Black Truffles; Fondant; Cocktails on Tap

Could your next martini come from a tap? Sang Yoon, who popularized wine on tap, is now tinkering with making craft cocktails in large batches. Cookbook author Patricia Wells offers tips on how to make the most of expensive black truffles. Duff Goldman of Charm City Cakes admits to hating the taste of fondant, but loves what the marshmallow-like frosting does to his creative cakes. Remember Four Loko? It’s back in the news and Michele Simon is here to explain why. Robert Elofson gives us a look at what will happen to the salmon population in Washington State when two dams are removed. Plus, Jonathan Gold and Gustavo Arellano are here with restaurant suggestions that are not to be missed.