A short, bonus episode with some dispatches from your Thanksgivings!
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More Thanksgiving SOS!
Thanksgiving SOS!
I Need A More Perfect Thanksgiving
Maria Bamford Needs Farm Cake
Dinner SOS in Toronto!
I Need A Healthy Reset After Traveling
I Need "Chefy" Feeling Weeknight Meals
Picky Eater Therapy (Re-Run)
I Need More Fish Recipes
How We Found America's Best New Restaurants
I Need A Group Trip Meal
I Need A Birthday Menu For My Tiny Apartment
I Need A Weeknight-Friendly Pantry
I Need To Perfect Scallops At Home
This week, Chris and Mark Bittman dig through the inbox to answer your culinary questions!
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Too Chicken (Re-Run)
I Need A Brownie That's Not Too Sweet
I Need Nut-free Takeout
The Perfect Spaghetti Sauce
Recipe Riffing
Fancy, On A Budget
Live At Symphony Space
The Sound of Mac & Cheese (Re-run)
A Picnic For 25
Too Chicken
Pizza, But Make It Gluten-Free
Plant-based POV
Sustainability mailbag: Fried Caper and Artichoke Toasts, Vegan Chocolate Mousse with Sesame Brittle, Herb-Stuffed Flatbreads with Yogurt Sauce, Lemony Brothy Beans with Asparagus, Beet and Mushroom Miso Ragu
Pierce's pop-up tour: https://piercespringtour.com/
Aerthship collective: https://aerthship.com/
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April Mailbag
Chris and Sonia visit the studio to reflect on their time with Maddy. Plus, hear her try a few more things!
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A Together-Worthy Meal
Picky Eater Therapy
The Freezer Is Your Friend
Cake It 'Til You Make It
When You Want To Impress...
Celebrate Women's History Month with The One Recipe!
February Mailbag Edition
Katianna and John Hong know all about sharing the kitchen together. They’re both chefs and run their restaurant Yangban Society, which was named one of our Best New Restaurants of 2022.
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“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.