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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!
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  • 23 episodes
  • monthly
  • Avg 45 min
  • English

Episodes 23

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  • Tuesday · 51 min

    BA Bake Club: Salt Bread

    Imagine a Parker House roll having a tryst with Asian-style milk bread and a classic French croissant—that’s the essence of salt bread, a.k.a. shio pan in Japan and sogeum-ppang in Korea. “These little buns…they look so cute, but they are so rich,” guest contributor, and our deputy food editor, Hana Asbrink explains to BA Bake Club hosts Jesse Szewczyk and Shilpa Uskokovic. “You can really just snack on them solo and be so satisfied.” This month’s episode is also more bittersweet than usual, as Shilpa reveals that she is leaving Bon Appétit to take on new projects. “I'm so proud of Bake Club,” says Shilpa. “Thank you to all of our readers and listeners. You really have made this the most wholesome corner of the internet and my career.” We can’t let her go without a proper send off. Follow Shilpa on Instagram to see what comes next in her baking adventures. And fret not, BA Bake Club will continue full steam ahead with Jesse at the helm! We’d love to hear from you! Send your questions to BA Bake Club on Substack or send a voice memo or email to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

  • October 6 · 54 min

    BA Bake Club: Glazed Apple Pie Fritters

    “I've always wanted to go to a state fair,” Shilpa tells co-host and fellow Test Kitchen editor Jesse Szewczyk. “I only know that there's a lot of fried food, and there's sometimes butter sculptures…. Oh my God, what a magical place this sounds like!” In her latest BA Bake Club drop, Shilpa makes at least a part of this dream a reality in the form of her Glazed Apple Pie Fritters. They’re studded with tender chunks of apple, and spiced with nutmeg and cinnamon, and yes, deep fried. Food journalist and podcaster Mark Bittman and his co-host and daughter Kate Bittman from the podcast Food with Mark Bittman stopped by to help coach Kate in the fine art of frying. “Frying dough is kind of benign, right?” assures Mark. “And once it's browned, it's done…so start with that [cue for beginners].” It’s as easy as apple…fritters. We’d love to hear from you! Send your questions to BA Bake Club on Substack or send a voice memo or email to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

  • September 1 · 53 min

    BA Bake Club: Plum Karpatka

    For the past six years, senior Test Kitchen editor Jesse Szewyczk has been trying to get a karpatka recipe published. Even though he’d never made one in its entirety before. But he knew BA’s Bake Club was the perfect place to showcase what he calls the drag queen of Polish desserts. “I've made every component before,” Jesse tells his co-host Shilpa Uskokovic. “I just haven't arranged the puzzle pieces in this fashion.” “We hope that that's what people in Bake Club take away,” adds Shilpa. “That by having these building blocks, you can make all these things, even if they're the first time you're making them.” Jesse’s version has an American twist (a no-bake cheesecake filling) and a nod to his Polish roots (the plum compote). Listeners also weighed in with questions about and photos of their sky-high desserts and we awarded our Baker of the Month. We also had a visit from a beloved star baker in The Great British Baking Show (a.k.a. Bake-Off for those in the UK). Season nine finalist Ruby Bhogal stopped by the podcast to talk about her new book Around The World in 80 Cakes. And yes, there is a karpatka in it! Find Ruby Bhogal @rubybhogal and on Substack. Learn more about your ad choices. Visit podcastchoices.com/adchoices

  • S3 · E40
    August 4 · 51 min

    BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch

    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 sweet rice flour. Senior Test Kitchen editors Shilpa Uskokovic and Jesse Szweczyk were bracing for the reactions in the comments section when Shilpa’s Sweet Corn Butter Mochi With Coconut Crunch recipe finally dropped. “We were not slightly worried. I was like, "This is gonna flop." This is it for us,” recalls Jesse on the BA Bake Club Podcast. But, the Bake Club community once again proved themselves to be the confident, curious bakers we know and love. The cake is a hit! “I hope you guys know how much it means to us,” says Shilpa. “I'm very touched every month when you guys bake our recipes, and we see you in the Substack chat and you post these pictures. So, this is very heartwarming for me.” The love fest continues as we award Baker of the Month to one bake clubber who dared to pair his Sweet Corn Butter Mochi with dinner, not dessert. Plus, we (virtually) jetted off to Hawaii to catch up with Katherine Yang, who ran the incredibly successful by-order cake bakery, Gigi Blue, and is currently executive pastry chef at Mille Fête in Honolulu’s Chinatown. To learn about the dessert scene in Hawaii and pick up a few tips for the perfect butter mochi cake, give the episode a listen. You can find Katherine Yang on social media at GigiBlueNYC and millefete. Learn more about your ad choices. Visit podcastchoices.com/adchoices

  • July 7 · 45 min

    BA Bake Club: Tiny Tomato Galettes

    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-faced pie” filled with… well, whatever you want.) On the latest episode of BA Bake Club, Jesse, Shilpa, and Rebecca take your questions, walking through the difference between a pie and a galette, how to avoid a soggy bottom, and why mayonnaise is that girl – at least when it comes to this recipe. Plus, they bestow the honor of Baker of the Month on one talented Bake Clubber – and try to stump each other with ingredients. How will soy milk and spam galette? You’ll have to listen to find out. We’d love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

