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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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?