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Hello, it's me, Jesse Subject.

We are working on our next big clip episode about this month's recipe for bagels.

So if you haven't already checked out the recipe, it is online now.

And while you're baking, we've got a special bonus episode to keep you company from our friends over at the Chef's Cut podcast.

Editor-in-chief of Bon Appetit and Epicurious, Jamila Robinson, sat down with the top chef alum's, Adrian Cheatham, and Joe Flam.

They talked about what it takes for a chef to get noticed by Bon Appetit, how much testing goes into each recipe on our site,

and then Jamila takes us behind the scenes of what it is like to help pick out the 50 best restaurants for North America.

So, enjoy this episode of the Chef's Cut podcast, and we'll

be back in a couple of weeks to talk all about bagels on Bay Club. This week on the Chef's Cut, we have

Jamila Robinson, editor-in-chief of Bon Appetit and Epicurious, who also serves as the East Academy chair for North America's 50 Best.

This week, we're talking about food critics outing themselves.

The idea of anonymity is silly in 2025.

Does the boss at Bonap actually cook her own magazine's recipes?

All the time, especially the baking recipes.

And the truth behind 50 Best.

How is this world's 50 best restaurant?

How is this different from like my taco shop down the street?

Full length video of the chef's cut is available on YouTube and Spotify.

So be sure to hit subscribe right now so you don't miss an episode.

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