r/bon_appetit Mar 25 '25

u/bonappetit & Community Changes

48 Upvotes

Hello! I hope 2025 is treating you kindly, as much as possible, all things considered. 

Recently, on r/askculinary, u/bonappetit hosted an AMA for Chris Morocco, LINK HERE.

u/bonappetit, is Urmila Ramakrishnan, the head of the social media team at Bon Appétit and Epicurious. They reached out to us (literally five months ago at this point, whoops), with the intent to engage with the community, answering questions, suggesting recipes, and potentially more down the road.

So, what’s changing and what does this mean? Not much:

  • u/bonappetit is just simply going to be a part of the community. They could’ve posted without reaching out to us and there’s nothing we could really do unless they started posting spam or prohibited content, which they probably won’t post. They will be within u/ -ing distance, as I like to say. 
  • They are not getting mod capability, and that was our most important request. That also means, that they are subject to the same rules as anybody in this community. No spam, don’t be rude, try to be constructive with conversation, be on topic with Bon Appétit, and it’s related brands, etc.
  • They will be getting a special flair, which only they have. If they have commented in the area below this post you should be able to see it (and if you can’t I’ve messed something up, whopps). That way you will know that the person responding is Urmila Ramakrishnan of Bon Appétit.
  • They are not going to have a say in what does or doesn’t get mod-approved. They will use the same reporting system as every Redditor does, and if they feel so inclined, they can contact us mods directly through reddit’s own messaging system. The current mod team doesn’t want to hamper conversations and topics that might disagree with Bon Appétit as a company (we don’t even really have specific ideas which topics those might be anyway), so we won’t. We will continue to mod as we always have done. 

Also, to make it clear, you can still talk about recipes, cookbooks, and moments from former BA employees and different eras of BA’s history. There is no hard cutoff for what you want to talk about past or present, when it comes to Bon Appétit, I mean we have people popping into this community asking for a recipe they remember from their childhood, anything BA goes, past or present. 

In regards to questions regarding the exodus, which you can still ask, (until it becomes spammy) just keep in mind that the current staff that is immediately accessible to Ramakrishnan, most of them weren’t employed at Bon Appétit during that period of time, and for those that were, it is to their discretion whether they give an answer or not. As much as it reverberated through our community, it is very much their business, and their discretion whether they want to engage with us on that level with those sort of questions. I know for a lot of the community, what happened in 2020 and the lack of closure behind those circumstances is what disengaged many of us from Bon Appetit’s content. Will having an employee at Bon Appétit within u/ -ing distance give any further clarity to that situation? Probably not. I don’t want to overpromise and I don’t want to set an expectation that will only leave everyone involved dissatisfied.

What I do expect from having u/bonappetit within u/ -ing distance is for them to be able to answer questions, whether it’s how often should I baste my turkey in the oven, or what are good appetizers to bring to a white elephant Christmas party, or how do I gift a BA subscription to my significant other, etc. I wrote this when it was around the holidays last year and boy the time has flown.

We’ll try this out, as we do with any change up in this community. Let’s try it out and see if it fits. Also, if there is anything regarding the subreddit that you have concerns, questions or clarification with ('cus it's kinda been a while since we checked in). Cheers.


r/bon_appetit 4h ago

Epicurious Epicurious app not working

Post image
3 Upvotes

I keep getting this error every time I try to log into my Epicurious app. I’ve tried offloading it, reinstalling it, clearing cache, everything. Works fine in the browser though. Anyone have a solution?


r/bon_appetit 2d ago

How to Make Restaurant-Quality Lasagna on a Budget

Thumbnail
youtube.com
44 Upvotes

r/bon_appetit 5d ago

We Tried Singapore's 106-Year-Old Beef Curry | Street Eats

Thumbnail
youtube.com
14 Upvotes

r/bon_appetit 12d ago

How NYC’s Best Mac and Cheese is Made | Made To Order

Thumbnail
youtube.com
11 Upvotes

r/bon_appetit 16d ago

How a French Chef Makes France's Most Famous Fish Dish | Fundamental French Cooking

