Good Food
Julia Collin Davison, the shutdown’s effect, and a visit to Fiona
America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25. We’re also looking at how the federal government shutdown affects what’s on our plates.
By Evan Kleiman • • 56m ListenAmerica’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25. We’re also looking at how the federal government shutdown affects what’s on our plates. Plus: Bill Addison weighs on Fiona while Bill Esparza gives us the 411 on his recent taco finds around the city.
In this episode
6 storiesJulia Collin Davison on 25 years of Cook’s Illustrated
As the host of America’s Test Kitchen , Julia Collin Davison is one of the most well-known cooking teachers on TV today.
Read the story15 minThe shutdown’s impact on our plates
The current federal government shutdown is now officially the longest in US history. And shock waves are being felt throughout the country, from banks to airports. But how does it affect what we eat?
Read the story9 minStudent nutrition and the LAUSD strike
This week nearly 34,000 teachers in the LA Unified School District walked off the job, striking for smaller class sizes, more resources and better pay. It’s the first teacher’s strike in LA in 30 years.
Read the story6 minBill Addison’s verdict on Fiona
For his first LA Times review , dining critic Bill Addison visited Fiona Bakery on Fairfax. Helmed by Nicole Rucker and Shawn Pham , the all-day cafe specializes in what Addison calls “LA comfort food.”
Read the story6 minLA tacos to check for in 2019
Bill Esparza is known throughout LA for his expert coverage of the city’s Mexican food scene over the years, including an eagle-eyed vigilance for noteworthy tacos. From time to time he drops by Good Food to share a few of his recent finds.
Read the story9 minMarket Report: The wild world of mushrooms
The newly retired Laura Avery is back with her first market report of the year. This time she’s talking with Michele Lisi, executive chef of Nerano in Beverly Hills about how he’s using chanterelle mushrooms in traditional Tuscan gnudi .
Read the story10 min
