Some people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific method to work for home cooks. On this week’s episode, Kenji talks about how he really cooks at home for his kids and how he managed to get the only kid in the world who loves to eat fish heads.

For more inspiration, check out two of Kenji’s favorite, kid-proof recipes:  Three Ingredient Stovetop Mac and Cheese and Foolproof Pan Pizza

Sales and distribution by Lemonada Media

Some people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific method to work for home cooks. On this week’s episode, Kenji talks about how he really cooks at home for his kids and how he managed to get the only kid in the world who loves to eat fish heads.
For more inspiration, check out two of Kenji’s favorite, kid-proof recipes: <a href="https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe"> Three Ingredient Stovetop Mac and Cheese</a> and <a href="https://www.seriouseats.com/foolproof-pan-pizza-recipe">Foolproof Pan Pizza</a>
Sales and distribution by <a href="https://lemonadamedia.com/" data-stringify-link="https://lemonadamedia.com/" data-sk="tooltip_parent">Lemonada Media</a>

Feeding a family is among the most basic of human responsibilities. So why do we so often feel like we’re failing at it? On Pressure Cooker, veteran journalists Jane Black and Liz Dunn dish out empathy and common-sense strategies for busy parents navigating manipulative marketing messages, impossible cultural expectations, and little people with big personalities as they try to set their children on a healthy path for life.

Sales and Distribution by Lemonada Media https://lemonadamedia.com/

Feeding a family is among the most basic of human responsibilities. So why do we so often feel like we’re failing at it? On Pressure Cooker, veteran journalists Jane Black and Liz Dunn dish out empathy and common-sense strategies for busy parents navigating manipulative marketing messages, impossible cultural expectations, and little people with big personalities as they try to set their children on a healthy path for life.
Sales and Distribution by Lemonada Media <a href="https://lemonadamedia.com/" data-stringify-link="https://lemonadamedia.com/" data-sk="tooltip_parent">https://lemonadamedia.com/</a>

Pressure Cooker

Some people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific...

Kenji Lopez-Alt on Bringing Science but Not Insanity into the Kitchen

After the cheesy gut bombs of the Reagan era, we’ve arrived at the “hopey changey” era of school lunch. Michelle Obama put school lunch on the front page and ushered in upgraded nutrition standards. But the battles didn’t end there. In this episode, Jane and Liz unwrap the future of school food with concrete tips on how parents can make a difference.

And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at pressurecook.substack.com. Thank you, listeners, for two amazing years!

Sales and distribution by Lemonada Media.

See omnystudio.com/listener for privacy information.

After the cheesy gut bombs of the Reagan era, we’ve arrived at the “hopey changey” era of school lunch. Michelle Obama put school lunch on the front page and ushered in upgraded nutrition standards. But the battles didn’t end there. In this episode, Jane and Liz unwrap the future of school food with concrete tips on how parents can make a difference.
And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at <a href="http://pressurecook.substack.com/" data-saferedirecturl="https://www.google.com/url?q=http://pressurecook.substack.com&amp;source=gmail&amp;ust=1723689871029000&amp;usg=AOvVaw0t9RfXEvm0OlOkqS28xTzA">pressurecook.substack.com</a>. Thank you, listeners, for two amazing years!
Sales and distribution by Lemonada Media.
See<a href="omnystudio.com/listener"> omnystudio.com/listener</a> for privacy information.

Fan Fave: The Twisted History of School Lunch Part 2

For those unfamiliar with the inner workings of the school lunch program, it is puzzling, even maddening: Why is it so hard to offer tasty, nutritious food at school? In this episode, Jane and Liz dig into the history of the school lunch program to unveil how we got to where we are today. It’s a surprisingly twisted tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves…filled with cheese. 

And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at pressurecook.substack.com. Thank you, listeners, for two amazing years!


Sales and distribution by Lemonada Media


See omnystudio.com/listener for privacy information.

For those unfamiliar with the inner workings of the school lunch program, it is puzzling, even maddening: Why is it so hard to offer tasty, nutritious food at school? In this episode, Jane and Liz dig into the history of the school lunch program to unveil how we got to where we are today. It’s a surprisingly twisted tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves…filled with cheese. 
And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at <a href="http://pressurecook.substack.com">pressurecook.substack.com</a>. Thank you, listeners, for two amazing years!
 Sales and distribution by Lemonada Media
 See omnystudio.com/listener for privacy information.

Fan Fave: The Twisted History of School Lunch: Part 1

In this final installment of Pressure Cooker (at least, for now!) Jane and Liz reflect on lessons learned over the course of more than fifty episodes. From political activism to picture-perfect bento lunches, our hosts break down which habits listeners should consider leaning into – and which ones you should let go of.  

Although we’re hitting ‘pause’ on the podcast for now, we’ve got lots of ideas brewing for the future of Pressure Cooker. If you’d like to stay in the loop on news and updates, please submit your email address at pressurecook.substack.com. Thank you, listeners, for two amazing years!

Note: One of our recommendations was to get involved politically – especially about food marketing to kids. Here’s how: 
Email the Children’s Food and Beverage Advertising Initiative at programs@bbbnp.org. 
Or call (yes, you have to call!!) the Federal Trade Commission and make your voice heard: (202) 326-2222

In this final installment of Pressure Cooker (at least, for now!) Jane and Liz reflect on lessons learned over the course of more than fifty episodes. From political activism to picture-perfect bento lunches, our hosts break down which habits listeners should consider leaning into – and which ones you should let go of.  
Although we’re hitting ‘pause’ on the podcast for now, we’ve got lots of ideas brewing for the future of Pressure Cooker. If you’d like to stay in the loop on news and updates, please submit your email address at <a href="http://pressurecook.substack.com">pressurecook.substack.com</a>. Thank you, listeners, for two amazing years!
Note: One of our recommendations was to get involved politically – especially about food marketing to kids. Here’s how: 
<ul>
<li aria-level="1">Email the Children’s Food and Beverage Advertising Initiative at programs@bbbnp.org. </li>
<li aria-level="1">Or call (yes, you have to call!!) the Federal Trade Commission and make your voice heard: (202) 326-2222</li>
</ul>

Kenji Lopez-Alt on Bringing Science but Not Insanity into the Kitchen

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