Skip to main content
Sonia Chopra head shot - Bon Appétit

Sonia Chopra

Executive Editor, Bon Appétit and Epicurious

Sonia Chopra joined Bon Appétit and Epicurious as executive editor in August 2020. Prior to that, she worked at Eater for almost a decade in roles that ranged from Eater Atlanta editor to Eater’s first managing editor and director of editorial strategy. She served as a co-executive producer on Eater’s first broadcast television show, No Passport Required, which aired on PBS, and has been featured in shows such as David Chang’s Ugly Delicious on Netflix and Vivian Howard’s Somewhere South on PBS. Her work has contributed to James Beard Awards and ASMEs and her team’s work has been nominated for NY Emmys; in addition, she’s spoken on many panels and at conferences including at 92Y, Asheville’s Chow Chow food festival, Wired25, the Asian American Journalists Association national convention, TCA, and IACP, among others, and has judged numerous journalism and food writing awards, ranging from national media awards to subject-specific writing competitions. At BA, she spends most of her time in meetings but does write a monthly newsletter as well as contribute recipes (Almost Aam Panna, Tadka Pasta) and stories that range from reported features to interviews to odes to her favorite kitchen appliance, the toaster oven. When she’s not at work she can be found searching for the city’s best cold brew, reading and talking about books, and working on the novel she promises she will one day finish.

13 Fall Reads for Food-Loving Bookworms

Bon Appétit and Epicurious editors recommend the novels and nonfiction we've been loving this fall.

Guy Fieri’s Nonstop, All-Day Dream Dinner Party

The chef, TV host, and mayor of Flavortown loves courses, chili crisp, and putting anchovies on ice cream.

For So Many Asian Americans, Food Is Community

Across the country, Asian Americans are using food as a signal of pride and a way to drive change.

Almost Aam Panna

This version of aam panna, the ultra-refreshing summer drink, swaps green mangoes for a classic pantry staple: jarred applesauce (yes, really).

This Saffron Serum Gave My Skin the Spring Glow-Up It Needed

The luxury ingredient brightened up my face, just like it does my baked goods.

The Best Chai You Can Buy

Whether you like your chai extra gingery or with a hint of rose, these seven tea blends and chai masalas are the best of the best.

Everyone Who Moves This Year Is Getting Wine Charms for Housewarming Gifts

These felt wine glass markers are bright, fun, and easy to send.

Sonia Chopra Will Not Be Parted from Her Toaster Oven and Block-Print Napkins

BA’s executive editor Sonia Chopra shares her at-home obsessions.

Will a Bag of Gardetto’s Rye Chips Redeem Me in the Eyes of My Family?

Nobody remembers my Chex Mix transgression, but I’m still hopeful the crispy, garlicky snacks will make up for it.

This Ghee-Based Balm Is Literally Butter For My Lips

Winter is rough but at least my lips are smooth.

My Search for the Perfect Waffle

Crispy, buttery, and dunked in maple syrup. Beautiful waffle, where are you?

My First Year at Bon Appétit

And the start of something new.

Craving Ted Lasso’s Shortbread Biscuits? Try These Recipes

I’m obsessed with that cute pink box of freshly baked shortbread that Ted Lasso brings his boss every morning.

These Earthy-Creamy Tahini Cookies Win Best Supporting Role

Sometimes you need a dessert that doesn’t hog the spotlight but still wins fans.

Actor and Comedian Jana Schmieding Is Standing In Her Power

The ‘Rutherford Falls’ writer and star talks Native representation on screen, restoring Indigenous foodways, and what she eats on set.

What I Cook When I Don’t Want to Cook Anything

My favorite lazy meals for when the motivation goes missing.

Singapore's Hawker Centers Were on the Brink of Disappearing. Then the Government and the U.N. Stepped In.

Thanks to UNESCO and the country's own programming, roti prata and noodle hawkers are enshrined as "intangible" cultural icons.

Everything I'm Reading (and Eating) This Summer

Food and fiction forever!

Tadka Pasta

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.