Evan Kleiman's taste of life, culture and the human species.
LA-based author Michelle Huneven discusses how she draws from her own life when writing the protagonist in her latest novel “Search.”
LA Times restaurant critic Bill Addison feasts on Colombian fare at Selva in Long Beach.
Chef Bonnie Frumkin Morales explains the simplicity of making kvas at home and why more people don’t know about the beverage.
Senegalese chef Pierre Thiam works to make fonio a global grain while keeping its production in Africa.
In their new book “What Your Food Ate: How to Heal Our Land,” David R. Montgomery and Anne Biklé explore the relationship between soil health and human health.
KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors every week.
Spirits writer Camper English tells the tale of booze as a cure-all throughout history.
Daniel Hernandez and Gabriela Camara share memories of their time spent with Mexican cuisine authority, Diana Kennedy, who passed away in July.
Sonoko Sakai shops for Jimmy Nardello peppers for furikake she’ll sell at the Hollywood Farmers’ Market.
Maciel Bañales Luna and Joe Egender open a plant-based butcher shop and deli in Highland Park.
Carbon footprint, fertilizer runoff, and cost of labor all contribute to the final price of an item, something referred to as the “true” price.
In their new book “Salmon Wars,” investigative journalists Douglas Frantz and Catherine Collins dive deep into salmon farming and reveal the risk to consumers.
New research looks to save vineyard grapes that escaped wildfires but whose skin can be permeated by smoke.
Dangerous levels on PFAs linger not only in bowls, wrappers, and plates, but also in the ink of food packaging.
Though insects have survived before and after the dinosaurs, an environmental reporter says bugs face their biggest threat now.
Medical historian Elena Conis follows the trail of DDT, a pesticide that was used in warfare during WWII, to hazardous outcomes resulting in bans by the EPA.
Andy Baraghani takes the lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook.
Photography and recipes intersect, setting the table for an array of African cuisines, in Anto Cocagne’s new book “Saka Saka: South of the Sahara — Adventures in African Cooking.”
Melvin Blanco has made it a practice to feed frontline workers for free at Juan & Nita’s Bagnet-Silog, a restaurant he opened during the pandemic.
Chef Victor Munoz of Conservatory in West Hollywood shares how he uses Wong Farm’s Valencia Pride mangoes on the menu.