If the only hummus you’ve ever had came from a cold tub procured at a supermarket, yeah...you haven’t really had hummus. Homemade hummus, served warm, is an experience unto itself, and 1000% a better snack than a dusty protein bar. Deb and Kenji also tell us how they really feel about flavored hummus.

Recipes Mentioned:

• Ethereally Smooth Hummus (Smitten Kitchen)
• The Food Lab’s Science of Great Hummus (Serious Eats)
• Hummus Heaped with Tomatoes and Cucumbers (Smitten Kitchen)

You’re really only technically eating a vegetable with broccoli cheddar soup — it is insistently not health food, but a giant middle finger to whoever invented the four food groups. It is a “you sure about that?” to the likes of President George HW Bush, who famously and controversially banned broccoli from Air Force One. Plus, we get to the bottom of broccoli vs broccoli rabe vs broccolini, and a broccoli dish to impress.

Recipes Mentioned:

• Broccoli Cheddar Soup (Serious Eats)
• Broccoli Cheddar Soup (Smitten Kitchen)

Crispy chicken cutlets are endlessly adaptable to taste, so it’s no wonder they are a universal crowd pleaser. From Austrian schnitzel to Japanese katsu to Deb’s mother-in-law’s recipe that leaves out a classic ingredient, there are endless permutations of chicken, flour, egg, breadcrumbs + ??? to satisfy the pickiest eater (and most discerning home cook).

Recipes Mentioned:

• Tonkatsu or Chicken Katsu (Serious Eats)
• Crispiest Chicken Cutlets (Smitten Kitchen)
• 5-Ingredient Fried Chicken Sandwiches (Serious Eats)