Bon Appétit Foodcast

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes.Recipes & Links:BA's Best Chocolate Chip CookiesLazy Day Pancakes Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. Recipes & Links:The Five Mother SaucesMake 'Em Sweat (Veggies, That Is)It's Time to Stop Making These Garlic Common Mistakes and Start LivingHow to Make a Pan SauceOrange-Wine-Braised Chicken ThighsDark and Stormy–Braised Pot RoastHow to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta.Recipes & Links:The Perfect Pot of RiceThere are 40,000 Types of Rice in the World—Here's How to Pick the One You NeedDo You Need to Rinse Your Rice?Kokuho Rose Rice21 Typles of Whole Grains and Pseudo Grains and How to Cook Each OneBulgur is the Whole Grain for Busy People One-Pot Salmon and Shiitake RiceKendra's Crispy Rice Method Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in!15 Ways to Make Your Fresh-Off-the-Grill Steak Even BetterHow to Roast a Chicken: The Ultimate Recipe, Tips, and MoreThe Optimal Temperature for Every Part of a ChickenThermoworks Thermapop ThermometerWhat Is Salsa Verde? 4 Types to MemorizeHow to Make Beurre Blanc (Because Everything Tastes Better with Butter)Chicken PiccataShrimp ScampiShrimp and Basil Stir-Fry Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and Shilpa Uskokovic break down how to really read a recipe — and what some common recipe language means. Then, they'll talk about the basic equipment that your kitchen needs... and what to skip!Recipes & Links:Samosa-dillas with Cucumber SaladBA 56 RecipesS&B Curry Powder (Shilpa's favorite!)Chef's KnivesParing KnivesBread KnivesKitchen ShearsNonstick PansStainless-Steel PansDutch OvensCarbon Steel PansSilicone SpatulasSheet PansCutting BoardsBlendersKitchen Scales Learn about your ad choices: dovetail.prx.org/ad-choices

Join Shilpa and Jesse as they dig into Shilpa's Tiramisu Basque Cheesecake—a delicious, shockingly easy, and decadent bake. They'll discuss the ins and outs of ingredient choices and the recipe development process, plus end with an Ask a Baker segment all about the perfect chocolate chip cookie.You can find instructions for joining the Club at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com.Joy of Baking Pan ConversionsRecipe Walkthrough VideoJesse's Cookie Book, Cookies: The New ClassicsBrown Butter Chocolate Chip Cookies Learn about your ad choices: dovetail.prx.org/ad-choices

This episode is from our friends at This Is TASTE. Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more. This Is TASTE is co-hosted by Aliza Abarbanel and Matt Rodbard. You can subscribe to This Is TASTE at Apple, Spotify, or wherever you get your podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

Karen's plan to stay on budget while she's in grad school depends on cooking for herself, especially for lunch — but her dorm kitchen's fire alarm is VERY easy to set off. So Chris & Jesse help her with strategies for no-cook lunches... including leveraging her rice cooker.Recipes Mentioned:One-Pot Salmon and Shiitake RiceRice Cooker RisottoChickpea Salad Sandwiches Learn about your ad choices: dovetail.prx.org/ad-choices

It may be Valentine's Day, but this year, Chris, Jesse, and Kendra are turning their attention to the gentle art of cooking for yourself and only yourself. They'll tackle listener questions about stocking your fridge for one and gathering up the motivation to feed yourself day after day - and share how they eat when their partners or kids are out of town.Recipes Mentioned:Chocolate Chipless CookiesWinter Squash and Kale Pasta with Pecan BreadcrumbsMinestrone Soup with Acorn SquashRoasted Squash Vampiro Tacos with Cucumber SalsaLarb with Cabbage CupsNapa Cabbage and Cucumber SlawCheesy Roasted Cabbage WedgesGrilled Peruvian Chicken with Green SauceMeal Prep Dinner Party RecipesAll-the-Seeds HamantaschenGrilled Swordfish with Tomatoes Learn about your ad choices: dovetail.prx.org/ad-choices

Shilpa and Jesse are hosting a pizza party — an Incredibly Good Cheese Pizza party, that is. Join the Bake Club co-hosts as they nerd out about breadmaking, reveal Jesse's secret pizzaiolo past, and gab with BA Deputy Food Editor Hana Asbrink, this recipe's #1 fan.You can find instructions for joining the club at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

Like many of us, Jenn is experiencing leftover fatigue. So Kendra and Chris introduce her to the lifechanging art of nextovers. Recipes Featured:Beer-Braised CarnitasButtery Tomato and Cinnamon-Spiced RiceChicken Tinga Tostadas with Bacony Black Beans Learn about your ad choices: dovetail.prx.org/ad-choices

The weather is cold and the produce selection in the grocery store is smaller, but that's no reason to despair! Chris, Jesse, and Shilpa have the recipe for winter cooking optimism—and the answers to listener questions about homemade broth, frozen veggies, and more.Recipes Featured:Incredibly Good Cheese PizzaRice Cooker RisottoChicken Thighs with Spiced Couscous and CarrotsRuffled Mushroom Pot PieSheet-Pan Salmon with Rice Cakes and KimchiShortcut Baked Rigatoni with Spicy Italian SausageSpiced Chickpea and Spinach PocketsPork and Tomatillo UdonSpanish Shrimp and Rice with Saffron MayoSpicy Salmon Hand RollsCreamy Chicken and Broccoli SoupPaneer and Green Bean Stir-FryHalloumi No-Meat BallsCabbage and Burrata Salad with Spicy TahiniHerby Cauliflower FrittersCheesy Green Pea FrittersOne-Pot Broccoli Mac and Cheese Learn about your ad choices: dovetail.prx.org/ad-choices

