Bon Appétit

For the past six years, senior Test Kitchen editor Jesse Szewyczk has been trying to get a karpatka recipe published. Even though he’d never made one in its entirety before. But he knew BA’s Bake Club was the perfect place to showcase what he calls the drag queen of Polish desserts. “I've made every component before,” Jesse tells his co-host Shilpa Uskokovic. “I just haven't arranged the puzzle pieces in this fashion.” “We hope that that's what people in Bake Club take away,” adds Shilpa. “That by having these building blocks, you can make all these things, even if they're the first time you're making them.” Jesse’s version has an American twist (a no-bake cheesecake filling) and a nod to his Polish roots (the plum compote). Listeners also weighed in with questions about and photos of their sky-high desserts and we awarded our Baker of the Month. We also had a visit from a beloved star baker in The Great British Baking Show (a.k.a. Bake-Off for those in the UK). Season nine finalist Ruby Bhogal stopped by the podcast to talk about her new book Around The World in 80 Cakes. And yes, there is a karpatka in it! Find Ruby Bhogal @rubybhogal and on Substack. Learn more about your ad choices. Visit podcastchoices.com/adchoices

There were anxious whispers behind the scenes ahead of the Bake Club July recipe reveal. Concerns floated around that it might have been a bit too esoteric. Sweet corn in a cake? And not just any cake but a delightfully bouncy butter mochi made with sweet rice flour. Senior Test Kitchen editors Shilpa Uskokovic and Jesse Szweczyk were bracing for the reactions in the comments section when Shilpa’s Sweet Corn Butter Mochi With Coconut Crunch recipe finally dropped. “We were not slightly worried. I was like, "This is gonna flop." This is it for us,” recalls Jesse on the BA Bake Club Podcast. But, the Bake Club community once again proved themselves to be the confident, curious bakers we know and love. The cake is a hit! “I hope you guys know how much it means to us,” says Shilpa. “I'm very touched every month when you guys bake our recipes, and we see you in the Substack chat and you post these pictures. So, this is very heartwarming for me.” The love fest continues as we award Baker of the Month to one bake clubber who dared to pair his Sweet Corn Butter Mochi with dinner, not dessert.  Plus, we (virtually) jetted off to Hawaii to catch up with Katherine Yang, who ran the incredibly successful by-order cake bakery, Gigi Blue, and is currently executive pastry chef at Mille Fête in Honolulu’s Chinatown. To learn about the dessert scene in Hawaii and pick up a few tips for the perfect butter mochi cake, give the episode a listen.  You can find Katherine Yang on social media at GigiBlueNYC and millefete. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This month, the Bake Club welcomes its first ever guest recipe developer, Test Kitchen Editor Rebecca Firkser, to discuss her recipe for the oh-so-cute Tiny Tomato Galettes. (For the uninitiated, explains Rebecca, a galette is just “a freeform open-faced pie” filled with… well, whatever you want.)  On the latest episode of BA Bake Club, Jesse, Shilpa, and Rebecca take your questions, walking through the difference between a pie and a galette, how to avoid a soggy bottom, and why mayonnaise is that girl – at least when it comes to this recipe. Plus, they bestow the honor of Baker of the Month on one talented Bake Clubber – and try to stump each other with ingredients. How will soy milk and spam galette? You’ll have to listen to find out. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars. “These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.” On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber. Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar. Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration. “We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi. You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake.  “I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Tender cake, really nice cream…lots of fresh fruits. It's perfect.”  Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page.  And in our segment Baker You Should Know, celebrated author and food stylist Donna Hay stops by to talk about her latest book Sunshine Lemons and Seasalt. Donna introduces us to her favourite cooking utensil, the spoonula.  You can find Donna Hay’s work on her website and you can watch her series Coastal Celebrations on Disney+.  We’d love to hear from you - send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This month, Bon Appétit’s Bake Club is putting a spin on a classic. Listen in as Jesse Szewczyk breaks down his popular recipe for Chocolate Guinness Cake. “The cake came to me rather easily. I had a vision. I got lucky,” Jesse explains to co-host Shilpa Uskokovic. But the challenge came when it was time to develop the frosting. “I feel like everyone in the Test Kitchen had an opinion on what it should be…I definitely tried at least 10 different frostings.” Ultimately, Jesse landed on a brown butter frosting as the perfect topper, not just for taste but also because it matched the visual of an expertly poured Guinness, with its creamy head. “It’s reinforced with just a tad of Guinness, two tablespoons,” says Jesse. “I found it important to have Guinness in both places.” Jesse and Shilpa also dive deep into the mailbag and answer questions about the cake and troubleshoot issues listeners encountered. Plus, baker and psychologist Helen Goh stops by in our “Baker You Should Know” segment. Helen confesses that she has been living a double life for years and explains how she juggled working with the acclaimed Yotam Ottolenghi on developing sweet treats while seeing patients in her psychology practice. Her latest book, Baking & the Meaning of Life, bridges the gap between the two worlds. As always, we’d love to hear from you! To send your questions to Bon Appétit Bake Club, subscribe to us on Substack, or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This month, Bake Club takes inspiration from a popular chain restaurant for our own take on a beautiful, fluffy and cheesy biscuit that is transformed with the help of Old Bay seasoning. Hosts Shilpa Uskokovic and Jesse Szewczyk make the case for why biscuits are a must for any occasion. “Anything bread can do…a biscuit can do better,” says Shilpa.  Jesse and Shilpa tackle listener questions and baker and writer Cheryl Day, a biscuit guru who made them everyday for 22 years in her bakery, stops by the clubhouse. Cheryl’s advice for the best biscuit is simple. “I would say: practice, practice, practice … then, take notes.” We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Links: Garlic Bread Biscuits RecipeAn Ode to Old Bay, the Great American Condiment from The New YorkerOld Bay Breakfast PotatoesPeel ’n’ Eat Old Bay and Garlic ShrimpOld Bay Chips With Lemon MayoGlazed Fried Chicken with Old Bay and CayenneBaltimore-Style Crab Cakes Learn more about your ad choices. Visit podcastchoices.com/adchoices

