Now Bon Appétit welcomes their new editor-in-chief, Adam Rapoport.
"The first section is a little more graphic, a little cleaner, it's a new look and a new direction," said Adam.
A new direction that may be most obvious on future covers. Readers can expect to see some famous faces replacing bowls of pasta but Adam, who was once the restaurant editor at /*Time Out Magazine*/, says he'll stay true to what readers want.
"I think what's important is you have a magazine that's not just telling people what to cook, but how to cook," said Adam.
And that ultimately comes down to the test kitchen, it's about streamlining but not dumbing it down, or that that expectation.And perhaps more so than ever
"The level of food knowledge is just higher, people seek things out more," said Adam.
That allows for more creativity, but the food editors will often go back to basics, like with traditional Italian tri-colore cookies. Every recipe gets tested, and a minimum of 60 recipes appear in each issue.
So that means there's a lot of snacking and sampling to get just the right recipe for each dish and for the magazine as a whole.
