Podcast appearances and mentions of Adam Rapoport

Many people mistakenly believe there's only one way to profit from real estate, but what they're missing is the potential for multiple strategies. In this episode, we aim to provide you with a clear understanding that success in real estate isn't solely about your desires; it's about meeting the needs of the seller. Zach and Adam Rapoport, will guide you through the process of effectively engaging with sellers and conducting meaningful conversations.  Additionally, they will share a proven strategy for maintaining consistent communication with potential sellers, ultimately helping you generate leads and increase your revenue. Key Takeaways:  How to use driving for dollars to generate leads. The difference between working and not working with an agent. Listen to what the sellers say and respond to what the sellers say next. There's a time and a place for both investors and real estate agents. How to come up with a strategy that is engaging enough and does not annoy people. Build a database where people are engaged. Social media is rented land. Emails are owned land. Resources: Zach Boothe on Tiktok MLS Driving for Dollars Mastery

Molly Baz and Adam Rapoport recently developed BA's Best Chicken Parm, and here they go into detail about every decision that went into making their ultimate version. Then, GQ correspondent Brett Martin is on to talk about his Best New Restaurants list, which he finished reporting right as cities were locking down. Brett shares about his travels and why he felt like it was important to publish this list right now. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Conventional wisdom holds that marinating and grilling are always to be done in that order: the former before the latter. But why, really, when the moisture and sugar in most marinades can actually cause a protein to simultaneously steam and burn without ever truly searing? Adam Rapoport and Carla Lalli Music discuss recipes that flip the script. After that, Amiel Stanek goes over the basics of charcoal grilling. Get the recipes from this episode: Grilled Swordfish with Tomatoes and Oregano Grilled Summer Squash and Red Onion with Feta Grilled Chicken with Lemon and Thyme Soy Sauce-Marinated Grilled Flank Steak and Scallions Jalapeño-Marinated Grilled Pork Chops Grilled Red Snapper with Green Beans and Lime Learn more about your ad choices. Visit podcastchoices.com/adchoices

It turns out that Dave Grohl—yes, that Dave Grohl of the Foo Fighters and Nirvana—is really good at barbecue. Like, owns-a-giant-smoker-and-barbecues-for-hundreds-of-people good. Adam Rapoport talks to Dave about how he got into the craft and how it expanded to Backbeat BBQ, his one-man catering company. One warning: This episode contains quite a bit of profanity, so you may want to save it for later if you're listening with kids. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gabriela Camara opened Contramar in Mexico City when she was only 21-years-old. The landmark restaurant still serves the same super-fresh seafood-forward food it did when it first opened its doors—only now Camara also runs Cala in San Francisco, just published a cookbook, and has a new spot in the works in Los Angeles. Adam Rapoport chats with her about how her career has grown (and, of course, how she makes her guacamole). Learn more about your ad choices. Visit podcastchoices.com/adchoices

There's nothing more contentious than the criteria for the ideal chocolate chip cookie—which is why Chris Morocco spent two months conceptualizing, researching, developing, and testing his new recipe for our BA's Best collection. This week, Adam Rapoport talks with Chris about what went into each decision he made. After that, we air a conversation from our live show a few weeks back where Chris and Claire Saffitz debate the merits and pitfalls of Tiramisú. Get the recipes from this episode: BA's Best Chocolate Chip Cookies Old-School Tiramisú Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recently at BA, we noticed all the times we'd go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs. Get the recipes from this episode: Everyday Greens Salad Dinner Salad with Radicchio and Roasted Sweet Potatoes Scrunched Grapefruit Salad with Grapefruit and Chiles Little Wedge Salad with Sour Cream Dressing Ice Water Salad Spicy Cashew Dressing Learn more about your ad choices. Visit podcastchoices.com/adchoices

Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits. Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Angela Dimayuga, the former executive chef of NYC's Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels' restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit podcastchoices.com/adchoices

As part of our second live podcast event, Adam Rapoport and Carla Lalli Music talk about the development of BA's Best Spaghetti and Meatballs—how the recipe was tested more than seven times, and what they learned along the way. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Best of" lists are everywhere, but with so many, how much value should we actually give them? Brett Martin, reports and writes GQ's Best New Restaurants list, which came out earlier this week. Deputy editor Julia Kramer puts together BonApp's list. Technically, they work towards the same same goal. But each list comes together in a different way, on a different timeline, and with a different result. Adam Rapoport talks to them about their processes and what a “best” list even means. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Update 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time. Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do you find a source you trust? After that, Carla Lalli Music convinces Adam Rapoport that he needs to start cooking fish at home. Get the recipes from this episode: Slow-Cooked White Fish with Charred Cabbage Green Posole with Cod and Cilantro Herby Napa Cabbage Salad with Lime Slow-Roasted Salmon with Fennel, Citrus, and Chiles Slow-Roasted Salmon with Harissa Crispy-Skinned Fish with Herb Sauce Learn more about your ad choices. Visit podcastchoices.com/adchoices

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy. Get the recipes from this episode: Mamaleh's Brisket Adam and Maxine's Famous Latkes Lemony Latkes Learn more about your ad choices. Visit podcastchoices.com/adchoices

When senior associate food editor Molly Baz set out to develop BA's Best Matzo Ball Soup, she not only solicited input from highly-opinionated BA staffers, but she also reached out to Mitchell Davis, chief strategy officer for the James Beard Foundation and matzo ball soup expert. Adam Rapoport chats with both of them. After that, associate editor Hilary Cadigan reads her essay from our recent Red Sauce America package, The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen. Get the recipe from this episode: BA's Best Matzo Ball Soup Learn more about your ad choices. Visit podcastchoices.com/adchoices