January is bleak, but this month’s Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.” Plus, Melissa Weller from Bub’s Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

A special bonus episode this week from our friends at The Chef’s Cut podcast. Every Tuesday Top Chef alums Adrienne Cheatham and Joe Flamm share behind-the-scenes chef insights and candid conversations with people in the food industry. Recently, they caught up with Editor-in-chief of Bon Appétit and Epicurious, Jamila Robinson. They discuss what it takes for a chef to get noticed by Bon Appétit, how much testing goes into each recipe on our site and the countless hours that go into working on helping to pick the 50 Best Restaurants for North America. BA Bake Club will be back on February 3 as we tackle this month’s recipe for bagels.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It’s crunchy, it’s chewy, it’s decadent and it’s boozy. Inspired by Shilpa’s childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram.  2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects.  Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

We like big cinnamon buns and we cannot lie. December’s Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Meet Wally Amos. He founded the ubiquitous Famous Amos Chocolate Chip Cookies in 1975, turning the brand into an overnight sensation and himself into a pop-culture fixture in the 1970s and 1980s. But there’s a darker side to Wally’s seemingly sweet story. One filled with five marriages to six women and a string of bad business decisions that led him to lose the empire he had created. When he passed away in 2024, host Sarah Amos set out to untangle her father’s complicated past and finally face the life and legacy she had been avoiding. New episodes every Wednesday: swap.fm/l/vf-toughcookie-feed Learn more about your ad choices. Visit podcastchoices.com/adchoices

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand’. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is from our friends at Milk Street Radio. Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy?  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest. In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by superstar baker Zoë François (of the ZoëBakes newsletter) to answer a listener question about conventional vs convection ovens. Recipes & Links: Pictures: Jeannine's choux tire, Elyse's choux ring, Katy's bananas Zoe's Raspberry Paris-Brest Join us on Substack! You can find all the BA Bake Club recipes, including this one, here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced Peach-Blueberry Crumb Pie - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her Actually Perfect Pie Crust), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert Erin Jeanne McDowell, author of The Book on Pie. Join us on Substack! You can find all the BA Bake Club recipes, including this one, here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own! Join us on Substack! Listen to the other interviews from the show on the This is TASTE podcast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf. On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more! Join our new Substack chat! Watch Jesse demonstrate the stretch-and-fold process. Learn more about your ad choices. Visit podcastchoices.com/adchoices

June's bake, the delightfully tropical Hummingbird Cake, was the first Bake Club layer cake, and our listeners had questions! Jesse and Shilpa dig in to this iconic Southern cake and explain the differences between our recipe and the classic. Plus, they're joined by Great British Bake Off S1 winner Edd Kimber to answer a listener question and talk all things small batch baking. Buy tickets to STAY COOL: A Summer Food Podcast Evening here: https://www.thebellhouseny.com/staycool  And, send us your baking questions and stories of your worst baking disasters at bakeclub@bonappetit.com or at this form to be featured on the live show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Chris and Amiel Stanek answer a mix of questions from our inbox, about cooking in an AirBnb, Castelvetrano olives, what to do with a surplus of nuts, and more. Recipes & Links:Chris Morocco's Extremely Extra Travel Coffee KitSizzling Turmeric-Dill Fish TacosDate-Almond Party SnackKale Salad with Pecan VinaigretteAromatic Rice PilafChicken Tinga TostadasDinner by Meera Sodha Learn more about your ad choices. Visit podcastchoices.com/adchoices

Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones. They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New Orleans-based recipe developer and pastry chef Bronwen Wyatt... who ALSO recently developed a coffee cake scone. Recipes & Links:Mary O's BakeryBayou Saint Cake (Bronwen's website)Nicola Lamb's Kitchen Projects NewsletterBronwen's Coffee Cake SconesApple Hazelnut Rye CakeFruitcake in Space Podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be.  Recipes & Links:Cantaloupe, Cucumbers, Lime, and MintWatermelon Salad with Shiso, Plum, and SaltCrunchy Beans Learn more about your ad choices. Visit podcastchoices.com/adchoices

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more! Recipes & Links: Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in Burst Tomato SauceStrawberry Salad with Black Pepper-Feta CroutonsThree-Minute Red Wine VinaigrettePasta al LimoneParty Salmon with Green RomescoBraised Chicken with Harissa and OlivesCitrus Caramel Sundaes with Toasted AlmondsHarissa-and-Maple Roasted CarrotsGrilled Mushroom Antipasto SaladSlow-Cooker Peanut Butter ChickenCucumber, Tomato and Green Bean SaladZa'atar Fire CrackersMarinated Zucchini with Hazelnuts and Ricotta Learn more about your ad choices. Visit podcastchoices.com/adchoices

Natalie and her husband are capable, adventurous cooks, but they can't seem to get leafy greens on the menu outside of a salad. So Chris and Kendra Vaculin team up to sell Natalie on their favorite greens and techniques. Recipes & Links: Lemony Tortellini Soup with Spinach and Dill Salmon Rice Bowl with Green Curry Creamed Spinach Mostly Chard Tiny Pasta Salad Charred Kale with Citrus and Green Tahini Garlic-and-Parmesan Braised Greens Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice. Recipes & Links: Millionaire's Shortbread Chocolate Chipless Cookies Caramel Apple Monkey Bread Balsamic Butterscotch Sauce Banoffee Pie Chocolate Olive Oil Cake Learn more about your ad choices. Visit podcastchoices.com/adchoices

