Bon Appétit

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. Learn about your ad choices: dovetail.prx.org/ad-choices

Meet Wally Amos. He founded the ubiquitous Famous Amos Chocolate Chip Cookies in 1975, turning the brand into an overnight sensation and himself into a pop-culture fixture in the 1970s and 1980s. But there’s a darker side to Wally’s seemingly sweet story. One filled with five marriages to six women and a string of bad business decisions that led him to lose the empire he had created. When he passed away in 2024, host Sarah Amos set out to untangle her father’s complicated past and finally face the life and legacy she had been avoiding. New episodes every Wednesday: swap.fm/l/vf-toughcookie-feed Learn about your ad choices: dovetail.prx.org/ad-choices

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt . In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand’. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie ) tells us when to tap and not to tap our cookie sheets on the counter. Learn about your ad choices: dovetail.prx.org/ad-choices

This episode is from our friends at Milk Street Radio . Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy? Learn about your ad choices: dovetail.prx.org/ad-choices

Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest . In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by superstar baker Zoë François (of the ZoëBakes newsletter ) to answer a listener question about conventional vs convection ovens. Recipes & Links: Pictures: Jeannine's choux tire , Elyse's choux ring , Katy's bananas Zoe's Raspberry Paris-Brest Join us on Substack ! You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced Peach-Blueberry Crumb Pie - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her Actually Perfect Pie Crust ), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert Erin Jeanne McDowell , author of The Book on Pie . Join us on Substack ! You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own! Join us on Substack ! Listen to the other interviews from the show on the This is TASTE podcast . Learn about your ad choices: dovetail.prx.org/ad-choices

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf . On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more! Join our new Substack chat ! Watch Jesse demonstrate the stretch-and-fold process . Learn about your ad choices: dovetail.prx.org/ad-choices

June's bake, the delightfully tropical Hummingbird Cake , was the first Bake Club layer cake, and our listeners had questions! Jesse and Shilpa dig in to this iconic Southern cake and explain the differences between our recipe and the classic. Plus, they're joined by Great British Bake Off S1 winner Edd Kimber to answer a listener question and talk all things small batch baking. Buy tickets to STAY COOL: A Summer Food Podcast Evening here: https://www.thebellhouseny.com/staycool And, send us your baking questions and stories of your worst baking disasters at [email protected] or at this form to be featured on the live show! Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, Chris and Amiel Stanek answer a mix of questions from our inbox, about cooking in an AirBnb, Castelvetrano olives, what to do with a surplus of nuts, and more. Recipes & Links: Chris Morocco's Extremely Extra Travel Coffee Kit Sizzling Turmeric-Dill Fish Tacos Date-Almond Party Snack Kale Salad with Pecan Vinaigrette Aromatic Rice Pilaf Chicken Tinga Tostadas Dinner by Meera Sodha Learn about your ad choices: dovetail.prx.org/ad-choices

Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones . They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New Orleans-based recipe developer and pastry chef Bronwen Wyatt ... who ALSO recently developed a coffee cake scone. Recipes & Links: Mary O's Bakery Bayou Saint Cake (Bronwen's website) Nicola Lamb's Kitchen Projects Newsletter Bronwen's Coffee Cake Scones Apple Hazelnut Rye Cake Fruitcake in Space Podcast Learn about your ad choices: dovetail.prx.org/ad-choices

Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck , the cookbook author behind Salad Freak and Health Nut . The key? Rethinking what a salad can be. Recipes & Links: Cantaloupe, Cucumbers, Lime, and Mint Watermelon Salad with Shiso, Plum, and Salt Crunchy Beans Learn about your ad choices: dovetail.prx.org/ad-choices

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more! Recipes & Links: Brisket Bourguignon Preserved Lemon and Tomato Chicken Poached Cod in Tomato Curry Lemony Risotto with Fennel and Parmesan Creamy Rabbit Bolognese Squash and Caramelized Onion Tart Lamb Meatballs with Raisin Pesto Tofu Meatballs in Burst Tomato Sauce Strawberry Salad with Black Pepper-Feta Croutons Three-Minute Red Wine Vinaigrette Pasta al Limone Party Salmon with Green Romesco Braised Chicken with Harissa and Olives Citrus Caramel Sundaes with Toasted Almonds Harissa-and-Maple Roasted Carrots Grilled Mushroom Antipasto Salad Slow-Cooker Peanut Butter Chicken Cucumber, Tomato and Green Bean Salad Za'atar Fire Crackers Marinated Zucchini with Hazelnuts and Ricotta Learn about your ad choices: dovetail.prx.org/ad-choices

Natalie and her husband are capable, adventurous cooks, but they can't seem to get leafy greens on the menu outside of a salad. So Chris and Kendra Vaculin team up to sell Natalie on their favorite greens and techniques. Recipes & Links: Lemony Tortellini Soup with Spinach and Dill Salmon Rice Bowl with Green Curry Creamed Spinach Mostly Chard Tiny Pasta Salad Charred Kale with Citrus and Green Tahini Garlic-and-Parmesan Braised Greens Learn about your ad choices: dovetail.prx.org/ad-choices

