Yilin is a college student on a budget. And like a good Econ-major, she called in to find out which ingredients are worth her time and which types of foods are within her culinary reach. Chris and Shilpa Uskokovic give her several options to stretch herself. And Yilin teaches Chris a thing or two about TikTok.

Last month, for the very first time, Dinner SOS left the studio and took to the live stage! With the help of a few culinary geniuses, Padma Lakshmi, Marcus Samuelsson, and Ruth Reichl, we answered your cooking questions and some from the crowd!

Whenever Blake makes mac and cheese, it tastes like cardboard. Maggie Hoffman and Chris offer him two approaches to the dish to make sure that never happens again.

Recipes featured in this episode: 

From Maggie, Our Favorite Mac and Cheese and from Chris, Stovetop Mac and Cheese.

Phoebe is preparing an ambitious meal: a good-bye picnic for 25 graduating high school seniors she’s advised over the years. The students are graduating from a boarding school in rural Indiana, and they’ve tried every restaurant in town. So, Phoebe wants to do something special. Chris enlists Amiel Stanek’s help to help Phoebe give these teens the proper send-off into the world.

Recipes featured in the episode:

From Chris, Creamy Tahini and Harissa Beef, Grilled Chicken Skewers with Toum (plus more on skewer pro tips!), Slow Roasted Onion Dip - as a bonus, maybe homemade flatbread.

From Amiel, Zaatar Chicken with Garlicky Yogurt, Spicy and Creamy Slaw - round it out with store bought hummus, baba ganoush, stuffed grape leaves, pita (warmed in oven), herby hot sauce (zhug - Trader Joe’s brand is great), etc.

Sophie cold called us and left us a voicemail about her fear of cooking chicken, so we got her back on the line to really dig into her concerns. And with the help of Mackenzie Fegan, we offer her some great recipes from the BA archive to tackle her chicken fears. Plus, we offer her some not-chicken options because there are no rules!!

Recipes featured in the episode:

From Chris, Coconut Milk-Braised Chicken Legs / Wild Card, BA’s best chocolate chip cookie

From Mackenzie, Chicken Paprikash with Buttered Egg Noodles / Wild Card, slow-roasted salmon with harissa

Even with a whole slew of allergies and dietary restrictions, Caitlin manages to find meals to fit her family’s food needs. But she is completely vexed by finding a gluten free pizza dough that is crunchy and chewy. Chris brings in Aran Goyoaga to share her solution to Caitlin’s pizza problem. Plus, a science lesson on gluten with Shilpa Uskokovic.

Aran's recipes :

GF PIzza Dough

Cannelle et Vanille Cookbook

Cannelle et Vanille Bakes Simple Cookbook

Cannelle et Vanille Instagram

Michela is a life-long vegetarian who needs some inspiration and ideas for getting more protein into her diet. So, Chris enlists the one-and-only Hetty McKinnon to help reframe Michela’s thinking on cooking with plants.

Recipes featured in the episode:

From Chris, Chickpea preparation from Tuna Salad with Crispy Chickpeas

From Hetty, Sesame tofu with broccoli, Creamy cashew udon with crispy mushrooms, Broccoli and Cashew Cream soup, Roasted carrots and chickpeas with herby cashew cream – plus more info on black vinegar

Sustainability mailbag: Fried Caper and Artichoke Toasts, Vegan Chocolate Mousse with Sesame Brittle, Herb-Stuffed Flatbreads with Yogurt Sauce, Lemony Brothy Beans with Asparagus, Beet and Mushroom Miso Ragu

Pierce's pop-up tour: https://piercespringtour.com/

Aerthship collective: https://aerthship.com/

 Recipes featured in the episode:

Chocolate-Almond Fridge Fudge

Gluten-Free Chocolate-Tahini Brownies

One-Pot Puttanesca

Meatball Soup with Beef Stew Vibes

Citrus-Braised Pork with Crispy Shallots

Red Wine and Soy-Braised Short Ribs

Soy-Braised Brisket

Coconut-and-Lemongrass-Braised Short Ribs

Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil

Chris and Sonia visit the studio to reflect on their time with Maddy. Plus, hear her try a few more things!