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    Arts

    Food People by Bon Appétit

    Food People is a show about how food and drinks shape society. On every episode of Food People, we talk about how we eat and why food matters. Join Bon Appétit’s Editor-in-Chief Jamila Robinson and the magazine’s editors as we bring you interviews with renowned voices from the food world, behind-the-scenes details into how the magazine is made, and insight from our latest stories. 

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    Copyright: © Condé Nast. All rights reserved. 505289

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    Latest Episodes:
    Episode 128: Beans and Greens Nov 11, 2022
    Show notes

    Carla Music and Amiel Stanek tell you how to sidestep mushy and flavorless beans to make them truly delicious (seriously, they are obsessed with beans). After that, Carla chats with one of our listeners about how to get her picky kids to try (and learn to love!) vegetables, without having to hide them in other foods.

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    Episode 127: The Best Things We Cooked This Summer Nov 11, 2022
    Show notes

    This week we're talking lobster, pesto, grilled lamb chops, corn, pork shoulder on the grill, and so. much. more--because Labor Day is almost here, and we're hungry.

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    Episode 126: Natty Wine Nov 11, 2022
    Show notes

    Natural wine seems to be popping up everywhere these days, but what exactly does “natural” mean? How is it made? What kinds should you be ordering? Andrew Knowlton and contributing wine writer Marissa Ross are here to answer all your questions. After that, a listener from Augusta, GA calls in so that Carla Lalli Music can diminish her seafood fears.

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    Episode 125: The Best New Restaurants in America Nov 11, 2022
    Show notes

    We just announced our Hot 10 list of the best new restaurants in America (find it online and in our September issue). Adam talks with Andrew Knowlton and Julia Kramer about their 35,000-mile journey to 41 different cities—all in the name of finding the most innovative and delicious food across the country.

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    Episode 124: Salt, Fat, Acid, Heat Nov 11, 2022
    Show notes

    Chef, teacher, and author Samin Nosrat believes anyone can cook great food—as long as they have an understanding of salt, fat, acid, and heat. Samin breaks down those four elements into an easily digestible (and fascinating!) science lesson in her recently-released cookbook, and on this week's episode.

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    Bonus Episode 3: Basically Nov 11, 2022
    Show notes

    In this special episode of the Bon Appétit Foodcast, we're talking to you--our listeners--to answer your cooking questions. If you haven't already, check out the new site from BA, eatbasically.com.

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    Episode 123: What's All the Fuss About Avocado Toast? Nov 11, 2022
    Show notes

    You know how avocado toast is the one thing everyone loves to hate? And also just totally loves? John Birdsall talks about the history of the simple, hugely popular snack and how it came to warrant such strong feelings. After that, it's all about peach desserts—with only five ingredients.

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    Bonus Episode 2: Basically Nov 11, 2022
    Show notes

    In this special episode of the Bon Appétit Foodcast, we're talking to you--our listeners--to answer your cooking questions. Tune in next Friday to hear more. And if you haven't already, check out the new site from BA, eatbasically.com.

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    Episode 122: Family Vacation Nov 11, 2022
    Show notes

    You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon.

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    Episode 121: Jake Tapper Likes His Pants Loose Nov 11, 2022
    Show notes

    CNN's Jake Tapper is on TV, like, all the time. He tells us how he eats on the campaign trail (it involves a lot of junk food), how he eats now (it involves a lot of salad), and how he loves to grill in the backyard. After that, we're talking salmon burgers. Bet you never knew they could taste so good.

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