Bon Appétit Foodcast



The Bon Appétit Foodcast features interviews with chefs, writers, and well, anyone who has something cool to say about food. Episodes air every Wednesday.


  • How does a Bon Appétit issue get made?

    10/02/2022 Duración: 40min

    It’s the last episode of Season 1! And to wrap things up, we’re tackling a question that, frankly, we ask ourselves a lot: How do we take a bunch of ideas, inspirations, recipes, and themes and turn them into a print issue almost every single month? Is it magic? Sort of! This week, we’re pulling back the curtain on the development process for our June/July combined issue (yes, we plan that far ahead). From choosing a theme to pitching ideas to actually developing a recipe, this is how it all happens. With test kitchen director Chris Morocco and special guest Asha Loupy, whose new popcorn chicken recipe is exactly what your Sunday needs, whether there’s a game on or not.  Stuff we talk about in this episode:  Check out BA’s June/July issue (discussed in this episode), coming to newsstands in 4 months! Asha Loupy’s Harissa Honey Popcorn Chicken recipe Asha Loupy’s Cabbage Roll Casserole recipe Asha

  • What are the foods that made us fall in love?

    03/02/2022 Duración: 35min

    Between the candlelit dinners, the big chocolate hearts, and the bottles of bubbly, Valentine’s Day is definitely a food holiday if you want it to be. Eating is romantic! And you don’t have to take our word for it. This year, we’re swallowing our cynicism and sharing stories of meet-cutes, first dates, and romantic meals from a few of our favorite couples in the world of food. Listen to find out how a paella helped seal the deal, how a plate of chilaquiles opened hearts, and what happens when you meet your soulmate in the BA test kitchen. Stuff we talk about in this episode:  Morganstern’s Finest Ice Cream website Tasty Hand-Pulled Noodles website de Porres website Essex Market website Lil’ Deb’s Oasis website Taqueria Milear website Taqueria Milear Instagram

  • Why are people obsessed with Trader Joe's?

    27/01/2022 Duración: 32min

    Trader Joe’s shoppers can be… intense. Like, wait-around-the-corner-for-“Everything But The Bagel”-seasoning intense. From fan pages on Facebook to a thriving scene of Instagram influencers to the Supreme-level of hype around their new product drops, the grocery chain is basically a lifestyle brand at this point. Outside of Joe himself, no one knows that better than contributor Alex Beggs. Beggs has been writing Trader Joe’s snack reviews for four years, and she’s picked up some pretty strong opinions along the way. On this episode of the pod, she joins Amanda to talk about the best, the worst, and the weirdest Trader Joe’s products of all time. Tune in for hot takes on elote chips, the juices that go best with booze, and some fierce debate about that infamous cauliflower gnocchi. Stuff we talk about in this episode:  Alex Beggs’ Trader Joe’s Reviews Looking for merch for the food people in your life? Check out for aprons, candles, martini olive

  • What are our secret weapon ingredients?

    20/01/2022 Duración: 39min

    The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we’re leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA’s Chinatown—stop by to share a few secret weapon cookbooks you’ll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website Hetty McKinnon’s One-Pot Kimchi and Squash Mac and Cheese recipe To Asia, With Love by Hetty McKinnon https://amzn.t

  • What does “healthy eating” even mean?

    13/01/2022 Duración: 38min

    It’s New Year's resolution season, which has a lot of us thinking about eating healthier. That word, “healthy,” can mean so many different things to so many different people—so much so that finding a good definition can be pretty tough. But senior food editor Christina Chaey's new series of recipes from our annual Healthyish issue are a good starting point. This week on the podcast, Christina joins Amanda to talk through what she’s been cooking so far in 2022, then associate editor Ali Francis stops by to talk medicinal mushrooms, comfort foods, and more wellness trends we’re expecting to see a lot of in the year to come. Stuff we talk about in this episode:  Christina Chaey’s Sticky and Spicy Baked Cauliflower recipe : Christina Chaey’s Cheesy Tomato Beans with Broccoli Rabe recipe: Ali Francis’ 2022 Health Trend Predictions:  Golde Shroom Shield: https://fave.

