{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2Fb6ec753c-b6ec753c","width":444,"version":"1.0","type":"rich","title":"Episode 307: Overcooked and Underseasoned","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/15d2c4ca-d5da-41d3-8db4-fb0eadc8ee9f/1507660044artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/15d2c4ca-d5da-41d3-8db4-fb0eadc8ee9f\" height=\"200\" width=\"100%\" title=\"Episode 307: Overcooked and Underseasoned\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of)."}