Food and Drink

If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of Thanksgivings past.  …

from Good Food

It’s the great pumpkin, Charlie Brown! Good Food’s Market Report correspondent Gillian Ferguson visits the Santa Monica Farmers Market, where pumpkin season is in full force.

from Good Food

Author and cooking teacher Fuschia Dunlop  may be British by birth, but she found her soul on the other side of the world.

Fuchsia Dunlop on the canon of Sichuan cuisine

Author and cooking teacher Fuschia Dunlop  may be British by birth, but she found her soul on the other side of the world.

from Good Food

For many native Angelenos, the mere thought of chamoy makes one’s mouth water.

All about chamoy: Mexico’s beloved sweet, salty, and spicy flavor combo

For many native Angelenos, the mere thought of chamoy makes one’s mouth water.

from Good Food

Distilleries are places that make alcohol and spirits on-site. They distill spirits such as whiskey, brandy, rum.

OC distillery is shut down after serving more than the limit

Distilleries are places that make alcohol and spirits on-site. They distill spirits such as whiskey, brandy, rum.

from Greater LA

You’ve heard of Impossible Burgers and Beyond Burgers, which contain meat made from plants. Now there’s something called “air protein.” That’s meat made from air.

Making meat out of air: How does it work?

You’ve heard of Impossible Burgers and Beyond Burgers, which contain meat made from plants. Now there’s something called “air protein.” That’s meat made from air.

from Press Play with Madeleine Brand

California isn't known as much for its apples as its citrus, but there are still plenty of great apples to be found at the Santa Monica Farmers Market.

Sweet, crisp apples abound at the Santa Monica Farmers Market

California isn't known as much for its apples as its citrus, but there are still plenty of great apples to be found at the Santa Monica Farmers Market.

from Good Food

The New York Times recently published a bombshell report by Julia Moskin that hit close to home for some Angelenos.

A top somm is accused of sexual assault. Is the wine industry overdue for a reckoning?

The New York Times recently published a bombshell report by Julia Moskin that hit close to home for some Angelenos.

from Good Food

In Armenia, saying “let’s eat,” translates to “let’s eat bread.” That’s because bread is the foundation of every meal.

Lavash holds the Armenian table together

In Armenia, saying “let’s eat,” translates to “let’s eat bread.” That’s because bread is the foundation of every meal.

from Good Food

The fall and winter holidays are approaching, so you might find yourself wondering what to bring to parties. Writer Thalassa Skinner suggests reviving the art of the cheese board.

Pro tips on creating the perfect holiday cheese board

The fall and winter holidays are approaching, so you might find yourself wondering what to bring to parties. Writer Thalassa Skinner suggests reviving the art of the cheese board.

from Good Food

LA Times restaurant critic Bill Addison recently took a trip to a Glendale strip mall, where behind darkened glass, there’s a restaurant serving up a hybrid menu of Armenian and…

Bill Addison gets his khachapuri and khinkali fix in Glendale

LA Times restaurant critic Bill Addison recently took a trip to a Glendale strip mall, where behind darkened glass, there’s a restaurant serving up a hybrid menu of Armenian and…

from Good Food

Evan Kleiman and Alison Roman (New York Times, Bon Appetit) are answering all your questions about the imminent Thanksgiving feast. Want tips and tricks for the big meal?

Ask Evan Kleiman and Alison Roman, the Thanksgiving feast experts

Evan Kleiman and Alison Roman (New York Times, Bon Appetit) are answering all your questions about the imminent Thanksgiving feast. Want tips and tricks for the big meal?

from Good Food

One of the best known Oaxacan restaurants is Guelaguetza in Koreatown. Fernando Lopez opened it in 1994.

Guelaguetza co-owner on Oaxaca’s family-focused traditions and making mole

One of the best known Oaxacan restaurants is Guelaguetza in Koreatown. Fernando Lopez opened it in 1994.

from Press Play with Madeleine Brand

In 1994, Fernando Lopez and Maria Monterrubio opened the doors of a humble restaurant on 8th St. in LA’s Koreatown. There were four items on the menu at Guelaguetza at the time.

Telling the story of Guelaguetza, 25 years in the making

In 1994, Fernando Lopez and Maria Monterrubio opened the doors of a humble restaurant on 8th St. in LA’s Koreatown. There were four items on the menu at Guelaguetza at the time.

from Good Food

Cavendish bananas seem to be abundant in grocery stores, but a fungus has been threatening its existence for years, and saving it might become a technological endeavor.

The Cavendish banana is dying. Can CRISPR save it?

Cavendish bananas seem to be abundant in grocery stores, but a fungus has been threatening its existence for years, and saving it might become a technological endeavor.

from Good Food

Carlos Salgado is chef and owner of Taco Maria and reigning Tortilla Tournament champion.

A guide to the food traditions of Dia de los Muertos

Carlos Salgado is chef and owner of Taco Maria and reigning Tortilla Tournament champion.

from Good Food

After a brief hiatus, the Market Report is back at the Santa Monica Farmers Market! Fall weather is hitting LA, which means it’s prime time for beets.

Welcoming beet season at the Santa Monica Farmers Market

After a brief hiatus, the Market Report is back at the Santa Monica Farmers Market! Fall weather is hitting LA, which means it’s prime time for beets.

from Good Food

If you grew up in Los Angeles, there’s a chance you’ve eaten an Original Tommy’s chiliburger at some point—probably under the fluorescent halo of a streetlamp late at night.

Do any of the fake Tommy’s chiliburgers stand up to the real thing?

If you grew up in Los Angeles, there’s a chance you’ve eaten an Original Tommy’s chiliburger at some point—probably under the fluorescent halo of a streetlamp late at night.

from Good Food

This week Good Food Evan Kleiman spoke with Royce Burke , chef of the pop-up Secret Lasagna and Yarrow Cafe at Cognoscenti Coffee, about a recent LA Times report on food…

A chef’s experience of LA’s festival and pop-up scene

This week Good Food Evan Kleiman spoke with Royce Burke , chef of the pop-up Secret Lasagna and Yarrow Cafe at Cognoscenti Coffee, about a recent LA Times report on food…

from Good Food

Over the past couple of years, Momofuku chef David Chang has made a remarkable pivot into food media.

David Chang on his new Netflix show, stepping away from the kitchen, and embracing fatherhood

Over the past couple of years, Momofuku chef David Chang has made a remarkable pivot into food media.

from Good Food