Dinner SOS is the podcast where we answer your highly specific cooking conundrums. In every episode food director Chris Morocco and a rotating cast of cooking experts tackle a caller’s kitchen emergency and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner.
This week’s guest, Sam, is hoping for help coming up with a complex baking project that can be done in a tiny kitchen. She doesn’t have much room, so Chris and deputy food editor Hana Asbrink share tips they learned working in small restaurant kitchens to help her maximize her space and suggest a few ambitious—and delicious—projects to try.
To hear more, head to episode three of Dinner SOS. And if you have a dinner emergency of your own, reach out to Chris and the team at firstname.lastname@example.org or by calling 212-286-SOS-1 (212-286-7071).
Subscribe to Dinner SOS here. You can also check out an excerpt of the podcast’s transcript below.
Chris Morocco: Ultimately, I want to give Sam a couple of recipes that will allow her to think a little bit more like a chef: how to get organized, how to get dialed in in terms of executing a multi-element food or more ambitious baking. But I also want to give her some strategies. I want to give her a sense of how she can organize herself, how she can organize her space. How she can literally store her flour smarter, you know what I mean?
Hana Asbrink: Yes. You can really execute so many things in just a small sliver of space with just a little bit of smart thinking.
CM: It’s like this is the first day of basketball practice where your coach goes over how to tie your laces for, like, an hour so that they don’t come untied. It’s important, right?