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Food and Drink

During a break from her college studies in China, writer Georgia Freedma n visited the capital of the Yunnan province, where she encountered flavors she had never tasted before.

from Good Food

Cilantro has four life stages, and Kacie Chef of Honey Hi  in Echo Park is showcasing all of them in their signature massaman curry.

from Good Food

Kashmir, a conflict-ridden region on both sides of the India-Pakistan border, is home to the most coveted and expensive spice: Kashmiri saffron.

A precious spice faces an uncertain future

Kashmir, a conflict-ridden region on both sides of the India-Pakistan border, is home to the most coveted and expensive spice: Kashmiri saffron.

from Good Food

Kasih is a modern Indonesian restaurant in Little Tokyo, helmed by chef Zachary Hamel.

Patricia Escárcega samples sambal at DTLA’s Kasih

Kasih is a modern Indonesian restaurant in Little Tokyo, helmed by chef Zachary Hamel.

from Good Food

Regional Chinese food is flourishing in LA, and now Teochew (or Chiu Chow) food is getting some long overdue attention .

The food of the Teochew diaspora

Regional Chinese food is flourishing in LA, and now Teochew (or Chiu Chow) food is getting some long overdue attention .

from Good Food

As urban gardening gains popularity, Lauri Kranz of Edible Gardens LA  is helping novices and veterans bring edible beauty to their backyards and balconies.

Gardens can grow anywhere—even on your balcony

As urban gardening gains popularity, Lauri Kranz of Edible Gardens LA  is helping novices and veterans bring edible beauty to their backyards and balconies.

from Good Food

Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.

Disappearing saffron, edible gardens, and regional Chinese food

Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.

from Good Food

Youtube videos about celery juice have gained millions of views over the last few months. The juice is made with just celery and nothing else.

How celery juice became the latest wellness craze

Youtube videos about celery juice have gained millions of views over the last few months. The juice is made with just celery and nothing else.

from Press Play with Madeleine Brand

We're pleased to announce our judges for KCRW’s 10th annual Good Food Pie Contest to be held at UCLA's Royce Quad.

Announcing the judges for KCRW’s 10th annual Pie Contest!

We're pleased to announce our judges for KCRW’s 10th annual Good Food Pie Contest to be held at UCLA's Royce Quad.

from Good Food

Men tend to dominate the top spots in professional kitchens, and get the credit for pushing cuisine forward. But women have played a pivotal role in shaping the way we eat.

Women who changed what you eat

Men tend to dominate the top spots in professional kitchens, and get the credit for pushing cuisine forward. But women have played a pivotal role in shaping the way we eat.

from Press Play with Madeleine Brand

Women developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.

How women changed what you eat (and how you eat it)

Women developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.

from Press Play with Madeleine Brand

Yasmin Khan ’s numerous visits to modern Palestine taught her that the food there is not only inseparable from politics, but also its historical influences, including Arab, Jewish,…

What is the Palestinian kitchen?

Yasmin Khan ’s numerous visits to modern Palestine taught her that the food there is not only inseparable from politics, but also its historical influences, including Arab, Jewish,…

from Good Food

Last year the New York Times appointed its first California food critic in Tejal Rao —yet another sign of the state’s recognition as a dining powerhouse.

Meet the New York Times’ first California food critic

Last year the New York Times appointed its first California food critic in Tejal Rao —yet another sign of the state’s recognition as a dining powerhouse.

from Good Food

Also known as Chinese leeks or nira , garlic chives are favored in many Asian cuisines for their sharp, grassy flavor.

Market Report: Garlic Chives

Also known as Chinese leeks or nira , garlic chives are favored in many Asian cuisines for their sharp, grassy flavor.

from Good Food

The San Francisco Chronicle’s new restaurant critic Soleil Ho  recently published her first slate of reviews.

San Francisco’s new food critic is changing the game

The San Francisco Chronicle’s new restaurant critic Soleil Ho  recently published her first slate of reviews.

from Good Food

In search of Lebanese cuisine, Bill Addison  recently paid a visit to the new location of Hayat’s Kitchen in the Hollywood Hills, where he discovered fresh kibbeh nayeh and an…

Real-deal Lebanese cooking at Hayat’s Kitchen

In search of Lebanese cuisine, Bill Addison  recently paid a visit to the new location of Hayat’s Kitchen in the Hollywood Hills, where he discovered fresh kibbeh nayeh and an…

from Good Food

As we ramp up to tomato season, we look to an expert in Scott Daigre .

Tomatomania is back!

As we ramp up to tomato season, we look to an expert in Scott Daigre .

from Good Food

Soleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft.

California’s new food critics, “Zaitoun,” and Tomatomania

Soleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft.

from Good Food

Happy Pi Day! We’re almost a month away from the 10th Annual KCRW Good Food Pie Contest.

Catching up with the 2018 Pie Contest winners

Happy Pi Day! We’re almost a month away from the 10th Annual KCRW Good Food Pie Contest.

from Good Food

60 million tons of fruits and vegetables get thrown away in the U.S. every year, according to the USDA.

Is the “ugly produce” movement hype or solution?

60 million tons of fruits and vegetables get thrown away in the U.S. every year, according to the USDA.

from Good Food

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