DiscoverBon Appétit Foodcast
Bon Appétit Foodcast
Claim Ownership

Bon Appétit Foodcast

Author: Bon Appétit

Subscribed: 15,743Played: 212,439
Share

Description

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

258 Episodes
Reverse
Lisa Cheng Smith runs Yun Hai, an online shop that sells Taiwanese pantry goods like fermented black beans and soy paste, sourced directly from Taiwan. She also hosts a Lunar New Year dinner every year—which is why we called upon her to create nine recipes celebrating just that. Contributing writer Priya Krishna talks to Lisa about when the tradition started for her, how to make her astoundingly simple scallion-oil noodles, and the pressure of being an ambassador of Taiwanese food as a Taiwanese-American living in the States. After that, we're going through some of our favorite tofu recipes. Get the recipes from this episode: Scallion-Oil Noodles Crispy Tofu with Maple-Soy Glaze Kimchi Jigae Marinated Tofu with Peanuts and Charred Bean Sprouts Spicy Tofu Crumbles Vegetarian Taco Bowls
How's this for a new year's resolution: The Test Kitchen kicked off 2020 with a set of new sustainability guidelines. We wanted to do better when it comes to taking care of the environment, and this week Chris Morocco lays out how we're doing that at BA. After that, Basically editor Sarah Jampel and senior staff writer Alex Beggs talk all things chocolate. Finally, it's Beggs again with Cook, Marry, Kill.
Christina Chaey chats with Sonoko Sakai about making soba and her latest cookbook, Japanese Home Cooking, which the BA staff can’t get enough of. Then Brad Leone waxes poetic on an often-overlooked category of produce: root vegetables. Finally, it's Cook, Marry, Kill with Alex Beggs. On another note, join us for our next live podcast at the Bell House in Brooklyn! Tickets can be found here.
Happy New Year! Healthyish editor Amanda Shapiro is chatting with Chris Morocco and Andy Baraghani about the recipes in our third annual Feel Good Food Plan. ICYMI, we’re cooking through ten days of delicious weeknight dinners starting January 2nd, a.k.a. tomorrow. It’s not a diet or a detox: It’s an all-star lineup of brand-new recipes guaranteed to become your new favorites all year long. After that, Carla Lalli Music chats with Chris and—in her debut podcast—senior food editor Anna Stockwell about gluten free cooking and baking. Get the recipes from this episode: The 2020 Healthyish Feel Good Food Plan
Carla Lalli Music and Gabe T. are in the studio with Adam, dreaming about about their ultimate (and hypothetical!) New Year's Eve party menus. From giant wedges of Parm to Spanish tortillas to braised short ribs, you'll definitely find some inspiration. After that, we're back with another installment of the Feedbad to respond to some of the letters, comments, and DM’s we get on the daily.
Ezra Koenig is the lead singer and guitarist of Vampire Weekend. But he is also the host of Time Crisis, an internet radio show with a very deep cult-like following. This week, Carla and Adam talk to Ezra about the people who follow his band vs. his show, how he eats on tour, and more.
Every year at BA, one lucky person is called upon to develop holiday cookies worthy of baking, swapping, eating, and gifting. This time around, that lucky person was Rick Martinez, and here he explains how he rose to the challenge of making sweets that look as good as they taste. Then, Alex Delany is back to share the three cocktails we should be drinking now that winter has officially hit. Get the recipes from this episode: 6 Holiday Cookies That Will Win You the Cookie Swap Champagne Cocktail
When are you supposed to salt mushrooms? How do you know when the wild ones are worth the splurge? Do you really need to clean them? Basically editor Sarah Jampel is answering all of your mushroom questions. Then, digital director Carey Polis chats with Catherine Bailey and Robin Petravic, the owners of the iconic Heath Ceramics. Last but not least, senior staff writer Alex Beggs is back with the next installment of Cook, Marry, Kill. Get the recipes from this episode: Seared Mushrooms with Garlic and Thyme Mushroom Carbonara
Episode 247: Sky High Pies

Episode 247: Sky High Pies

2019-11-2700:42:084

If you're a last-minute decision maker when it comes to Thanksgiving dessert, you've come to the right place. The one and only Chris Morocco developed three stunning, towering pies—lemon meringue, banana cream, and chocolate pudding—and here he walks us through how to make each one. After that, four staffers share their Thanksgiving stories.
This year, our big Thanksgiving feature in the November issue is based on our video series called Making Perfect. In both the magazine and videos,  we challenged the food editors to make their best version of turkey, mashed potatoes, gravy, cranberry sauce, stuffing, sides, and pie. Today, we chat with the editors about the dishes they were assigned—what went right, what went wrong, and how it all came together for the perfect meal. Get the recipes from this episode: Bon Appétit’s Absolutely, Positively Perfect Thanksgiving Menu
This week, we’re going behind the scenes of It’s Alive, our video series that chronicles Brad Leone's fermentation experiments (and adventures) and is edited by Matt Hunziker. It was a big leap from videos we used to make—less hands in pans, more humor—so Brad and Hunzi sit with Adam to talk about the series' evolution. After that, we're reading letters and comments we receive. A lot of them are nice, a few are mean, and some are constructive—the kind that we like to engage with. Finally, we're airing the first of a new recurring segment called Cook, Marry, Kill with senior staff writer Alex Beggs.
The newest member of our Test Kitchen team, Sohla El-Waylly, talks about her recent recipe for chicken thigh biryani based on her mom’s lamb version. It took a lot of testing to get it just right—and now it really is. After that, associate editor Hilary Cadigan chats with Donny Sirisavath, chef and owner of Khao Noodle shop in Dallas and this year's no. 2 Best New Restaurant.
Erika Nakamura and Jocelyn Guest left their NYC butcher shop and restaurant about two years ago. They were tired of the long hours and wanted to start a family. So they did just that and founded their own sausage company, J&E Small Goods, which they talk about with Carla Lalli Music. After that, Basically editor Sarah Jampel tells you everything you need to know about cooking with nuts.
We were lucky to have Yasmin Khan stop by the offices a few weeks ago, so we’re airing that conversation for you today as a bonus episode. Healthyish editor Amanda Shapiro chats with Yasmin about her latest book, Zaitoun. It chronicles her travels throughout Palestine, sharing the stories and recipes of the people she met along the way.
Episode 241: Nothing Fancy

