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Are you intimidated when you shop at a Japanese grocery store? Cookbook author Andrea Nguyen guides us through the aisles of dried mushrooms, soy sauce and tofu at Mitsuwa Market and kimchi producer Lauryn Chun explains how to incorporate kimchi into familiar dishes. Gustavo Arellano takes us to the oldest Iraqi restaurant in Orange County while Jonathan Gold focuses on the upscale Tex Mex at Bar Ama in downtown LA. Zinfandel gets a new look from Good Food wine-guru Stacie Hunt and food historian Andrew Smith offers a quick history of both beer and soda in America. At the market Chef James Trees tells Laura Avery about the “culinary incubator” called This is Not a Pop Up and notes pomologist David Karp tells the story of macadamia nut farmer Jim Russell.

One Good Dish

David Tanis

Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Market Report 8 MIN, 43 SEC

James Trees is the current “emcee” at This is Not a Pop Up, a self-described “incubator” for chefs who want to cook creatively without the pressure of owning a restaurant. This weekend Trees will be in the kitchen and beginning next week a rotating cast of chefs including Adam Gertler, Bruce Kalman, Tyler Wells and CJ Jacobson will have stints in the kitchen. The concept is open 4 days a week from Thursday through Sunday.

A recipe for Trees’ Barley Risotto with Mushrooms and Broccoli is on the Good Food Blog.

David Karp is a pomologist with UC Riverside and he writes the Market Watch column for the Los Angeles Times Food section. He talks about Jim Russell, a macadamia nut farmer in Fallbrook, CA. You can find Russell Family Farms macadamias at the Wednesday Santa Monica Farmers Market.


Guest Interview The Original Iraqi Restaurant in Orange County 5 MIN, 23 SEC

Gustavo Arellano is the editor for the OC Weekly and frequent contributor to Good Food. He reviews Al Tannour, the oldest Iraqi restaurant in Orange County. He recommends the tashreeb (order extra khubz), masgouf and kobba musilia. Also - you can buy some kjubz when you leave and have flatbread to last you the whole week.

Al Tannour
2947 W Ball Rd
Anaheim, CA 92804
(714) 484-0900

All of Gustavo Arellano’s restaurant suggestions are on the Good Food Restaurant Map.


Guest Interview Decoding the Japanese Supermarket 10 MIN, 3 SEC

Food writer and cookbook author Andrea Nguyen guides Evan Kleiman through the aisles of Mitsuwa in West LA. Find photos and a list of Nguyen’s Asian market pantry staples on the Good Food Blog. Plus, find recipe inspiration in her latest book Asian Tofu.


Guest Interview Kimchi for Every Palate 7 MIN, 5 SEC

Lauryn Chun is the owner of Mother in Law’s Kimchi. Her new book is the Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. Click here to find out where you can buy Mother in Law’s Kimchi or make it home with recipes from the book.

Evan raves about the Scalloped Potatoes with Kimchi recipe which you can find on the Good Food Blog.


Guest Interview The History of Drinking in America 7 MIN, 22 SEC

Andrew F. Smith is a food historian and prolific author of books on food history. He is also a frequent guest on Good Food. His latest book is Drinking History: Fifteen Turning Points in the Making of American Beverages.


Guest Interview Zinfandel 101 9 MIN, 33 SEC

Stacie Hunt comes to us from Du Vin Wine and Spirits and Splash Productions. Her new e-book is Zinfandel 101. She discusses the history, flavors and reputation of this quintessential California grape.


Guest Interview Puffy Taco and Queso 7 MIN, 53 SEC

Jonathan Gold reviews Bar Ama, the new Tex-Mex concept from Chef Josef Centeno of Baco Mercat fame. He recommends the puffy tacos, queso, molcajete, cauliflower with cilantro pesto, kale and zucchini calabacita and chicken fried steak. If you are someone who instinctually orders dessert, the tres leches cake is the way to go. He also highlights the extensive tequilla and mezcal selection.

118 W 4th St
Los Angeles, CA 90013
(213) 687-8002

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.



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