It’s been a busy summer for Bon Appétit and Epicurious’ editor-in-chief Jamila Robinson, who stepped into the top editor role last September.
Amid changing algorithms and impacts to search traffic, Robinson is prioritizing relationship building between audiences and Condé Nast’s cooking brands by expanding the coverage of food to include categories like sports and relationships, challenging the idea of “traditional” cooking and building new subscriber products.
Bon Appétit took a page from its sibling brand Allure to create a subscription business similar to Allure’s Beauty Box, but with a cooking twist. This month, the Cook with Bon Appétit monthly subscription box launched, priced at $34 per month, $96 per quarter or $336 per year, providing subscribers with five editorially selected ingredients, five recipes using each ingredient, video instructions and a digital subscription to Bon Appétit and Epicurious.
On the latest episode of the Digiday Podcast, Robinson talks about the new Sports issue of Bon Appétit, hitting newsstands today, as well as widening the aperture of cooking culture and lifestyle that the magazine covers to appeal to a modern audience.