  • What was the best thing we cooked this year?

    16/12/2021 Duración: 37min

    It’s that old, familiar season, and we’re not just talking about eggnog, we’re talking about the season of “Best Of” lists. Here at BA, we’ve got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren’t always the ones that “break the internet” (though sometimes they are—we’re looking at you Caramel Apple Cookies). They’re the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year’s recipes have stuck with them most. The result is a Best Of list that’s a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids. Stuff we talk about in this episode:  BA's official Top Ten Recipes List of 2021:

  • What are Drew Barrymore and Pilar Valdes hungry for?

    09/12/2021 Duración: 34min

    Drew Barrymore didn’t always love to cook. When she first lived alone, at 14 years old, she stuck to instant ramen, boxed mac and cheese, and egg-in-the-hole toasts. But as an adult, sharing food with her friends and loved ones has become one of her favorite things, and her close friend and personal chef Pilar Valdes is a big reason why. The pair met in the midst of major life transitions, and they found solace and inspiration together in the kitchen. This week, they’re on the pod with host Amanda Shapiro talking about friendship, food preferences, and their new cookbook, Rebel Homemaker: Food, Family and Life.  Stuff we talk about in this episode:  Rebel Homemaker: Food, Family, Life by Drew Barrymore and Pilar Valdes: Pilar’s Catering Company, Kickshaw Cookery: Drew Barrymore’s Kitchenware Collection, Beautiful: Frankie & Olive’s Roast Chicken Recipe:

  • What are Dorie Greenspan’s favorite cookies?

    02/12/2021 Duración: 41min

    There’s a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list. Stuff we talk about in this episode:  Baking with Dorie : Baking From My Home To Yours: Bon Appétit’s Annual Cookie Section : Dorie’s World Peace Cookie recipe: Dorie Greenspan’s World Peace Cookie 2.0 recipe: https://doriegreens

  • What’s Stanley Tucci Doing for Thanksgiving?

    22/11/2021 Duración: 30min

    Who but Stanley Tucci could charm us on social media with his Negroni-making skills, eat his way through Italy for a documentary series, and publish a food-heavy memoir all during a global pandemic? He’s had so much going on that we almost forgot that he’s also a Hollywood star. The man/myth/legend gave us his best tips for entertaining in our November issue, and this week on the podcast, he sits down with editor in chief Dawn Davis to chat about his favorite Thanksgiving dishes, the gifts he insists on giving, and the pasta faux-pas that you NEED to avoid. Of course, when it comes to putting on a proper feast, we can’t all be Stanley Tucci—but that doesn’t mean we can’t try. And for the hosts who need the most help, associate food editor Rachel Gurjar is back with a procrastinator’s guide to cooking a Thanksgiving meal. Stuff we talk about in this episode:  Menu from Rachel Gurjar’s Thanksgiving “Procrastinator” Newsletter Sahara Bohoskey’s Marinated Peppers with Basil and Garlic recipe: https://www.bonap

  • Can Thanksgiving ever just be simple?

    18/11/2021 Duración: 31min

    Maybe you’re like us: Year after year, we tell ourselves that THIS Thanksgiving is going to be the simple one. Then, year after year, we find ourselves back in the kitchen, feeling way too stressed out while juggling 15 recipes for sides, salads, desserts, and of course, a massive turkey that refuses to finish cooking. Why do we do this to ourselves? And is there another way? Associate food editor Kendra Vaculin thinks there is, and she’s here this week, along with test kitchen director Chris Morocco, to talk through her super-simplified menu for this year’s feast, which you can find in the November issue of the magazine. Tune in for tips on maximizing oven space and hot takes on why no one needs a roasting pan. Plus, Chris makes the case for yet another “compelling and dynamic” salad. Stuff we talk about in this episode:  Bon Appétit’s Thanksgiving, Simplified Menu: More on Cheryl Day’s Desserts :

  • Why are pop-ups popping off?

