Speaker 3
It's— I can't. I find it, like, comforting and rivifying somehow.
Speaker 2
Yeah. I mean, it is amazing to be with someone who has no problem admitting utter ignorance of the most basic things. I don't know. It just—it relaxes me. Yeah. Guys,
Speaker 1
in all cases, I'd rather hang with you. Yeah.
Speaker 3
We're always going to hang. Yeah, we're going to choose the critics.
Speaker 1
This has been Critics at Large, a shorter podcast than the ones you heard about. Our senior producer is Rhiannon Corby, and Alex Barish is our consulting editor. Our executive producer is Stephen Valentino. Condé Nast's head of global audio is Chris Bannon. Alexis Quadrato composed our theme music, and we had masterful engineering help today from James Yost with mixing by Mike Kutchman. You can find every episode of Critics at Large at newyorker.com/critics. See you next week.
Speaker 2
Hey, podcast listeners. I'm Chris Morocco, food director of Bon Appetit and Epicurious and host of the Dinner SOS podcast. Every week on Dinner SOS, my Test Kitchen colleagues and I help listeners figure out what they should be cooking right now. And this winter, we're helping you embrace all things cozy cooking, letting you join the B.A. Bake Club, and getting back to basics with simple strategies to level up your home cooking. So don't miss out. Listen to and follow Dinner SOS wherever you get your podcasts. And if you have your own kitchen question, email us at dinnersos at bonappetit.com. Have cooking.