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Bon Appétit: Daily Summaries Delivered
by Bon Appétit
In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month.
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- 3 days ago49 min
BA Bake Club: Whole Lemon Bars
This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars.“These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com.We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices
- May 5, 202645 min
BA Bake Club: Strawberry Roll Cake
The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake. “I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Tender cake, really nice cream…lots of fresh fruits. It's perfect.” Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page. And in our segment Baker You Should Know, celebrated author and food stylist Donna Hay stops by to talk about her latest book Sunshine Lemons and Seasalt. Donna introduces us to her favourite cooking utensil, the spoonula. You can find Donna Hay’s work on her website and you can watch her series Coastal Celebrations on Disney+. We’d love to hear from you - send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices
- Apr 7, 202642 min
BA Bake Club: Chocolate Guinness Cake
This month, Bon Appétit’s Bake Club is putting a spin on a classic. Listen in as Jesse Szewczyk breaks down his popular recipe for Chocolate Guinness Cake. “The cake came to me rather easily. I had a vision. I got lucky,” Jesse explains to co-host Shilpa Uskokovic. But the challenge came when it was time to develop the frosting. “I feel like everyone in the Test Kitchen had an opinion on what it should be…I definitely tried at least 10 different frostings.” Ultimately, Jesse landed on a brown butter frosting as the perfect topper, not just for taste but also because it matched the visual of an expertly poured Guinness, with its creamy head. “It’s reinforced with just a tad of Guinness, two tablespoons,” says Jesse. “I found it important to have Guinness in both places.” Jesse and Shilpa also dive deep into the mailbag and answer questions about the cake and troubleshoot issues listeners encountered. Plus, baker and psychologist Helen Goh stops by in our “Baker You Should Know” segment. Helen confesses that she has been living a double life for years and explains how she juggled working with the acclaimed Yotam Ottolenghi on developing sweet treats while seeing patients in her psychology practice. Her latest book, Baking & the Meaning of Life, bridges the gap between the two worlds. As always, we’d love to hear from you! To send your questions to Bon Appétit Bake Club, subscribe to us on Substack, or send us a voice memo to bakeclub@bonappetit.com. dovetail.prx.org/ad-choices
- Mar 3, 202648 min
BA Bake Club: Cheddar Biscuits With Old Bay
This month, Bake Club takes inspiration from a popular chain restaurant for our own take on a beautiful, fluffy and cheesy biscuit that is transformed with the help of Old Bay seasoning. Hosts Shilpa Uskokovic and Jesse Szewczyk make the case for why biscuits are a must for any occasion. “Anything bread can do…a biscuit can do better,” says Shilpa. Jesse and Shilpa tackle listener questions and baker and writer Cheryl Day, a biscuit guru who made them everyday for 22 years in her bakery, stops by the clubhouse. Cheryl’s advice for the best biscuit is simple. “I would say: practice, practice, practice … then, take notes.” We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Links: Garlic Bread Biscuits Recipe An Ode to Old Bay, the Great American Condiment from The New Yorker Old Bay Breakfast Potatoes Peel ’n’ Eat Old Bay and Garlic Shrimp Old Bay Chips With Lemon Mayo Glazed Fried Chicken with Old Bay and Cayenne Baltimore-Style Crab Cakes Learn about your ad choices: dovetail.prx.org/ad-choices
- Feb 3, 202651 min
BA Bake Club: Homemade Bagels
January is bleak, but this month’s Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.” Plus, Melissa Weller from Bub’s Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com dovetail.prx.org/ad-choices
- Jan 13, 202648 min
From The Chef’s Cut podcast: Jamila Robinson on Leading Bon Appétit
A special bonus episode this week from our friends at The Chef’s Cut podcast. Every Tuesday Top Chef alums Adrienne Cheatham and Joe Flamm share behind-the-scenes chef insights and candid conversations with people in the food industry. Recently, they caught up with Editor-in-chief of Bon Appétit and Epicurious, Jamila Robinson. They discuss what it takes for a chef to get noticed by Bon Appétit, how much testing goes into each recipe on our site and the countless hours that go into working on helping to pick the 50 Best Restaurants for North America. BA Bake Club will be back on February 3 as we tackle this month’s recipe for bagels. dovetail.prx.org/ad-choices
- Jan 6, 202648 min
BA Bake Club: Boozy Cherry & Chocolate Pavlova
This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It’s crunchy, it’s chewy, it’s decadent and it’s boozy. Inspired by Shilpa’s childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram. 2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects. Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. dovetail.prx.org/ad-choices
- Dec 2, 202543 min
BA Bake Club: One Giant Cinnamon Roll
We like big cinnamon buns and we cannot lie. December’s Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of Brooklyn Granary & Mill. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes. dovetail.prx.org/ad-choices
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