Spring has sprung, but Chris isn’t sure spring produce is actually worth the hype. So noted asparagus enthusiast Shilpa Uskokovic joins him to gush about the joys of the season. They’ll also answer listener questions about ramps, managing the first few weeks of CSA season, and more. Recipes & Links: Crispy Miso-Butter Fish With Asparagus Grilled Asparagus with Tahini Super Sauce Cheesy Green Pea Fritters Asparagus and Endive Salad with Comté Cream Cashew Chicken and Asparagus Stir-Fry Strawberry-Rhubarb Galette with Buckwheat Crust BA’s Best Strawberry-Rhubarb Pie Our Favorite Recipes for Ramps Slow-Roasted Salmon with Harissa Crispy Smashed Potatoes with Parmesan and Herbs Risotto with Mushrooms and Thyme Rice Cooker Risotto Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gillian has found herself working from home permanently and finds getting to the grocery store just isn't what it used to be. So, she's turned to Chris and Shilpa to help her stock her pantry and get her out of her weeknight rut. Recipes featured in the episode: Jammy Onion and Miso Pasta Creamy Tahini and Harissa Beef Hummus Bowls with Merguez-Spiced Tempeh Learn more about your ad choices. Visit podcastchoices.com/adchoices

Janae has been struggling to make the perfect matzo balls for 6 Passovers now. What's worse, even though everything else on Janae's seder table is delicious, her mother-in-law won't let her forget her matzo ball fails. So Janae turns to Chris & Kate Kassin for help making tender, fluffy dumplings that won't fall apart in her soup.Recipes & Links:No-Nonsense Matzo BallsMatzo Ball SoupAn Ode to Matzo Ball MixManischewitz Matzo Ball MixStreit's Matzo Ball Mix Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pistachios are Having A Moment. And Shilpa LOVES cake. Enter: the tender, flavorful Pistachio Bundt Cake. Jesse and Shilpa break down why this blender cake (and other nut-based cakes) work and address listener questions, including the one on everyone's mind this month: how to properly grease a bundt pan so your cake comes out in one piece, every time.Plus! Shilpa and Jesse introduce listeners to Rose Levy Berenbaum, author of the iconic Cake Bible. Rose joins the fearless Bake Club leaders to answer a listener question about egg substitutes—and explain what eggs are actually doing in your favorite baked goods. Recipes & Links:Pistachio Bundt CakeChocolate Olive Oil CakeBaker's Joy SprayCake GoopFran CostiganThe Loopy WhiskEgg Replacements  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cait often devotes her weekends to involved kitchen projects that yield restaurant-quality results. But she's looking to bring that feeling into her weeknights, when time is harder to come by. Chris enlists Kendra Vaculin's help to give Cait's weeknight cooking that chefy quality she's been missing.Recipes & Links: Meatball Soup with Beef Stew VibesGorgeous Green Shrimp Everything-Spice Fish with Tomato SaladCreamy Spinach and Chickpeas Learn more about your ad choices. Visit podcastchoices.com/adchoices

George has heard that quinoa is a high-protein superfood, but he's never been able to cook it right. Chris and Shilpa step up to help answer the question behind his SOS. See, while quinoa is higher-protein than other grains, there are better options when it comes to plant-based protein. So Chris and Shilpa try to get George on board with lentils and tofu—two plant-based protein sources that pack more of a punch.Recipes & Links:Glazed Sweet Potatoes with LentilsJust-Keeps-Getting-Better Lentil SaladSoy and Scallion Tofu Bowl Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes.Recipes & Links:BA's Best Chocolate Chip CookiesLazy Day Pancakes Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples.  Recipes & Links:The Five Mother SaucesMake 'Em Sweat (Veggies, That Is)It's Time to Stop Making These Garlic Common Mistakes and Start LivingHow to Make a Pan SauceOrange-Wine-Braised Chicken ThighsDark and Stormy–Braised Pot RoastHow to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta. Recipes & Links:The Perfect Pot of RiceThere are 40,000 Types of Rice in the World—Here's How to Pick the One You NeedDo You Need to Rinse Your Rice?Kokuho Rose Rice21 Typles of Whole Grains and Pseudo Grains and How to Cook Each OneBulgur is the Whole Grain for Busy People One-Pot Salmon and Shiitake RiceKendra's Crispy Rice Method Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in! 15 Ways to Make Your Fresh-Off-the-Grill Steak Even BetterHow to Roast a Chicken: The Ultimate Recipe, Tips, and MoreThe Optimal Temperature for Every Part of a ChickenThermoworks Thermapop ThermometerWhat Is Salsa Verde? 4 Types to MemorizeHow to Make Beurre Blanc (Because Everything Tastes Better with Butter)Chicken PiccataShrimp ScampiShrimp and Basil Stir-Fry Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and Shilpa Uskokovic break down how to really read a recipe — and what some common recipe language means. Then, they'll talk about the basic equipment that your kitchen needs... and what to skip!Recipes & Links:Samosa-dillas with Cucumber SaladBA 56 RecipesS&B Curry Powder (Shilpa's favorite!)Chef's KnivesParing KnivesBread KnivesKitchen ShearsNonstick PansStainless-Steel PansDutch OvensCarbon Steel PansSilicone SpatulasSheet PansCutting BoardsBlendersKitchen Scales Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Shilpa and Jesse as they dig into Shilpa's Tiramisu Basque Cheesecake—a delicious, shockingly easy, and decadent bake. They'll discuss the ins and outs of ingredient choices and the recipe development process, plus end with an Ask a Baker segment all about the perfect chocolate chip cookie.You can find instructions for joining the Club at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com.Joy of Baking Pan ConversionsRecipe Walkthrough VideoJesse's Cookie Book, Cookies: The New ClassicsBrown Butter Chocolate Chip Cookies Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is from our friends at This Is TASTE. Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more. This Is TASTE is co-hosted by Aliza Abarbanel and Matt Rodbard. You can subscribe to This Is TASTE at Apple, Spotify, or wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Karen's plan to stay on budget while she's in grad school depends on cooking for herself, especially for lunch — but her dorm kitchen's fire alarm is VERY easy to set off. So Chris & Jesse help her with strategies for no-cook lunches... including leveraging her rice cooker.Recipes Mentioned:One-Pot Salmon and Shiitake RiceRice Cooker RisottoChickpea Salad Sandwiches Learn more about your ad choices. Visit podcastchoices.com/adchoices

