{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2Fddbeee01-ddbeee01","width":444,"version":"1.0","type":"rich","title":"Episode 48: Sugar, Manatees, and Meat","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/afa1e799-f3da-424d-8aa4-0730856bea1b/1449184989artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/afa1e799-f3da-424d-8aa4-0730856bea1b\" height=\"200\" width=\"100%\" title=\"Episode 48: Sugar, Manatees, and Meat\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This weeks episode of Cooking Issues melts down the science behind sugars decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.\n\n"}