Our very own Carla Lalli Music wrote a cookbook! And it's out in the world now! Carla shares how her book will teach you to be a smarter shopper and a more intuitive cook.

Alex Wagner and Mark McKinnon are two of the three hosts of the weekly Showtime documentary series, The Circus. Alex and Mark, plus their third counterpart, John Heilemann, travel around talking to key political players and—this is where our podcast comes in—eating at restaurants all across the country. We chat about how food became part of the ...…

Andy Young is a winemaker based in Oregon. This week, he explains how he got into the industry and how he makes his relatively small batch natural bottles. After that, we talk about our new recipe for Spicy-Sweet Sambal Pork Noodles. Get the recipe from this episode: Spicy-Sweet Sambal Pork Noodles

Soup can be tricky to make at home. It often doesn’t turn out quite as rich and flavorful and dynamic as you want, especially if you’re not working with homemade stock. This week we give some tips and techniques (and recipes!) that will help convince you you can, indeed, do it. Get the recipes from this episode: Creamy Tomato Soup with Cheese T ...…

Sohui Kim is the chef of The Good Fork and Insa in Brooklyn. This week, she and associate editor Christina Chaey talk about re-embracing the Korean comfort food of their childhoods. Get the recipes from this episode: Kimchi Jigae Spicy Soft Tofu and Seafood Stew Red Wine and Soy-Braised Short Ribs Soy-Marinated Eggs Dashi-Steamed Egg Custard Cr ...…

A great bolognese is easy—it just takes a handful of tried and true techniques and some patience. This week, we talk through the recipe for BA's Best Bolognese, as well as a vegetarian spin, Cauliflower Bolognese. After that, we run through a beginner's guide to buying better wine. Get the recipes from this episode: BA's Best Bolognese Cauliflo ...…

Jody Williams and Rita Sodi are the owners and chefs of Buvette, I Sodi, Via Carota, and the forthcoming Bar Pisellino in Manhattan. They are also masters of running restaurants that feel inviting, with beautiful food and excellent service every single time—the kinds of places you return to again and again. This week, we talk to them about how ...…

This week it's Adam vs. Carla vs. Gabe T. in the ultimate Super Bowl menu showdown. Each presents their ideal lineup, but there will only be one winner.

We tell you how to improve your morning (or afternoon, or evening) caffeine routine because, let's be honest, you can brew better than that. Then, from our live show back in November, Brad Leone talks fermentation and his YouTube show "It's Alive."

Back by popular demand, Carla Lalli Music and Amiel Stanek dive deep into rice. It will never get old. This week, they focus on recipes that transform rice into something more than a side dish (and, you know, why this series should keep on keeping on). P.S. This is our 200th episode!! Thank you, listeners, for keeping us going this long. We lov ...…

Andrew Knowlton, BA's editor at large, recently started a new career phase: He opened a restaurant! We catch up with him about that process, as well as get some behind-the-scenes details about hosting Netflix's new cooking competition show, The Final Table. Then, David Tamarkin, the digital director of Epicurious, talks about about his new cook ...…

It's 2019, people. We've stuffed our faces and now it's time for a reset, Healthyish style. We're talking about the second annual Feel Good Food Plan, two weeks of dinner recipes and lunch inspiration to start the new year right. Then associate editor Hilary Cadigan talks to Kerry Brodie and Alex Harris of Emma’s Torch, a restaurant in Brooklyn ...…

As part of our second live podcast event, Adam Rapoport and Carla Lalli Music talk about the development of BA's Best Spaghetti and Meatballs—how the recipe was tested more than seven times, and what they learned along the way.

Whether you’re throwing an open-house Christmas soiree or an intimate New Year’s Eve dinner, you need a centerpiece dish. But that doesn’t mean you should be stressed out, pulling something out of the oven as your guests linger around you, starving. This week we’re talking about spotlight-worthy mains that will seriously impress while you sit b ...…

Every year, a Test Kitchen editor develops a bunch of new and totally delicious holiday cookie recipes—the kind you want to bring to a cookie swap, or set out at your holiday party, or gift to someone when they invite you to their holiday party. This week, Chris Morocco talks about his awesome creations.…

BA contributor and cookbook author Alison Roman knows how to host a killer party. This week, we talk to her about everything from how to make a shrimp cocktail to where to put the booze (it's in the bathtub).

Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents’ Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot.

You all know that Neil DeGrasse Tyson is an astrophysicist. But what you maybe didn't know is that he makes the best french toast ever—and refuses to eat anyone else's. This week, we talk to Neil about everything from said breakfast to thunder and lightning.

Adam, Carla, and Gabe T. are back to talk about what is arguably the best part of Thanksgiving—the leftovers. Then, novelist Emma Straub reads an essay she wrote for our November issue, The Higgledy Piggledy Thanksgivings.

We’re one week away from the most exciting food holiday of the year, so we’re talking turkey, mashed potatoes, brussels sprouts, and more. We’ve got a ton of new and beautiful recipes from our November issue and we’re diving deep on some favorites. After that, we answer Thanksgiving-related questions that you guys—our listeners—sent to us.…

Steaming gets a bad rep. It’s a technique associated with forsaking flavor for health, resulting in bad, bland food. This week, food director Carla Lalli Music and associate editor Christina Chaey tell you why that simply isn’t true. After that, cookbook author Cal Peternell talks about his latest release, Almonds, Anchovies and Pancetta: A Veg ...…

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us ...…

Orenda Hale is the owner and manager of Drifters Wife, which clinched the number nine spot on our Hot 10 list this year. Julia Kramer sits down with Orenda to chat about how her move from NYC to Portland, ME. Then, Hilary Cadigan talks to Nite Yun, owner and chef of Nyum Bai, the number five spot that serves the Cambodian food of Yun's childhoo ...…

Nik Sharma is the writer behind A Brown Table, a website he started seven years ago to record the dishes he was cooking inspired by his childhood in Mumbai. He just published his first cookbook, Season. This week we talk to him about what it was like to develop recipes, write, and photograph the whole work, as well as some of the standout recipes.…

Did you know that garlic has a season? And that that season is right now? This week Amiel Stanek and Andy Baraghani tell you why and how you should, in fact, be incorporating as much garlic as possible into all of your meals. We've got advice, techniques, and recipes, bad breath be damned.

Carla Lalli Music talks with author Jessica Battilana, whose latest cookbook, Repertoire, is all about finding those recipes that you turn to again and again, especially when cooking with kids. After that, Amiel Stanek hosts two very special guests—Adam's son, Marlon Rapoport and Carla's son, Cosmo Music.…

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs.…

"Burger Expert" is an actual job—and George Motz is the man who claims the title. We chat with Motz about what exactly that means, and how he makes his onion-laced smash burgers. Later, senior food editor Chris Morocco talks about how he developed his Easiest-Ever Grilled Veggie Burgers.

Chrissy Teigen's second cookbook, Cravings: Hungry for More, is out next week. We talk to her about what it was like to create recipes for this book, why cheesy chicken milanese is better than regular chicken milanese, and how she worked with her mom to develop the Thai dishes she grew up eating.

This time of year, every tomato variety, from super sweet sungolds to juicy heirlooms, taste like the most delicious things you’ve ever eaten. We're talking about our favorite tomato-heavy recipes, from a yellow tomato bloody mary to buttery, ginger-and-garlic-spiked tomatoes on toast.

Jimmy O. Yang is a stand-up comedian and actor who plays Jian-Yang on Silicon Valley and the ridiculously over-the-top Bernard Tai in Crazy Rich Asians. This week, he talks about the fast food he loved after immigrating to the U.S. from Hong Kong at 13, what the cast of the film ate while filming in Singapore, and making wontons at home.…

It's still summer, which means there's still time to hang out in your backyard and grill lots of things. Cookbook author and teacher Samin Nosrat, and chef of Reynard in NYC, Christina Lecki, share how they got into cooking over live fire and give some advice for starting out.

Yesterday we launched our annual Hot 10 list, the best new restaurants in America. Deputy editor Julia Kramer talks to editor at large Andrew Knowlton—who compiled the list—about how he approached his months-long journey to find the most delicious, exciting places to eat right now.

We're right in between the start and end of summer, the time when every moment of late-night light feels precious, and produce is produce is at its peak. Adam, Carla, and Gabe T. discuss all the hits they've already cooked and all the dishes the're dying to make before the season comes to a close.