It may be Valentine's Day, but this year, Chris, Jesse, and Kendra are turning their attention to the gentle art of cooking for yourself and only yourself. They'll tackle listener questions about stocking your fridge for one and gathering up the motivation to feed yourself day after day - and share how they eat when their partners or kids are out of town.Recipes Mentioned:Chocolate Chipless CookiesWinter Squash and Kale Pasta with Pecan BreadcrumbsMinestrone Soup with Acorn SquashRoasted Squash Vampiro Tacos with Cucumber SalsaLarb with Cabbage CupsNapa Cabbage and Cucumber SlawCheesy Roasted Cabbage WedgesGrilled Peruvian Chicken with Green SauceMeal Prep Dinner Party RecipesAll-the-Seeds HamantaschenGrilled Swordfish with Tomatoes Learn more about your ad choices. Visit podcastchoices.com/adchoices

Shilpa and Jesse are hosting a pizza party — an Incredibly Good Cheese Pizza party, that is. Join the Bake Club co-hosts as they nerd out about breadmaking, reveal Jesse's secret pizzaiolo past, and gab with BA Deputy Food Editor Hana Asbrink, this recipe's #1 fan. You can find instructions for joining the club at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Like many of us, Jenn is experiencing leftover fatigue. So Kendra and Chris introduce her to the lifechanging art of nextovers. Recipes Featured:Beer-Braised CarnitasButtery Tomato and Cinnamon-Spiced RiceChicken Tinga Tostadas with Bacony Black Beans Learn more about your ad choices. Visit podcastchoices.com/adchoices

The weather is cold and the produce selection in the grocery store is smaller, but that's no reason to despair! Chris, Jesse, and Shilpa have the recipe for winter cooking optimism—and the answers to listener questions about homemade broth, frozen veggies, and more.Recipes Featured:Incredibly Good Cheese PizzaRice Cooker RisottoChicken Thighs with Spiced Couscous and CarrotsRuffled Mushroom Pot PieSheet-Pan Salmon with Rice Cakes and KimchiShortcut Baked Rigatoni with Spicy Italian SausageSpiced Chickpea and Spinach PocketsPork and Tomatillo UdonSpanish Shrimp and Rice with Saffron MayoSpicy Salmon Hand RollsCreamy Chicken and Broccoli SoupPaneer and Green Bean Stir-FryHalloumi No-Meat BallsCabbage and Burrata Salad with Spicy TahiniHerby Cauliflower FrittersCheesy Green Pea FrittersOne-Pot Broccoli Mac and Cheese Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mara is expecting her first child, and she wants to plan ahead, stocking her freezer with nourishing, delicious meals that she and her partner can enjoy in the first few weeks of life with their little one. So Chris taps Hana Asbrink, one of the brains behind Bon Appetit's column The Fourth Trimester, to help Mara fill the freezer before the baby arrives.Recipes Featured:Spinach Lasagna with RicottaBaked Mushroom Rice PorridgeCozy & Quick White Chicken Chili Learn more about your ad choices. Visit podcastchoices.com/adchoices

Do you want to level up your baking skills? Then join expert Test Kitchen editors Shilpa Uskokovic and Jesse Szewczyk in the BA Bake Club - a community of confident, curious bakers who find just as much joy in the process of baking as the final results.Every month, Shilpa and Jesse will be walking through the Bake Club recipe, answering listener questions, and admiring bake clubbers' results. And this month, we're tackling Jesse's Chocolate Olive Oil Cake, which has a tender crumb and the most swoosh-able chocolate ganache frosting around.You can find instructions for joining the Instagram Close Friends group at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kathryn is a mom of four hoping to start a delicious new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams. Recipes: Breakfast Crunchwrap for a Crowd Cowboy Breakfast Casserole with Sausage and Spinach Biscuits and Gravy Plus: Hash Brown Breakfast Casserole Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brad has a vision of a Christmas morning with kids opening presents and adults sipping coffee and enjoying a delicious panettone, the Italian holiday sweet bread. But as he's learned over 3 years of fallen loaves, panettone is not an easy product to bake. So Chris calls on Roy Shvartzapel, who's dedicated the better part of the last 20 years to learning about and producing the loaves, to help Brad improve his process and embrace the wild panettone journey. The recipe Brad used for his panettone comes from the cookbook A Good Bake. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris, Kendra, and Jesse gather round to answer questions about all things holiday dining, "Crimbo Limbo," and whether this is the year that cookies will finally break Jesse.Recipes featured:Apple-Cranberry Tarte TatinActually Perfect Pie CrustChocolate Mousse for a PartyPeppermint Bark CookiesPomegranate-Glazed Shortbread WedgesPistacharoosChocolate-Tahini Slice-and-Bake CookiesFive-Spice Crackle CookiesGolden Hour CocktailLipstick MemoryCranberry-Maple MuleBrisket BourguignonBoozy BraisingDark and Stormy Braised Pot RoastOrange-Wine-Braised Chicken ThighsTiramisu Snowball CookiesBaklava Sugar CookiesOrange-Glazed Roast PorkRoast Beef Tenderloin with Garlic and RosemarySpice-Crusted Ham with Brown Sugar GlazeRoast Chestnuts Learn more about your ad choices. Visit podcastchoices.com/adchoices

