This weeks episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows up about picky-eating children. Check out this listeners suggestions for childrens foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures. Were in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. Theres a lot of work thats done where you can tell that its done for the look, and not necessarily the taste. When youre doing a demo or dish or a cocktail its important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something thats taken forever to make look great but doesnt even taste good. -- Dave Arnold on Cooking Issues