Hey there, listeners, and welcome back to dinner SOS and our Back to Basics Week.

Today, we're diving into what's often the highest steaks ingredient on your plate,

protein. Throughout this episode, we'll be covering some foolproof ways to cook animal

proteins to perfection. We're talking chicken, steak, and seafood. My co-host

today is Emil Stannick. Hi Emil. Hello, Krits. Very happy to be here. Thank you. It's great to have you.

So, Emil, when we did the steak primer in 2020, you were there.

When we wanted to develop a roast chicken recipe, simple enough that we could text it to our friends, you were there.

There was a time when I might have jokingly referred to Bon Appetit as Rib Eye Quarterly,

since that's about how often it felt we saw steak on the cover.

I don't think we're quite as enthralled to animal proteins these days, certainly here at Bon Appetit,

and yet it remains that for most home cooks, the steaks are simply higher when it comes to cooking meat.

I think you're also someone who is just as concerned about where your meat comes from as what you do with it. Yeah, I mean, look, I eat meat, I eat a fair

amount of meat. I love cooking meat. And when you're sourcing meat well, it definitely does feel like

it's higher stakes, right? It's like it's costlier and you want to make the most of it and there's a little bit less room for error.

Also, you know, if you remember the videos that I used to do.

Oh, yeah.

You used to do a lot of much and varied cooking of all sorts of different meats.

So it's definitely a pet passion of mine.

Literally every way to cook a steak, including some ways that we probably won't recommend

after having done that video. Some that I would love to forget. Yeah, yeah. So I want to start

with what feels like the most basic protein, a boneless, skinless chicken

breast.

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