You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's episode of our New York City special is something of a departure from our normal service, in that it's much more about storytelling than menswear. You can blame Aleks for this; the chance to quiz Air Mail deputy editor and New York Times bestselling author Michael Hainey on on his extraordinary career was just too much to handle.So, in this conversation Aleks explores Hainey's career, gets his take on ‘finding your voice', and hears Hainey's thoughts on why the best journalists write up what they see, rather than what they think. The pair also chat through Hainey's cathartic experience in writing his extraordinary memoire, After Visiting Friends.If you enjoy listening, don't forget to follow us on Instagram @handcutradio, and leave us a five star review – it boosts us up the podcast charts, and helps other listeners to discover HandCut Radio.---HandCut Radio is produced by Birch, the London based creative office of James Allen. Our theme music is by Joe Boyd.HandCut Radio is proud to be sponsored by Thomas Mason, an historic mill that's been supplying famous designers, shirtmakers and tailors with world class shirting fabrics since 1796.---Show Notes:Michael Hainey — Website | Instagram[10:33] Airmail[10:48] Spy Magazine (defunct)[12:55] Graydon Carter[17:30] Less Than Zero by Bret Easton Ellis[17:31] Bret Easton Ellis[24:10] Adam Rapoport[32:22] L'Etiquette Magazine[40:13] Stephen Glass, ‘Loving Lies' (article)[41:03] Shattered Glass (film)[43:05] Joseph Bullmore[48:29] After Visiting Friends by Michael Hainey (book)

Deuxième rencontre autour de la bouffe avec Nora Bouazzouni, journaliste, traductrice et autrice de l'essai Faiminisme. Nous nous sommes retrouvées lors de sa venue au festival Dangereuses Lectrices, où elle a présenté son travail sur scène et en dédicace. J'ai d'ailleurs glissé un enregistrement de sa lecture de l'article « Comment l'impératif écologique aliène les femmes » au milieu de cet épisode, presque comme si vous y étiez. Nous avons discuté sexisme & violences systémiques en cuisine, d'éducation au goût, de charge domestique et écologique, et du Noma. Quelques références entendues dans l'épisode : • Nora Bouazzouni, Faiminisme, éditions Nouriturfu, publié en septembre 2017• Nora Bouazzouni, « Comment l'impératif écologique aliène les femmes », publié le 22 août 2019 sur Slate http://www.slate.fr/story/180714/ecologie-feminisme-alienation-charge-morale• Nora Bouazzouni, « La revanche de la pâtisserie », publié le 14 avril 2018 sur Slate http://www.slate.fr/story/160330/revanche-patisserie-chefs-table• Le Noma est un restaurant gastronomique situé à Copenhague, dirigé par le chef danois René Redzepi https://noma.dk(En bien plus accessible je recommande Morgenstedet, une cantine bio et végétarienne dans le quartier autonome de Christiania.)• Robert J. Courtine, dit La Reynière, était un critique culinaire au Monde de 1952 à 1993, après une première carrière de journaliste collaborationniste sanctionnée d'une peine de cinq ans de prison. « Au sortir de la Seconde Guerre mondiale, les lois d'épuration promulguées pendant la Libération interdisent aux journalistes coupables d'accointances avec la presse collaborationniste d'exercer leur métier, sauf aux rubriques considérées comme mineures : tourisme et gastronomie. » Stéphane Méjanès, Tailler une plume, p.11, Editions de L'Epure, mai 2019. Le pseudonyme gastronome de Courtine est inspiré du critique culinaire Alexandre Balthazar Laurent Grimod de La Reynière.• Adam Rapoport a démissionné de son poste d'éditeur en chef du site Bon Appétit suite à la publication d'une photo de lui en blackface. Cette affaire est survenue après qu'une des contributrices du site, Sohla El-Waylly, a révélé que seules les personnes blanches étaient rémunérées pour leurs vidéos publiées pour Bon Appétit.https://www.eonline.com/news/1159430/bon-appetit-s-sohla-el-waylly-says-only-white-editors-are-paid-for-test-kitchen-videos• Sohla El-Waylly a depuis sa propre émission « Stump Sohla » chez Babish Culinary Universe d'Andrea Rea https://www.vulture.com/article/sohla-el-waylly-profile.html• Myriam Bahaffou est une chercheuse indépendante en philosophie et en études de genre, militante écoféministe et pour un « véganisme éclairé », également invitée au festival Dangereuses Lectrices• « Les femmes politiques n'ont représenté que 25% des invité·es politiques dans les médias pendant cette période (du premier confinement en France, ndlr) (contre 30% en temps normal). » (p.9) « Pendant le confinement du printemps 2020, on a observé une chute des contributions de femmes chercheuses dans les revues scientifiques au niveau mondial, tandis que les contributions masculines augmentaient de 50%. » (p.180), extraits de Présentes de Lauren Bastide, éditions Allary, publié le 3 septembre 2020 Merci à Studio Dilettante et en particulier Hadrien Bibard sans qui cet épisode n'aurait pu être enregistré.Vous pouvez me retrouver sur Twitter @Lucie_Inland ainsi que sur Instagram @lucieinland, et Studio Dilettante sur Twitter @StuDilettante et Tipeee pour le coup de pouce financier.La musique en fin d'épisode est un extrait de « This Impermanent Gold » de Félicia Atkinson, sous licence Creative Commons.

Where can Black professionals in the food industry go for professional development, collaboration, and support? Colleen Vincent and Clay Williams founded Black Food Folks, a fellowship that centers Black people, our accomplishments, and our growth in food & drink. Colleen & Clay walk us through:  the food industry's gatekeeping and how that affects opportunities for Black people media's obsession with one Black chef at a time how and why they created Black Food Folks immediate changes they want to see in food & beverage how you can support Black chefs, writers, creatives, etc Mentioned in this episode Nicole Taylor Marcus Samuelsson JJ Johnson   Edouardo Jordan Black Food Folks daily conversations on Instagram Live Garrett Oliver talks with Jackie Summers on Black Food Folks Instagram Live Fresh Fest  Adam Rapoport, former Editor In Chief of Bon Appetit resigns (Eater article) Whetstone Magazine  For the Culture  While Entertaining by Amber Mayfield CashApp: $BlackFoodFolks Black Food Folks partners with Discover on the Eat It Forward Program (website & Instagram post) Connect with Colleen Vincent, Clay Williams & Black Food Folks Instagram: @BlackFoodFolks, @ms_collycol, @ultraclay  Twitter: @BlackFoodFolks, @Collycol, @ultraclay  Facebook: @Blackfoodfolks Website: blackfoodfolks.com   Listen to this episode   Apple Podcasts | Libsyn | Soundcloud | Google Podcasts | Stitcher | Spotify   Subscribe to the RSS feed: http://profoodmaker.libsyn.com/rss Reach out to the Pro Food Maker Podcast Website: profoodmaker.com  Instagram: instagram.com/profoodmaker Facebook: facebook.com/profoodmaker Twitter: twitter.com/profoodmakerpod Hashtags: #profoodmaker #profoodmakerpodcast

In continue diving into the Bon Appetit Magazine drama. Hear what are some things former and current employees have said about the magazine and it’s former Editor-in-chief, Adam Rapoport.

