Bon Appétit

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 about your ad choices: dovetail.prx.org/ad-choices

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 about your ad choices: dovetail.prx.org/ad-choices

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 about your ad choices: dovetail.prx.org/ad-choices

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 about your ad choices: dovetail.prx.org/ad-choices

Abi Balingit, author of "Mayumu: Filipino American Desserts Remixed" and co-founder of Cakezine, shares her infectious passion for baking. She draws intriguing parallels between baking and karaoke, emphasizing the importance of personal style. The conversation dives into the joy of nostalgic desserts, with highlights on unique Filipino flavors like ube. Balingit also discusses her journey in cookbook creation, revealing the balancing act of maintaining personal vision while navigating social media. Her vibrant insights make baking feel like a colorful celebration!

Join the hosts as they help a grad student, Karen, tackle cooking challenges in her dorm kitchen. Discover innovative no-cook lunch ideas and the versatility of a rice cooker for quick meals. From a flavorful one-pot salmon dish to chickpea salad sandwiches, the tips shared make cooking on a budget exciting. Plus, hear about thrilling travel destinations for culinary exploration. Cooking doesn’t have to be complex—embrace simplicity and creativity, even in a shared space!

This discussion celebrates the joys of cooking for oneself, highlighting the freedom and creativity that solo meal prep offers. The hosts share personal tales about cozy rituals and the satisfaction of making simple yet delicious dishes. Tips for reducing food waste and keeping meals varied are spotlighted, along with the importance of self-care through cooking. A fun culinary quiz adds humor, showcasing the dynamics of friendship in the kitchen. Listeners will leave inspired to enjoy their culinary journey solo.

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 about your ad choices: dovetail.prx.org/ad-choices

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 about your ad choices: dovetail.prx.org/ad-choices

Winter cooking doesn't have to be dull! The hosts share tips for creating cozy meals, including homemade broth and using frozen veggies. Discover inventive cheese dishes and listener Q&A on cooking techniques. They discuss enriching store-bought broth and maximizing cooking oils while making frozen vegetables flavorful and appealing. Learn essential herb storage tips for maintaining freshness. Embrace the season with recipes that celebrate comfort, creativity, and convenience!