Dinner SOS by Bon Appétit Bon Appétit

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean.Recipes mentioned:Brothy Pasta with ChickpeasGochujang Brothy BeansBreaded BeansBrothy BeansPasta e Fagioli with Escarole

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. Recipes Mentioned:Hibiscus, Orange, and Vanilla Agua FrescaRuth's Lima Beans with Smoked Turkey TailBrown Butter Peach CobblerLemon-Pepper Catfish Nuggets with Pepperoncini DipGlazed Funnel Cake with Fruit Confetti

Liliana's two twenty-something sons and her husband are big guys who like a lot of protein at dinnertime. But she's feeling overwhelmed by the dietary restrictions at play, and bored with her repertoire. So Chris and Dan Pelosi team up to offer Liliana some large-format braises that won't require tons of cleanup.Recipes:Early Dismissal Pot RoastBurnt Orange and Coriander Roast PorkCheck out Dan's Cookbook Let's Eat wherever books are sold.

This week's caller, Jon, loves using his smokers to create delicious, tender, barbecue. But there's one cut of meat that has always eluded him: beef cheeks. So Chris is joined by Snake River Farms's Dave Yasuda and "The Professor of Barbecue," Tuffy Stone, to help Jon master this tough—but rewarding—piece of meat.

Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions.RECIPES & LINKS:Sulguk (Alcohol Stew)Kong-Bul (Soybean Sprouts and Bulgogi)Haemul Pajeon (Seafood Pancakes)How to Party with Soju, Korea's Most Iconic SpiritClean-Out-the-Fridge KimchiGochujang Recipes That Pack a Fruity, Spicy Punch

Almost every parent has a moment when making dinner for their families feels daunting or downright demoralizing. And here at Dinner SOS, we get tons of emails from parents looking for inspiration and guidance. So Stacie Billis and Meghan Splawn, food writers and hosts of the podcast Didn't I Just Feed You? join Chris to commiserate—and to answer some listener questions from our mailbag.