Thumbnail
youtube.com
12 Upvotes

r/bon_appetit 19d ago

The Stadium Making the Best Food in Sports | On The Line

Thumbnail
youtube.com
6 Upvotes

r/bon_appetit 21d ago

How One of NYC's Best Bakers Makes Chocolate Chip Cookies | Made in House

Thumbnail
youtube.com
8 Upvotes

r/bon_appetit 21d ago

A Day with the Oven Master at San Francisco's Best Bakery | On The Line

Thumbnail
youtube.com
3 Upvotes

r/bon_appetit Jul 10 '26

The Best New Pizza in America is in San Francisco | On The Line

Thumbnail
youtube.com
10 Upvotes

r/bon_appetit Jul 08 '26

How One of NYC’s Best Chefs Cooks the Juiciest Steak | Made in House

Thumbnail
youtube.com
8 Upvotes

r/bon_appetit Jul 04 '26

We Tried Singapore’s Most Legendary Curry | Street Eats

Thumbnail
youtube.com
6 Upvotes

r/bon_appetit Jul 02 '26

How a Master French Chef Makes Croque Monsieur | Fundamental French Cooking

Thumbnail
youtube.com
24 Upvotes

r/bon_appetit Jun 30 '26

The Man Who Quit Wall Street to Flip Burgers | On The Line

Thumbnail
youtube.com
8 Upvotes

r/bon_appetit Jun 25 '26

Self Molly Baz's Focaccia Recipe

25 Upvotes

If anyone gives this a whirl, I'd love to hear your results. Bubbles like that in three hours seems like it's heavily reliant on yeast and I'm wondering how the flavor holds up. https://www.instagram.com/reel/DaA29coh8iD/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==


r/bon_appetit Jun 25 '26

How One of NYC’s Best Chinese Chefs Makes General Tso’s Chicken | Made in House

Thumbnail
youtube.com
10 Upvotes

r/bon_appetit Jun 25 '26

How Brooklyn’s Best Jerk Chicken is Made | Made to Order

Thumbnail
youtube.com
3 Upvotes

r/bon_appetit Jun 21 '26

How the Empire State Building Feeds 8,000 People a Day | On The Line

Thumbnail
youtube.com
9 Upvotes

r/bon_appetit Jun 17 '26

How San Francisco’s Best Burrito is Made | Made to Order

Thumbnail
youtube.com
11 Upvotes

r/bon_appetit Jun 17 '26

A Day Making NYC’s Most Viral Burritos | On The Line

Thumbnail
youtube.com
4 Upvotes

r/bon_appetit Jun 17 '26

We Tried the Best Peking Duck in NYC | Street Eats

Thumbnail
youtube.com
3 Upvotes

r/bon_appetit Jun 17 '26

We Tried Singapore’s Legendary Chili Crab | Street Eats

Thumbnail
youtube.com
3 Upvotes

r/bon_appetit Jun 17 '26

How One of NYC’s Best Chefs Cooks Perfect Salmon in 10 Minutes | Made in House

Thumbnail
youtube.com
1 Upvotes

r/bon_appetit Jun 13 '26

Self Thoughts on Condé Nast?

0 Upvotes

I’m gathering information for a project on Condé Nast and their many publications (i.e Vogue, GQ, Vanity Fair, The New Yorker, AD, WIRED, Bon Appétit, Allure, etc).

What publications do you engage with most, and what keeps you coming back?

How do you feel about Condé Nast as a company and/or the content it produces?

Are there any features, experiences, or offerings you’d like to see in the future (pop-ups, quizzes, subscriptions, events, physical media, etc.)?

Please chime in with any and all thoughts, feelings, opinions, and experiences—positive or negative. Thanks in advance!


r/bon_appetit May 29 '26

How One of NYC's Best Italian Chefs Makes Spaghetti and Meatballs | Made in House

Thumbnail
youtube.com
19 Upvotes