Bon Appétit

Bon Appétit
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In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us podcasts@bonappetit.com or at bakeclub@bonappetit.com!

  1. BA Bake Club: Homemade Bagels

    3 FEB.

    BA Bake Club: Homemade Bagels

    January is bleak, but this month’s Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.” Plus, Melissa Weller from Bub’s Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com Learn about your ad choices: dovetail.prx.org/ad-choices

    51 min

  2. 13 JAN.

    From The Chef’s Cut podcast: Jamila Robinson on Leading Bon Appétit

    A special bonus episode this week from our friends at The Chef’s Cut podcast. Every Tuesday Top Chef alums Adrienne Cheatham and Joe Flamm share behind-the-scenes chef insights and candid conversations with people in the food industry. Recently, they caught up with Editor-in-chief of Bon Appétit and Epicurious, Jamila Robinson. They discuss what it takes for a chef to get noticed by Bon Appétit, how much testing goes into each recipe on our site and the countless hours that go into working on helping to pick the 50 Best Restaurants for North America. BA Bake Club will be back on February 3 as we tackle this month’s recipe for bagels.  Learn about your ad choices: dovetail.prx.org/ad-choices

    48 min
  3. BA Bake Club: Boozy Cherry & Chocolate Pavlova

    6 JAN.

    BA Bake Club: Boozy Cherry & Chocolate Pavlova

    This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It’s crunchy, it’s chewy, it’s decadent and it’s boozy. Inspired by Shilpa’s childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram.  2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects.  Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.  Learn about your ad choices: dovetail.prx.org/ad-choices

    49 min
  4. BA Bake Club: One Giant Cinnamon Roll

    2025-12-02

    BA Bake Club: One Giant Cinnamon Roll

    We like big cinnamon buns and we cannot lie. December’s Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes. Learn about your ad choices: dovetail.prx.org/ad-choices

    44 min

  5. 2025-11-06

    Introducing Tough Cookie: The Wally “Famous” Amos Story

    Meet Wally Amos. He founded the ubiquitous Famous Amos Chocolate Chip Cookies in 1975, turning the brand into an overnight sensation and himself into a pop-culture fixture in the 1970s and 1980s. But there’s a darker side to Wally’s seemingly sweet story. One filled with five marriages to six women and a string of bad business decisions that led him to lose the empire he had created. When he passed away in 2024, host Sarah Amos set out to untangle her father’s complicated past and finally face the life and legacy she had been avoiding. New episodes every Wednesday: swap.fm/l/vf-toughcookie-feed Learn about your ad choices: dovetail.prx.org/ad-choices

    45 min
  6. BA Bake Club: Olive Oil Chocolate Chip Cookie

    2025-11-04

    BA Bake Club: Olive Oil Chocolate Chip Cookie

    Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand’. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter.  Learn about your ad choices: dovetail.prx.org/ad-choices

    46 min

  7. 2025-10-21

    From Milk Street Radio: Dining Dos, Dining Don’ts

    This episode is from our friends at Milk Street Radio. Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy?  Learn about your ad choices: dovetail.prx.org/ad-choices

    18 min
  8. BA Bake Club: Banana Pudding Paris-Brest

    2025-10-07

    BA Bake Club: Banana Pudding Paris-Brest

    Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest. In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by superstar baker Zoë François (of the ZoëBakes newsletter) to answer a listener question about conventional vs convection ovens. Recipes & Links: Pictures: Jeannine's choux tire, Elyse's choux ring, Katy's bananas Zoe's Raspberry Paris-Brest Join us on Substack! You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

    42 min
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In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us podcasts@bonappetit.com or at bakeclub@bonappetit.com!

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  • Skapad av
    Bon Appétit
  • Aktiva år
    2014 - 2026
  • Avsnitt
    144
  • Åldersgräns
    Barnvänligt
  • Copyright
    © Condé Nast. All rights reserved. 505289
  • Programmets webbplats
    Bon Appétit
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