76 episodes

A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. 
Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner.
Call in with your own dinner emergencies—no problem is too big or too small!
For the recipes featured in Dinner SOS and more, head to bonappetit.com or download the new Epicurious App in the iOS App Store.
You can find episodes of our previous podcast, Food People, here.

Dinner SOS by Bon Appétit Bon Appétit

    • Arts
    • 4.2 • 2.4K Ratings

A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. 
Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner.
Call in with your own dinner emergencies—no problem is too big or too small!
For the recipes featured in Dinner SOS and more, head to bonappetit.com or download the new Epicurious App in the iOS App Store.
You can find episodes of our previous podcast, Food People, here.

    I Need BBQ Expertise

    I Need BBQ Expertise

    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.

    • 33 min
    I Need Delicious Korean Food

    I Need Delicious Korean Food

    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

    • 37 min
    I Need to Feed My Kids... Without Losing My Mind

    I Need to Feed My Kids... Without Losing My Mind

    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.

    • 33 min
    I Need My Husband to Eat More Vegetables

    I Need My Husband to Eat More Vegetables

    Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler. RECIPES:Whole Roasted Broccoli with Romesco, Almonds, and DatesWhole Head of Roasted Cauliflower with Garlicky Tahini SauceSesame Caesar SaladBroccoli Caesar

    • 27 min
    RE-RUN: I Need Craveable Dairy-Free Recipes

    RE-RUN: I Need Craveable Dairy-Free Recipes

    Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings.RECIPESVegan Cacio e PepeChewy Date and Dark Chocolate Cookies

    • 30 min
    Drinks SOS!

    Drinks SOS!

    The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.Recipes and Links:Reverse Engineering (video series)World of Wine (video series)Recipes from the May issueHow to Party with Soju, Korea's Most Iconic SpiritGarden WeddingSherry ColadaWhat Nonalcoholic Drink Matches Your Mood?A Pickle Martini Is the Best Dirty MartiniNA Options We Tried:Athletic Brewing Co Upside DawnOddbird GSMAlmave ÁmbarLyre's American MaltCurious Elixers Curious #1Bonbuz Bittersweet CitronThree Spirit Nightcap

    • 38 min

Customer Reviews

4.2 out of 5
2.4K Ratings

2.4K Ratings

Contacted them 8 times ,

Dinner SOS

It’s a good show, but lately Chris is getting too bossy and picks on his co-chef.

bubbec ,

Delicious!!

Ok I’m drooling on my pillow. At night I listen to podcasts to relax. This shows is one of my favorites. I just listened to Chris help an Aussie in Italy prepare Mac n cheese and fried chicken plus apple pie for her American friends. Withoutp any visuals I can almost taste and savior that meal!!
Lois Canter

RyanStone ,

All the Stars

I have a two hour daily commute. I have some time for podcasts. Dinner SOS doesn’t last long enough or happen as frequently as I could possibly want. A man who has hot takes and a hard pass on both bananas and peanut butter just makes me feel SEEN. It’s a fun and insightful pod for people who love food. Really team, ALL the stars! Thank you.

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