Heather Sperling and Emily Fiffer helm the all-day cafe, Botanica, in Los Angeles. They talk about their transition from working in food media to starting and maintaining a successful restaurant—and what, in a male-dominated industry, makes the mostly women-run Botanica different. After that, it's peak farmers' market season and we've got all t ...…

Amy Morris and Anna Polonsky run MP Shift, a design studio behind some of our favorite restaurants. But what does that mean exactly? They turn restaurant owners' imaginations into reality when it comes to everything from the layout of a space to the graphics on their menus and matchbooks.

The best NYC slice is a highly contested topic. Everyone has their favorite. Associate editor Alex Delany went to 30 pizza joints in 36 hours to find out which one (you know, in his opinion) reigned supreme. Then, Scarr Pimentel, the owner and chef of the Lower East Side pizza joint, Scarr's (probably the place you are most likely to run into a ...…

Tyler Malek is the founder and head ice cream maker at Salt & Straw, the now-famous scoop shop that started in Portland, Oregon and has since grown into a mini West Coast empire. Tyler talks about how his collaborations with chefs keeps him on the cutting edge of ice cream innovation. After that, pitmaster Rodney Scott of Rodney Scott's BBQ in ...…

Two-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes. Get the recipes ...…

Last week, the annual list of the World's 50 Best Restaurants was announced... immediately followed by criticism that the spots chosen were almost exclusively male-run, Euro-centric, and inaccessible to a lot of the dining public. So, is the list fixable, and is it worth fixing?

A few weeks ago, we hosted a live recording (!!!) at The Bell House in Brooklyn with cookbook author and BonApp contributor Alison Roman. We chatted about how she (unintentionally) created a viral sensation around chocolate chip cookies. Plus, we discuss her writing process, and what she has planned for next.…

Big Chicks is a queer bar in the Uptown neighborhood of Chicago. Barney Greengrass is an old-school Jewish deli on the Upper West Side of Manhattan. What do these places have in common? They're the neighborhood spots that we return to again and again. David Tamarkin, digital director of Epicurious, talks to Michelle Fire, the owner of Big Chick ...…

You know what goes well with grilled meats? Lots and lots of summery vegetables. Carla, Adam, and Gabe T. are talking blistered cabbage, a charred snap pea salad, a go-on-anything tahini ranch dressing, and more. Get the recipes from this episode: Celery Salad with Dates, Almonds, and Parmesan Roasted Sweet Potatoes with Chile Yogurt and Mint F ...…

Nic Jammet, co-founder and co-owner of Sweetgreen, is on to talk about the evolution of his fast-casual chain, from the one tiny shop he opened right after graduating college to the nearly 100 across the country that he operates now. After that, Pete Meehan, writer and former editor of the late Lucky Peach reads an essay he wrote for our June/J ...…

Jeff Goldblum calls in from his bed in Los Angeles to talk about his oatmeal breakfast routine, his childhood summer barbecues, and how one of his favorite meals involves sushi followed by every flavor of frozen yogurt. After that, we take you through our recipe for Easy Sheet Cake with Chocolate-Cream Cheese Frosting (yes, there are rainbow sp ...…

Nancy Singleton Hachisu traveled to Japan for a stint abroad 30 years ago, fell in love with a Japanese farmer, and never left. We take a look at her latest book, Japan: The Cookbook, a compilation of over 400 recipes, and talk about how to build a Japanese pantry (it all starts with really good soy sauce).…

Eater's national restaurant editor, Bill Addison, and our own deputy editor, Julia Kramer, discuss what it's like to be a restaurant critic in 2018. The landscape is vastly different than it was even 5 years ago with more "best of" lists than ever, diminishing local platforms, and a political climate that can't be ignored. There's a lot to be c ...…

Update 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time. Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do y ...…

Food director Carla Lalli Music and senior editor Amiel Stanek are back by popular demand, talking about rice again. This time around they cover everything from how to cook brown rice to different methods of making crispy rice. It's just as... entertaining as part one. After that, Rumaan Alam, author and special projects editor of the New York ...…

Ruth Rogers opened London's The River Cafe with her partner, the late Rose Gray, 30 years ago. When they started, they were two women already with families and virtually no professional training. This week we talk to Ruth about what it took to see through her vision and create such a dynamic, successful, and enduring restaurant.…