I'm just saying they have to edit this out. They can edit whatever they can edit

whatever any of us used to this. No I'm going to say this right to his face.

Hey there listeners future callers, and cooking enthusiasts.

Welcome to Dinner S.O.S.

The show, Where We Help You Save Dinner, or whatever you're cooking.

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

Today's caller, Eddie, wrote to us from Philadelphia, asking for help planning a picnic.

But buried deep in his email was a way more interesting

confession. A confession we couldn't ignore.

I just have a lot of anxiety around working with them.

And frankly just like a lot of embarrassing moments in the kitchen

though, like I reached it a couple times in the kitchen actually

where I was making pasta or I tried making non-wants I tried

making this other like non-leavened flatbready type. I also raised with that. Now Eddie's feelings about

dough are totally understandable. The chemical reactions involved in baking are much

more tangible when you're needing bread than just

popping a tray of brownies into the oven. And then there's the recipes themselves.

I find that baking recipes tend to ask the reader to like use a lot of their

discretion in a way that I'm just not comfortable with. Yeah. So it'll be things

like you know need the dough until it reaches this consistency or you know more or less it's a cup of

flower but maybe you need to add a little more if it's too sticky that kind of thing.

Yeah I hear all that baking Baking is tricky.

...