This is rich, Chris Maraco telling people not to talk too much because we're trying to keep the production moving.

Do you know how many hours of footage it takes to shoot one reverse engineering?

And if you tell them like, hey like maybe we could move this along a little bit like that's not even worth it because then you'll get five minutes on how you're rushing him. Hey there listeners, future callers, and cooking enthusiasts. This is Dinner SOS,

the show where we help you save dinner or whatever you're cooking.

I'm Chris Morocco, food director of Bonapetit and Epicureus.

The May issue of Bonapetit highlights drinks in a bunch of different ways. There's our story

all of vodka featuring recipes that incorporate vodka in unexpected ways. There's a

feature all about Korean drinking culture

and the food called Anjou that goes along with it.

And there's our gorgeously shot cover story.

Brighten up your bar, featuring 15 cocktail recipes that need only five bottles of booze to put together.

So today we're actually not going to talk about cooking at all.

Instead, we're talking about drinks, with and without alcohol.

To kick things off, I'm joined in studio by the one and only senior test kitchen editor

Shilpa Escokovich, who worked on our Five Bottle Bar story.

Okay, Shilpa.

We had this question from a listener named Alana,

which was as follows.

I love having a cocktail at home and would love to be able to make a variety of different

cocktails, but I don't want to have to have a fully stocked bar. What are the best go-to liquors,

alcohols, bidders, etc to keep on hand and still have a good

amount of variety and options when it comes to making cocktails. Or otherwise

...