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Good Food


Evan Kleiman's taste of life, culture and the human species.

Evan Kleiman's taste of life, culture and the human species.


Santa Monica, CA




Evan Kleiman's taste of life, culture and the human species.






1900 Pico Blvd. Santa Monica, CA 90405 310-450-5183


Japanese food artisans

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating. We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit from their passion. Plus, we travel to Little Tokyo for a weekly restaurant review.


McDonald’s in black America and cool beans

In the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A. Riots and Ferguson in 2014? Plus: in the produce popularity contest, beans are winning.


Cooking for two, dating sans alcohol, and edible underwear

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol. Plus: Gideon Bower’s unofficial history of edible underwear.


Remembering produce and BBQ pioneers, and learning to blend spices

Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history. Plus: Lior Lev Sercarz adds a bit of spice to home cooking.


Seafood, citrus, and celebrating Lunar New Year

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.


Cinematic food and hangover cures

This week we’re looking at several films from 2019 in which food was a subtle yet powerful storytelling device. Plus: we’re looking at the never-ending quest for a hangover cure.


Our favorite food stories of 2019

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories! From menu psychology, to Salvadoran food, to cooking with scraps, 2019 was a year to remember.


Holiday tamales, a tuber revival, fighting food waste

For some Angelenos, there’s no greater gift during the holidays than a steaming hot tamale. We’re also looking at some fascinating developments in the produce world, including the comeback of an ancient spud. Plus: an organization fighting food waste and hunger at the same time.


LA Times 101, American cuisine, women on food

The LA Times 101 restaurant rankings are here. Yale historian Paul Freedman traces the history of American cuisine. Journalist Charlotte Druckman shares what she learned from more than 100 women in the food world. Plus: a look at the surprising connections that take you from one recipe to another.


2019 Gift Guide: Books and Beyond

The holidays are fast approaching, which means it’s time to learn about the year’s best cookbooks. We’re also learning about other gift ideas for the food lover in your life. Plus: chef Jet Tila joins us to discuss the closure of his family’s Bangkok Market after 47 years in LA.


The many faces of Southern cuisine

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.” Plus a look back at two centuries of African-American cuisine.


Midwest baking, Poilane, and vegan Thanksgiving

It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest. Third-generation baker Apollonia Poilane talks about maintaining her family’s tradition of excellence. Plus: we’re talking vegan Thanksgiving pie with Genevieve Ko.


Thanksgiving hotline with Alison Roman

Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.


Lavash, cheese boards, and wine culture

Kate Leahy and Ara Zada explore the nuances of Armenian lavash. Thalassa Skinner is a master of cheese boards. Plus: the wine industry looks inward as a top sommelier is accused of sexual misconduct.


Oaxaca, endangered bananas, and fake Tommy’s

Bricia Lopez and Javier Cabral team up to tell the story of Guelaguetza, LA’s most storied Oaxacan restaurant. Meanwhile, bananas are in the crosshairs of a deadly fungus. Can genetic science come to the rescue?


David Chang, food festivals, and lasagna

David Chang has made a remarkable pivot into food media over the past couple years, as seen in his latest Netflix show. Plus: food writer Hanna Raskin’s investigation of food festivals. Also, we’re celebrating World Pasta Day with Garfield’s favorite layered pasta dish.


Gaijin cooking, Tex-Mex origins, and oregano

Sometimes the “inauthentic” can lead to delicious results. Just ask Ivan Orkin and Chris Ying about Japanese diner food. Chef Josef Centeno says Tex-Mex is premised on inauthenticity. Also, Patricia Escárcega visits a taquero who’s incorporating his Cambodian heritage into his food.


Favreau and Choi: A Match Made in the Kitchen

The friendship between director Jon Favreau and chef Roy Choi creates space for authenticity and discovery in “The Chef Show.” Plus, a hit YouTube show celebrates the Italian grannies making pasta by hand. We’re also talking about baking perfect pan pizza at home. Meanwhile, Bill Addison lets the good times roll at Bon Temps.


Eat globally, cook locally

Curtis Stone goes abroad for some R&D in his new PBS show. Not to be outdone, Besha Rodell visited six continents in search of the world’s best restaurants. Meanwhile, Houston chef Chris Shepherd says exploring your own city and community can transform the way you cook and live. Plus: a local food symposium comes to Southern California.


“The Way We Eat Now”

Generational shifts in our eating habits have had an incalculable impact on our health and world, says Bee Wilson. Ahead of the High Holidays, we look at the tradition of “Cucina Ebraica,” or the Jewish-Italian table. Plus: online ordering is easier than ever, but is it hurting restaurants?