Bonappetitmag's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF BONAPPETITMAG
63.1% of bonappetitmag's followers are female and 36.9% are male. Average engagement rate on the posts is around 0.30%. The average number of likes per post is 15304 and the average number of comments is 111.
Bonappetitmag loves posting about Food, Recipes, Chef.
Check bonappetitmag's audience demography. This analytics report shows bonappetitmag's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR BONAPPETITMAG
AUDIENCE INTERESTS OF BONAPPETITMAG
- Restaurants, Food & Grocery 77.71 %
- Art & Design 56.69 %
- Fitness & Yoga 54.32 %
- Travel & Tourism 41.68 %
- Beauty & Fashion 41.60 %
- Healthy Lifestyle 40.60 %
- Business & Careers 39.93 %
- Entertainment 39.12 %
- Home & Garden 36.71 %
- Photography 33.79 %
Writer @MelissaPaniagua grew up eating maduritos, commonly known as maduros, in her Nicaraguan home. When she doesn’t want to fry at home, though, she makes her family’s recipe for plátanos maduros horneados, baked sweet plantains. Even though the recipe changes constantly and they’ve never *actually* written it down, it’s impossible to mess up, and all you need is ripe plantains, brown sugar, and butter. There’s a generations-long debate in her family about which dairy product to serve them with, but Melissa thinks you’ll love these caramelized and custardy plantains no matter whether you go for a dollop of sour cream or cream cheese. Click the link in our bio to see how Melissa makes them on @basically. 📷: @chelsielcraig 🍴: @mpearljones
For @brooklyndelhi founder and cookbook author Chitra Agrawal (@chitra), stir-frying leftover rice in ghee with spices, curry leaves, and mix-ins like cashews and fresh coconut takes a simple staple and makes it luxurious. The inspiration for her thuppa anna comes from her mother’s home state of Karnataka in South India, where her family has been making this dish for generations. If you’re cooking it for dinner, Chitra suggests pairing it with dal and a spicy, tangy achar mixed into the rice. Click the link in our bio for Chitra’s thuppa anna recipe. 📷: @laurashoots 🍴: @rebeccajurkevich
We know you’re going to ask for this apple galette recipe but food stylist @mpearljones just made it to sit atop this pizza stone, which is what this post is really about. Writer Carrie Honaker (@writeonhonaker) was tipped off to the idea of baking a galette on a pizza stone from the Genius Desserts cookbook, but she’s expanded beyond the galette. Roasted veggies, hand pies, flatbread, whole fish! All get the pizza stone treatment. Because the stone is made of clay, it retains heat and disperses it evenly—perfect for a temperamental oven. Click the link in our bio to read more from Carrie. 📷: @laurashoots 🍴: @mpearljones
No Us Without You (@nouswithoutyou) is a nonprofit that provides free 75-pound grocery kits to hundreds of undocumented restaurant workers and their families in Los Angeles on a weekly basis. It’s a proactive response to the lack of support, whether that be substantial government aid or inclusion in a restaurant’s GoFundMe, for workers who are the backbone of the restaurant industry. At the link in our bio, Co-founder Othón Nolasco (@mata.tu.sed) explains the progress they’ve made as a nonprofit since the beginning of the pandemic, plans for their future, and the true meaning of hospitality. 📷: @melhummel
Chef Farhan Momin (@farmo), who runs the pop-up Farmo Cooks and the butcher shop @atlhalal, poaches his shrimp in ghee and wants you to do the same. He starts with making a flavored ghee by toasting whole spices like coriander seeds and smoky black cardamom in butter, but any kind of spice you have will work here. He uses the resulting mixture to poach shrimp, though the flavored ghee would also be great spooned over any lean protein such as chicken or fish. Click the link in our bio to get Farhan’s ghee-poached shrimp recipe. 📷: @laurashoots 🍴: @rebeccajurkevich
“A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth,” says recipe developer and food writer Shayma Owaise Saadat (@spicespoon). “Pulao is prepared in a myriad of ways, and goes by a variety of names in countries ranging from Iran to Afghanistan and India to Kazakhstan. I learned to make this dish from my aunt Nilofer, and I borrowed some of her techniques and spices to create my Pakistani-style pulao. In my version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. As a nod to my Persian ancestry, I added one of my favorite Persian pantry staples, lemon omani (a.k.a. limoo omani), a dried lime with a sour, musky, complex flavor profile.” Click the link in our bio for Shayma’s chicken tomato pulao recipe over on @basically. 📷: @spicespoon
Angela Hansberger (@englishanj) is a food writer based in Atlanta, Georgia so when restaurants had to pivot, so did she. There were no buzzy new openings to review, no chicken wing competitions to judge. She did what most have done in quarantine: found a new hobby. Her hobby just happened to be opening a restaurant…for a chipmunk. It started with feeding them walnuts on the miniature picnic table her uncle had sent her. And grew to a full blown restaurant catering to whatever Thelonious Munk (the chipmunk’s name) desired. Click the link in our bio to read more about Angela’s chipmunk cafe. 📷: @emmafishman & @englishanj
“It is no wonder that Indonesians eat nasi goreng for breakfast, lunch, and dinner,” says Lara Lee (@laraleefood), the author of Coconut and Sambal: Recipes from My Indonesian Kitchen. Leftover rice is transformed into an umami-laden fried rice, topped with a crispy fried egg and a side of crunchy kerupuk, or savory prawn crackers. Named as one of Indonesia’s national dishes and described by some as the world’s greatest comfort food, nasi goreng is often seasoned with a combination of light soy, the fermented sweet soy sauce kecap manis, chilies, turmeric, and white pepper. Lee’s version is a feast of texture and flavor, adding the fresh citrusy zing of the lemongrass and makrut lime to the sambal matah, a beloved condiment eaten all over the island of Bali. Click the link in our bio for Lara’s vegetable nasi goreng recipe or watch her make it on our Instagram Story. 📷: @emmafishman 🍴: @rebeccajurkevich
Aisha “Pinky” Cole (@pinky907) is the founder and CEO of @SluttyVeganATL, a vegan restaurant chain in Atlanta, Georgia. Cole describes the restaurants’ vibe as raucous and “Six Flags-ish,” but philanthropy is also a big part of her brand. Her Pinky Cole Foundation has created scholarship funds for students enrolled at her HBCU alma mater, Clark Atlanta University. She’s donated everything from laptops to haircuts to fresh produce to the surrounding communities. And after Rayshard Brooks was fatally shot by an APD officer in June, she donated a car and life insurance policies to his family and covered college tuition fees for his children. Cole’s newest initiative is Votenik 2020: Zoom the Polls, a weekly digital series of conversations aiming to increase voter turnout nationwide. Writer Leigh-Ann Jackson (@leighann3000) sat down with Cole to talk about how her mother inspired her altruism, how her community informed her activism, and how she wants to motivate others to vote. Click the link in our bio to read more. 📷: @emmafishman
In a month-long takeover on @basically, bread baker and cookbook author Bryan Ford (@artisanbryan) will show you how to make one dough and transform it into four different recipes. (Yes, there will be pizza.) First up is a humble-yet-satisfying sandwich loaf where you’ll roll the master dough into a tight log and bake until golden brown. Use it for grilled cheese or crunchy croutons, and slice and freeze any bread you’re not going to eat right away for instant toast. Click the link in our bio for Bryan’s sandwich loaf recipe. 📷: @chelsielcraig 🍴: @mpearljones
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