This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cooking Issues projects. The conversation also covers creative burger experiments, getting more out of a small kitchen, troubleshooting common cooking mistakes, and practical advice for working with cured meats, custards, and emulsions.
Along the way, the crew debates paper straws, swaps favorite food movies, and wanders through the usual mix of culinary science, restaurant stories, and spirited tangents.
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