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Bon Appétit

Bon Appétit
Thanksgiving
Cooking Techniques
Baking
Dietary Restrictions
Bon Appétit
Cooking
Vegetarian Cooking
Hosting
Holiday Cookies
Baking Techniques
Beans
Pasta
Leftovers
Culinary Techniques
Chicken
Pork
Cooking For One
Gluten-Free Cooking
Dinner Parties
Snacking Bakes

In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us podcasts@bonappetit.com or at bakeclub@bonappetit.com!

PublishesMonthlyEpisodes309Founded12 years ago
Number of ListenersCategories
FoodArts

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Latest Episodes

There were anxious whispers behind the scenes ahead of the Bake Club July recipe reveal. Concerns floated around that it might have been a bit too esoteric. Sweet corn in a cake? And not just any cake but a delightfully bouncy butter mochi made with ... more

This month, the Bake Club welcomes its first ever guest recipe developer, Test Kitchen Editor Rebecca Firkser, to discuss her recipe for the oh-so-cute Tiny Tomato Galettes. (For the uninitiated, explains Rebecca, a galette is just “a freeform open-f... more

This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars.

“These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey.... more

The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake. 

“I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Te... more

Key Facts

Accepts Guests
Accepts Sponsors
Contact Information
Podcast Host
Number of Listeners
Find out how many people listen to this podcast per episode and each month.

Recent Guests

Katherine Yang
Executive Pastry Chef at Mille Fête (Honolulu)
Mille Fête
Episode: BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch
Rebecca Firkser
Test Kitchen colleague and first Bake Club guest recipe developer
Bon Appétit
Episode: BA Bake Club: Tiny Tomato Galettes
Rebecca Ferkser
Coworker and galette expert
King Arthur Baking Company
Episode: BA Bake Club: Whole Lemon Bars
Donna Hay
Iconic Australian food writer, stylist, author, and designer
Donna Hay Magazine / Disney Coastal Celebrations
Episode: BA Bake Club: Strawberry Roll Cake
Helen Goh
Baking columnist, co-author of Ottolenghi's Sweet and Comfort; psychologist; author of Baking and the Meaning of Life
Ottolenghi, author
Episode: BA Bake Club: Chocolate Guinness Cake
Melissa Weller
Partner at Bub's Bakery and author.
Bub's Bakery
Episode: BA Bake Club: Homemade Bagels
Jamila Robinson
Editor-in-Chief of Bon Appétit and Epicurious, and East Academy Chair for North America's 50 Best.
Bon Appétit
Episode: From The Chef’s Cut podcast: Jamila Robinson on Leading Bon Appétit
Nicola Lamb
Award-winning pastry chef and author of Kitchen Projects
Kitchen Projects
Episode: BA Bake Club: Boozy Cherry & Chocolate Pavlova
Patrick Shaw-Kitch
Former head baker of Blue Hill at Stone Barns and owner of Brooklyn Granary & Mill
Brooklyn Granary & Mill
Episode: BA Bake Club: One Giant Cinnamon Roll

Hosts

Shilpa Uskokovic
Senior Test Kitchen Editor / Bake Club co-host with deep pastry and culinary expertise.
Jesse Szewczyk
Senior Test Kitchen Editor / Bake Club co-host with a focus on technique and testing.

Reviews

4.3 out of 5 stars from 3.4k ratings
  • Please Correct Editing

    The content is great, but the editing is terrible! The audio randomly repeats large segments back-to-back multiple times during the episode.

    Apple Podcasts
    1
    Corey.C.Foster
    United States21 days ago
  • The best baking pod!

    The two hosts are genuine and have great chemistry together. I look forward to this podcast every month!

    My least favorite part of the podcast is when they interview a random person. So the last episode, tomato Galette not my fave because it was someone else talking the whole time. We 're here for Jesse and Sholpa! Not randos :)

    Apple Podcasts
    4
    goodpodclub
    United States2 months ago
  • Feelin like a chef!

    Love this podcast! I enjoy listening on walks. Although I haven’t made any of the recipes, it helps me problem solve some cooking errors I’ve made!