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice. Recipes & Links: Millionaire's Shortbread Chocolate Chipless Cookies Caramel Apple Monkey Bread Balsamic Butterscotch Sauce Banoffee Pie Chocolate Olive Oil Cake Learn about your ad choices: dovetail.prx.org/ad-choices

Spring has sprung, but Chris isn’t sure spring produce is actually worth the hype. So noted asparagus enthusiast Shilpa Uskokovic joins him to gush about the joys of the season. They’ll also answer listener questions about ramps, managing the first few weeks of CSA season, and more. Recipes & Links: Crispy Miso-Butter Fish With Asparagus Grilled Asparagus with Tahini Super Sauce Cheesy Green Pea Fritters Asparagus and Endive Salad with Comté Cream Cashew Chicken and Asparagus Stir-Fry Strawberry-Rhubarb Galette with Buckwheat Crust BA’s Best Strawberry-Rhubarb Pie Our Favorite Recipes for Ramps Slow-Roasted Salmon with Harissa Crispy Smashed Potatoes with Parmesan and Herbs Risotto with Mushrooms and Thyme Rice Cooker Risotto Learn about your ad choices: dovetail.prx.org/ad-choices

Gillian has found herself working from home permanently and finds getting to the grocery store just isn't what it used to be. So, she's turned to Chris and Shilpa to help her stock her pantry and get her out of her weeknight rut. Recipes featured in the episode: Jammy Onion and Miso Pasta Creamy Tahini and Harissa Beef Hummus Bowls with Merguez-Spiced Tempeh Learn about your ad choices: dovetail.prx.org/ad-choices

Janae has been struggling to make the perfect matzo balls for 6 Passovers now. What's worse, even though everything else on Janae's seder table is delicious, her mother-in-law won't let her forget her matzo ball fails. So Janae turns to Chris & Kate Kassin for help making tender, fluffy dumplings that won't fall apart in her soup. Recipes & Links: No-Nonsense Matzo Balls Matzo Ball Soup An Ode to Matzo Ball Mix Manischewitz Matzo Ball Mix Streit's Matzo Ball Mix Learn about your ad choices: dovetail.prx.org/ad-choices

Pistachios are Having A Moment. And Shilpa LOVES cake. Enter: the tender, flavorful Pistachio Bundt Cake . Jesse and Shilpa break down why this blender cake (and other nut-based cakes) work and address listener questions, including the one on everyone's mind this month: how to properly grease a bundt pan so your cake comes out in one piece, every time. Plus! Shilpa and Jesse introduce listeners to Rose Levy Berenbaum , author of the iconic Cake Bible . Rose joins the fearless Bake Club leaders to answer a listener question about egg substitutes—and explain what eggs are actually doing in your favorite baked goods. Recipes & Links: Pistachio Bundt Cake Chocolate Olive Oil Cake Baker's Joy Spray Cake Goop Fran Costigan The Loopy Whisk Egg Replacements Learn about your ad choices: dovetail.prx.org/ad-choices

Cait often devotes her weekends to involved kitchen projects that yield restaurant-quality results. But she's looking to bring that feeling into her weeknights, when time is harder to come by. Chris enlists Kendra Vaculin's help to give Cait's weeknight cooking that chefy quality she's been missing. Recipes & Links: Meatball Soup with Beef Stew Vibes Gorgeous Green Shrimp Everything-Spice Fish with Tomato Salad Creamy Spinach and Chickpeas Learn about your ad choices: dovetail.prx.org/ad-choices

George has heard that quinoa is a high-protein superfood, but he's never been able to cook it right. Chris and Shilpa step up to help answer the question behind his SOS. See, while quinoa is higher-protein than other grains, there are better options when it comes to plant-based protein. So Chris and Shilpa try to get George on board with lentils and tofu—two plant-based protein sources that pack more of a punch. Recipes & Links: Glazed Sweet Potatoes with Lentils Just-Keeps-Getting-Better Lentil Salad Soy and Scallion Tofu Bowl Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes. Recipes & Links: BA's Best Chocolate Chip Cookies Lazy Day Pancakes Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. Recipes & Links: The Five Mother Sauces Make 'Em Sweat (Veggies, That Is) It's Time to Stop Making These Garlic Common Mistakes and Start Living How to Make a Pan Sauce Orange-Wine-Braised Chicken Thighs Dark and Stormy–Braised Pot Roast How to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta. Recipes & Links: The Perfect Pot of Rice There are 40,000 Types of Rice in the World—Here's How to Pick the One You Need Do You Need to Rinse Your Rice? Kokuho Rose Rice 21 Typles of Whole Grains and Pseudo Grains and How to Cook Each One Bulgur is the Whole Grain for Busy People One-Pot Salmon and Shiitake Rice Kendra's Crispy Rice Method Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in! 15 Ways to Make Your Fresh-Off-the-Grill Steak Even Better How to Roast a Chicken: The Ultimate Recipe, Tips, and More The Optimal Temperature for Every Part of a Chicken Thermoworks Thermapop Thermometer What Is Salsa Verde? 4 Types to Memorize How to Make Beurre Blanc (Because Everything Tastes Better with Butter) Chicken Piccata Shrimp Scampi Shrimp and Basil Stir-Fry Learn about your ad choices: dovetail.prx.org/ad-choices