    11/11/2021 Duración: 27min

    It used to be that opening your own restaurant was the only path to gaining recognition as a chef. But these days, more and more chefs are opening pop-ups as a first step, or even an alternative, to a brick-and-mortar spot. Pop-ups can offer flexibility, freedom, and exposure without the high overhead and financial risk. But that doesn’t mean pop-up life is a walk in the park. This week on the show, Amanda talks to two LA chefs who run their own pop-ups—Rashida Holmes of Bridgetown Roti and Brandon Gray of Brandoni Pepperoni—about the pros and cons of the business model, their mixed feelings about press attention, and what chefs need to know before popping up.  Stuff we talk about in this episode:  The Promises and Perils of Pop-Ups: Bridgetown Roti website: Brandoni Pepperoni website: About Chef Craig Wong: Santa Monica Farmers Market: ht

  • Is the martini the best cocktail of all time?

    04/11/2021 Duración: 26min

    Name a more iconic cocktail. We’ll wait. Yep, that’s what we thought. Today on the podcast, Amanda is joined by contributor Amiel Stanek, senior staff writer Alex Beggs, and senior food editor Christina Chaey to talk all about martinis: Why we love them, what makes them perfect vs. “perfect,” and how to order them properly (or make them at home). Along the way, Andrea Hernández aka the Snack Oracle comes by to try to explain why the espresso martini is making a comeback—and whether it’s here to stay. Stick around for trivia, jokes, and plenty of cocktail-shaker ASMR. Stuff we talk about in this episode:  SECO Cocktails: Bon Appétit’s Make-Ahead Martini: Bon Appetit’s Classic Martini recipe: Bon Appétit’s How To Speak Fluent Martini: Andrea Hernandez’s Snaxshot: Timothée Chalamet and La

  • What Happens When You Use TikTok to Cook?

    28/10/2021 Duración: 37min

    Even if you’re not on FoodTok, you probably know it exists . Every day, our algorithms fill our feeds with cooking hacks, recipe walkthroughs, and ambient ASMR moments. We can’t look away, but we also can’t help but wonder: Does any of it actually work? To find out, senior food editor Christina Chaey and BA’s head of video June Kim spent a day cooking meals from TikTok—yes, breakfast, lunch, and dinner. This week on the podcast, they’re reporting on how it went and giving their definitive (read: totally subjective) rankings of some of the platform’s most iconic foods. Along the way, associate editor (and FoodTok creator) Bettina Makalintal joins Amanda to talk about a few of her favorite follows on the app. Stuff we talk about in this episode:  Emily Mariko’s (@emilymariko) TikTok video for Leftover Salmon Bowls: Amy Wilochowski’s (@amywilochowski) TikTok video

  • Dirty South Hot Tamales with Bryant Terry

    21/10/2021 Duración: 22min

    This week, editor in chief Dawn Davis is back for a conversation with chef, writer, and James Beard award winner Bryant Terry about his new cookbook Black Food, a sprawling collection of essays, art, and recipes from more than a hundred Black visionaries across the globe. Our September issue features excerpts and recipes from the book, and with Black Food hitting shelves October 19, we’re welcoming him back to talk about cooking with his family, building communities through food, and whether there’s a wrong way to cook grits. Stuff we talk about in this episode: BA’s excerpt from Bryant Terry’s Black Food : Black Food by Bryant Terry : More Books by Bryant Terry : Bryant Terry’s Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: Nicole A. Taylor’s Cocoa-Orange Catfish recipe: https://ww

  • Will dinner parties ever be the same?

