FROM THIS EPISODE
We kick off this week’s show at Crossroads Kitchen, an upscale plant-based restaurant in West Hollywood, to taste the Impossible Burger. It’s the latest beef poseur to make its way onto the menus of a handful of restaurants across Southern California. After hearing all the praise this vegan patty has garnered from so many people — David Chang in New York is a fan, and Chris Cosentino in San Francisco made “beef” tartare from the stuff — we just had to try it. The Impossible Burger is supposed to mimic the mouthfeel and visual cues of meat, like bleeding. Executive chef Scot Jones explains how it’s served at Crossroads, and UCLA professors Amy Rowat and Jenny Jay break down the science of how the burger is made.
Salt, it could be argued, is the most important ingredient in the global kitchen. As it performs the simple task of enhancing flavor, salt can also be used to leach out moisture in various preservation methods, tame the sweetness of baked goods and be manipulated into infusions of all sorts. Leslie Bilderback is a culinary instructor and the pastry chef at n/naka in Los Angeles. Her latest book, ”Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen,” has recipes for making white, pink and black salts from scratch.
This week, Jonathan Gold braves the lines to try the neo-margherita pie at Pizzana in Brentwood. Tune in to hear what makes Daniele Uditi’s hand-thrown Neapolitan-style pizzas worth the wait and find out what else is on the menu in Jonathan’s LA Times review.
The margherita pie at Pizzana. (Photo courtesy of Pizzana)
Pizzana: 11712 San Vicente Boulevard, Los Angeles, CA 90049 | (310) 481-7108
Whether slathered on an ear of summer corn or a compact pat combined into a gooey melt of maple syrup on a pancake, butter is magical. While the essentials of butter-making remain mostly unchanged, this spread has a surprising history that dates back to the Stone Age. Elaine Khosrova’s research on the beloved fat took her to three continents and has been compiled in her book, “Butter: A Rich History.”
This week at the Main Street Farmers Market in Santa Monica, Laura Avery shops for spirulina with botanist Paul Cathcart, who grows the blue-green algae at Go Spiral Farms in Vista, California. Learn how to cultivate this ancient superfood at home to get your daily dose of phytonutrients.
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Feeding Phil Rosenthal, rethinking school lunches, and Meyer lemons Food is evocative. For Phil Rosenthal, it’s worth traveling for. Andrea Nguyen says that not only does MSG make pho crave-worthy, it’s a negligible risk. Jonathan Gold waxes nostalgic about Thomas Ortega’s Doritos chilaquiles. Ex-Noma chef Dan Giusti gives kids something to smile about with his fresh take on school lunches. And Meyer lemons: not just for lemonade stands. Also, the soundtrack of Evan Kleiman's life.
The Farm Show Farmers serve as the backbone of our society. As policy, the climate, and the country’s needs change, we are shining a spotlight on some of the greatest challenges facing the agricultural community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more. Join us.
Italy comes to LA, cauliflower, and Kachka Find out more about the woman behind Eataly in Century City. Jen Agg isn’t pulling punches about harassment in the restaurant industry in ‘I Hear She’s a Real Bitch.’ Jonathan Gold confesses to loving the imported pasta at Uovo. Cauliflower at the Santa Monica Farmer’s Market is a hit in Silver Lake. Got a layover in PDX? Try the Russian flavors of chef Bonnie Frumkin Morales.
A year filled to the brim with great stories As we launch into 2018, we’re revisiting some of our favorite segments of the past year. Amid lots of change, one thing remained constant throughout 2017: that there were many fantastic food stories to be told, far more than we could fit into a single show! Here’s a sampling of some of our favorites.
LATEST BLOG POSTS
MSG in Pho and what to do about it Quite simply, monosodium glutamate, or MSG, makes things taste good, yet it continues to be feared and demonized. Vietnamese food authority Andrea Nguyen has written about the history of its use in pho and has sought to debunk some of the myths surrounding it. Read More
DineLA indecision? Enter Evan Kleiman. Hungry people across Southern California wait all year to save money at LA’s hottest eateries during DineLA. Good Food host and expert LA eater, Evan Kleiman, is here to help you decide where to snag a reservation. And don’t delay; DineLA only goes through January 26th. Read More