Kendra. Yes. We've had a lot of conversations about lemon bars before you develop them after you develop them and we're here and during and during yeah

Sorry no while for I I forgot maybe the most important part.

And here we are still talking about lemon bars like six months later.

Yeah.

Yeah.S. The show where we help you save dinner, or whatever you're cooking.

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

Now, as you know, most weeks on the show, we feel calls from home cooks who have had some

kitchen fails. But this week, the fail is coming from inside the house, so to speak.

I'm joined here by Kendra Vaculin.

Hi Kendra. Hello. I'm delighted to have you here today, and here's the plan.

We're going to take a video you did for our

how I developed series back in the fall,

and I'm going to make you watch parts of it back.

Oh my God.

Really relive that experience.

It's going to be fun, I think.

But first, I want to talk a bit about what it is we do up there in the test kitchen

when there aren't any cameras pointing at us.

And, you know, I don't know if folks know this, but our test

kitchen is where we develop and test every recipe that gets published,

notwithstanding a handful of recipes that we do

that are excerpted from cookbooks,

...