Episodes
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Austin-based chef Jesse Griffiths is on the hunt for the majestic wild turkey. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Memo Torres runs down his top five tacos in Los Angeles. Having eaten his way around China, Michael Zee recreates breakfast favorites at home. Courtney Storer of The Bear joins Gillian Ferguson at the farmers market to shine a light on winter squash.
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Food writer and recipe developer Ben Mims scours the world for great cookie recipes. Former professional basketball player Laurent Correa is turning out some of LA's best croissants. Dr. Naa Oyo Kwate unveils the insidious relationship between fast food and the African American community. Lindsey Beatrice explores the creative ways millennials are acquiring land they can farm. Food Access LA raises funds to keep two farmers' markets afloat, and Nick Fisher of Fluffy McCloud's is drawn to fuyu persimmons for their shape.
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Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks. Health and nutrition reporter Alice Callahan breaks down "ultra-processed foods," a newish term to describe the evil that lurks on supermarket shelves. National Park guide Joseph C. Ward explains how a Cheetos bag altered the ecosystem in a New Mexico cavern. Physician and journalist Bryce Y. Lee reveals how scientists are using the food dye found in Doritos to make see-through mice. Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the bowls we make at home.
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Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries La Frontera, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.
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Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily. Essayist and poet Aimee Nezhukumatathil explains the laborious process of cultivating vanilla and the fragile state of its existence. Rowan Jacobsen travels deep into the Bolivian Amazon to uncover the chocolate's origins. Molecular biologist Raven Hanna shows us how to produce tree-to-bar chocolate. At the farmer's market, Klementine Song reminisces about the jujubes her parents grew while farmer Terry Kashima shares the fruit's health benefits.
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Ben Blount and Bryan Kett created a chocolate bar to explain why our congressional districts have such weird shapes (hint: gerrymandering). Left, Right and Center host David Greene discusses how gerrymandering impacts our elections. Lola Milholland discusses how community living can help us develop life skills and flex our generosity muscle. LA Times restaurant critic Bill Addison finds a magical and civilized weeknight wine bar on Melrose. Chemist and baker Kat Cermelj conquers recipes without gluten, dairy, or eggs. Tommy Brockert started making pizza as a way to bring people together during the pandemic. Now, he has two LaSorted's locations.
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To tell the stories of Syrians living in the world's largest refugee camp, Karen Fisher collected their recipes. For Kim-Joy, one of The Great British Bake Off's most memorable contestants, baking isn't just about flavor or cuteness — it's also about mental health. Julie Guthman critiques tech entrepreneurs whose proposed food system "fixes" ignore the underlying problems they claim to address. Alvaro Bautista recovers more than half of his date harvest, which perished in last year's rain, while Companion, a new restaurant in Venice, opens with a Quarter Sheets alum.
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From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods. Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. Hannah Dreier reports on child labor in the poultry broiler belt. Brigit Binns reflects on her dysfunctional LA childhood and how it delivered her to the kitchen and writing.
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An audio folk story examining the tradition of Black watermelon long-haulers, who drive to farms in the South for watermelon and sell them in Black neighborhoods around the US. This is a special bonus edition from KCRW's Lost Notes.
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Sylvio Martins gives us a glimpse into The Infatuation's blind taste test to determine the 10 best croissants in Los Angeles. Yotam Ottolenghi and Verena Lochmuller craft globally-inspired comfort food in a new cookbook. Seeking Turkish cuisine, LA Times restaurant critic Bill Addison finally finds it in a Santa Monica coffee shop. Chef Juan Ferriero creates inspired salads for his menu at Great White.
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Jim Meehan asked some of the best bartenders on the planet for their favorite cocktail recipes — and put them in a book. Archaeologist Tate Paulette explores ancient beers. Market correspondent Gillian Ferguson explores how California farmers handled the latest heat wave. Investigative journalist Sharon Lerner unpacks how 3M lied to its employees — and by extension the American people — about the dangers of PFAS and PFOS. New York Times correspondent Kim Severson reports on the attempts to replace plastics in the grocery store.