Episode 241: Nothing Fancy

2019-10-2300:46:474

Alison Roman is back to talk about her new cookbook, Nothing Fancy, which just came out yesterday. It’s as beautiful as her first and filled with recipes developed around the idea of having people over. That’s right: not entertaining, just having people over. Here she explains how the book came together—and how hosting friends doesn’t have to be a big fussy thing.
Questlove just released his fifth book, Mixtape Potluck, which also happens to be his first cookbook. It's a collection of recipes from his friends—chefs, musicians, entertainers, and artists—and meant to inspire the kind of potluck-style dinner parties he hosts. He swung by to talk about what went into making the book, how food and creativity overlap for him, and, of course, his favorite Philly cheesesteak spots.
Molly Baz is here to help. She shares tips on how to shop for fish (even if you can't make it to speciality market), how to cook fish without stinking up your house, and more. After that, Alex Delany is back with more drinks you should be making now that it's fall.     Get the recipes from this episode: Clam Toasts with Pancetta    Shrimp Toasts with Sesame Seeds and Scallions Whole Fried Fish with Tomatillo Sauce BA's Best Linguini with Clams Slow-Roasted Salmon with Harissa Slow-Roasted Cod with Bell Peppers Fall Spritz
After living in Japan for nearly two decades, Ivan Orkin is  the chef and owner of two ramen shops in NYC and widely (and unusually) considered an American authority on ramen. He enlisted Chris Ying, cofounder and former editor of the late Lucky Peach, to tag team and write The Gaijin Cookbook, their new Japanese cookbook you're truly meant to put to good use. Then, Carla gives us her top 10 cooking rules.
We were at Feast Portland a couple of weekends ago, where Carla Lalli Music and Andy Baraghani talked about the life of a recipe at BA, from development to, ultimately, video. This week, we're airing that conversation. After that, Andy gives us his top 10 cooking rules.   Get the recipes from this episode: Gochujang Pork Shoulder Steaks Chopstick-Ready Rice Crunchy Baked Saffron Rice with Barberries (Tachin)
Alex Lau is BA's all-star staff photographer. He's been with the brand for going on six years, and this week he's talking about how he got his start and what it's like to travel the world with a camera in hand. After that, it's Molly Baz's turn to tell us her top 10 cooking rules.
loading
Comments (21)

havesomesoda

to Brad... meat stuffed radish https://m.weibo.cn/status/4459848051574197

Jan 12th
Reply

Emily McIvor

Would love to try the original lamb Biryani too!

Nov 9th
Reply

Aya

If you've watched their youtube channel to death, here's you next fix.

Oct 13th
Reply

Diane Grenier

is it me or is there a lot of sexual innuendos with chop sticks!

Aug 12th
Reply

Yana Kim

soak rice in water and leave in fridge... sometimes white people just go too far lol

Jun 6th
Reply

Rebecca MA

It really bothers me that Adam keeps interrupting her, and a lot of his other guests. It's not very respectful.

May 10th
Reply

James Clem

xphhnk it y you

Feb 13th
Reply

S Hise

thanks

Jan 6th
Reply

Crackracket YTB

Does it have Brad Leone in it?

Jan 3rd
Reply

The One

Just discovered this podcast and it is really entertaining!

Nov 22nd
Reply

Mary Haire

this is The Best podcast! I look forward to it every Wednesday.

Nov 18th
Reply (1)

Tanna Martin

great podcast walking through cooking techniques for the home cook!

Aug 3rd
Reply

Emily Harris

Adam doesn't like Anchovies? I'll put a hundred dollars on the fact that he doesn't like oysters on the half shell and he doesn't go down on his wife.

Mar 31st
Reply

•×14•LFi•Okו

so how was Jon and Vinny meal on plane from la

Mar 26th
Reply

TwoCreams Please

making a pot of rice for lunch now, thanks guys!

Mar 2nd
Reply (1)

Lorelle Croall

listening to this podcast makes me feel like a better cook than I really am...

Dec 2nd
Reply

iTunes User

Longtime listener, like the podcast just fine, but—like many other listeners, apparently—I simply can not stand Adam Rapoport and it's just getting worse. I felt the need to write a constructive review after listening to the most recent episode in which he literally screams at the guest, mid-sentence, to "get to the point about crudité" after he himself interrupted and went on for a while. Some version of this happens in every episode, whether it is interrupting or talking over or chattering on about his fancy travels or his own succesful New York dinner parties and impressive smash burgers. He is quicker to cut off women than men. No doubt Adam means well and fancies himself charming and hip and curious, and maybe he is in person, but it is /unbearable/ to listen to.

Aug 30th
Reply

iTunes User

Love the magazine, love the guests, but I can't handle the host of this podcast. He talks over the guests or just plays it too cool. I no longer subscribe and only download when it's a guest that's good.

Aug 30th
Reply

iTunes User

The narrator talks way too fast. He tends to take over the show. He frequently talks over his guests. It’s like the guests have to speed up their speech in order to get a word in edge wise. The topics are okay, and there are some good moments, but this podcast won’t be good until bon appetite gets a new narrator.

Aug 30th
Reply
loading
Download from Google Play
Download from App Store