Mara is expecting her first child, and she wants to plan ahead, stocking her freezer with nourishing, delicious meals that she and her partner can enjoy in the first few weeks of life with their little one. So Chris taps Hana Asbrink, one of the brains behind Bon Appetit's column The Fourth Trimester, to help Mara fill the freezer before the baby arrives.Recipes Featured:Spinach Lasagna with RicottaBaked Mushroom Rice PorridgeCozy & Quick White Chicken Chili Learn about your ad choices: dovetail.prx.org/ad-choices

Do you want to level up your baking skills? Then join expert Test Kitchen editors Shilpa Uskokovic and Jesse Szewczyk in the BA Bake Club - a community of confident, curious bakers who find just as much joy in the process of baking as the final results.Every month, Shilpa and Jesse will be walking through the Bake Club recipe, answering listener questions, and admiring bake clubbers' results. And this month, we're tackling Jesse's Chocolate Olive Oil Cake, which has a tender crumb and the most swoosh-able chocolate ganache frosting around.You can find instructions for joining the Instagram Close Friends group at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

Kathryn is a mom of four hoping to start a delicious new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams.Recipes: Breakfast Crunchwrap for a Crowd Cowboy Breakfast Casserole with Sausage and Spinach Biscuits and Gravy Plus: Hash Brown Breakfast Casserole Learn about your ad choices: dovetail.prx.org/ad-choices

Brad has a vision of a Christmas morning with kids opening presents and adults sipping coffee and enjoying a delicious panettone, the Italian holiday sweet bread. But as he's learned over 3 years of fallen loaves, panettone is not an easy product to bake. So Chris calls on Roy Shvartzapel, who's dedicated the better part of the last 20 years to learning about and producing the loaves, to help Brad improve his process and embrace the wild panettone journey.The recipe Brad used for his panettone comes from the cookbook A Good Bake. Learn about your ad choices: dovetail.prx.org/ad-choices

Chris, Kendra, and Jesse gather round to answer questions about all things holiday dining, "Crimbo Limbo," and whether this is the year that cookies will finally break Jesse.Recipes featured:Apple-Cranberry Tarte TatinActually Perfect Pie CrustChocolate Mousse for a PartyPeppermint Bark CookiesPomegranate-Glazed Shortbread WedgesPistacharoosChocolate-Tahini Slice-and-Bake CookiesFive-Spice Crackle CookiesGolden Hour CocktailLipstick MemoryCranberry-Maple MuleBrisket BourguignonBoozy BraisingDark and Stormy Braised Pot RoastOrange-Wine-Braised Chicken ThighsTiramisu Snowball CookiesBaklava Sugar CookiesOrange-Glazed Roast PorkRoast Beef Tenderloin with Garlic and RosemarySpice-Crusted Ham with Brown Sugar GlazeRoast Chestnuts Learn about your ad choices: dovetail.prx.org/ad-choices

Do you want to level up your baking skills? Then join expert Test Kitchen editors Shilpa Uskokovic and Jesse Szewczyk in the BA Bake Club - a community of confident, curious bakers who find just as much joy in the process of baking as the final results.Every month on the podcast, Shilpa and Jesse will be walking through the Bake Club recipe, answering listener questions, and admiring bake clubbers' results. And we're kicking things off with the first Bake Club recipe: Caramel Apple Monkey Bread, a steppy-but-worth-it bake with a tender crumb, sweet-tart apple cider caramel, and perfectly stewed apples.  You can find instructions for joining the Instagram Close Friends group at bonappetit.com/bakeclub - and of course, you can always send your questions to bakeclub@bonappetit.com.

Chris, Kendra and Shilpa open the Thanksgiving SOS hotline once more to take listener calls on Thanksgiving abroad, incorporating cheese into every part of the meal, baking in someone else's kitchen, and the wildest take on a Thanksgiving dinner we've ever heard.Recipes Featured:Loaded Scalloped PotatoesGreen Beans with Mushrooms and Crispy ShallotsThe Gooiest Baked Mac and CheeseStuffing BiscuitsGarlic Bread BiscuitsCranberry-Maple MuleSimple is Best DressingThe Creamiest Turkey Pie with Puff Pastry CrustHazelnut Green Beans with Proscuitto and DatesBrussels Sprout Stir-Fry with Cheddar and Golden RaisinsMiso-Butter Roast Chicken with Acorn Squash PanzanellaLemon Meringue PieConfit Turkey with Chiles and GarlicHoneynut Squash with Radicchio and MisoFestive Red Cabbage and Radicchio SaladPomegranate and Honey Glazed DuckSeared Duck Breast

It's time for a Dinner SOS annual tradition: the Thanksgiving SOS hotline! Chris, Kendra and Shilpa hop on the line to take listener calls on vegan mains, the perfect pie crust, how to pare back a traditional feast, and more!Recipes Featured:Garlic Bread BiscuitsMiso-Glazed Carrots with Scallion GremolataMake-Ahead GravyActually Perfect Pie CrustVegan MeatloafSticky and Spicy CauliflowerSquash and Caramelized Onion TartPumpkin Basque CheesecakeCheesy Green Curry PalmiersFallen Chocolate CakeZa'atar Fire CrackersExpertly Spiced and Glazed Roast TurkeyMaple-Butter-Glazed TurkeyFestive Red Cabbage and Radicchio SaladMaple and Bacon Fall Chopped SaladThree-Minute Red Wine Vinaigrette