Strawberries & Meringue Get Together

Former employees at Gimlet Media, the podcast’s publisher, charged that two people behind “Reply All” had exhibited behavior similar to what they were investigating at Bon Appetit. The editor of Bon Appetit, Adam Rapoport, resigned last year after an old photo of him and his wife dressed in stereotypical Puerto Rican costumes surfaced on social media. The “Reply All” series on Bon Appetit was reported over eight months. In the second episode of the podcast, Pinnamaneni confessed to regrets about her own past behavior and how she reacted to the union drive. Staffers want to tell what happened and the podcast is paused as they try to understand what went wrong, he said.

This image shows the logo for Epicurious, a resource site for home cooks. Since July, Epicurious has been scouring 55 years' worth of recipes from a variety of Conde Nast magazines. (Epicurious via AP)NEW YORK – With a new Black editor in chief and ambitious promises to do better, a little corner of the Conde Nast universe is taking on racial and cultural injustice one recipe at a time. “It came after Black Lives Matter, after a lot of consciousness-raising among the editors and staff," said David Tamarkin, the white digital director for Epicurious. The bulk of Epicurious site traffic goes to the archive, mostly recipes but also articles and other editorial work, Tamarkin and Chopra said.

Book-publishing executive Dawn Davis is Bon Appetit's new top editor, taking the helm following a reckoning on race and culture at the food magazine. Davis starts at Bon Appetit on Nov. 2, Conde Nast said Thursday. Bon Appetit is one of the main brands of New York-based magazine publisher Conde Nast, which also publishes Vogue, The New Yorker and GQ. Bon Appetit's former top editor, Adam Rapoport, left in June after food writer Tammie Teclemariam tweeted out an old Halloween photo in which he wore a stereotyped Puerto Rican costume. Staffers then said the Bon Appetit had been too white-centric" and marginalized non-white stories, and pledged to make big changes.

Bon Appetit, whose top editor resigned Monday after a staff revolt over an offensive photo and longstanding issues involving treatment of people of color, said Wednesday that our mastheads have been far too white for far too long and promised major changes at the magazine. The announcement came in an unsigned statement attributed to staff at both Bon Appetit and Epicurious, a foodie web site. Both are owned by luxury magazine publisher Conde Nast, whose CEO, Roger Lynch, issued his own statement of support for the effort. The staff statement called Bon Appetit white-centric and said it frequently marginalized non-white stories" as not newsworthy or trendy. A photographer, Alex Lau, said he left Bon Appetit in part because when he felt that changes he and other staffers of color pushed for were ignored.

The best thing to stream next time you need something to watch is actually on YouTube, and we’re talking about videos on Bon Appetit magazine’s YouTube channel. Bon Appetit has a lot of videos, so it may be a little overwhelming when you first take a glance at the channel. But she does have some tips from the internet and the support from her coworkers, which truly makes “Gourmet Makes” so special and entertaining. Other chefs at Bon Appetit -- Morocco, Molly Baz, Brad Leone and Carla Lalli Music -- have series, as well. The Bon Appetit chefs take you through a recipe and give super helpful tips that you never could get just by reading the recipe from a book or online.

Cherries JubileeRecipe from Bon Appetit2 tablespoons ( stick) unsalted butter cup packed light brown sugar1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrainedpinch of kosher salt1 tablespoon bourbon or brandyfresh lemon juicevanilla ice creamfun glass to serve in. Add cherries and salt; stir to coat. Cook cherries, stirring occasionally, until juices are released and begin to reduce slightly, about 10 minutes. Remove pan from heat and stir in bourbon. Return pan to heat and simmer until juices thicken, about 5 minutes.