Lana is a mom to a toddler and lives in a rural area, which means trips to the grocery store aren't that simple or frequent. She's looking for meals that freeze well, that feel new, and are delicious. So, we turn to two freezer geniuses: Zaynab Issa & Alex Beggs. 

Recipes featured in this episode: 

From Zaynab, her Roasted Carrot Soup with Crispy Shallots, and her Make Ahead Egg and Cheese Sandwiches. And from Chris a Soy-Braised Brisket.

Shilpa Uskokovic has been busy baking cakes for any occasion. Listen to hear Shilpa's top five best cake practices, and all the tools you need to successfully bake at home. Plus, she'll answer a few cake questions from the inbox. Tools & Ingredients mentioned in this episode:

Therapen

Baker’s Joy

Recipes mentioned in this episode:

Raspberry Cake With Whipped Cream Filling

Pineapple Upside-Down Cake

Vegan Banana Bread With Chocolate and Miso

For a transcript of this episode, please follow this link.

Whitney considers herself a beginner in the kitchen, but her dream is to host a multi-course dinner that will really wow her friends. So, Chris and Shilpa throw some really ambitious recipes her way. Will they be too much or will Whitney rise to the occasion?

Recipes featured in this episode:  Char Siu Wellington, Beef Wellington with Green Sauce, Duchess Baked Potatoes;  Pears and Radishes with Gorgonzola and Nori, turmeric-lime chicken with pumpkin seed salsa, Arroz Verde with Spiced Mushrooms, Citrus Caramel Sundae with Toasted Almonds 

Noor Murad talks to Jesse this week about the time she almost burned down a kitchen, what it’s like teaching the hard lessons she had to be taught, and her One: Green Frittata With Burnt Eggplant & Pomegranate Salsa. Noor Murad is a chef, cookbook author and head of the Ottolenghi Test Kitchen. You can follow her on Instagram @noorishbynoor.

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Chris and Shilpa weigh in on how a vegetarian mom should prepare chicken for her toddler, the only knives you actually need in the kitchen, what cuisine they'd choose for a weeknight dinner, and finally, whether frozen fish is worth cooking. | Recipes and Recs in this episode: Air Fryer Sesame-Coconut Chicken Tenders, Cheese-Cracker Crusted Chicken; Mac Chef Knife, and a Victorinox paring knife; Black Bass With Preserved Lemon-Pistachio Sauce, Slow-Roasted Salmon with Harissa, Saucy, Tangy Slow-Roast Sambal Salmon.

Katianna and John Hong know all about sharing the kitchen together. They’re both chefs and run their restaurant Yangban Society, which was named one of our Best New Restaurants of 2022.

They both love to cook, but they don't love cooking together. This Valentine's Day, we help Serena and her boyfriend navigate the kitchen as a team.

Recipes featured in this episode: 

From Rachel, Vada Pav with Dry Coconut-Garlic Chutney, Masala Fried Chicken  and from Chris, Fresh Pepper Kung Pao Chicken, Weeknight Mapo Tofu with Ground Pork

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.

Like many of us, Jenn is experiencing leftover fatigue. So, Kendra and Chris introduce her to the lifechanging art of nextovers.

Recipes featured in this episode: 

From Kendra, Beer-Braised Carnitas, Buttery Tomato and Cinnamon-Spiced Rice and from Chris, Chicken Tinga Tostadas with Bacony Black Beans

Nico and Natalie love cooking together, but after Natalie developed a dairy intolerance cooking their favorite dishes just hasn't been the same. Chris invites vegan-chef Chrissy Tracey to help Nico and Natalie navigate the world of dairy-free.

Recipes featured in this episode: 

From Chrissy, her Vegan Cacio e Pepe and from Chris, Chewy Date and Dark Chocolate Cookies