  • June 2 · 51 min

    BA Bake Club: Whole Lemon Bars

    This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for<a href="https://www.bonappetit.com/recipe/whole-lemon-bars?srsltid=AfmBOoqOAqd1LDIzCzD_mKloizQApLImWUBfl33IVV2HLJUKZfxhxRvu"> Whole Lemon Bars.</a> “These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into l

  • May 5 · 47 min

    BA Bake Club: Strawberry Roll Cake

    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! Tender cake, really nice cream…lots of fresh fruits. It's perfect.”  Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page.  And

  • April 7 · 44 min

    BA Bake Club: Chocolate Guinness Cake

    This month, <a href="https://www.bonappetit.com/story/bake-club">Bon Appétit’s Bake Club</a> is putting a spin on a classic. Listen in as <a href="https://www.bonappetit.com/contributor/jesse-szewczyk">Jesse Szewczyk</a> breaks down his <a href="https://www.bonappetit.com/gallery/most-popular-recipes-march-2026">popular recipe</a> for <a href="https://www.bonappetit.com/recipe/chocolate-guinness-cake">Chocolate Guinness Cake</a>. “The cake came to me rather easily. I had a vision. I got lucky,”

  • March 3 · 50 min

    BA Bake Club: Cheddar Biscuits With Old Bay

    This month, Bake Club takes inspiration from a popular chain restaurant for our own take on a beautiful, fluffy and cheesy biscuit that is transformed with the help of Old Bay seasoning. Hosts Shilpa Uskokovic and Jesse Szewczyk make the case for why biscuits are a must for any occasion. “Anything bread can do…a biscuit can do better,” says Shilpa.  Jesse and Shilpa tackle listener questions and baker and writer <a href="https://www.instagram.com/cherylday/?hl=en">Cheryl Day</a>, a biscuit guru

  • February 3 · 53 min

    BA Bake Club: Homemade Bagels

    January is bleak, but this month’s Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.” Plus, Melissa Weller from <a href="https://www.bubsbakery.com/">Bub’s Bakery</a> in New York City

  • January 13 · 50 min

    From The Chef’s Cut podcast: Jamila Robinson on Leading Bon Appétit

    A special bonus episode this week from our friends at The Chef’s Cut podcast. Every Tuesday Top Chef alums Adrienne Cheatham and Joe Flamm share behind-the-scenes chef insights and candid conversations with people in the food industry. Recently, they caught up with Editor-in-chief of Bon Appétit and Epicurious, Jamila Robinson. They discuss what it takes for a chef to get noticed by Bon Appétit, how much testing goes into each recipe on our site and the countless hours that go into working on he

  • January 6 · 50 min

    BA Bake Club: Boozy Cherry & Chocolate Pavlova

    This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It’s crunchy, it’s chewy, it’s decadent and it’s boozy. Inspired by Shilpa’s childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped

  • Dec 2, 2025 · 46 min

    BA Bake Club: One Giant Cinnamon Roll

    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: P

  • Nov 6, 2025 · 47 min

    Introducing Tough Cookie: The Wally “Famous” Amos Story

    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

  • Nov 4, 2025 · 48 min

    BA Bake Club: Olive Oil Chocolate Chip Cookie

    Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: <a href="https://www.bonappetit.com/recipe/chocolate-chip-cookies-olive-oil-sea-salt?srsltid=AfmBOooRoszdEtMadm_asTKS80HYI_ASYX8xCCDldEn6M5arYmQHaTQM">Chocolate Chip Cookies With Olive Oil and Sea Salt</a>. 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 wha

  • Oct 21, 2025 · 20 min

    From Milk Street Radio: Dining Dos, Dining Don’ts

    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? 

  • Oct 7, 2025 · 43 min

    BA Bake Club: Banana Pudding Paris-Brest

    Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his <a href="https://www.bonappetit.com/recipe/banana-pudding-paris-brest?srsltid=AfmBOoo4JK6jkmm_eGsPBnoTmgk_rRe4z_laKaBR30BssA-O7j_T2iKR">Banana Pudding Paris-Brest</a>. 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 <a href="https://www.instagram.com/zoebakes/?hl=en">Zoë François</a>

  • Sep 2, 2025 · 46 min

    BA Bake Club: Peach-Blueberry Crumb Pie

    We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced <a href="https://www.bonappetit.com/recipe/peach-blueberry-pie?srsltid=AfmBOorGmW3HXxd4pIqFeYNrKyBwHCRG7AcY3KF_UNVbMZa7gGE_8tee">Peach-Blueberry Crumb Pie</a> - 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 <a href="https://www.bonappetit.com/reci

  • Aug 12, 2025 · 25 min

    BA Bake Club: Live at the Bell House

    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! <a href="https://substack.com/chat/5305165">Join us on Substack</a>! Listen to the other interviews from the show on the <a href="https://tastecooking.com/category/the-taste-podcast/">This

  • Aug 5, 2025 · 32 min

    BA Bake Club: No-Knead Cheddar-Jalapeño Loaf

    For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender <a href="https://www.bonappetit.com/recipe/no-knead-cheddar-jalapeno-bread">Cheddar Jalepeño loaf</a>. 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! <a href="https://substack.com/chat/5305165">Join our new Substack chat</a>! <a href="https://www.instagram.com/reel/DMybD9dRMoP

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