Good Food

Good Food

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

The first time Good Food host Evan Kleiman interviewed Anthony Bourdain was in July of 2000, shortly after his first book came out.

“Kitchen Confidential”: the book changed Anthony Bourdain’s life

The first time Good Food host Evan Kleiman interviewed Anthony Bourdain was in July of 2000, shortly after his first book came out.

As a semi-reconstructed bad boy, Bourdain had roots in the punk scene, and music played an outsized role in his life.

Guest DJ Project: Anthony Bourdain

As a semi-reconstructed bad boy, Bourdain had roots in the punk scene, and music played an outsized role in his life.

As news of Anthony Bourdain’s death spread a year ago, something remarkable happened. A spontaneous memorial sprung up on a sidewalk in New York.

In New York, a sidewalk tribute to Anthony Bourdain

As news of Anthony Bourdain’s death spread a year ago, something remarkable happened. A spontaneous memorial sprung up on a sidewalk in New York.

In 2010, Anthony Bourdain spoke with Evan Kleiman about “ Medium Raw   ,” a memoir that became a sequel of sorts to “Kitchen Confidential.”

Bourdain’s evolution over the years

In 2010, Anthony Bourdain spoke with Evan Kleiman about “ Medium Raw ,” a memoir that became a sequel of sorts to “Kitchen Confidential.”

Anthony Bourdain had a self-professed affinity for the everyman.

What Brasserie Les Halles meant to Anthony Bourdain

Anthony Bourdain had a self-professed affinity for the everyman.

In 2006, Anthony Bourdain visited Good Food to discuss “ Nasty Bits  ,”  a collection of essays diving deeper into the food world and all of its indiscretions.

Anthony Bourdain glimpsed the “nasty” side of the food world

In 2006, Anthony Bourdain visited Good Food to discuss “ Nasty Bits ,” a collection of essays diving deeper into the food world and all of its indiscretions.

Chef   Brandon Go   recently turned heads when he earned his first Michelin star only a year and a half after opening   Hayato   at the   Row DTLA  .

Bill Addison raves about the Michelin-starred Hayato at the Row DTLA

Chef Brandon Go recently turned heads when he earned his first Michelin star only a year and a half after opening Hayato at the Row DTLA .

Pulitzer Prize-winning author Rick Bragg has written a   memoir about his Southern upbringing  .

Rick Bragg remembers his mother’s Southern table

Pulitzer Prize-winning author Rick Bragg has written a memoir about his Southern upbringing .

She was the Queen of Creole, and a friend to civil rights leaders and U.S. presidents. Leah Chase passed away June 1, 2019 at the age of 96.

What Creole chef Leah Chase meant to the world

She was the Queen of Creole, and a friend to civil rights leaders and U.S. presidents. Leah Chase passed away June 1, 2019 at the age of 96.

Sommelier Courtney Kaplan and her partner chef Charles Namba recently opened Ototo, a sake bar in Echo Park next to their popular izakaya, Tsubaki.

Sake 101: Lessons from Echo Park’s newest sake bar

Sommelier Courtney Kaplan and her partner chef Charles Namba recently opened Ototo, a sake bar in Echo Park next to their popular izakaya, Tsubaki.

California king salmon, or chinook, is back in season. This week Gillian Ferguson talks about the prized fish with   Max Dornbush  , a buyer with   Gjelina Restaurant Group  .

Market Report: California King Salmon

California king salmon, or chinook, is back in season. This week Gillian Ferguson talks about the prized fish with Max Dornbush , a buyer with Gjelina Restaurant Group .

Tiki bars are arguably making a comeback these days. For many, these bars represent innocent nostalgia—an escape to an exotic, tropical past.

How Filipino bartenders shaped the origins of the Tiki bar

Tiki bars are arguably making a comeback these days. For many, these bars represent innocent nostalgia—an escape to an exotic, tropical past.

The Market Report returns after a short hiatus, and it’s got a new voice.

The Market Report is back!

The Market Report returns after a short hiatus, and it’s got a new voice.

With multiple Michelin stars and James Beard awards to his name, chef José Andrés is one of the most celebrated chefs in the world.

José Andrés: It’s time to give vegetables their respect

With multiple Michelin stars and James Beard awards to his name, chef José Andrés is one of the most celebrated chefs in the world.

Patricia Escárcega   recently waxed poetic on the pleasures of eating at Sonoratown in downtown LA.

Patricia Escárcega pays her respects to Sonoratown

Patricia Escárcega recently waxed poetic on the pleasures of eating at Sonoratown in downtown LA.

A decade ago, Michelin came to Los Angeles with a skinny, standalone guide. It didn’t go well, and drew attention to the extreme cultural divide between cities like New York and LA.

LA food writers rate California’s Michelin Guide

A decade ago, Michelin came to Los Angeles with a skinny, standalone guide. It didn’t go well, and drew attention to the extreme cultural divide between cities like New York and LA.

“Eat food, not too much, mostly plants” is   Michael Pollan  ’s famous advice for eating healthy— for the sake of our bodies and the planet.

Going 'flexitarian' with the Pollans

“Eat food, not too much, mostly plants” is Michael Pollan ’s famous advice for eating healthy— for the sake of our bodies and the planet.

Bill Addison   recently visited   Alta Adams   to sample chef   Keith Corbin ’ s forward-looking riffs on soul food classics like collard greens, yams, and oxtails.

A taste of “California soul food” in West Adams

Bill Addison recently visited Alta Adams to sample chef Keith Corbin ’ s forward-looking riffs on soul food classics like collard greens, yams, and oxtails.

Chef Dave Beran’s restaurant   Dialogue   is tucked into the second floor of a food court on Santa Monica’s Third Street Promenade.

Dialogue’s Dave Beran on tasting menus

Chef Dave Beran’s restaurant Dialogue is tucked into the second floor of a food court on Santa Monica’s Third Street Promenade.

“The world is an open table, we should enjoy it instead of focusing on how to separate flavors and faiths,” writes chef  Musa Dağdevİren  of   Çiya Sofrasi   in   Istanbul.

Chef Musa Dağdevİren on “The Turkish Cookbook”

“The world is an open table, we should enjoy it instead of focusing on how to separate flavors and faiths,” writes chef Musa Dağdevİren of Çiya Sofrasi in Istanbul.