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How does a Bon Appétit issue get made?

How does a Bon Appétit issue get made?

FromFood People by Bon Appétit


How does a Bon Appétit issue get made?

FromFood People by Bon Appétit

ratings:
Length:
37 minutes
Released:
Nov 14, 2022
Format:
Podcast episode

Description

It’s the last episode of Season 1! And to wrap things up, we’re tackling a question that, frankly, we ask ourselves a lot: How do we take a bunch of ideas, inspirations, recipes, and themes and turn them into a print issue almost every single month? Is it magic? Sort of! This week, we’re pulling back the curtain on the development process for our June/July combined issue (yes, we plan that far ahead). From choosing a theme to pitching ideas to actually developing a recipe, this is how it all happens. With test kitchen director Chris Morocco and special guest Asha Loupy, whose new popcorn chicken recipe is exactly what your Sunday needs, whether there’s a game on or not. 

Stuff we talk about in this episode: 

Check out BA’s June/July issue (discussed in this episode), coming to newsstands in 4 months!


Asha Loupy’s Harissa Honey Popcorn Chicken recipe https://www.bonappetit.com/recipe/popcorn-chicken


Asha Loupy’s Cabbage Roll Casserole recipe https://www.bonappetit.com/recipe/cabbage-roll-casserole


Asha Loupy’s recent BA articles https://www.bonappetit.com/contributor/asha-loupy


Bon Appétit and Epicurious are joining forces to bring great cooking tools to help you along in the kitchen. Subscribe online for unlimited access to more than 50,000 recipes across Bon Appétit AND Epicurious.

For a transcript of this episode, please follow this link.
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Released:
Nov 14, 2022
Format:
Podcast episode

Titles in the series (100)

Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA's consulting editor Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.