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Good Food

Evan Kleiman's taste of life, culture and the human species.

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In case you hadn’t heard, the KCRW’s Good Food Pie Contest will be returning for its 10th year on April 28, 2019.

What is Levantine Cuisine? A Pie Contest Primer

In case you hadn’t heard, the KCRW’s Good Food Pie Contest will be returning for its 10th year on April 28, 2019.

from Good Food

What do you know of Northern Thai cuisine besides khao soi? Austin Bush  is an American writer and photographer who makes his home in Thailand.

“The Food of Northern Thailand”

What do you know of Northern Thai cuisine besides khao soi? Austin Bush  is an American writer and photographer who makes his home in Thailand.

from Good Food

The 91st Academy Awards are this Sunday, and while many will be watching, one of the night’s biggest events won’t be on TV: the Governors Ball.

A taste of Wolfgang Puck’s 25th Oscars menu

The 91st Academy Awards are this Sunday, and while many will be watching, one of the night’s biggest events won’t be on TV: the Governors Ball.

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Recently the LA Times Food section put out its official fast food French fry power rankings  of 19 different restaurants.

Unpacking the LA Times’ french fry power rankings

Recently the LA Times Food section put out its official fast food French fry power rankings  of 19 different restaurants.

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TheLAnd magazine is a new source of local journalism in the spirit of the alt-weekly.

Displacement in Virgil Village

TheLAnd magazine is a new source of local journalism in the spirit of the alt-weekly.

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LA Times restaurant critic Bill Addison talks with Evan about Tacos 1986 , a buzzy Tijuana-style taco stand luring crowds at Koreatown and at Smorgasburg LA with handmade corn…

Tacos and showmanship at Tacos 1986

LA Times restaurant critic Bill Addison talks with Evan about Tacos 1986 , a buzzy Tijuana-style taco stand luring crowds at Koreatown and at Smorgasburg LA with handmade corn…

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The Vietnamese-inspired menu at Khong Ten  in West LA features many herbs, and one of them is Persian mint, which has a spicy, earthy flavor, says chef de cuisine Justin Disbrow.

Market Report: Persian Mint

The Vietnamese-inspired menu at Khong Ten  in West LA features many herbs, and one of them is Persian mint, which has a spicy, earthy flavor, says chef de cuisine Justin Disbrow.

from Good Food

In early 2018, the NoMad Hotel   opened its doors in downtown Los Angeles to much fanfare.

Patricia Escárcega visits the NoMad Hotel in DTLA

In early 2018, the NoMad Hotel   opened its doors in downtown Los Angeles to much fanfare.

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T ravel back in time to London, just before the turn of the 20th century. It’s the Belle Epoque, and World War I hasn’t happened yet.

Ritz, Escoffier, and the rise of the luxury hotel

T ravel back in time to London, just before the turn of the 20th century. It’s the Belle Epoque, and World War I hasn’t happened yet.

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What we eat, and how we do it, binds humans across wildly different geographies and cultures.

Food creates common ground

What we eat, and how we do it, binds humans across wildly different geographies and cultures.

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Laura visits with   Native chef and partner Nyesha Arrington , who’s shopping for goat cheese from Drake Family Farms   in Ontario—one of the last dairy farms in Southern…

Market Report: Goat Cheese

Laura visits with   Native chef and partner Nyesha Arrington , who’s shopping for goat cheese from Drake Family Farms   in Ontario—one of the last dairy farms in Southern…

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Andrea Nguyen is a James Beard-winning cookbook author and a trusted authority on making Vietnamese classics at home, like pho and banh mi.

Vietnamese cooking expert Andrea Nguyen goes simple

Andrea Nguyen is a James Beard-winning cookbook author and a trusted authority on making Vietnamese classics at home, like pho and banh mi.

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Natural wine—or wine made with minimal intervention—is a booming industry. And for some obsessives, it’s practically a religion.

What’s all the fuss about natural wine?

Natural wine—or wine made with minimal intervention—is a booming industry. And for some obsessives, it’s practically a religion.

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Blood oranges are especially prized for their deep crimson flesh and robust flavor.

Market Report: Blood Oranges

Blood oranges are especially prized for their deep crimson flesh and robust flavor.

from Good Food

Najmieh Batmanglij is perhaps the foremost authority on Persian cuisine in the Western world, if not outside of Iran.

The queen of Persian cooking goes home for her latest book

Najmieh Batmanglij is perhaps the foremost authority on Persian cuisine in the Western world, if not outside of Iran.

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Ken Albala is a noted food historian and prolific cookbook author—and you might call him a noodle soup fanatic. So much that he made a different noodle soup every day, for two years.

For some, noodle soup is worth obsessing over

Ken Albala is a noted food historian and prolific cookbook author—and you might call him a noodle soup fanatic. So much that he made a different noodle soup every day, for two years.

from Good Food

Humans have been using natural processes to make wine and beer for eons. But what do we know about what they tasted like, and what if we could recreate them today?

Drinking like the ancients

Humans have been using natural processes to make wine and beer for eons. But what do we know about what they tasted like, and what if we could recreate them today?

from Good Food

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

Cooking in Iran: Evan Kleiman’s cookbook of the year

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

from Good Food

Laura Avery visits Luca Manderino, chef and owner of Sosta  in Hermosa Beach, to get some tips about showcasing the licorice flavor of Italian fennel in a salad.

Market Report: Italian fennel

Laura Avery visits Luca Manderino, chef and owner of Sosta  in Hermosa Beach, to get some tips about showcasing the licorice flavor of Italian fennel in a salad.

from Good Food

What makes Jewish delis like Canter’s so great—and why we shouldn’t take them for granted.

Remembering Alan Canter

What makes Jewish delis like Canter’s so great—and why we shouldn’t take them for granted.

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