There's this old internet fable about a duck who liked milkshakes. Everyone loved the Milkshake Duck, until it turned out to be racist. The moral of the story is that everything online either turns to caca, or we learn it always was. The latest example, we submit, is the so-called Food Media — or at least its most prominent avatar, Bon Appetit. Adam Rapoport resigned last Monday after weeks of furious attention to systemic racial inequality nation-wide, and after a month of similar scrutiny within food media, beginning last month with the tumble of viral-recipe-author Alison Roman. It was around then that technology and culture writer Navneet Alang wrote an essay for Eater titled “Stewed Awakening: Alison Roman, Bon Appetit, and the Global Pantry Problem.” In this podcast extra, Brooke and Navneet discuss the faulty editorial decisions and disastrous, un-inspected assumptions that led to food media's recent failings.  On the Media is supported by listeners like you. Support OTM by donating today (https://pledge.wnyc.org/support/otm). Follow our show on Instagram, Twitter and Facebook @onthemedia, and share your thoughts with us by emailing onthemedia@wnyc.org.

There’s this old internet fable about a duck who liked milkshakes. Everyone loved the Milkshake Duck, until it turned out to be racist. The moral of the story is that everything online either turns to caca, or we learn it always was. The latest example, we submit, is the so-called Food Media — or at least its most prominent avatar, Bon Appetit. Adam Rapoport resigned last Monday after weeks of furious attention to systemic racial inequality nation-wide, and after a month of similar scrutiny within food media, beginning last month with the tumble of viral-recipe-author Alison Roman. It was around then that technology and culture writer Navneet Alang wrote an essay for Eater titled “Stewed Awakening: Alison Roman, Bon Appetit, and the Global Pantry Problem.” In this podcast extra, Brooke and Navneet discuss the faulty editorial decisions and disastrous, un-inspected assumptions that led to food media's recent failings. 

Today we cover Adam Rapoport resigning from Bon Appetite over his use of brown face, break down what the website Cameo is all about, and Kevin gives his thoughts on the game Hunt Showdown.

On June 8, 2020, a damning photo of Adam Rapoport in brownface emerged, but Rapoport stepping down as Bon Appétit’s Editor in Chief was only the beginning. In the following days, Sohla El-Waylly, Priya Krishna, Rick Martinez, and many more current and former BIPOC staff blew the lid off inequity and racial discrimination run rampant at Bon Appétit and Condé Nast. In this episode, we recap this past week’s events in detail, including the whirlwind of statements, apologies, exposés, social media posts, and fan reactions that resulted. Plus we ask ourselves: What does this mean for the future of BA, and for the future of Pod Appétit?  (Recorded June 14, 2020) Resources: The Editor Of Bon Appétit Is Resigning After A Photo Of Him In Brownface Resurfaced (BuzzFeed) Bon Appétit's editor in chief just resigned — but staffers of color say there's a 'toxic' culture of microaggressions and exclusion that runs far deeper than one man (Business Insider via The Internet Archive) A Long-Overdue Apology, and Where We Go From Here (Bon Appétit) The 'Bon Appétit' Test Kitchen and the Myth of the Happy Workplace (Vice) Bon Appetit’s race problem is the food media’s race problem (The San Francisco Chronicle)  Inside the Culture of Racism at Bon Appétit (Jezebel) A Reckoning at Condé Nast (The New York Times) A Reckoning At Bon Appétit (The Sporkful) r/bon_appetit summary of events _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Pinterest: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com _ Logo by: Erik Sternberger: eriksternberger.com _ Shout-outs: Bon Appétit Bot: @BonAppetitBot Chris Morocco’s Spoons: @moroccospoon Claire Saffitz Hair Appreciation: @hairsaffitz _ Promoted Podcast: Book of Lies Podcast: bookofliespodcast.com

This week Arri and Stephen discuss Terry Crews, The TERF-Who-Shall-Not-Be-Named, and Bon Appetit's Test Kitchen and the dramatics! This podcast was recorded on the 12th June 2020, the four year anniversary of the shootings in the Pulse nightclub in Orlando, Florida. We wish to honour those 49 souls who lost their lives that night. You can donate to the onePulse foundation which was founded in their names here: https://onepulsefoundation.org/donate/ Ryan Walker-Hartshorn, who worked for Adam Rapoport as his personal assistant on next-to-no income, has been struggling to pay rent for the past 3 months. Her venmo is here if you can help: Venmo: rywho Also, Tammie Teclemariam has been one of the best sources for all this information, please go give them a follow on Twitter @tammieetc Bon Appetit Subreddit https://www.reddit.com/r/BonAppetit/ Great Twitter thread by Andrew James Carter (@Carter_AndrewJ) debunking all the rubbish The TERF-Who-Shall-Not-Be-Named wrote and posted: https://twitter.com/Carter_AndrewJ/status/1270787941275762689 --- Twitter: I Saw A Magpie - @saw_magpie Arri - @arrithecupcake Stephen - @s_j_devlin Facebook: @isawamagpie Gmail: isawamagpie@gmail.com --- We hope you've enjoyed this week's podcast, and we will be back next week with more nonsense! Arri, Stephen, and Tantalus x

A beloved brand with a toxic workplace... The videos shot in the Bon Appetit Test Kitchen are among the most popular food videos on YouTube, beloved for their depiction of a workplace that feels cool, fun, and diverse, full of chummy editors who have become celebrities. But that all changed this week when a photo of Bon Appetit editor-in-chief Adam Rapoport in brownface was posted to Twitter. It brought to the fore long-simmering anger about a lack of diversity among the staff and the cuisines that get highlighted, as well as pay inequities and hostile treatment for people of color at BA. We speak with reporter Rachel Premack, former staffer Nikita Richardson, and current BA assistant editor Sohla El-Waylly to find out what it’s like to work at Bon Appetit, and what it will take to change it. Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

We dive into the turmoil at Bon Appetit and other cultural gatekeepers, and how it both relates to and distracts from the bigger conversations about systemic racism. Are similar dynamics taking place at Goop? Probably. We also talk electromagnetic radiation, CSAs, fancy lip balm, the new Dave Chappelle special, deleting Instagram, triphala supplements and scatalogical Father's Day presents.

