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Bon Appétit Foodcast

Bon Appétit

1.7K
Followers
2.7K
Plays
Bon Appétit Foodcast

Bon Appétit Foodcast

Bon Appétit

1.7K
Followers
2.7K
Plays
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About Us

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

Latest Episodes

Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a round of what we’re calling Over/Under, a rapid-fire round of hot takes on food, TV shows, and more.

40 MIN1 d ago
Comments
Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

Episode 259: Going Dutch

We've got five new weeknight recipes that are exactly what you want to be eating right now: hearty, delicious, and built in a big Dutch oven. Molly Baz and Chris Morocco talk us through their latest creations. After that, we're airing two of the essays that were read during our live show a few weeks ago. Up first is Soups, Ranked, by Alex Beggs and then Three Queens and a Snowstorm, by Priya Krishna. Get the recipes from this episode: One-Pot Gingery Chicken and Rice With Peanut Sauce Clams Arrabbiata Coconut Cod Chowder With Seasoned Oyster Crackers Squash au Vin Lentil Kielbassoulet

45 MIN1 w ago
Comments
Episode 259: Going Dutch

Episode 258: Taco Nation

This week's episode is dedicated to our March cover story: Taco Nation, with recipes, essays, timelines, and more. Up first, contributor Rick Martinez breaks down his recipes in the magazine: duck carnitas tacos, pork volcánes al pastor, and a no-fail formula for amazing salsas. Then, associate editor Hilary Cadigan chats with Dr. Steven Alvarez, who teaches a course about "taco literacy" at St. John's University in New York. Finally, writer Manuel Gonzales reads his essay, Tacos Are My Resistance. The full package will be on bonappetit.com tomorrow. Get the recipes from this episode: Duck Carnitas Tacos With Radish Escabeche Pork Volcanes al Pastor

65 MIN2 w ago
Comments
Episode 258: Taco Nation

Episode 257: Gaby on Empanadas

Test kitchen manager Gaby Melian has developed not one but three (!) empanada recipes for BA, and today we're talking through them. After that, it's time for another installment of the Feedbag, where we respond to letters, comments, and DMs from readers. Last but certainly not least, Alex Beggs is back with Cook, Marry, Kill.

53 MIN3 w ago
Comments
Episode 257: Gaby on Empanadas

Episode 256: Queso, Not From a Jar

Sunday is the Super Bowl! Which means: homemade queso. Assistant editor Sohla El Waylly talks us through her recipe. Then it's senior writer Alex Beggs with Cook, Marry, Kill. Get the recipe from this episode: Queso, Not From a Jar

18 MINJAN 29
Comments
Episode 256: Queso, Not From a Jar

Episode 255: Sesame, Scallions, and Soy Sauce

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

63 MINJAN 22
Comments
Episode 255: Sesame, Scallions, and Soy Sauce

Episode 254: Greener in the New Year

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.

48 MINJAN 15
Comments
Episode 254: Greener in the New Year

Episode 253: The Soba Whisperer

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.

54 MINJAN 8
Comments
Episode 253: The Soba Whisperer

Episode 252: New Year, New Feel Good Food Plan

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

54 MINJAN 1
Comments
Episode 252: New Year, New Feel Good Food Plan

Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan

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.

51 MIN2019 DEC 25
Comments
Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan

Latest Episodes

Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a round of what we’re calling Over/Under, a rapid-fire round of hot takes on food, TV shows, and more.

40 MIN1 d ago
Comments
Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

Episode 259: Going Dutch

We've got five new weeknight recipes that are exactly what you want to be eating right now: hearty, delicious, and built in a big Dutch oven. Molly Baz and Chris Morocco talk us through their latest creations. After that, we're airing two of the essays that were read during our live show a few weeks ago. Up first is Soups, Ranked, by Alex Beggs and then Three Queens and a Snowstorm, by Priya Krishna. Get the recipes from this episode: One-Pot Gingery Chicken and Rice With Peanut Sauce Clams Arrabbiata Coconut Cod Chowder With Seasoned Oyster Crackers Squash au Vin Lentil Kielbassoulet

45 MIN1 w ago
Comments
Episode 259: Going Dutch

Episode 258: Taco Nation

This week's episode is dedicated to our March cover story: Taco Nation, with recipes, essays, timelines, and more. Up first, contributor Rick Martinez breaks down his recipes in the magazine: duck carnitas tacos, pork volcánes al pastor, and a no-fail formula for amazing salsas. Then, associate editor Hilary Cadigan chats with Dr. Steven Alvarez, who teaches a course about "taco literacy" at St. John's University in New York. Finally, writer Manuel Gonzales reads his essay, Tacos Are My Resistance. The full package will be on bonappetit.com tomorrow. Get the recipes from this episode: Duck Carnitas Tacos With Radish Escabeche Pork Volcanes al Pastor

65 MIN2 w ago
Comments
Episode 258: Taco Nation

Episode 257: Gaby on Empanadas

Test kitchen manager Gaby Melian has developed not one but three (!) empanada recipes for BA, and today we're talking through them. After that, it's time for another installment of the Feedbag, where we respond to letters, comments, and DMs from readers. Last but certainly not least, Alex Beggs is back with Cook, Marry, Kill.

53 MIN3 w ago
Comments
Episode 257: Gaby on Empanadas

Episode 256: Queso, Not From a Jar

Sunday is the Super Bowl! Which means: homemade queso. Assistant editor Sohla El Waylly talks us through her recipe. Then it's senior writer Alex Beggs with Cook, Marry, Kill. Get the recipe from this episode: Queso, Not From a Jar

18 MINJAN 29
Comments
Episode 256: Queso, Not From a Jar

Episode 255: Sesame, Scallions, and Soy Sauce

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

63 MINJAN 22
Comments
Episode 255: Sesame, Scallions, and Soy Sauce

Episode 254: Greener in the New Year

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.

48 MINJAN 15
Comments
Episode 254: Greener in the New Year

Episode 253: The Soba Whisperer

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.

54 MINJAN 8
Comments
Episode 253: The Soba Whisperer

Episode 252: New Year, New Feel Good Food Plan

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

54 MINJAN 1
Comments
Episode 252: New Year, New Feel Good Food Plan

Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan

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.

51 MIN2019 DEC 25
Comments
Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan

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