    14/10/2021 Duración: 35min

    As Food People, we know our way around a dinner party—or at least, we did, before we couldn’t attend or throw any for almost two years. During that hosting hiatus we had plenty of time to think about what made dinner parties great but also what made them stressful, exhausting, and way too much work. This week on the show, Amanda talks to Test Kitchen director Chris Morocco and Associate Food Editor Zaynab Issa about the new rules they’re following when it comes to entertaining in a post-lockdown world. They debate outsourcing the main course, skipping dessert, and what makes a “compelling and dynamic” salad. Along the way, we also turn to Katherine Lewin—owner of Big Night, a brilliantly stocked, expertly curated dinner party shop in Brooklyn—for a crash course on cheese and charcuterie. Stuff we talk about in this episode: Shoui Kim’s Red Wine and Soy–Braised Short Ribs recipe: Chris Morocco’s BA’s Best Lasagna recipe: https://www.bona

  • Are air fryers just a bunch of hot air?

    07/10/2021 Duración: 31min

    It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course).  Stuff we talk about in this episode: - Gaby Melian’s Instant Pot Pork Carnitas recipe: - Bon Appétit’s Air Fryer Guide:

  • What does it mean to be a Hawaiian chef?

    30/09/2021 Duración: 35min

    Thanks to both outside influences and native resources, Hawaiian cuisine is incredibly diverse for such a small geographic space. But when you’re Hawai'i’s most well-known chef, everyone expects you to define it. Since beginning his career at a plate lunch restaurant, Sheldon Simeon has been an acclaimed restaurateur, a Top Chef contestant, and (most recently) a cookbook writer. He lives, breathes, and cooks Hawai’i, and this week on the show he’s here to talk about what it means to be a Hawaiian chef. He and Amanda talk about growing up on the islands, his run on Top Chef, and the crossroads he found himself at when it was over. And to spark your travel appetite, he recommends his top food spots on Maui, where he lives now. Restaurants editor Elyse Inamine—who profiled Simeon for our website—pops in along the way to rep for an often-misunderstood Hawaiian ingredient: Spam. Stuff we talk about in this episode: - Sheldon Simeon’s Guide to Maui: - Elyse Inam

  • Who would open a restaurant during a global pandemic?

    23/09/2021 Duración: 33min

    Opening a restaurant is notoriously hard: Long hours, thin margins, and a high chance of failure. The people who choose that path are either heroic, foolish, or a little bit of both. But to open a restaurant during a global pandemic? Well, that’s a whole new level of are-you-kidding-me.   This week on the podcast, Amanda asks Eric See (chef and owner of Ursula in Brooklyn, New York) and Subrina Collier (co-owner of Leah and Louise in Charlotte, North Carolina) what in the world they were thinking, how it’s been going, and whether or not they’d do it again. And Chef Michael Carter from another new restaurant, Down North Pizza in Philly, pops in to defend pineapple on pizza and share more toppings combos he loves. Stuff we talk about in this episode: - Ursula Restaurant Website: - Leah and Louise Restaurant Website: - Down North Pizza Restaurant Website: - Chef Michael Carter’s Hawaiian Pizza with Barbecue Sauce and Beef Ba

  • How do recipes hold us back? An interview with Dr. Jessica B. Harris

    16/09/2021 Duración: 33min

    Despite her work as a cookbook author, Dr. Jessica B. Harris isn’t a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she’s prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking." Stuff we talk about in this episode: - A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back - Dr. Jessica Harris’ Red Rice recipe - Dr. Harris’ New Orleans Restaurant recommendatio

  • How do we make meal prep less depressing?

    09/09/2021 Duración: 37min

    Whether we’re going back to the office or the classroom or just moving around the world again, for the first time in a long while, we’ve got meal prep on our minds. And it’s making us sweat. We’re supposed to think about what we’re going to advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn’t have to be a chore or a long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup??? Stuff we talk about in this episode: Christina Chaey’s Freezer Edits: Christina Chaey on meal-prepping for one: Hetty’s Peanut Butter Noodles With Cucumbe

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