Katie regales Jesse with a tale of anti-Herzogian graffiti, and the hosts take a few minutes to thank everyone for the ridiculous start the Patreon is off to. Then they discuss the massive upheavals going on in media, many of them involving editors getting fired after instances of perceived discrimination. Is there a problem trying to adjudicate this stuff via Twitter? Or is this just a necessary realignment of power in a collapsing and unequal industry? Also: Katie confronts Yashar Ali and Jesse (sorta) confronts Alison Roman. Plus, Robin DiAngelo comes up again, and Jesse rants about her again, oh my God what a surprise. WE ARE ALMOST AT A THOUSAND THIS IS RIDICULOUS PLEASE JOIN US FOREVER - http://patreon.com/blockedandreported Show notes/links: Bon Appetit Editor-in-Chief Adam Rapoport Resigns After Backlash Over Treatment of People of Color - https://variety.com/2020/digital/news/bon-appetit-adam-rapoport-resigns-backlash-1234628301/ Writer Yashar Ali Tried To Come For Alison Roman For Cultural Appropriation And Chrissy Teigen Got Hit In The Crossfire - https://dlisted.com/2020/06/09/writer-yashar-ali-tried-to-come-for-alison-roman-for-cultural-appropriation-and-chrissy-teigen-got-hit-in-the-crossfire/ The Fight To Redefine Racism (Kelefa Sanneh's review of White Fragility and How to Be an Antiracist) - https://www.newyorker.com/magazine/2019/08/19/the-fight-to-redefine-racism

Bon Appetit editor-in-chief Adam Rapoport resigned on Monday over accusations of brownface. It involved a 2004 photo of Rapoport and his wife dressing up as Puerto Ricans. But according to more than a dozen former and current employees of colour who have since spoken out, the racism runs deeper than just that photo. Today on Front Burner, a conversation with culture writer Navneet Alang about this controversy, and what it says about who gets to tell stories about foods from different cultures.

On this episode, we are discussing: *Labor of Love, Ep. 3 *Doomsday Preppers Update *Benana is still cringe *Samira Nasr and Harper’s Bazaar *Stassi Schroeder, Kristen Doute, Max Boyens, and Brett Cap are fired from Vanderpump Rules *Bon Appetit’s Adam Rapoport resigns based on a brown face photograph and pay inequality; we are also discussing […]

Food writer Corby Kummer spoke with Boston Public Radio *on Wednesday about food magazine Bon Appetit's recently exposed structural racism. "The Me Too movement came for sexism, and now the moment is coming for racism," he said. "The editor of Bon Appetit, Adam Rapoport, was discovered in an old photo dressed up in Puerto Rican bling, and his assistant said [Rapoport] liked the picture so much that he had it framed on his desk." The photo itself was appalling, but even more appalling was the culture of racism that has now been described at Bon Appetit, Kummer noted. "The terribly white culture of the Test Kitchen at Bon Appetit has made millions...and that's why I think this culture went unchallenged," he said. "So the editor resigned and the Bon Appetit staff posted something today saying the culture is going to change and that they're going to right the pay inequity." *Kummer is a *senior editor at The Atlantic*, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

Bon Appétit’s editor-in-chief Adam Rapoport has resigned over a brownface photo and criticism from BIPOC staffers. "Bachelor" alums are backing up a petition demanding the show finally cast a black lead. And what’s not to love about Ana de Armas’ life-size cardboard cutout of herself displayed on her lawn? Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s time for the Overnight Underground News Podcast.  I’m John Ford.   George Floyd fest Ah, it’s kind of a boring news day today, but that could all change in a flash. On Monday there was a viewing of the body of our lord and savior George Floyd and of course today is the wall to wall coverage of the George Floyd funeral. Democrats staged one of those take a knee moments for eight minutes and 46 seconds in DC on Monday. Nancy Pelosi had a hard time getting back up as her knees gave out. Probably not the first time for that. The Democrats pushed their Justice in Policing Act and Republicans said no, police are friends not food. The whole damn thing feels just like an endless and perpetually annoying kabuki theatre. Just turn it off already and step away from the TV and Twitter if you know what’s good for you.  Army may rename bases The Army has announced they are ready to surrender to cancel culture and the politics of victimhood. Army brass yesterday said they are considering changing names of forts and bases that are named after Confederate generals. Among those bases that are being considered for name change are Fort Bragg in North Carolina, Fort Benning in Georgia and Fort Hood in Texas. That one could just become Fort Boys in the Hood. That would work. There is no truth to the rumors that some of the names being considered as replacements for the racist, offensive, objectionable and mean fort names are:  Fort Looser, Fort Surrender, Fort Politically Correct, Fort Pu**y, Fort White Flag, Fort PornHub, Fort McFortyface, Fort Gomer, Fort Social Justice Warrior, Fort Honorable Elijah Muhammad, Fort Duchebag and of course Fort A**hole.  Cancel culture of the day report Here’s some more cancel culture news. Adam Rapoport, The Editor in Chief over at Bon Appétit has stepped down. No it wasn’t because he ordered fried chicken. It seems an old Instagram post with Rapoport in brownface surfaced on Monday, and of course, that calls for erasing him from existence. The Wrap reports that Rapoport said he is, quote: “stepping down as editor in chief of Bon Appétit to reflect on the work that I need to do as a human being.” As opposed to work he did in the past as what? A gerbil, fish, a wallaby?  It seems it’s just too much for anyone to take after the picture of Rapoport surfaced from a Halloween costume he wore 16 years ago. Honestly, I’ve seen the picture and he just looks like your typical douche  bag Yankees fan. But here’s something I always wondered. Why is it not acceptable to dress in black or brown face, but it’s perfectly acceptable for men to dress as women in drag wearing the most ridiculous makeup and clothes that many would say are demeaning women. HI mean, there's even top rated TV shows dedicated to this misogyny. Makes no sense to me. But then none of this cancel culture, social justice, neo-marxist postmodernism does.  No more streaming Little Britain for you Oh hell, let’s just cancel TV shows while we're at it. The Guardian reports the TV show Little Britain has been axed from all UK streaming platforms.  The erasure is due to concerns about the use of blackface by its two stars, David Walliams and Matt Lucas. The BBC Ministry of Truth said, quote: “Times have changed since Little Britain first aired, so it is not currently available on BritBox.” I say it’s time to target All in the Family next. Archie Bunker must be canceled.  North Korea throws a hissy fit North Korea is back in the news. According to multiple reports, North Korea has cut all communication channels with their neighbors in the South. This latest move from the North comes as it escalates pressure on South Korea for failing to stop activists from floating anti-Pyongyang leaflets, money and thumb drives with movies and music across the border. According to the Guardian, North Korea said it will make Soul suffer for its actions. Isn’t having to live next to North Korea suffering enough.  I’d report on more, but honestly, I’ve just had enough for today. I need to keep a little bit of my sanity.

