MARTIN: We're trying to get people to come out, not stay at home. Yeah, it's just I wonder are all your other - all your chef friends saying, geez, Chris, you're putting us out of business? MARTIN: I wondered how Chris's training to be a high-end restaurant chef squared with his current task of trying to get people to stay home and cook more often. MARTIN: We also poked our heads into conference rooms named after famous chefs like Alice Waters and Guy Fieri. This is where, you know, some of the cookbook testing was done. We'll rotate through these kitchens and test all of our recipes. We've got all of our writers - recipe writers - all of our chefs in this room.

We're actually just finishing up a test right now. Oh, let me also just mention that Blue Apron is an NPR sponsor.

That's why, when we were in New York recently, we stopped by the company's test kitchen in Brooklyn to talk about coming up with recipes, getting comfortable in the kitchen and getting ready for Thanksgiving. Now these are the companies that come up with recipes, gather the ingredients and instructions and send them all to your door, so you can get a delicious dinner on the table with as little drama as possible and perhaps even learn a trick you haven't tried.īlue Apron also just released a lavishly illustrated new cookbook. That's one of the big players in the world of meal kit delivery services along with others you may have heard about like HelloFresh or Sun Basket or Purple Carrot. MARTIN: Chris Sorensen is the culinary director for Blue Apron. So we decided to check in with someone who spends every day trying to, as he puts it, demystify cooking and get people back into the kitchen.ĬHRIS SORENSEN: You have to think back to almost the basics - right? - because the last thing you want is someone to get really excited about cooking something, get in there, they screwed up, and they'll probably not touch their kitchen for another week or two if not longer. And along with the fun - and let's be honest - occasional tension that comes with getting together with friends and family, we know that all that cooking itself can be overwhelming to many people. And whether you're the star chef of the family or you're assigned to dish duty, the odds are pretty good that you have that all-important Thanksgiving dinner on your mind.

Blue apron recipe book