Nick Liao

On a brisk, June morning in Silverlake, food writer Karla Vasquez stands in front of a shady backyard table, speaking to an audience of nine.

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

For the second year, LA Taco has published the “Rogue 99.” The list is a compilation of 99 food trucks, carts and restaurants that capture the beat of Los Angeles.

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.

Women developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.

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.

There’s a Jonathan Gold-sized hole in the heart of Los Angeles.

A big, white statue of a cow sits on top of a building along Milpas Street on Santa Barbara’s Eastside, where the local ice cream business McConnell’s Fine Ice Creams started.

This week we’re gearing up for KCRW’s 10th Annual Pie Contest by talking to the authors of “The New Pie” and chef Sherry Yard.