Howlin’ Rays chicken (Photo by Stan Lee)
Good Food's greatest hits!
From this Episode:
All hail the toothpick
Duke University professor Henry Petroski pays homage to the toothpick, one of the oldest, yet simplest tools, in his book, “ The Toothpick: Technology and Culture .” This...
Inside the Mormon pantry
Kate Holbrook is a historian at the Church of Jesus Christ of Latter-day Saints who has done extensive research into Mormon food traditions . In their kitchens, Mormons are...
The Market Report: Figs
Noelle Carter talks to Laura Avery about what she’s doing with figs in the LA Times test kitchen and Steve Murray Jr., of Murray Family Farms in Bakersfield, talks about...
The Great Molasses Flood of 1919
On January 15, 1919, 2.3 million gallons of molasses flooded Boston's North End. Twenty one people died and hundreds more were injured. Firefighters used seawater to clean...
'The Language of Food'
Stanford professor Dan Jurafsky gives Evan highlights from his book, “ The Language of Food: A Linguist Reads the Menu .” This conversation first aired in 2014.
Jonathan Gold's fried chicken recommendations
Since it is Labor Day weekend, we’re going to give you ideas for how to find (and eat) great fried chicken. Jonathan Gold says if it's Memphis-style hot birds you're...