LA is the only major U.S. city where selling food on the sidewalk is illegal. President Trump’s immigration policies recently pushed the city council to change the law. But the devil is in the details.
If the name Edward Lee sounds familiar, it’s probably because you’ve seen him on “Mind of a Chef” or Bravo’s “Top Chef.” Our supervising producer Abbie Fentress Swanson heads to Louisville, Kentucky, to interview Chef Lee about his latest experiments in fermentation, the recent bourbon boom and his take on the Southern classics.
Did you ever wonder how sound transforms the taste of a piece of chocolate when you pop it into your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it’s actually influenced by so much more.
Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”