Do you want to level up your baking skills? Then join expert Test Kitchen editors Shilpa Uskokovic and Jesse Szewczyk in the BA Bake Club - a community of confident, curious bakers who find just as much joy in the process of baking as the final results.Every month on the podcast, Shilpa and Jesse will be walking through the Bake Club recipe, answering listener questions, and admiring bake clubbers' results. And we're kicking things off with the first Bake Club recipe: Caramel Apple Monkey Bread, a steppy-but-worth-it bake with a tender crumb, sweet-tart apple cider caramel, and perfectly stewed apples.  You can find instructions for joining the Instagram Close Friends group at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris, Kendra and Shilpa open the Thanksgiving SOS hotline once more to take listener calls on Thanksgiving abroad, incorporating cheese into every part of the meal, baking in someone else's kitchen, and the wildest take on a Thanksgiving dinner we've ever heard. Recipes Featured: Loaded Scalloped Potatoes Green Beans with Mushrooms and Crispy Shallots The Gooiest Baked Mac and Cheese Stuffing Biscuits Garlic Bread Biscuits Cranberry-Maple Mule Simple is Best Dressing The Creamiest Turkey Pie with Puff Pastry Crust Hazelnut Green Beans with Proscuitto and Dates Brussels Sprout Stir-Fry with Cheddar and Golden Raisins Miso-Butter Roast Chicken with Acorn Squash Panzanella Lemon Meringue Pie Confit Turkey with Chiles and Garlic Honeynut Squash with Radicchio and Miso Festive Red Cabbage and Radicchio Salad Pomegranate and Honey Glazed Duck Seared Duck Breast Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's time for a Dinner SOS annual tradition: the Thanksgiving SOS hotline! Chris, Kendra and Shilpa hop on the line to take listener calls on vegan mains, the perfect pie crust, how to pare back a traditional feast, and more! Recipes Featured: Garlic Bread Biscuits Miso-Glazed Carrots with Scallion Gremolata Make-Ahead Gravy Actually Perfect Pie Crust Vegan Meatloaf Sticky and Spicy Cauliflower Squash and Caramelized Onion Tart Pumpkin Basque Cheesecake Cheesy Green Curry Palmiers Fallen Chocolate Cake Za'atar Fire Crackers Expertly Spiced and Glazed Roast Turkey Maple-Butter-Glazed Turkey Festive Red Cabbage and Radicchio Salad Maple and Bacon Fall Chopped Salad Three-Minute Red Wine Vinaigrette Learn more about your ad choices. Visit podcastchoices.com/adchoices

John had a lot at stake last Thanksgiving. After years of not-too-subtly hinting that he wanted the hosting job, John got permission from his mother-in-law to host the holiday in 2022—and he hit it out of the park. But anxious to keep his standing as the family's Thanksgiving host, John turned to Dinner SOS for some help perfecting his already perfect meal. And this year, Chris caught up with him to find out how everything went — and whether he's permanently secured the hosting position. Recipes Featured: Expertly Spiced and Glazed Roast Turkey Simple is Best Stuffing Buttery Milk Buns Actually Perfect Pie Crust Porchetta-Style Roast Turkey Breast Maple-Soy-Glazed Salmon Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, we’re sharing an episode from our friends at Foods That Matter. Mark Jacobs, Chairman of Watkins, divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices. Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jen is a confident cook in a household of self-described food people. But she's never been able to successfully make tender, shreddy pork at home, so she called us looking for some rules she can follow to achieve her dream pork in her own kitchen. Chris calls on Inés Anguiano, Certified Pork Stan (tm), to help Jen embrace pork's versatility... and the fact that the only rule with pork cookery is "there are no rules." Recipes featured:   Soy-Basted Pork Chops with Herbs and Jalapenos Crispy Pork Cutlets with Kimchi Slaw Citrus-Braised Pork with Crispy Shallots And the bonus "middle lane" pork recipes: Mustardy Cider-Braised Pork Chops Sweet-and-Saucy Pork Chops Pork Shoulder Steaks with Grilled Mustard Greens Learn more about your ad choices. Visit podcastchoices.com/adchoices

We get a lot of questions in our inbox from listeners with dietary restrictions. And sometimes, we can absolutely handle them using the expertise right in our test kitchen – no dairy? No meat? No nightshades? No problem. But not all restrictions are that simple. So we tapped registered dietician Desiree Nielsen to answer questions about cooking low-FODMAP, diabetes-friendly, and more. If you're experiencing changes in your health, make sure you contact your doctor and/or a Registered Dietician to make a plan that's right for you. Recipes featured: Super-Seedy Gluten Free Bread Blueberry Chia Seed Jam Gluten Free Carrot Cake Vegan Cacio e Pepe Black Vinegar Chicken with Radishes Kate's Feel Good Food Plan 30 Minute Green Pasta with Kale Velvety Vegan Chocolate Mousse Vegan Sausage Stuffed Acorn  Squash Cashew Alfredo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rachel's the kind of cook who free-forms it – no two dinners turn out the same, and she likes it that way. But she’s setting up a dinner for her parents and her partner’s parents to meet each other for the first time, and she wants everything to be perfect. The only issue? Every one of her guests has a different dietary restriction, and none of them seem to work together. So Chris taps Kendra Vaculin to help keep Rachel's eyes on the ultimate prize: making this gathering an excellent time for all involved. Recipes featured: Squash and Broccoli Rabe Lasagna Three-Minute Red Wine Vinaigrette Raspberry Cake with Whipped Cream Filling Cheesy Mushroom Galette Learn more about your ad choices. Visit podcastchoices.com/adchoices

Leah loves the Union Square Farmer's Market, but there's one tent she's too intimidated to stop at: the "mushroom guys" (aka Mushroom Queens).  So to help demystify the alien-looking fungi that Leah's seen at their stall — and prove to her that she can achieve a crispy, umami-rich 'shroom in her own kitchen — Chris takes Leah to Mushroom Queens in Ozone Park, and they get a tour of an urban mushroom farm. Recipes featured:   Pasta with Creamy Mushroom Ragu Seared Mushrooms with Garlic and Thyme Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, we’re sharing an episode from our friends at The Financial Times.  If you’ve been to the wine shop lately you may have noticed a trend: wines marketed specifically toward younger drinkers. Many are natural, organic, or biodynamic. Others are made without special certification but boast backstories that focus on the producers, not just the region or grapes. Wine writer Hannah Crosbie joins host Lilah Raptopoulos to give us a primer on what young wine drinkers want. Why are pét nats, skin-contact wines, and chilled reds suddenly everywhere? Check out Life and Art from FT Weekend wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nelson's partner, Cate, is an incredible cook. But she's chronically ill, and not always feeling well enough to cook. So Nelson wants to step up and make her delicious, nourishing meals when she's not feeling her best. The only issue? He's not so confident in the kitchen - especially when it comes to taking on a new recipe or technique. So Chris & Shilpa step in to provide him with a cornucopia of straightforward, unfussy recipes to build his confidence and help him make dinner for Cate.  Recipes Featured: Very Good Vegan Tacos Herby Cauliflower Fritters Samosa-Dillas with Cucumber Salad Cold Soy Milk Noodles with Chili Crisp Cold Noodles with Tomatoes and Peanut Sauce Tofu Meatballs in Burst Tomato Sauce Everyone’s Favorite Gado Gado Learn more about your ad choices. Visit podcastchoices.com/adchoices

