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 <a href="https://www.bonappetit.com/recipe/sweet-corn-butter-mochi-coconut-crunch">Sweet Corn Butter Mochi With Coconut Crunch</a> 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<a href="https://www.millefete.com/"> Mille Fête</a> 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<a href="https://www.instagram.com/gigibluenyc/?hl=en"> GigiBlueNYC</a> and<a href="https://www.instagram.com/millefete/?hl=en#"> millefete.</a>
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

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

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 <a href="https://www.bonappetit.com/recipe/sweet-corn-butter-mochi-coconut-crunch" rel="noopener noreferrer">Sweet Corn Butter Mochi With Coconut Crunch</a> 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.&nbsp;
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<a href="https://www.millefete.com/" rel="noopener noreferrer"> Mille Fête</a> 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.&nbsp;
You can find Katherine Yang on social media at<a href="https://www.instagram.com/gigibluenyc/?hl=en" rel="noopener noreferrer"> GigiBlueNYC</a> and<a href="https://www.instagram.com/millefete/?hl=en#" rel="noopener noreferrer"> millefete.</a>
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

BA Bake Club: Sweet Corn Butter Mochi With Coconut Crunch

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 <a href="https://www.bonappetit.com/recipe/plum-karpatka-polish-cream-puff-cake">version</a> has an American twist (a <a href="https://www.bonappetit.com/story/bake-club-gelatin-no-bake-cheesecake">no-bake cheesecake filling</a>) 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 <a href="https://www.amazon.com/Around-World-Cakes-Ruby-Bhogal/dp/162371544X">Around The World in 80 Cakes</a>. And yes, there is a karpatka in it!
Find Ruby Bhogal <a href="https://www.instagram.com/rubybhogal/?hl=en">@rubybhogal</a> and on <a href="https://rubybhogal.substack.com/">Substack</a>. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

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

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 <a href="https://www.bonappetit.com/recipe/plum-karpatka-polish-cream-puff-cake" rel="noopener noreferrer">version</a> has an American twist (a <a href="https://www.bonappetit.com/story/bake-club-gelatin-no-bake-cheesecake" rel="noopener noreferrer">no-bake cheesecake filling</a>) 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 <a href="https://www.amazon.com/Around-World-Cakes-Ruby-Bhogal/dp/162371544X" rel="noopener noreferrer">Around The World in 80 Cakes</a>. And yes, there is a karpatka in it!
Find Ruby Bhogal <a href="https://www.instagram.com/rubybhogal/?hl=en" rel="noopener noreferrer">@rubybhogal</a> and on <a href="https://rubybhogal.substack.com/" rel="noopener noreferrer">Substack</a>. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

BA Bake Club: Plum Karpatka

“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 <a href="https://www.bonappetit.com/recipe/apple-fritters?srsltid=AU7gw4UVFPZYenbyP9P5QN0-gMMAKOrAoxQ-I3u3STxpQhXdidSEb8LB">Glazed Apple Pie Fritters.</a> 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<a href="https://podcasts.apple.com/us/podcast/food-with-mark-bittman/id1567511802"> Food with Mark Bittman</a> 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<a href="https://babakeclub.substack.com/"> Substack</a> or send a voice memo or email to bakeclub@bonappetit.com.
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

“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

“I've always wanted to go to a state fair,” Shilpa tells co-host and fellow Test Kitchen editor Jesse Szewczyk.&nbsp; “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 <a href="https://www.bonappetit.com/recipe/apple-fritters?srsltid=AU7gw4UVFPZYenbyP9P5QN0-gMMAKOrAoxQ-I3u3STxpQhXdidSEb8LB" rel="noopener noreferrer">Glazed Apple Pie Fritters.</a> They’re studded with tender chunks of apple, and spiced with nutmeg and cinnamon, and yes, deep fried.&nbsp;
Food journalist and podcaster Mark Bittman and his co-host and daughter Kate Bittman from the podcast<a href="https://podcasts.apple.com/us/podcast/food-with-mark-bittman/id1567511802" rel="noopener noreferrer"> Food with Mark Bittman</a> 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.&nbsp;
We’d love to hear from you! Send your questions to BA Bake Club on<a href="https://babakeclub.substack.com/" rel="noopener noreferrer"> Substack</a> or send a voice memo or email to bakeclub@bonappetit.com.
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

