Bon Appétit Foodcast
Summary: The Bon Appétit Foodcast features interviews with chefs, writers, and well, anyone who has something cool to say about food. Episodes air every Wednesday.
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- Artist: Bon Appétit
- Copyright: © Condé Nast. All rights reserved
Podcasts:
On a seaside jungle road in Mexico's Tulum lies Hartwood, a tiny restaurant with no walls, stoves, electricity, or refrigeration. Chef Eric Werner joins deputy editor Andrew Knowlton and executive editor Christine Muhlke to talk about the unique challenges of running a restaurant in the middle of the jungle.
Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian.
Rick Bayless has been in the Chicago restaurant game a long time. He talks about his career trajectory and lots more.
Vivian Howard of A Chef's Life on PBS talks about what it's like having cameras following you around all the time (oh, and that whole chef thing too).
Yotam Ottolenghi is one of the most influential cookbook authors in the world. He delivers once again with his latest, "Nopi: The Cookbook," co-authored with Nopi head chef Ramael Scully. The two talk about the challenges of creating a useful cookbook for home cooks, collaborating in the kitchen, and falafel versus shawarma.
Chefs Chris Cosentino and Chris Shepherd know meat. Listen to them; they're very smart dudes.
Aaron London is the chef at AL's Place, our no. 1 best new restaurant in the country. He talks about what that means, and how he got there.
Leandra Medine of Man Repeller chats about eating during Fashion Week, keeping kosher, her family's Persian-Turkish food traditions, and lots more. She ate every ice cream cone in New York City this summer.
Sam Kass talks about his road as a chef before joining the Obama White House, what he did while in D.C., and what the heck he's doing now.
It's late August: You're supposed to be making lots of jams, and pickles, and other jarred things, right? Right. But, it's okay if you're a preserving newbie. Here's how to make fruits and vegetables last way beyond summer.
We just named the best new restaurants in America. Listen up!
Punch editor and drinks expert Talia Baiocchi talks summer drinking.
A meditative conversation with chef Gabrielle Hamilton about the process of writing.
How to not cook.. sort of.
Sam Mason of Oddfellows talks about everyone's favorite dessert: ice cream!