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka @Justine_Snacks), bean enthusiast, to help Teddy get hip to the humble bean. Recipes mentioned: Brothy Pasta with Chickpeas Gochujang Brothy Beans Breaded Beans Brothy Beans Pasta e Fagioli with Escarole Learn more about how beans can help the planet and your health at BeansIsHow.com. Share your thoughts on Dinner SOS. As a token of our appreciation, you will be eligible to enter a prize drawing up to $1,000 after you complete the survey. https://selfserve.decipherinc.com/survey/selfserve/222b/76152?pin=1&uBRANDLINK=1&uCHANNELLINK=2 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bon Appetit's annual Best New Restaurants list is live! This year, we're spotlighting 20 new American restaurants that we're particularly excited about. To celebrate the list's release, Chris sits down with Anna and Ni Nguyen, married couple and chef-owners of the Denver, Colorado restaurant Sap Sua. They talk about their partnership in and out of the kitchen and dig deep into the three Sap Sua recipes featured in this month's Bon Appetit magazine. Recipes: Fish with Coconut Caramel Brown Butter Scrambled Eggs Over Rice Tofu with Hot Oil Chimichurri Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we're checking back in on three callers whose Dinner SOS journeys we felt just weren't over.  Listen to our callers' original episodes here: Eddie Tobi Maddy Learn more about your ad choices. Visit podcastchoices.com/adchoices

Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be.  Recipes: Cantaloupe, Cucumbers, Lime, and Mint Watermelon Salad with Shiso, Plum, and Salt Crunchy Beans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Liz has three young kids, and the process of getting everybody fed and out the door in the morning can be soul-crushing. So Chris and Ali Slagle (author of the excellent cookbook I Dream of Dinner So You Don't Have To) join forces to help Liz's family's mornings go from sour to sweet. Recipes: Granola Scones Almond, Kale, and Banana Smoothie Banana, Oat, and Date Smoothie Get Up & Go Blueberry Date Cocoa Smoothie Bonus Recipes: Blueberry Spelt Muffins Morning Glory Breakfast Cookies Fully Loaded Carrot Muffins Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kaitlin and her husband are food scientists — so you'd think they would have a creative solution for their lunch rut. But they're so bored of their midday go-to of yogurt and granola or hummus and veggies, they called up the experts for some work-from-home lunch help. Chris taps BA Food Editor Kendra to help Kaitlin fill her fridge with all the bits she'll need to make her weekday lunches feel delicious, not boring. Recipes: Herbed Chickpeas Salmon Nicoise Salad Egg Salad Tartines Potato Salad with Mustard Sauce and Watercress Summer Hand Rolls Green Beans and Cucumbers with Miso Dressing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls. To hear more from Milk Street Radio, go to www.177milkstreet.com/radio Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades. RECIPES & LINKS: Shilpa's Feel Good Food Plan Basil Chicken Stir Fry Grilled Asparagus with Tahini Super Sauce Grilled Squash with Nuoc Cham Chimichurri Tahini-Ranch Dressing Grilled Party Salmon with Green Romesco Grilled Shrimp with Turmeric Mojo Sauce Bulgogi Tofu Burgers Honey-Glazed Rib-Eye Steaks Sake-and-Soy-Braised Pork Belly Sweet and Sticky Grilled Chicken Sprite-Grilled Chicken Skewers Ginger Beer and Mustard Pork Chops Soy-and-Cola-Marinated Steak Learn more about your ad choices. Visit podcastchoices.com/adchoices

Maggie invited a group of old friends to her small Upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers, and 3 dogs... for a week! This is, admittedly, Chris's nightmare. Enter: Sarah Copeland and Anna Stockwell, Upstate entertainers extraordinaire! They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress. Recipes & Links: Magic Pork Shoulder Dinner is Best Served Cold Cold Roast Salmon Chocolate Chip Cookies for Modern Times Sarah's cookbook, Every Day Is Saturday Anna's cookbook, For the Table Learn more about your ad choices. Visit podcastchoices.com/adchoices

10 years ago, Jenny had a half-sour pickle from Zingerman's Deli in Ann Arbor, MI... and it was life-changing. But Jenny lives in North Carolina. She hasn't been back to Michigan, and attempts to recreate the signature half-sour crunch in her own kitchen have been unsuccessful. Chris enlists BA resident fermentation enthusiast Amiel Stanek (with a special appearance by Zingerman's cofounder Ari Weinzweig) to concoct a "recipe" that'll have Jenny enjoying crisp, barely-pickled half-sours all summer long. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam. This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon.  Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.   If you’d like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jennifer and her husband are busy—they spend their weekends occupied taking their 3 dogs to agility competitions—and Jennifer suspects her Instant Pot would help her make dinner quicker and tastier. The only problem? She's terrified of it. So Shilpa and Chris join forces to help Jennifer conquer her fears and take advantage of her electric pressure cooker. Recipes & Links: Instant Pot Pork Carnitas Pork Spareribs with Jammy Barbecue Sauce Instant Pot: Summer Cooking Hero Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lale Arikoglu is an expert traveler. And she’s headed out of town with friends, where she’ll need to make dinner in a vacation home. Faced with a flurry of dietary restrictions, she turned to Dinner SOS for some direction. Recipes & Links Sesame Tofu with Broccoli  Peanut Butter Noodles with Cucumbers Easy Fish Tacos with Spicy Sauce  Chipotle-Crusted Cauliflower Tacos Sizzling Turmeric-Dill Fish Tacos  What to Pack for Vacation Cooking  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean. Recipes mentioned: Brothy Pasta with Chickpeas Gochujang Brothy Beans Breaded Beans Brothy Beans Pasta e Fagioli with Escarole Learn more about your ad choices. Visit podcastchoices.com/adchoices

