Chef J. Kenji López-Alt breaks down the science behind cooking in his New York Times column. His first cookbook focuses on the wok and its versatility in the kitchen. Good Food contributor Kenny Ng researches the history of fried rice and shares his personal experiences with the dish. Chowhound birthed many local food bloggers as an early website and gathering place for food enthusiasts, and it’s going offline this week. Leah Hyslop has a brownie recipe for every occasion and mood. LA Times restaurant critic Bill Addison has a breakdown of the James Beard Award finalists. Finally, the spring equinox is Sunday, and correspondent Gillian Ferguson talks Nowruz and herbs with Chef Debb Michail at the farmer’s market.
Woks, fried rice, brownies, mint
From this Episode:
Wok this way with Kenji López-Alt to learn the science behind stir fries
New York Times columnist J. Kenji López-Alt masters stir frying, deep frying, steaming, and more with one simple tool — a wok.
Fried rice is ‘the story of immigrant excellence,’ says Kenny Ng
Good Food contributor and educator Kenny Ng recalls memories of fried rice at the family dinner table with a lesson in food history.
Reflections on Chowhound: Early food website shuts down this week
Variety columnist and food writer Pat Saperstein reflects on the 20-year-old Chowhound, an early food website that shuts down this week.
‘Broken cakes’: Making brownies for every mood and occasion with Leah Hyslop
Leah Hyslop describes how she uses everything from butternut squash to mint in brownies. She also shares Katharine Hepburn’s recipe for the chocolate square.
Breaking down the James Beard Award finalists with Bill Addison
The James Beard Awards finalists were announced this week with only four Los Angeles restaurants and chefs being represented. LA Times restaurant critic Bill Addison shares...