The editor-in-chief of Bon Appétit magazine, Adam Rapoport, has resigned after a photograph of him in brownface resurfaced. And, a small liberal arts college in Wisconsin is overhauling its academic calendar to prepare for a return to campus amid COVID-19.

Adam Rapoport is forced to resign as Editor-in-Chief of Bon Appetit Magazine due to bad behavior. Chefs and restaurateurs are being exposed for their discriminatory working environments in the midst of a revolution.

The editor-in-chief of Bon Appétit magazine, Adam Rapoport, has resigned after a photograph of him in brownface resurfaced. And, a small liberal arts college in Wisconsin is overhauling its academic calendar to prepare for a return to campus amid COVID-19.

Molly Baz and Adam Rapoport recently developed BA’s Best Chicken Parm, and here they go into detail about every decision that went into making their ultimate version. Then, GQ correspondent Brett Martin is on to talk about his Best New Restaurants list, which he finished reporting right as cities were locking down. Brett shares about his travels and why he felt like it was important to publish this list right now. Learn more about your ad choices. Visit megaphone.fm/adchoices

House returns to talk with friend of the show and editor-in-chief of Bon Appétit magazine Adam Rapoport. They discuss how social distancing has made us all home cooks, and the community and recipes we can share in these difficult times.

We talk vintage Datejusts, fashion magazines, and why musicians are the coolest.Show Notes(8:00) Rachel Tashjian(11:50) Larry David's GQ Cover Feature(12:00) Tyler, The Creator GQ Cover Feature(19:30) GQ Says Goodbye to the Suit(21:45) The Fader(27:00) Adam Rapoport(30:23) Frank Ocean GQ Cover Feature(36:45) GQ’s New Masculinity Issue(37:00) Brad Pitt GQ Cover Feature(40:30) Stephen's GQ Watch Coverage(41:00) GQ's Watch Vertical(42:00) Wes Lang On GQ(43:40) Aurel Bacs GQ Feature(49:30) The Amazing Made-In-America Hamilton Electric, The World's First Battery Powered Watch(1:02:00) Stephen's 1016(1:09:53) Talking Watches With Jack Nicklaus(1:10:00) Talking Watches With John Mayer, Part 2(1:10:10) Talking Watches With Reza Ali Rashidian(1:14:00) Big Fit Of The Day

House is joined by fan favorite and editor-in-chief of Bon Appétit magazine Adam Rapoport to discuss the changing seasons and what meals and foods fit well on your table as things are just starting to warm up.

Adam Rapoport, MD, MHSc, joins us to discuss the history of residential hospice and palliative care, why palliative care should be incorporated into all areas of healthcare, how being genuinely human is fundamental to building meaningful relationships with patients, and so much more!Dr. Adam Rapoport is a general pediatrician with a Masters in Bioethics. He is an Associate Professor in both the Departments of Paediatrics, and Family and Community Medicine at the University of Toronto, as well as a Project Investigator in the Child Health and Evaluative Sciences Program at the SickKids Research Institute. In 2011, he became the first Medical Director of the Paediatric Advanced Care Team (PACT), the palliative care service at SickKids. In 2013, he became Medical Director at Toronto’s first pediatric residential hospice – Emily’s House. His academic work focuses on the intersection of his 3 primary interests: paediatrics, palliative care, and ethics.For more information about these programs and resources, visit the Emily's House website and the PACT page on the SickKids website.This episode of Accidental Intellectual is produced by Bronwyn Lamond, Rachael Lyon, Harrison McNaughtan, Stephanie Morris, Lee Propp, and Ariana Simone. Our theme music is by Alexandra Willet and our branding by Maxwell McNaughtan.To learn more about the Accidental Intellectual podcast and get full show notes and a transcript of this episode, visit our website at www.accidentalintellectual.com.

House talks with his good buddy Adam Rapoport, editor-in-chief of 'Bon Appetit,' about some recipes to take your Thanksgiving spread up a notch, including innovative takes on mashed potatoes, stuffing, gravy, cranberry sauce, pumpkin pie, and, of course, turkey!

Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie. Learn more about your ad choices. Visit megaphone.fm/adchoices

House talks with Jason Gay about his WSJ article "17 Rules for Your 4th of July Cookout." They tackle brats, burgers, hot dogs, guests who bring grill items, the importance of timing, and more (4:10). Then House connects with Bon Apetit's Adam Rapoport to discuss some top-tier grilling recipes and summer drinks that will light up your Fourth (25:30).

Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be. Learn more about your ad choices. Visit megaphone.fm/adchoices

Conventional wisdom holds that marinating and grilling are always to be done in that order: the former before the latter. But why, really, when the moisture and sugar in most marinades can actually cause a protein to simultaneously steam and burn without ever truly searing? Adam Rapoport and Carla Lalli Music discuss recipes that flip the script. After that, Amiel Stanek goes over the basics of charcoal grilling. Get the recipes from this episode: Grilled Swordfish with Tomatoes and Oregano Grilled Summer Squash and Red Onion with Feta Grilled Chicken with Lemon and Thyme Soy Sauce-Marinated Grilled Flank Steak and Scallions Jalapeño-Marinated Grilled Pork Chops Grilled Red Snapper with Green Beans and Lime Learn more about your ad choices. Visit megaphone.fm/adchoices

House talks with The Ringer's Bryan Curtis about his recent trip to London and the cuisines he sampled, including Indian breakfast naan and an out-of-this-world shish kabob (0:00). Then House sits down with Adam Rapoport and Dave Grohl of Nirvana and the Foo Fighters to discuss Dave's barbecue origins, how he opened his famous Backbeat BBQ, feeding the masses, and more (0:00). The full interview with Dave Grohl can be found on the 'Bon Appétit Foodcast': Dave Grohl Is Hooked on Barbecue, by Dave Grohl as told to Adam Rapoport

It turns out that Dave Grohl—yes, that Dave Grohl of the Foo Fighters and Nirvana—is really good at barbecue. Like, owns-a-giant-smoker-and-barbecues-for-hundreds-of-people good. Adam Rapoport talks to Dave about how he got into the craft and how it expanded to Backbeat BBQ, his one-man catering company. One warning: This episode contains quite a bit of profanity, so you may want to save it for later if you’re listening with kids. Learn more about your ad choices. Visit megaphone.fm/adchoices

Gabriela Camara opened Contramar in Mexico City when she was only 21-years-old. The landmark restaurant still serves the same super-fresh seafood-forward food it did when it first opened its doors—only now Camara also runs Cala in San Francisco, just published a cookbook, and has a new spot in the works in Los Angeles. Adam Rapoport chats with her about how her career has grown (and, of course, how she makes her guacamole). Learn more about your ad choices. Visit megaphone.fm/adchoices

House talks about his birthday meal at A Rake's Progress in Washington, D.C., before sitting down with Bon Appétit's Adam Rapoport and chefs Jon Shook and Vinny Dotolo, of the iconic restaurants Animal and Jon and Vinny's in Los Angeles, to talk about their intriguing journey from Florida to California, working odd jobs, cooking in kitchens, to opening some of L.A.'s premier restaurants. They also discuss rolling out their menu on Delta One flights and some of the challenges of not compromising your food in the sky.

There's nothing more contentious than the criteria for the ideal chocolate chip cookie—which is why Chris Morocco spent two months conceptualizing, researching, developing, and testing his new recipe for our BA's Best collection. This week, Adam Rapoport talks with Chris about what went into each decision he made. After that, we air a conversation from our live show a few weeks back where Chris and Claire Saffitz debate the merits and pitfalls of Tiramisú. Get the recipes from this episode: BA's Best Chocolate Chip Cookies Old-School Tiramisú Learn more about your ad choices. Visit megaphone.fm/adchoices

Recently at BA, we noticed all the times we’d go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs. Get the recipes from this episode: Everyday Greens Salad Dinner Salad with Radicchio and Roasted Sweet Potatoes Scrunched Grapefruit Salad with Grapefruit and Chiles Little Wedge Salad with Sour Cream Dressing Ice Water Salad Spicy Cashew Dressing Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Bon Appetit editor-in-chief Adam Rapoport joins Will and the rest of the Corporate Lunch crew for a special ep on food, fashion, and iced coffee. Adam discusses working at GQ back when you could smoke cigarettes indoors, what he wore in his high school punk band, and the conditions under which he’ll drop restaurant recommendations. He and Will also work through a suiting conundrum, and Noah finally gets to the bottom of whether Adam actually believes Budweiser is the best beer. Listen to Adam on the Bon Appetit Foodcast here: https://www.bonappetit.com/story/bon-appetit-foodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Bon Appetit editor-in-chief Adam Rapoport joins Will and the rest of the Corporate Lunch crew for a special ep on food, fashion, and iced coffee. Adam discusses working at GQ back when you could smoke cigarettes indoors, what he wore in his high school punk band, and the conditions under which he'll drop restaurant recommendations. He and Will also work through a suiting conundrum, and Noah finally gets to the bottom of whether Adam actually believes Budweiser is the best beer. Listen to Adam on the Bon Appetit Foodcast here: https://www.bonappetit.com/story/bon-appetit-foodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Best of" lists are everywhere, but with so many, how much value should we actually give them? Brett Martin, reports and writes GQ's Best New Restaurants list, which came out earlier this week. Deputy editor Julia Kramer puts together BonApp's list. Technically, they work towards the same same goal. But each list comes together in a different way, on a different timeline, and with a different result. Adam Rapoport talks to them about their processes and what a “best” list even means. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn more about your ad choices. Visit megaphone.fm/adchoices

When senior associate food editor Molly Baz set out to develop BA's Best Matzo Ball Soup, she not only solicited input from highly-opinionated BA staffers, but she also reached out to Mitchell Davis, chief strategy officer for the James Beard Foundation and matzo ball soup expert. Adam Rapoport chats with both of them. After that, associate editor Hilary Cadigan reads her essay from our recent Red Sauce America package, The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen. Get the recipe from this episode: BA's Best Matzo Ball Soup Learn more about your ad choices. Visit megaphone.fm/adchoices

Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits. Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here. Learn more about your ad choices. Visit megaphone.fm/adchoices

House is joined by Bon Appetit editor in chief Adam Rapoport and Ringer staffer Danny Chau to run through the best things they ate this week, featuring meals at a hipster Jewish deli, the world-famous Jon & Vinny's, and the brand-new Tartine Manufactory in downtown L.A. (3:35). Then House and Rapo sit down with Juliet Litman for February's Food News report (35:30).

House talks with Ringer staff writer and baking aficionado Alison Herman about her piece 'How NYT Cooking Became the Best Comment Section on the Internet' as well as some of the things she's making in her own kitchen (2:40). Then, Bon Appetit editor in chief Adam Rapoport joins to give out some Valentine's Day tips for folks who want to stay in, including some incredible pork-shoulder recipes, a delectable celery salad, and more (20:30).

