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Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA's consulting editor Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more fo ...
 
Welcome to the Bon Appetit podcast, where we serve hot tea, hot topics, hot talk, and a little food for thought. With your host Cornell Jermaine, Janelle Unique, Eddie Connor, and Antoine Frost. We're committed to using our voices and our platform to provoke thought and promote change in our community. Our mission is to help you filter through the complexities of life in hopes of having a good time in the process. Won't you join us? Let's have a little fun and try some good food (both figura ...
 
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show series
 
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 J…
 
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 …
 
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 know…
 
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 ch…
 
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 starti…
 
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 l…
 
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 m…
 
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 favorit…
 
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 Nove…
 
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 ourselve…
 
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-u…
 
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). A…
 
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 cook…
 
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 Bla…
 
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 Kitch…
 
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,…
 
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 (mo…
 
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…
 
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 do…
 
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 eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit …
 
Tell us you're a food person without TELLING us you're a food person. We'll go first. On this week's show, BA staffers divulge the single moments, winding paths, and everyday habits that make us food people. Associate food editor Rachel Gurjar walks us through how she went from living with her parents in Mumbai to landing her dream job at BA. Contr…
 
What is the absolute, hands down, BEST way to grill chicken? Food editors Andy Baraghani and Jessie YuChen spent a lot of time thinking about this for a recipe story all about grilled chicken in BA's August issue. Today they join Amanda to talk about their favorite parts of the chicken, how to grill them, and what marinades, sauces, and sides to pa…
 
Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA’s editorial director Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’l…
 
Would you change the way you eat in the pursuit of love? Writer and baker Zoe Denenberg tried to go vegan for Ben, the guy she had a crush on, but it didn't get her the result she was hoping for. Read Zoe's essay about what she learned instead, and listen to Zoe and Ben get real with each other on this week's episode of the Healthyish podcast. Stuf…
 
If you’re anything like us, it’s been a year of heavy snacking, and we’re NOT mad about it. Snacks are one of life’s greatest joys, and despite what your health teacher may have told you, eating between meals can be a perfectly healthy habit. But as the “functional snack” industry booms, how do we know what’s deliciously healthyish and what’s B.S.?…
 
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