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

Going to restaurants with kids is…not always fun. So how do we set the table for success? Jane and Liz talk to Roberta Schomburg, a child development expert who worked for many years with Fred–that’s Mister, to you--Rogers, and Daniel Post Senning, the great-, great-grandson of Emily Post who offers up tactical wisdom on how to teach good table manners to your kids.    

One-third of Americans are trying to eat less meat. And yet…U.S. meat consumption per capita is at an all-time high. What gives? Turns out shifting your family’s diet is really (really) hard. On this episode, Jane and Liz talk to Jenny Rosenstrach, author of “The Weekday Vegetarians” for ideas on how to eat less meat overall and to accommodate kids who choose to skip meat.  Trying to eat less meat yourself. Check out these additional resources:  Dinner a Love Story Substack: Lots of ideas for meat-free meals, plus a peek into Jenny’s life in Brooklyn Nigel Slater’s Green Feast Series: Always inspiring, very simple cooking. Mostly plants.  Hetty McKinnon: Cookbook author and mom who specializes in Asian flavors. Her new book Tenderheart (pre-order here) is about vegetable cooking and family bonds.  

Is scratch cooking really all it’s cracked up to be? In this episode, Jane and Liz challenge the idea that society’s ills can be solved by each of us spending more time in the kitchen, sing the praises of convenience food, and talk to the authors of the 2019 book Pressure Cooker: Why Home Cooking Won’t Solve Our Problems, and What We Can Do About It. The hosts close out the show by sharing the dinner shortcuts they love.  As promised, here are Pressure Cooker’s picks for time-savers you can feel good about. Heat and Eat  Talia Di Napoli Frozen Pizza: Crust that tastes like a wood-burning pizza joint and sauce that tastes like sunshine. Available retail and online; $13 to $15 per pizza.  Trader Joe’s Cheese and Green Chili Tamale: Made for the microwave and not too spicy for the kids. $3.79 for two. Trader Joe’s Black Bean and Jack Cheese Burrito: The antithesis of the sad desk lunch burrito. Perfect from the toaster oven and big enough for two small kids.  $3.99  Jaju Pierogis: The Polish know kids. Dough + potatoes and cheese is a hit. Add some raw veg and you’re done. $10 for 12. Pasta Sauce  Rao’s Marinara Sauce: Yes, it’s cheaper to make your own but this is better and fast. Look for it at Costco or Aldi for a price break, from 5.99 for 24 ounces.  Good and Gather Organic Marinara Sauce, Target’s affordable no-sugar option, $2.79 for 24 ounces. Dump & Stir  OmSom: Think of these packets as authentically spiced flavor bombs, allowing you to make restaurant-quality Asian dishes in 15 minutes, Available online or retail; three packets (six servings) for $12.  Maya Kaimal: There are a zillion simmer sauces but Maya Kaimal’s are the OG. Most kids will dig the mild creamy Butter Masala. $5.  Haven’s Kitchen: Great flavors in resealable squeezy pouches. We love the golden turmeric tahini and the chimichurri. $6.99 per 5-ounce pouch. Rice, Noodles, Dumplings Birdsye Frozen Rice: The fastest way to get a healthy grain on the table. $2.50 per 10-ounce bag.  Momofuku Ramen: An upgrade on the dorm-room fave with air-dried noodles and a tasty spice packet.  5-pack starting at $12. MìLà (formerly Xio Chi Jie) Pork Soup Dumplings: As good as a restaurant. Seriously! And so fun for kids. $40 for 50 dumplings.   Trader Joe’s Pork and Ginger Soup Dumplings: Affordable and delicious is possible. $6 for $3.79. What are your faves? Let us know @pressurecook_fm

Same house. Same parents. Same food. And yet kids have vastly different tastes and interest in food. Is it something you’re doing? Or do genes control what our children will eat? Liz and Jane speak with Dr. Alison Fildes, a British geneticist, to try to untangle what’s nature, what’s nurture and how science can liberate you at the dinner table.