As part of our second live podcast event, Adam Rapoport and Carla Lalli Music talk about the development of BA's Best Spaghetti and Meatballs—how the recipe was tested more than seven times, and what they learned along the way. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Ringer's Joe House is joined by Bon Appetit editor in chief Adam Rapoport to discuss the fall palate, common cooking mistakes, and some delicious fall recipes (3:40). Then House links up with Bill Simmons for a special 'House of Carbs' Food News (57:15).

The Ringer's Joe House is rejoined by his pal and editor-in-chief of Bon Appétit, Adam Rapoport, to talk summer salads, getting creative with corn, tips for making rice, seasoning steak and ribs, Korean BBQ at home, and switching up your meats on the grill (4:33). Then House links up with Juliet Litman for a classic 'House of Carbs' Food News (34:00).

Update 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time. Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do you find a source you trust? After that, Carla Lalli Music convinces Adam Rapoport that he needs to start cooking fish at home. Get the recipes from this episode: Slow-Cooked White Fish with Charred Cabbage Green Posole with Cod and Cilantro Herby Napa Cabbage Salad with Lime Slow-Roasted Salmon with Fennel, Citrus, and Chiles Slow-Roasted Salmon with Harissa Crispy-Skinned Fish with Herb Sauce Learn more about your ad choices. Visit megaphone.fm/adchoices

Last week was a busy one as co-hosts Emma Waverman and Phil Wilson attended two major culinary events (Toronto's Terroir Symposium and Cochon555 in Banff, respectively). Waverman dives into what makes Terroir unique, and Wilson talks about the surprising result of Cochon's first Canadian heritage pork competition. At the James Beard Media Awards in New York City last Friday night, Canadian filmmaker Kevin Kossowan was up for a prestigious award. His fellow nominee, Bon Appetit magazine's editor Adam Rapoport chats with Dan Clapson during the ceremony about what the Beards can mean for a first-time nominee like Kossowan.After the summaries of the glitzy events, Emma and Phil give us a full and candid rundown of Top Chef Canada episode four: Restaurant Wars. A few unexpected twists and turns in this episode leave us asking, "Why?" a few times too.

Last week was a busy one as co-hosts Emma Waverman and Phil Wilson attended two major culinary events (Toronto's Terroir Symposium and Cochon555 in Banff, respectively). Waverman dives into what makes Terroir unique, and Wilson talks about the surprising result of Cochon's first Canadian heritage pork competition. At the James Beard Media Awards in New York City last Friday night, Canadian filmmaker Kevin Kossowan was up for a prestigious award. His fellow nominee, Bon Appetit magazine's editor Adam Rapoport chats with Dan Clapson during the ceremony about what the Beards can mean for a first-time nominee like Kossowan.After the summaries of the glitzy events, Emma and Phil give us a full and candid rundown of Top Chef Canada episode four: Restaurant Wars. A few unexpected twists and turns in this episode leave us asking, "Why?" a few times too.

Geoff Shackelford and Joe House check in on the world of golf post-Masters (3:49). Then, they connect with 'Bon Appetit' editor-in-chief Adam Rapoport to talk about the food scene in New Orleans (25:11) and what to eat before, during, and after a round of golf (37:03). Finally, the guys look ahead to the Zurich Classic and make some predictions for the event (64:35).

Geoff Shackelford and Joe House discuss what it's been like on the ground in Augusta so far (1:49), Tony Finau's dislocated ankle (5:32), how watching Tiger Woods today was just like old times (7:38), and why Sergio Garcia's performance has him in hot water (15:09). More from The Ringer: The Bill Simmons Podcast: So Long, Kyrie, and Hello, Augusta, With Joe House and Bill’s Dad Bill Simmons and Adam Rapoport on Meals From the Masters at Augusta National You can find the official Ringer web store here: http://bit.ly/ringershop

The Ringer's Joe House is joined by his longtime friend Bill Simmons and editor-in-chief at 'Bon Appetit' Adam Rapoport live from Augusta, Georgia to discuss all the food at concessions as well as some "Masters food hacks" to enhance the experience. Then Bill and Adam discuss food from Berckmans Place, the super-exclusive VIP room that House did not make it into, before tearing into the world-famous Georgia peach ice cream sandwich on air (sorry about that). You can find the official Ringer merch store here: http://bit.ly/ringershop

The Ringer's Joe House is joined by 'Bon Appetit' editor-in-chief Adam Rapoport to share his mouthwatering Super Bowl spread (6:00), hand out some invaluable Valentine's Day advice (15:00), and discuss why now is the most exciting time to cook (24:00). Then House is joined by Juliet Litman for a classic 'House of Carbs' Food News (39:10).

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy. Get the recipes from this episode: Mamaleh's Brisket Adam and Maxine's Famous Latkes Lemony Latkes Learn more about your ad choices. Visit megaphone.fm/adchoices

In the first installment of ‘This Week in Ringer Culture’ we feature ‘Damage Control’ on Taylor Swift's new album, ‘The Watch’ on ‘Thor: Ragnarok,’ ‘House of Carbs’ with Adam Rapoport on prepping for Thanksgiving, ‘Larry Wilmore: Black on the Air’ with Carl Reiner on the Trump administration, ‘The Press Box’ on the entertainment media’s coverage of the Weinstein and Louis C.K. scandals, and ‘The Big Picture’ with Richard Linklater on his filmmaking process.

The Ringer's Joe House is joined by 'Bon Appetit' editor in chief, Episode 1 hero, and Washington D.C. native Adam Rapoport to gear up for holiday office-party season (3:20). Together they take a look ahead to Thanksgiving, and Rap gives the hungry people some pro tips on a smooth and merry holiday (17:00). Finally, House links up with Juliet Litman for a classic segment of 'House of Carbs' Food News (48:40).

