DONATE!

close

Nick Liao

Producer/Kcrw Staff

Nick Liao on KCRW

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.

Viet cooking made simple, Ritz & Escoffier, and goat cheese

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.

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.

A Persian homecoming, noodle soup dreams, and a natural wine party

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

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.

Cooking in Iran: Evan Kleiman’s cookbook of the year

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.

from Good Food

More from KCRW

Still recovering from Thanksgiving? Relax with some bingeable television. Andrew Knowlton of Netflix’s “The Final Table” reflects on filming the star-studded cooking competition show.

from Good Food

For many, wine and the holidays simply go together. Journalist Kevin Begos wrote a book about his search for wine’s origins.

from Good Food

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 in…

from KCRW Features

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

from Good Food

Celebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at matpakke , or the Norwegian art of packed lunch.

from Good Food

Author Gordon Edgar is a cheese expert.

from Good Food

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book.

from Good Food

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

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

from Press Play with Madeleine Brand