Food People by Bon Appétit

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good foo...

In this week's episode, we give you all the tips and tricks you need for shopping smart without breaking the bank--what kinds of ingredients you should be buying from different stores, how to stock your pantry (and freezer!), plus how to choose a decent bottle of wine when you can't make it to your wine shop. Learn more about your ad choices. Visit podcastchoices.com/adchoices

New York Times columnist Melissa Clark tells us how she became a food writer when food writing wasn't really a thing (it involves creating a bread machine cookbook in 6 weeks). Her latest cookbook, Dinner: Changing the Game, tackles the ever-present question of what to make when you get home from work and you can't eat any more scrambled eggs with hot sauce. Learn more about your ad choices. Visit...

Wilson Tang of Nom Wah Tea Parlor in NYC's Chinatown talks about taking over the nearly 100-year-old restaurant from his uncle. He managed to keep it true to its roots while attracting a whole new demographic of young and hungry patrons. After that, BA Food Stylist (and ace cook) Sue Li reminisces about her mom's chive pockets and dumplings--and tells us how to make scallion pancakes at home. Lear...

Reem Assil, a first generation American chef who was featured in our March issue, talks about building up her business and the crazy-good Levantine flatbread she makes, topped with all sorts of beautiful California produce. After that, Senior Food Editor Andy Baraghani tells us how to prepare a feast for the Persian New Year. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Seamus Mullen talks about how his diagnosis of Rheumatoid Arthritis led him to turn his whole life around. He's got himself strong and healthy again--all because of the way he cooks and eats. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fermentation expert—or as he calls himself, fermentation revivalist—Sandor Katz goes in deep on the history and benefits of fermenting, as well as how to do it yourself. Vegetables into sauerkraut and kimchi, sugar into alcohol, milk into yogurt, and so much more. Ready to nerd out? Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this week's episode we sit down with Amanda Chantal Bacon, founder and owner of Moon Juice, the cult shop in Venice, California where you can find all sorts of tonics, powders, and treats with ingredients you've never heard of. After that, we talk you through how to make Moon Milk, the drink that will put you to sleep better than a glass of wine, as well as Chai Masala, the drink that will make...

Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Super Bowl is this Sunday. We go in deep on all the things you should be cooking (Philly Cheese Steaks! Hoagies! Gumbo!), plus party etiquette (get out of the kitchen, please) and, of course, beer. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nate Appleman looks back on his years as an unhappy chef and talks about how he turned his life around by cooking good, wholesome food. After that, we get into all the ways you should be incorporating meat into your diet--that means shopping smarter, cooking strategically, and feeling better. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Epicurious editor David Tamarkin talks about #Cook90, the challenge to make breakfast, lunch, and dinner (nearly!) every day in January. Then we break down how to slow roast, the technique that turns your tough cuts of meat into the tenderest, melt-in-your-mouth dinner, all with the magic of time. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We’ve got all the tips you need for actually packing an office lunch you want to eat. Then, Epicurious editor David Tamarkin offers *actual useful* advice for cooking more sustainably at home. Your 2017 food game is going to be a good one! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Geoffrey Zakarian has been in the restaurant business for a long time. He shares his candid thoughts on hospitality (yes—you can seat incomplete parties, he argues), opening new restaurants, and way more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Ludo Lefebvre talks about his fried chicken obsession, the Los Angeles food scene, and his love for butter(okay fine, but he loves salad too). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Associate editor Amiel Stanek and chef Lauren Schaefer break down how to host a dinner party without breaking the bank, but still leaving your friends seriously impressed. After that, cocktail aficionado Brad Thomas Parsons takes us through his new cookbook all about amaro, the bittersweet liqueur you should be drinking. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and restaurateur Nancy Silverton talks about her new cookbook, how to host the best dinner party for lots of guests, and all things olive oil. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Butchers Erika Nakamura and Jocelyn Guest of NYC’s White Gold talk all things meat, what they’re serving up at their new shop and restaurant, and the best way to make a hero. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Alton Brown talks about his new cookbook, his hot takes on turkey and potatoes, and the future of his TV career. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This Thanksgiving, don't break a sweat. We tell you how to cook the whole feast in 36 hours, talk all things pie, answer listener questions, and go through the dos and don'ts of the most important part of the meal... the wine. Let's do this thing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Frank Pellegrino Jr., co-owner of the famed Italian restaurant Rao's in Harlem, NY talks about growing up in the family business, his new cookbook, and which Godfather movie he likes best. Then, we dive deep into our best eggplant parm recipe. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Willie Geist, anchor of Sunday Today with Willie Geist, and Alex Wagner, editor at The Atlantic, talk about the upcoming election, the candidates’ food preferences… and the greatness of the wedge salad. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and restaurateur José Andrés talks food politics, the dining scene in his hometown of Washington D.C., and the proper way to make a gin and tonic. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices