Jackie Liu

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

We look at record-breaking CO2 levels and unusually warm temperatures in the Arctic. Also, eating less meat and cheese can help lower harmful emissions.

I grew up in LA, in Silver Lake, and whenever Mom and I wanted deli we drove to Canter’s. At first, for Mom, it was Fairfax, a Jewish center of…

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.

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

Soleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft.

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

Happy Pi Day! We’re almost a month away from the 10th Annual KCRW Good Food Pie Contest.

The Chinese government is bent on changing what’s being served on the traditional Uighur table.