Bon Appétit

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The BA Test Kitchen was a happy place before, and it can be that once again. This time, though, it will be for real

The airy, summer finale to Bon Appétit’s Thanksgiving series: a robust 43-minute video of good kitchen rowdiness.

It’s a late summer day somewhere in the coastal north, and eight chefs fill a bustling home kitchen. Carla pushes her pan of potatoes into an overworked oven, next to the unfinished turkey. Brad and Andy bicker bitelessly about their cranberry sauce while Claire and Christina chop up the rest of their salad. In the backyard, Rick and Chris sip cocktails and coolly make fried rice, their main project (Thanksgiving stuffing) abandoned. Molly passes around impromptu lobster rolls, gratefully received by the other…


‘We are no longer here to be the token or the diversity quota’

Photo: Clay Williams

Last week, I watched Bon Appétit editors suffer the consequences of their actions. I wasn’t surprised when their moment of reckoning hit — no one was. I was, however, stunned to see the photos sleuthed out by Tammie Teclemariam of Adam Rapoport in brownface. I was sad to see skilled Bengali American chef Sohla El-Waylly is paid a fraction of what her white, dependent peers make, and how then-editor-in-chief Rapoport publicly confused her for author Priya Krishna, an Indian American contributor, before an audience.

My heart sank even further as horror stories from employees and freelancers hit social media, but…


What I Eat

‘It’s the easiest way to ensure that you’re going to have something very delicious for dinner without much work’

Photo: Alex Lau, Bon Appétit

Molly Baz is always down to talk about food. As a senior food editor in Bon Appétit’s test kitchen, she’s more often than not whipping up new recipes. Known for go-tos like Pasta al Limone, Adult Mac and Cheese, Basque Burnt Cheesecake, and Crispy Smashed Potatoes with Walnut Dressing, she also hosts a series on the brand’s YouTube channel where she’s forced to attempt uncommon techniques, like wilderness survival cooking and cooking ostrich eggs.

Lately, she’s been working double duty on a cookbook set to be published by Clarkson Potter in early 2021.

I caught up with Baz to talk…

Heated

Food from every angle: From Medium x Mark Bittman

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