confit submerged, and what it takes to crisp potato skins properly.

The conversation widens to food culture and kitchen life: Chengdu rabbit heads, the misery of warm lager, Belgian frites technique, kitchen safety horror stories, and the bittersweet reality of closing Birdie G’s. Along the way we get clever hacks (butter-knife weights for sous-vide rolls, parsley-green fat in terrine), a defense of warm scrapple with maple syrup, and Fox’s thoughts on larder staples that make weeknight cooking easier.

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