Food Editor and columnist for the Los Angeles Times
Russ Parsons on KCRW
More from KCRW
So many cocktail recipes for New Year's Eve (or any other holiday party)
Food & DrinkFrom rum, mezcal, and gin to micheladas, punches, and tiki drinks, these 57 recipes will satisfy your craving for a creative tipple.
Which is better, chicken or fish?
EnvironmentCaleigh and Candice end the “chicken vs. fish” debate, once and for all.
Juliette Binoche on 'The Taste of Things,’ Asian food at Costco, chocolate
Food & DrinkDirector Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.
7 essential St. Patrick's Day recipes
Food & DrinkForget green beer. Stick to corned beef, creamy mashed potatoes, and delicious cabbage.
The science of flavor, the taste of tap water, Asian vegetarian
Food & DrinkExplaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.
Cal State faculty strike for ‘dignified wages,’ mental health services
EducationThe one-day Cal State LA faculty strike is the third of four planned statewide this week.
Black Appalachian cooks, Maydan, shochu
Food & DrinkCrystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks.
The best places to sip afternoon tea in LA
Food & DrinkLooking for scones, finger sandwiches, and loose leaf tea? Let these afternoon teas add a bit of fancy to your life.
How the ancient plant silphion was rediscovered and what that says about our global food chain
Food & DrinkFrom the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.