BA Bake Club: Glazed Apple Pie Fritters

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 lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our <a href="https://babakeclub.substack.com/">BA Bake Club Substack</a> for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at<a href="http://milkbarstore.com"> milkbarstore.com</a>, @<a href="https://www.instagram.com/christinatosi/?hl=en-gb">christinatosi</a> on socials or on her website<a href="http://bakeclub.com"> bakeclub.com</a>.We’d love to hear from you! Send your questions to BA Bake Club! Find us on<a href="https://babakeclub.substack.com/"> Substack</a> or send us a voice memo to bakeclub@bonappetit.com.
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

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. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.” On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber. Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar. Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration. “We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi. You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com. 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

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" rel="noopener noreferrer"> 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 lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our <a href="https://babakeclub.substack.com/" rel="noopener noreferrer">BA Bake Club Substack</a> for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at<a href="http://milkbarstore.com" rel="noopener noreferrer"> milkbarstore.com</a>, @<a href="https://www.instagram.com/christinatosi/?hl=en-gb" rel="noopener noreferrer">christinatosi</a> on socials or on her website<a href="http://bakeclub.com" rel="noopener noreferrer"> bakeclub.com</a>.We’d love to hear from you! Send your questions to BA Bake Club! Find us on<a href="https://babakeclub.substack.com/" rel="noopener noreferrer"> Substack</a> or send us a voice memo to bakeclub@bonappetit.com.
 Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

BA Bake Club: Whole Lemon Bars

This month, the Bake Club welcomes its first ever guest recipe developer, <a href="https://www.bonappetit.com/contributor/rebecca-firkser?srsltid=AfmBOor1OSuqbn2eaZUKEfmJy_XIyXajBjEQrIA-v6UusyWEjtCeBo9u">Test Kitchen Editor Rebecca Firkser</a>, to discuss her recipe for the oh-so-cute <a href="https://www.bonappetit.com/recipe/tiny-tomato-galettes">Tiny Tomato Galettes</a>. (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 <a href="https://substack.com/chat/5305165/post/56dc4d32-e962-4432-a6b0-1092275b9127">Baker of the Month</a> 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<a href="https://babakeclub.substack.com/"> Substack</a> or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

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

This month, the Bake Club welcomes its first ever guest recipe developer, <a href="https://www.bonappetit.com/contributor/rebecca-firkser?srsltid=AfmBOor1OSuqbn2eaZUKEfmJy_XIyXajBjEQrIA-v6UusyWEjtCeBo9u" rel="noopener noreferrer">Test Kitchen Editor Rebecca Firkser</a>, to discuss her recipe for the oh-so-cute <a href="https://www.bonappetit.com/recipe/tiny-tomato-galettes" rel="noopener noreferrer">Tiny Tomato Galettes</a>. (For the uninitiated, explains Rebecca, a galette is just “a freeform open-faced pie” filled with… well, whatever you want.)&nbsp;
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 <a href="https://substack.com/chat/5305165/post/56dc4d32-e962-4432-a6b0-1092275b9127" rel="noopener noreferrer">Baker of the Month</a> 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<a href="https://babakeclub.substack.com/" rel="noopener noreferrer"> Substack</a> or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

BA Bake Club: Tiny Tomato Galettes

Getting healthy... but in a way that doesn't make you want to groan.
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Getting healthy... but in a way that doesn't make you want to groan. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 3: Gettin' Healthy

It's all about the holidays.
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It's all about the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 2: The Holidays

Welcome to the first-ever Bon Appétit foodcast, in which we discuss the biggest food holiday of the year.
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Welcome to the first-ever Bon Appétit foodcast, in which we discuss the biggest food holiday of the year. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 1: Thanksgiving

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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