Martha Rose Shulman

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

Shirley Chung has been making dumplings since she was 6 years old in her native Beijing. She immigrated to the U.S.

Santa Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy’s building…

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.

Filipino food may be having a moment, but the cuisine has a long history here in Los Angeles where Filipino Americans have lived for nearly a century.

We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month.

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…

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.

This is the 25th year that Wolfgang Puck has catered the official Oscars after-party. So how does he pull it off year after year?