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Nick Liao

Producer/Kcrw Staff

Nick Liao on KCRW

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.

Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’

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.

from Good Food

The Los Angeles Times Festival of Books is nearly upon us and there is still time to grab tickets to your favorite food based events.

Food talks at the LA Times Festival of Books

The Los Angeles Times Festival of Books is nearly upon us and there is still time to grab tickets to your favorite food based events.

from Good Food

We pay tribute to rapper Nipsey Hussle through a visit to Mr. Fries Man, a mom-and-pop restaurant he patronized in Gardena.

Mr. Fries Man, Behind the pastry case at République, ‘Indian-ish’

We pay tribute to rapper Nipsey Hussle through a visit to Mr. Fries Man, a mom-and-pop restaurant he patronized in Gardena.

from Good Food

More from KCRW

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.

from KCRW Features

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

In many ways, growing agave in Santa Barbara makes a lot of sense.

from KCRW Features

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.

from KCRW Features

America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25.

from Good Food

Already bored by holiday fruitcake? In his first cookbook “Season,” writer Nik Sharma draws upon his unique journey from India to the U.S.

from Good Food

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

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.

from Good Food

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

from Good Food