How does grilling your desserts change their flavor profiles? Photo credit: Katie Bell.
FROM THIS EPISODE
In the early 20th Century, Jell-O was marketed as a product of convenience for American housewives, a strategy that ensured the brand’s success for generations. But the dessert’s history and the family behind it are riddled with trauma and tragedy. Allie Rowbottom describes her family’s legacy as a curse in her book, Jell-O Girls.
Allie Rowbottom weaves family experience through her history of Jell-O in her new book, Jell-O Girls. Photo credit: Steven Depolo.
For many, Labor Day means gathering around a barbecue and grilling up classics like burgers, hot dogs, and corn. But Valerie Confections pastry chef Valerie Gordon is encouraging home cooks to step out of their comfort zones and try grilling their desserts.
Valerie Gordon wants to challenges grill masters to smoke their sweets. Photo credit: Katie Bell.
The history of the global community’s response to climate change is one of missed opportunities and ignored warnings. With support from the Pulitzer Center, Nathaniel Rich recently penned an in-depth feature for the New York Times Magazine about the period between 1979 and 1989: the crucial window when a course correction might have been possible.
The future of farming has all the trappings of a sci-fi flick: automation, mega-warehouses and artificial light. While “plant factory” farming uses less water and is more space efficient than field farming, technology comes with a hefty sticker price. Steve Holt recently wrote for Civil Eats about how vertical farming is scaling up.
The budding trend of vertical farming comes with an expensive set of issues. Photo credit: chipmunk_1/Flickr
Laura Avery’s learning about creative uses of black-eyed peas from LA Times Test Kitchen director Noelle Carter, who’s cooking at the LA Times Taste food festival over Labor Day weekend. Plus, a look at the varietals grown by farmer Zach Nichols and his family at 2 Peas in a Pod in Arroyo Grande.
Scarlett runner beans at the Santa Monica Farmers Market. Photo credit: Joseph Stone.
Jonathan Gold’s love of San Gabriel noodle shops was well documented by the volume of his reviews canvassing the area—so much that he would get reader complaints. Writer Tien Nguyen recalls Gold’s 2011 review of Vietnamese noodle house Nha Trang in San Gabriel, in which Jonathan passionately defended his obsession against critics.
More From Good Food
NAFTA and Mexico, coastal California, and a Queens food tour Trump has called NAFTA the “worst” trade deal in history, but professor Alyshia Galvez says it’s Mexico’s food system that bears the brunt of it. Santa Barbara is home to some of California’s greatest seafood and produce, as Jason Paluska and Pascale Beale know all too well. Plus: a culinary tour of the New York’s most diverse borough, and novelist Jervey Tervalon dedicates a poem to his late friend Jonathan Gold.
The 'Fuerte Four,’ nixtamalization, and eggplants Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
Plastic straws, Persian cuisine, and Meathead Goldwyn What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine.
Thai food, from Bangkok to SoCal Thai food is having a renaissance. We revisit conversations with James Syhabout of Hawker Fare and Pok Pok’s Andy Ricker, who are showing U.S. diners the wider canon of Thai food. We also hear about Bangkok’s unique food culture. How does the history of Thai food in LA tell the story of Thai assimilation? Plus: hear Jonathan Gold’s original review of Jitlada, the beloved Thai restaurant in Hollywood.
LATEST BLOG POSTS
Taste California’s coast with Santa Barbara veggies Santa Barbara’s microclimates make it home to some of California’s best seafood and produce. Jason Paluska, executive chef at The Lark, showcases the region’s eclectic culinary style in his cookbook “Around the Table: Recipes and Stories from the Lark in Santa Barbara.” Read More
Gustavo’s Great Tortilla Tournament, Grand Finale: And SoCal’s Best Tortilla Is… Wow, what a great time yesterday at KCRW’s Inaugural Great Tortilla Tournament! Throngs of people lined up to taste samples from our Fuerte Four Finalists: Kernel of Truth and Taco… Read More
Gustavo’s Great Tortilla Tournament, week 4 recap: Behold SoCal’s four best tortillas! The bracket has been narrowed, the comal is heating up, and the tortillas are being filled for this Sunday at LA River and Gardens Center in Cypress Park! Find out who the final four are and don’t forget to RSVP for a day of micheladas, tortilla art, and live music. Read More