FROM THIS EPISODE
We kick off this week’s show at Crossroads Kitchen, an upscale plant-based restaurant in West Hollywood, to taste the Impossible Burger. It’s the latest beef poseur to make its way onto the menus of a handful of restaurants across Southern California. After hearing all the praise this vegan patty has garnered from so many people — David Chang in New York is a fan, and Chris Cosentino in San Francisco made “beef” tartare from the stuff — we just had to try it. The Impossible Burger is supposed to mimic the mouthfeel and visual cues of meat, like bleeding. Executive chef Scot Jones explains how it’s served at Crossroads, and UCLA professors Amy Rowat and Jenny Jay break down the science of how the burger is made.
Salt, it could be argued, is the most important ingredient in the global kitchen. As it performs the simple task of enhancing flavor, salt can also be used to leach out moisture in various preservation methods, tame the sweetness of baked goods and be manipulated into infusions of all sorts. Leslie Bilderback is a culinary instructor and the pastry chef at n/naka in Los Angeles. Her latest book, ”Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen,” has recipes for making white, pink and black salts from scratch.
This week, Jonathan Gold braves the lines to try the neo-margherita pie at Pizzana in Brentwood. Tune in to hear what makes Daniele Uditi’s hand-thrown Neapolitan-style pizzas worth the wait and find out what else is on the menu in Jonathan’s LA Times review.
The margherita pie at Pizzana. (Photo courtesy of Pizzana)
Pizzana: 11712 San Vicente Boulevard, Los Angeles, CA 90049 | (310) 481-7108
Whether slathered on an ear of summer corn or a compact pat combined into a gooey melt of maple syrup on a pancake, butter is magical. While the essentials of butter-making remain mostly unchanged, this spread has a surprising history that dates back to the Stone Age. Elaine Khosrova’s research on the beloved fat took her to three continents and has been compiled in her book, “Butter: A Rich History.”
This week at the Main Street Farmers Market in Santa Monica, Laura Avery shops for spirulina with botanist Paul Cathcart, who grows the blue-green algae at Go Spiral Farms in Vista, California. Learn how to cultivate this ancient superfood at home to get your daily dose of phytonutrients.
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The Farm Show Farmers serve as the backbone of our society. As policy, the climate, and the country’s needs change, we are shining a spotlight on some of the greatest challenges facing the agricultural community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more. Join us.
Italy comes to LA, cauliflower, and Kachka Find out more about the woman behind Eataly in Century City. Jen Agg isn’t pulling punches about harassment in the restaurant industry in ‘I Hear She’s a Real Bitch.’ Jonathan Gold confesses to loving the imported pasta at Uovo. Cauliflower at the Santa Monica Farmer’s Market is a hit in Silver Lake. Got a layover in PDX? Try the Russian flavors of chef Bonnie Frumkin Morales.
A year filled to the brim with great stories As we launch into 2018, we’re revisiting some of our favorite segments of the past year. Amid lots of change, one thing remained constant throughout 2017: that there were many fantastic food stories to be told, far more than we could fit into a single show! Here’s a sampling of some of our favorites.
Season's greetings from Good Food! Season’s greetings from the Good Food team! We’ve compiled a few of our favorite segments to revisit this holiday season. Join us for a conversation on the year’s best cookbooks and what our favorite L.A. chefs recommend wrapping up for friends this year. Find out which teas are perfect for the holidays, and discover the man making Italian sweet bread a year-round adventure.
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