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Candace Moyer

Producer

Candace Moyer on KCRW

Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.

Food at Coachella; Barrel Aged Cocktails; Crawfish Boil

Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.

from Good Food

Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.

How to Shop at a Korean Grocery Store; Modern Gefilte Fish

Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.

from Good Food

We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.

A Food Forest; Perfect Fondue; Nitrates in the Water

We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.

from Good Food

More from KCRW

Here's a staggering statistic.   Over 90% of the seafood consumed in the U.S. is imported from other countries. Even along the Central Coast, it can be tough to find a local catch.

from KCRW Features

Nik Sharma represents a new vanguard of personal stories being told in food media. Julia Turshen shares some tips about spending time with loved ones during the holidays.

from Good Food

Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.

from Good Food

Ruth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods.

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We're pleased to announce our judges for KCRW’s 10th annual Good Food Pie Contest to be held at UCLA's Royce Quad.

from Good Food

Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine.

from Good Food

Two writers have gathered the stories of women who changed history through food. There’s a new documentary on how LA’s agricultural past informs its present.

from Good Food

Holiday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books.

from Good Food

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

from Good Food