Food People by Bon Appétit

Latest Episodes:

Episode 158: Cast-Iron Skillets Are Forever Nov 13, 2022

Show notes

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home.

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Episode 157: The Way We Cook Now Nov 13, 2022

Show notes

We don’t cook like we used to. Our pantries, our techniques, and our cravings take us on new culinary adventures. It’s hard to pin down the exact moment we noticed things had changed—we might not have been making these dishes a decade ago but we can’t imagine our lives without today. This week we delve into the 29 recipes that define the way we cook now.

Get the recipes:

The New Essentials: 29 Recipes That Define the Way We Cook Now

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Episode 156: The Shib Sibs REALLY Love Food Nov 13, 2022

Show notes

Olympic bronze medalists Maia and Alex Shibutani, a.k.a. the “Shib Sibs,” stick to a pretty regimented diet while training—but it turns out they’re actually as food-obsessed as we are. This week we talk to the ice dancing duo about beignets, egg McMuffins, and their dad’s famous eggplant Parm. After that, with wedding season around the corner, we go deep on the dos and don’ts of registries. (Unsurprisingly, we've got lots of opinions on platters, wine glasses, sheets, and more.)

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Episode 155: A (Kind Of) Farewell Nov 13, 2022

Show notes

After 18 years at Bon Appétit, deputy editor Andrew Knowlton is becoming our editor-at-large. This week, we're saying goodbye by asking him to reflect on everything from the best meal he ever ate, to how he's feeling about his move to Austin. Later, senior food editor Andy Baraghani reads an essay he wrote in our April issue about how cooking helped him accept his cultural and sexual identities.

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Episode 154: A Totally Obsessive Guide to Sandwiches Nov 13, 2022

Show notes

We have strong opinions about pretty much everything food-related—but perhaps nothing more than sandwiches. In our March magazine, our do's and don'ts of sandwich building made their way into 26 A-to-Z rules for ultimate sandwich satisfaction. This week, we're talking about some of our favorites. (For the full alphabet, pick up a copy or head here.)

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Episode 153: A Perfect Pot of Rice Nov 13, 2022

Show notes

Rice is seemingly simple, and yet even experienced cooks can find it daunting. Do you rinse? Do you add salt? What's your ratio of water to grain? This week, we're here to answer those questions. After that, we're talking the Oscars with Vanity Fair's Richard Lawson because food and movies go together like popcorn and peanut M&Ms.

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Episode 152: JJ Johnson Nov 13, 2022

Show notes

JJ Johnson was the chef at Harlem's sister restaurants, The Cecil and Minton's, where he honed his point of view in the kitchen, inspired by the African diaspora. He recently left to find his own footing in the culinary world. We talk to JJ about what to expect from his forthcoming restaurant, his recently-published cookbook, and his love of 90’s hip hop and R&B.

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Episode 151: Liquid Gold Nov 13, 2022

Show notes

Olive oil is one of the most-used ingredients in our kitchens, but do you really know what to look for when buying a bottle, or how best to store it? This week, we make sure you do. Then, senior food editor Andy Baraghani talks about how his upbringing in a Persian-American household and his travels around the Middle East have influenced his cooking.

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Episode 150: The Best Lasagna Ever Nov 13, 2022

Show notes

It took a lot of trials and tribulations to create BA's Best Lasagna. Test kitchen editor Chris Morocco tells the tale of perfect bolognese sauce, the creamiest bechamel, and more. Then, we go deep on sous vide cooking at home. We promise it's not nearly as intimidating as it sounds.

Get the recipes from this episode:

BA's Best Lasagna

Simple Sous Vide Steak

Sous Vide Chicken with Pesto

Sous Vide Sweet and Spicy Pork Belly

Sous Vide Salmon with Lemon and Dill

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Episode 149: Christina Tosi Is the Queen of Sugar Nov 13, 2022

Show notes

Milk Bar chef and owner Christina Tosi went from college math major to culinary school to working in some of the best fine-dining restaurants in NYC. This week, she talks about her nontraditional path into the kitchen, what it's like to run a booming business, and just how much she loves cake.

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