Jackie Liu

KCRW Staff

Contact: jackie.liu@kcrw.org

Jackie Liu on KCRW

We hash out the technicalities of pie with The Sporkful's Dan Pashman and visit the best hard-shell taco spots in town with LA Weekly food writer Garrett Snyder.

Square versus round pie, gringo tacos, hyssop

We hash out the technicalities of pie with The Sporkful's Dan Pashman and visit the best hard-shell taco spots in town with LA Weekly food writer Garrett Snyder.

from Good Food

Clara Polito is the 19-year-old talent behind the vegan bakery Clara Cakes, making her the youngest judge of this year’s KCRW Good Food pie contest.

Clara Polito’s vegan raspberry white peach pie

Clara Polito is the 19-year-old talent behind the vegan bakery Clara Cakes, making her the youngest judge of this year’s KCRW Good Food pie contest.

from Good Food

For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum.

What is a Cuban pie?

For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum.

from Good Food

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Some LA vegan spots are adding regenerative meats to their menus, pushing away long-time customers who only eat plant-based meals.

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Franco-Palestinian chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks.

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Chef and culinary activist Lelani Lewis returns to her Caribbean roots with classic recipes.

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California’s first bar dedicated to women’s sports, Watch Me!, will open this month in Long Beach. It will welcome all ages to inspire young athletes.

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Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen.

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Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan.

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Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions.

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Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.

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Pies, tarts, and jams galore made with summer's gorgeous, sweet-tart apricots.

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