    Apple Podcasts
    5
    cdb292
    United States4 months ago
  • fun and informative

    i'm a casual baker and love this podcast. In particular, I love the energy between Chris and Shilpa. These two always make me laugh while I'm learning a few new tips

    Apple Podcasts
    5
    Stlllrng
    United States4 months ago
  • Stop saying mmmm

    Would easily be 5 stars if hosts didn’t respond mmmm after every sentence.

    Apple Podcasts
    1
    Dpalmade
    United States6 months ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Fans appreciate guest variety but want more focus on Bake Club content and less interview-only episodes.
Listeners praise strong host chemistry and practical baking tips.
Shows frequently highlight high-profile guests that lend credibility to baking and pastry discussions.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#31
United States/Arts/Food
Apple Podcasts
#175
United States/Arts
Apple Podcasts
#26
United Kingdom/Arts/Food
Apple Podcasts
#48
Canada/Arts/Food
Apple Podcasts
#62
Australia/Arts/Food
Apple Podcasts
#89
Germany/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch
Q: Mark asks about final bake timing in an 8-inch vs 9-inch pan and how that affects browning and doneness.
An 8-inch pan will bake faster on top and may stay a bit jiggly in the center; a 9-inch pan generally requires more time. For mochi cake, it's safer to over-bake slightly to develop the crust and ensure set texture.
BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch
Q: Michelle asks about achieving a smoother texture and whether blending corn too long can cause grittiness in the final cake.
A high-powered blender like a Vitamix helps achieve a smooth corn puree; avoid straining the corn as it can affect texture. If grittiness persists, ensure corn is tender and choose corn varieties described as tender and sweet on the package; adjust liquid ratios rather than over-blending.
BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch
Q: Santiago asks how to replace glutinous rice flour if unavailable, and whether substitutions like tapioca or regular rice flour could work.
Glutinous rice flour is essentially essential for the chewy mochi texture; a direct substitute isn't perfect, but glutinous rice flour (often labeled mochiko) is the intended ingredient. Regular rice flour should not be used as a replacement because it dries out the texture; if you must, use gluten-free mochiko alternatives or Thai sticky rice flour.
BA Bake Club: Tiny Tomato Galettes
Q: Christina asks about using non-ideal tomatoes now versus waiting for perfect ones, and whether timing matters since the tomatoes are baked.
Rebecca suggests you can use any tomatoes you have, with a preference for heirloom warmth but acknowledging that good results come from using what's available, then comparing batches with friends for contrast.
BA Bake Club: Strawberry Roll Cake
Q: Alicia asks about making the recipe gluten-free, and which flours or premixes to use.
Suggest a one-to-one gluten-free mix with sorghum for texture, and add a touch more oil to compensate for absorbency; recommend not buying too many flours and using a thoughtful blend.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Bon Appétit

What is Bon Appétit about and what kind of topics does it cover?

A baking-focused show centered on technique, troubleshooting, and recipe development, frequently featuring in-depth demonstrations of doughs, fillings, and finishing touches. The hosts interview renowned bakers, pastry chefs, and food media figures, weaving practical how-tos with storytelling about baking culture, publishing, and community. Episodes stand out for their hands-on tests, ingredient discussions, and host dynamics that mix mentorship with humor, making it appealing to home bakers and industry fans alike. A few high-profile guests and a collaborative, education-forward ethos set this program apart in the baking space, offering actionable tips alongside pastry lore and industry insights.

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How many episodes of Bon Appétit are there?

Bon Appétit launched 12 years ago and published 309 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Bon Appétit?

Our systems regularly scour the web to find email addresses and social media links for this podcast. We scanned the web and collated all of the contact information that we could find in our podcast database. But in the unlikely event that you can't find what you're looking for, our concierge service lets you request our research team to source better contacts for you.

Where can I see ratings and reviews for Bon Appétit?

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What guests have appeared on Bon Appétit?

Recent guests on Bon Appétit include:

1. Katherine Yang
2. Rebecca Firkser
3. Rebecca Ferkser
4. Donna Hay
5. Helen Goh
6. Melissa Weller
7. Jamila Robinson
8. Nicola Lamb

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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