This week on Cooking Issues, we see the return of Nick Coleman, international olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center.How should your olive oil taste? does smoke point matter? What's the best way to remove bitter taste components from olive oil?Nick answers listener questions, hosts an on-air tasting and closes the show with a meditative musical performance.  Hosted on Acast. See acast.com/privacy for more information.

On a special episode of Cooking Issues, Dave talks and tastes wine with Vergel San Miguel, sommelier of Jean's new restaurant Temperance Wine Bar. The team also samples special Canadian snacks sent from Quinn (happy birthday, Quinn!).  Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues Jorge Gaviria joins Dave to talk about all things Masa.  Hosted on Acast. See acast.com/privacy for more information.

On a fun filled "No Tangent Tuesday", Dave and the crew discuss everything from scallops to spaetzle. Hosted on Acast. See acast.com/privacy for more information.

Matt Sartwell of Kitchen Arts & Letters returns for another "Classics in the Field". Hosted on Acast. See acast.com/privacy for more information.

On another "No Tangent Tuesday", Dave jumps into questions on beans, remembers the time he made chocolate ketchup and much much more.  Hosted on Acast. See acast.com/privacy for more information.

Are the Beach Boys still worth seeing live? What are some good camping meals? What's the best cooling technique for sous vide? All this and more on another "No Tangent" Tuesday. Hosted on Acast. See acast.com/privacy for more information.

Brooklyn based chef Greg Baxtrom joins the show this week on Cooking Issues Hosted on Acast. See acast.com/privacy for more information.

Dave and the team welcome Quinn as a new addition to the Cooking Issues team and has Jean as a guest to talk about his new venture. Hosted on Acast. See acast.com/privacy for more information.

Chef Nick Wong stops by the show to reminisce on FCI shenanigans and discuss hot chicken, tacos, strange meats, buns and so much more.  Hosted on Acast. See acast.com/privacy for more information.