You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon. Learn more about your ad choices. Visit megaphone.fm/adchoices

In his debut food podcast, The Ringer's Joe House brings on Bon Appétit Magazine editor-in-chief Adam Rapoport to discuss the millennial palate, summer eats, grilling tips, and his 'Last Meal on Earth' (3:15). Then House is joined by Juliet Litman to discuss this week in food news (22:17), and Danny Chau stops by to discuss his article about Nashville's hot chicken craze (35:20).

  Marissa A. Ross (@marissaaross) is a leisure enthusiast, writer, and wine drinker. She’s also the author of the new book, Wine. All The Time.: The Casual Guide to Confident Drinking, writer of the wine blog WINE. All The Time, and is the wine editor for Bon Appétit. Learn more about Marissa here with the show notes. In this episode, Marissa and I dig into a lot from her story and background and how she got into wine to becoming Bon Appétit’s wine editor. We also talk a lot about wine descriptions and how her’s work to describe an experience that the wine fits into rather than simply what she tastes. We get into the coverage of wine in Bon Appétit, her love and passion for the magazine, and the wise words that Adam Rapoport continuously bestows upon her. Before we get into the episode, I want to invite you to subscribe to the podcast on iTunes here, and leave a review. Our goal is to grow a community of people passionate about wine in which we all can share and learn more. You subscribing and leaving a review on iTunes here, or your podcast player, helps more people just like yourself find the show. Pre-Order Marissa's new book here on Amazon!

Adam Rapoport, Editor in Chief of Bon Appetite magazine on throwing killer dinner parties, Martha Stewart & food photography.

What’s going on in the food media today? We talk to three leaders in the space to find out. We’ll chat with Adam Rapoport, editor in chief of the iconic Bon Appétit, about what it’s like to lead the iconic magazine and what chefs and restaurants are on his radar. And Food52 founders Amanda Hesser and Merrill Stubbs stop by to talk about the much-loved website they started from scratch, plus their latest cookbook, A New Way to Dinner, and their NYC holiday pop-up.

Encore Broadcast: Allison Janney, star of the CBS sitcom “Mom,” on the humor in life’s heavy stuff… Alan Palomo, better known as Neon Indian, DJs your bomb shelter dinner party (but you’ll have to bring your own food)…  Bon Appetit’s Adam Rapoport on how to pre-game for a food coma… The veteran producer behind “The Jeffersons” […]

Brett Martin, correspondent for GQ magazine and diehard Brooklynite, traded NYC for New Orleans and found himself in the land of poboys, muffulettas, and all manners of deep-fried, delicious, crispy things. On today's show, Martin talks to editor-in-chief Adam Rapoport about his favorite food haunts in the city of jazz. Learn more about your ad choices. Visit megaphone.fm/adchoices

Allison Janney, star of the CBS sitcom “Mom,” on the humor in life’s heavy stuff… Alan Palomo, better known as Neon Indian, DJs your bomb shelter dinner party (but you’ll have to bring your own food)…  Bon Appetit’s Adam Rapoport on how to pre-game for a food coma… The veteran producer behind “The Jeffersons” and […]

Two professional competitive eaters square off in a game inspired by a Twisted Sister song. And V.I.P., Bon Appétit editor-in-chief Adam Rapoport, dishes about culinary trends and the scourge of Yelp.

Editor-in-chief Adam Rapoport talks to restaurant & drinks editor Andrew Knowlton about working a 24-hour shift at The Waffle House. Then, chef Amanda Cohen of Dirty Candy speaks about the state of the restaurant industry in New York. Finally, senior food editor Alison Roman and associate food editor Claire Saffitz coach Adam about how to be a better baker. Learn more about your ad choices. Visit megaphone.fm/adchoices

At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure. The A.O.C. Cookbookby Suzanne Goin “The recipes are organized by different course — salads, fish, meat, and vegetables — and by season, so it appeals to my producerly sense of order. And while I’m not vegetarian, I like that it has a strong focus on vegetables.” —JYW Recipe: Spiced "Pumpkin" Fritters with Chocolate Sauce and Candied Pepitas    The Grilling Book: The Definitive Guide from Bon Appétitby Adam Rapoport “It made me want to buy a grill. And I haven’t done it yet. I’m going to — I got as close as buying a spatula for the grill… I love the design of this book. There’s a lot of little how-to sidebars, and Rapoport offers the pros and cons of different methods, like the case for charcoal grilling versus gas grilling… There are a lot of It’s so instructive without being condescending.” —AE Recipe: Hickory Rib-Eye Steaks with Bacon-Molasses Butter Recipe: Grilled Avocados and Chiles Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat “So much of Japanese cooking tends to be very precise and pristine. But you know regular families probably aren’t eating these elaborate sushi or sashimi presentations at home every night. I feel like Japanese Soul Cooking shows a different side of that culture’s cuisine, and has chapters devoted to food like gyoza dumplings and tonkatsu, which is a panko-breaded fried pork cutlets.” —JYW Recipe: Retro Curry Recipe: Sapporo Soup Curry Recipe: Classic Tonkatsu Ivan Ramen: Love, Obsession, and Recipes From Tokyo’s Most Unlikely Noodle Jointby Ivan Orkin and Chris Ying “It’s the memoir portion of the book I enjoy. His writing is like Ivan was in our interview: Fast and sharp and bracing and irreverent. Here’s how he writes about realizing that he wanted to move back to Japan and stay there. He was living with a woman in Maine at the time. Then I had an epiphany. I looked up and said, ‘You know what? I don’t like Maine and I love Japan. I don’t know what the f*** you’re talking about, but that’s the place I want to be.’ No offense to Maine, but it took being there for me to realize how much I wanted to be somewhere else. It’s a great story, one that inspires you to throw all your self-imposed caution to the wind.” —AE Recipe: Toasted Rye Noodles   Honorable mentions: The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Schulman Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne Cherry Bombe, a new biannual magazine celebrating women and food Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy Brennan and Caroline Campion

Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com. Mr. Rapoport has been with Condé Nast for more than 10 years. Prior to becoming Editor-in-Chief of Bon Appétit, Mr. Rapoport was GQ’s Style Editor, where he covered food, travel, fashion, design, film and music. Prior to joining GQ, Mr. Rapoport edited the restaurant section atTime Out New York for three years and worked as an editor and writer for the James Beard Foundation’s publications office.