Oliver Woolley

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…

Went a little too hard on New Year’s Eve? Meet Shaughnessy Bishop-Stall, who spent a decade trying all the hangover cures he could find.

Nobody had heard of Ori Menashe and Genevieve Gergis when they opened an Italian restaurant in an industrial corner of the Los Angeles Arts District back in 2012. Menashe had…

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?

Israeli-British chef Yotam Ottolenghi is back with a collection of simple recipes, and home cooks have never been happier. Meanwhile, two professors trace the history of halal food.

Grab a snack for this chat with David Gelb, creator of Chef’s Table and director of Jiro Dreams of Sushi.

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

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

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.