Are air fryers just a bunch of hot air?

It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course).  Stuff we talk about in this episode: - Gaby Melian’s Instant Pot Pork Carnitas recipe: - Bon Appétit’s Air Fryer Guide: - Beggs’ Air Fryer-Centric Trader Joe’s Reviews: - Breville Oven Air (Pro): - Breville Mini Smart Oven: - COSORI Air Fryer Max XL: - Hetty McKinnon’s Sesame Broccoli and Tofu recipe : Some of Andy’s Toast Recipes:  - Tomato Toast with Chives and Sesame Seeds: - Kimchi Toast: - Sarah Jampel’s Coconut Tofu Stir-Fry recipe: - Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe: - Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe: - Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit

Om Podcasten

Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA’s editorial director Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.