From
bonappetit.com
Email Address
email@newsletter.bonappetit.com
Sent On
Thu, Aug 26, 2021 10:03 AM
Email Preheader Text
Catch the trailer for Food People, launching next week. Our new podcast is made by, for, and about p
HTML
Catch the trailer for Food People, launching next week. Our new podcast is made by, for, and about people who love food.  â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â [View in browser](| [Manage preferences](newsletter=bna) [bon appetit]( [Food People Title Image ]( [Big news! The first episode of our new podcast, Food People, just dropped, and we can't wait for you to listen. On this episode, we're asking a real existential question. Just kidding, it's about chicken. Specifically, what is the absolute, hands down, BEST way to grill it? Food editors Andy Baraghani and Jessie YuChen spent many hours testing different methods for BA's August issue, and today they join our host, Amanda Shapiro, to share what they learned. Find out who's on Team Skin vs. Team Skinless, how and when to marinate, and why the word "spatchcock" desperately needs a rebrand. Plus senior staff writer Alex Beggs joins to play a special edition of "Cook, Marry, Grill." Click the button below to listen to the episode now, and be sure to rate, review, and subscribe wherever you get your podcasts.]( [LISTEN NOW]( This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book. View our [Privacy Policy]( [Unsubscribe]( | [Manage Newsletter Preferences](newsletter=bna) Copyright © Condé Nast 2021. One World Trade Center, New York, NY 10007. All rights reserved.