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year.  Recipes Mentioned: Hibiscus, Orange, and Vanilla Agua Fresca Ruth's Lima Beans with Smoked Turkey Tail Brown Butter Peach Cobbler Lemon-Pepper Catfish Nuggets with Pepperoncini Dip Glazed Funnel Cake with Fruit Confetti Learn more about your ad choices. Visit podcastchoices.com/adchoices

Liliana's two twenty-something sons and her husband are big guys who like a lot of protein at dinnertime. But she's feeling overwhelmed by the dietary restrictions at play, and bored with her repertoire. So Chris and Dan Pelosi team up to offer Liliana some large-format braises that won't require tons of cleanup. Recipes: Early Dismissal Pot Roast Burnt Orange and Coriander Roast Pork Check out Dan's Cookbook Let's Eat wherever books are sold. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's caller, Jon, loves using his smokers to create delicious, tender, barbecue. But there's one cut of meat that has always eluded him: beef cheeks. So Chris is joined by Snake River Farms's Dave Yasuda and "The Professor of Barbecue," Tuffy Stone, to help Jon master this tough—but rewarding—piece of meat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions. RECIPES & LINKS: Sulguk (Alcohol Stew) Kong-Bul (Soybean Sprouts and Bulgogi) Haemul Pajeon (Seafood Pancakes) How to Party with Soju, Korea's Most Iconic Spirit Clean-Out-the-Fridge Kimchi Gochujang Recipes That Pack a Fruity, Spicy Punch Learn more about your ad choices. Visit podcastchoices.com/adchoices

Almost every parent has a moment when making dinner for their families feels daunting or downright demoralizing. And here at Dinner SOS, we get tons of emails from parents looking for inspiration and guidance. So Stacie Billis and Meghan Splawn, food writers and hosts of the podcast Didn't I Just Feed You? join Chris to commiserate—and to answer some listener questions from our mailbag. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler.  RECIPES: Whole Roasted Broccoli with Romesco, Almonds, and Dates Whole Head of Roasted Cauliflower with Garlicky Tahini Sauce Sesame Caesar Salad Broccoli Caesar Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings. RECIPES Vegan Cacio e Pepe Chewy Date and Dark Chocolate Cookies Learn more about your ad choices. Visit podcastchoices.com/adchoices

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category. Recipes and Links: Reverse Engineering (video series) World of Wine (video series) Recipes from the May issue How to Party with Soju, Korea's Most Iconic Spirit Garden Wedding Sherry Colada What Nonalcoholic Drink Matches Your Mood? A Pickle Martini Is the Best Dirty Martini NA Options We Tried: Athletic Brewing Co Upside Dawn Oddbird GSM Almave Ámbar Lyre's American Malt Curious Elixers Curious #1 Bonbuz Bittersweet Citron Three Spirit Nightcap Learn more about your ad choices. Visit podcastchoices.com/adchoices

You might know Michele Norris from her work as a journalist (including a decade-plus stint at NPR, where she co-hosted “All Things Considered”). You might know her from her Peabody Award-winning Race Card Project, or the two books she’s authored. Or you might know her as the host of the podcast Your Mama’s Kitchen. Michele joined Chris for a conversation about food memories and a mailbag full of listener questions all about hosting.  Recipes: Peggy King's Macaroni & Cheese Broken Lasagna Pasta Salad Crunchy Ramen Noodle Salad With Cabbage Cast-Iron Roast Chicken With Crispy Potatoes Slow-Roast Gochujang Chicken Andy Garcia's Fricase de Pollo Nonna Wambach's Pasta for Thousands Egg Bhurji Strata Fruit Salad Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gabe and her husband have befriended an American couple in Treviso, Italy, where they all live. In order to give them a taste of home, Gabe would love to cook her new friends an American meal. But what typifies American food? And how can she source the right ingredients in the Veneto? Chris enlists the help of Bon Appetit's resident Aussie, Adam Moussa, and sommelier André Mack of BA's World of Wine series, to figure out what Gabe should make.  Recipes: BA's Best Mac and Cheese Skillet-Fried Chicken BA's Best Fried Chicken Sandwich BA's Best Apple Pie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Most weeks on the show, we help out home cooks who have had a kitchen fail. This week, the "fail" is coming from inside the test kitchen. Test Kitchen Editor Kendra Vaculin joins Chris to chat about the fraught recipe development process of Kendra's Foolproof Lemon Bars — which was caught on camera as part of our "How I Developed" video series. Chris and Kendra also share how the team works together in the Bon Appetit test kitchen to bring you recipes you'll be excited to cook at home. The Recipe: Foolproof Lemon Bars The Video: "Developing These Perfect Lemon Bars Nearly Broke Me" Learn more about your ad choices. Visit podcastchoices.com/adchoices

