Christina Chaey

Senior Food Editor

As the senior food editor at Bon Appétit, Christina spends her days in the BA Test Kitchen dreaming up recipes for home cooks (Chocolate-Matcha Butter Mochi Cake and Green Curry Lentil Soup are favorites). She also oversees the brand’s digital recipe content, working with freelancers and test kitchen staff to publish hundreds of home cook-friendly recipes on bonappetit.com every year. Christina has been at BA since 2014, with a short stint from 2017-2018 when she worked as a line cook for chef Suzanne Cupps at (the now-closed) Untitled at the Whitney Museum of American Art. At BA, Christina has done a bit of everything: She’s written and edited magazine features, hosted videos on the BA YouTube channel, been a frequent guest on the podcast, and co-produced a 500+ person live podcast event. She writes a monthly newsletter for BA that often explores her relationship to food and wellness. When she's not working, she’s riding all around NYC on her bike, experimenting with sourdough, or arms-deep in the season’s best produce at the greenmarket.

Culture

Why Haven't You Quit Your Job and Started Your Own Artisanal Food Company Yet?

We all dream of quitting our day jobs and starting our own small-batch food brands. These four people actually did it.

Culture

F#*%, That's Action Bronson

Before he was a rapper, Action Bronson went to culinary school and was a full-time chef. Bronson joins us on today's foodcast to talk rap, Albanian food, and being cooked for by Daniel Boulud.

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Culture

All the iPhone Photos We Shot for Our March Culture Issue

We spend so much time taking photos of our food on our phones, we decided to make our photographers do it, too.

Culture

Watch Broad City's Ilana and Abbi Blind Taste Test Jellyfish Noodles, Herring, and More

Jellyfish noodles, anyone?

Culture

The Problem with Your Almond Milk Obsession

In the wake of the country's almond milk obsession, what do we do with all the leftover pulp?

Culture

It's Not Valentine's Day Without Molten Chocolate Cake

When love is in the air, chocolate will be on our plates—preferably in molten cake form. We talk BA's Best Molten Chocolate Cake and more on this week's Valentine's Day-themed foodcast episode.

Culture

All the Super Bowl Snacks You Should Stuff Your Face With on Sunday

You've been training all year for this day, and it's finally here. On today's foodcast, our Test Kitchen editors talk about all the things you should stuff your face with on Super Bowl Sunday.

techniques

What No One Tells You About Salmon Teriyaki: It's Really, Really Easy

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

Culture

Challenge Yourself to Cook Every Meal for a Month

Epicurious editor in chief David Tamarkin resolved to cook every meal he eats for the month of January. On the last week of his #Cook90 challenge, Tamarkin sits down with senior editor Julia Kramer to talk about what's worked, what's surprised him, and how anyone can do #Cook90.

techniques

This Chili Is Why Super Bowl Sunday Exists

Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.

Culture

Jacques Pépin on His Unabashed Love for New York City Street Food

Jacques Pépin speaks with Adam Rapoport about learning to love food as a child—while showing us a few knife tricks in the BA test kitchen.

techniques

Crazy-Fast Ramen with Bacon, Egg, and Kimchi

Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.

Culture

5 Ways to Eat Healthy-ish All Year Long

When your job involves tasting mozzarella sticks and pies all day like our editors, you learn a few things about how to eat (mostly) healthy-ish the rest of the time. On our latest foodcast, our editors share how they balance cookies with kale.