Good Food

Good Food

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

Two apple pie categories this year?! Yes, there are. We've made other (tasty) changes, too. It all goes down Sunday, April 28 at UCLA.

Good Food's 2024 Pie Contest: Dates, categories, and new rules

Two apple pie categories this year?! Yes, there are. We've made other (tasty) changes, too. It all goes down Sunday, April 28 at UCLA.

Reporter Susanne Rust explains why California's plastic bag ban created more waste.

Why did California's plastic bag ban fail?

Reporter Susanne Rust explains why California's plastic bag ban created more waste.

Dr. Alex Ketchum showcases feminist restaurants and the essential role they played in multiple social justice movements.

The funky, fascinating history of America's feminist restaurants

Dr. Alex Ketchum showcases feminist restaurants and the essential role they played in multiple social justice movements.

Laura Strange develops recipes and travel guides for those living a gluten-free life in a gluten-centric world.

Want to make gluten-free brownies, bread, and noodles? Ask Laura Strange

Laura Strange develops recipes and travel guides for those living a gluten-free life in a gluten-centric world.

Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan.

How a Muslim chef observes the Ramadan fast while cooking for others

Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan.

A springtime delicacy, sugar snap peas add crunch to salads and bring a delicate flavor to soups.

Market Report: Sugar snap peas are in season

A springtime delicacy, sugar snap peas add crunch to salads and bring a delicate flavor to soups.

Forget green beer. Stick to corned beef, creamy mashed potatoes, and delicious cabbage.

7 essential St. Patrick's Day recipes

Forget green beer. Stick to corned beef, creamy mashed potatoes, and delicious cabbage.

Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit.

Shochu, with a lower alcohol content than many spirits, finds a new audience in the US

Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit.

In Praisesong for the Kitchen Ghosts, Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks.

The hidden history of Black Appalachian foodways

In Praisesong for the Kitchen Ghosts, Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks.

At the farmers market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

Market Report: Chef Daniel Matho uses butternut squash in a seasonal sandwich

At the farmers market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

Intrepid food writer Bill Esparza shows us where to find Dominican food in Los Angeles.

Where to find Dominican food in Los Angeles

Intrepid food writer Bill Esparza shows us where to find Dominican food in Los Angeles.

Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other.

Maydan brings Middle Eastern and North African flavors to LA with a new cookbook and a massive restaurant complex

Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other.

Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain.

How the gene-editing technology CRISPR is changing tomatoes, grapes and cattle

Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain.

LA Times restaurant critic Bill Addison visits Yess, a new Japanese restaurant in the Arts District.

Yess: 'The most quietly ambitious cooking to emerge in LA'

LA Times restaurant critic Bill Addison visits Yess, a new Japanese restaurant in the Arts District.

At the farmer's market, chef Deau Arpapornnopparat shops for Holy Basil, his Atwater Village Thai restaurant.

Market Report: Chef Deau Arpapornnopparat finds his cilantro roots

At the farmer's market, chef Deau Arpapornnopparat shops for Holy Basil, his Atwater Village Thai restaurant.

Kevin Wilson, aka the CEO of Chai, describes how something as simple as a cup of tea can bring solace amid our mad world.

Chai is empathy in liquid form says Kevin Wilson

Kevin Wilson, aka the CEO of Chai, describes how something as simple as a cup of tea can bring solace amid our mad world.

Food and ag journalist Tom Philpott debunks the pro-ethanol POV.

Why is the US so devoted to corn-based ethanol when there are better ways to produce energy?

Food and ag journalist Tom Philpott debunks the pro-ethanol POV.

Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments.

Let's explore food preservation through condiments!

Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments.

At the farmer's market, citrus continues to shine.

Market Report: Squeezing the last drop out of citrus

At the farmer's market, citrus continues to shine.

Saba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food.

Saba Alemayoh honors her mother and Tigrayan culture in new cookbook

Saba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food.