Izzy and Nina are twin sisters who love to cook together. But while Izzy loves baking, Nina finds the precision it requires endlessly frustrating. So Izzy's got one more shot to get Nina to love baking with her. Chris and Shilpa come to their rescue, helping the sisters capture the joy of baked goods that taste even better from your own kitchen than from a bakery.  The Recipes: BA's Best Chocolate Chip Cookies Pavlova Chocolate Chip Cookie Bars Chocolate Sheet Cake with Brown Butter Frosting Gluten-Free Chocolate Cake  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dan Pashman, of The Sporkful podcast, is somewhat of a pasta fanatic. In 2021, he invented the pasta shape Cascatelli (and documented the process on his show). Now, he's back with a cookbook, Anything's Pastable. He joined Chris to nerd out about pasta and answer some listener questions. Recipes: Cacio e Pepe Baked Pasta Ideas Ideas for Using Ground Meat Shrimp Scampi Soup Weather Inspiration Bagna Cauda with Spring Vegetables Learn more about your ad choices. Visit podcastchoices.com/adchoices

Erin is an accomplished baker who regularly makes both meringue and lemon curd. But when she tried a lemon meringue pie recipe last year, it turned into lemon meringue soup. Chris and Shilpa are on the case to help Erin figure out what went wrong and make a citrus pie that will hold its shape and delight her friends. The Recipes: BA's Lemon Meringue Pie Cherry Lemonade Beach Pie Triple Citrus Creamsicle Pie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Michelle loves all things French, and dreams of making the perfect Beef Bourguignon at home. But there's a slight issue: her husband has an intolerance to garlic and onions, the bedrocks of French flavor. Chris enlists the help of Chef Tanya Holland to teach Michelle how to develop deep umami flavors without alliums.  The Recipes: - Tanya's Chicken Fricassee - Beef and Bacon Stew - Red Wine and Soy-Braised Short Ribs - Tuna Niçoise Salad - Pissaladière - Coq au Vin For more French cooking techniques, Chef Tanya recommends: - La Varenne Pratique - Lulu's Provençal Table Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sarah's family loves pasta... almost too much. So she turned to Chris and Kendra for help finding vegetarian meals that bring more veggies and plant-based protein to the table.  Recipes Mentioned: Sheet-Pan Tomatoes and Feta with Chickpeas Spring Orzotto Crispy Tofu with Peanut Sauce Brothy Pasta with Chickpeas Black Pepper Tofu and Asparagus Sesame Tofu with Broccoli Broccolini and Walnut Pesto Pasta Balsamic Mushroom and Sausage Pasta Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whether you're in a relationship or not, the question of what—and where—to eat on Valentine's Day can feel overwhelming. Out or in? Fancy or casual? Chris, Shilpa, and Kate solve this perennial dinner emergency once and for all.  Dinner Ideas from Bon Appetit and Epicurious: Valentine's Dinner Ideas That Make the Case for Staying In Valentine's Day Dinners You'll Love Chocolate Desserts for Pure Romance Valentine's Day Desserts for Love at First Bite Everything You'll Need to Make a Romantic Meal at Home Learn more about your ad choices. Visit podcastchoices.com/adchoices

Twenty one countries make up Latin America—and within those countries lies myriad food cultures, recipes, and histories. This week, Women Who Travel host Lale Arikoglu chats with guest Sandra A. Gutierrez about her latest cookbook Latinísimo: Home Recipes from the Twenty-One Countries of Latin America, an encyclopedic exploration of the region through its dishes and the home cooks who make them. Plus, her travels in countries like Peru and Colombia, and insider tips for tracking down the best eats in a new city. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kaylee inherited a tagine from her husband's family, but her first attempt to cook in it was a total fail. Chris enlists Leetal and Ron Arazi of New York Shuk to teach Kaylee about the Middle Eastern and North African flavors and cooking techniques she'll need to make incredible tagines, every time. Recipes & Links: Braised Chicken with Harissa and Olives New York Shuk Learn more about your ad choices. Visit podcastchoices.com/adchoices

Our caller this week, Maya, really thinks about how she cooks. She’s identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she’s in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire. Recipes featured in this episode: CHRIS: One pan chicken thighs with burst tomatoes, harissa, and feta CLAIRE:  -Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing - Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tobi lives in the Alaskan interior, and her partner is an avid hunter, so they have a lot of game meat in their freezer — 90 pounds of moose meat, to be specific. So Chris, along with Elias Cairo of Olympia Provisions, helps Tobi to learn how the (moose) sausage gets made. RECIPES & LINKS Spicy Italian Sausage Brad Leone and his Dad Make Venison Kielbasa Olympia Provisions Cookbook Learn more about your ad choices. Visit podcastchoices.com/adchoices

Making dough has left Eddie embarrassed on more than one occasion. He's tried making his own pasta and naan – he's even tried leavened flatbread. All these experiences left him confused and frustrated. But, Eddie has not given up yet, he still wants to be able to whip up pasta from scratch. Naturally, Chris enlists Shilpa's baking genius to boost Eddie's dough making skills and confidence.  RECIPES & LINKS: Fresh Pasta with Buttered Tomatoes  More on the magic of the 50% hydration ratio  Check out last year's Noodle Package, including Three-Cup Chicken with Scissor Cut Noodles and Spicy Kimchi Sujebi Learn more about your ad choices. Visit podcastchoices.com/adchoices

Winter cooking calls for low-and-slow braises, baking projects, and embracing ease and warmth. So Chris, Kendra, and Jesse are here to answer all your questions about cooking more cozily.  RECIPES & LINKS Brisket Bourguignon Eggplant Biryani Cheesy Roasted Cabbage Wedges Slow-Roasted Salmon with Fennel, Citrus, and Chiles Gremolata Crispy Tofu with Peanut Sauce Vegetarian Meatballs with Soy-Honey Glaze Perfectly Creamy Potato Soup Spiced Dal with Fluffy Rice and Salted Yogurt Dal Palak Coconutty Beans and Greens Stew Pasta e Fagioli with Escarole Brothy Pasta with Chickpeas Simple Ribollita Learn more about your ad choices. Visit podcastchoices.com/adchoices

"In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don’t need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”" Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kathryn is a mom of four hoping to start a delicious, new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams. RECIPES: - Breakfast Crunchwrap for a Crowd - Cowboy Breakfast Casserole with Sausage and Spinach - Biscuits and Gravy Learn more about your ad choices. Visit podcastchoices.com/adchoices