Evan Kleiman's taste of life, culture and the human species.
Evan Kleiman's recipe involves poached chicken.
It’s been over two months since sit-down service at restaurants was put on hold due to coronavirus.
Throughout Lulu Wang’s movie " The Farewell ," a Chinese family gathers around the dinner table. They’ve come together for a wedding banquet, though it’s a ruse.
Market correspondent Gillian Ferguson catches up with Sherry Mandel of the Tehachapi Heritage Grain Project .
Nearly a decade ago, John and Molly Chester were evicted from their Santa Monica apartment.
The star of the documentary “ Honeyland ” is Haditze, a woman living in a remote settlement in the Macedonian mountains with her elderly mother.
“Anybody can make anything one time perfectly, but can you make it 10,000 times perfectly?”
Samin Nosrat’s award-winning cookbook, “ Salt, Fat, Acid, Heat , ” features illustrations from Wendy MacNaughton.
Filmmaker Louie Schwartzberg discusses the magic properties of over 1.5 million species of mushrooms, showcasing mycologist Paul Stamets and Michael Pollan, who refers to mushrooms as…
Author Sri Rao has written a definitive list of must-see Indian films and the food that defines them.
Sea urchins (uni) are luxurious, sensual, and delicious. They’re harvested from the bottom of the sea for fine dining and sushi restaurants.
From asada in Sonora to carnitas in Michoacán, laying claim to the king of tacos is a battle royale.
Four major companies control the meat market in the U.S. If one plant closes, it can knock out 5% of meat production.
High Road Kitchens is a new initiative that aims to fund independent restaurants while feeding low-wage workers and first responders. The program uses a pay-what-you-can model.
At the Santa Monica Farmer’s Market, correspondent Gillian Ferguson checks in with Meredith Bell, owner of Autonomy Farms .
Recent estimates put national beef and pork production at a 65% decrease, journalist H. Claire Brown tells KCRW.
Every August, New York Times food writer Melissa Clark and her family left Brooklyn for a journey across the French countryside.
Chef Melissa Martin grew up in South Louisiana among fishing villages, which are shrinking at an alarming rate due to coastal erosion and environmental disasters.
Market correspondent Gillian Ferguson catches up with fisherman Ben Hyman of Wild Local Seafood Co.
Jewish dietary law requires the separation of meat and dairy, and so came the birth of delis and dairy restaurants.