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On the 20th anniversary of Sideways, Hitching Post owner Frank Ostini reflects on changes in the Santa Ynez Valley. Filmmaker Jason Wise joins Vahe Keushguerian in a conversation about making wine from Iranian grapes for the first time in half a century. Maanvi Singh reports on corporations buying up water rights, often in drought-stricken areas, and selling them to other communities, sometimes hundreds of miles away. Growing up in Northern California with a Kenyan mother and Nigerian father, Kiano Moju celebrates her family's AfriCali cuisine. At the farmers market, chef Dan Barber visits with Alex Weiser who is growing a new allium — garleek.
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Kristyn Leach and a network of farmers work to preserve cultural heritage through seed saving. LA Times restaurant critic Bill Addison visits Perilla in Echo Park for Korean banchan and dosirak. Photographer Lucy Schaeffer captures the nostalgia and personal memories behind school lunch. Peter Miller pens an ode to the midday meal. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it became so popular and industrialized. Wax Paper in LA pays homage to NPR personalities with their sandwiches, and co-owner Peter Lemos explains what goes into an “Ira Glass.”
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Georgina Hayden makes her family's Greek-Cypriot recipes more achievable. Amber Guinness entices the palate with coastal Italian snacks and seaside refreshments. Rosa Jackson goes beyond Salad Niçoise to embrace the rustic cuisine of France's fifth largest city. Inspired by her family's beloved bundt cake recipe, Daphane DeLone is whipping up whoopie pies at Connie & Ted's. The owners of Koda Farms, who grow rice in Merced County, decide to retire their grandfather's legacy.
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Reporter Adam Iscoe exposes the auctioneers and private clubs making a profit on restaurant reservations. Behind most kitchen doors, restaurants are hemorrhaging money. Heather Sperling documented every dollar her restaurant spent over the course of a month. Stephanie Breijo spent months talking to chefs and restaurateurs about operating in crisis mode. Daniel Hernandez and the Food section team at the LA Times canvassed the city to find its best tacos. Aaron Lindell from Quarter Sheets uses summer melons from Weiser Family Farms in playful ways.
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Diane Kochilas reveals the secrets of Ikaria, a Greek island known for the longevity of its inhabitants. Margie Mason and Robin McDowell uncover an unlikely source of labor in our food chain — maximum security prisons. Podcast host and food historian Jessica Gingrich shares the story of Robert King, a member of the Angola 3, who survived 31 years in prison where he cut sugarcane. Memo Torres shares his latest recommendations of where to eat across Los Angeles. Pastry chef Sam Robinson of All Day Baby bakes up sweet summer corn cakes with peach preserves.
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Dan Hong considers the role food has played in diplomacy and politics. Ruth Reichl weaves art and fashion into The Paris Novel, in which her heroine finds herself through food. Sara B. Franklin pays tribute to Judith Jones, the editor responsible for bringing Julia Child and Edna Lewis to American kitchens. At the farmers market, chef Daniel Cutler puts tomatoes and peaches to work at two different restaurants.
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Mary Beth Sheridan details how drug cartels in Mexico have begun extorting tortilla vendors. Stef Ferrari raises a glass to stuzzichini, Italian bites served during aperitivo. LA Times restaurant critic Bill Addison reviews Baroo, which he recently named Restaurant of the Year. Julia Sarreal pores over yerba mate, an iconic South American beverage that has been revered and vilified. Catherine Roberts reports on pesticide residues lurking in 59 common fruits and vegetables.
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Alexandra Stafford shares her easy techniques for making pizza at home — no kneading or stand mixers required. Alyse Whitney dives into summer with riffs on crowd-pleasing dips that are perfect for communal dunking. Want to make a smooth, creamy queso? Swetha Sivakumar reaches into the medicine cabinet. When Jeff Horwitz wanted to get rid of his allergic reaction to poison oak, he started consuming it. Summer tomatoes have arrived at farmers markets!
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It's Good Food's 2024 James Beard Award winners show! More than three decades after her father passed away, Hetty Liu McKinnon honors him with a tender cookbook about his legacy and her love of vegetables. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Becoming a chef wasn't in Jason Hammel's plan but he now operates Chicago's Lula Cafe, a leader in the hospitality industry. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Bill Addison reviews Filipino favorite Kuya Lord, which started as a garage pop-up and now has a brick-and-mortar spot in Melrose Hill.
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