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This Cocktail Actually Alters Your Tastebuds (And Makes You a Supertaster)

Posted March 14, 2014 by | Comments Off | ]

First, your salivary glands activate. Then your tongue begins to tingle. That tingle turns to a prickle, and suddenly your whole mouth is numb. An icy sip of verbena scented margarita accentuates the experience.

No your drink was not laced with Icy-Hot, this situation in your mouth is actually part of the Verbena experience.

Audio, Eating While Traveling, Featured, Photos, Recent Shows, Restaurants, Road Food »

The New Wave of All-You-Can-Eat Buffets in Las Vegas

Posted March 14, 2014 by | Comments Off | ]
Dessert Station

Las Vegas buffets, much like the city itself, are polarizing. You either love them. Or you hate them, but a new wave of buffets are sprouting up in Las Vegas, determined to overturn the stigma of soggy bacon and and rubbery pancakes

Audio, Cookbook Club, Cookbooks »

Our Latest Cookbook Club Pick is The Breakfast Bible by Seb Emina

Posted January 13, 2014 by | Comments Off | ]
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There is something intimate about breakfast, whether you’re alone slathering butter over a piece of toast, or part of the morning chaos of a family unit chomping on cereal and slurping up milk. Breakfast is how we write the first sentence of the narrative of our day and weekends are my favorite time to indulge in a proper, over-the-top plate of bacon and eggs. …

Audio, Cooking, Recent Shows, Recipes »

Reinvigorate Your Roast Chicken with One Ingredient: Koji

Posted January 11, 2014 by | Comments Off | ]
Picture 2

Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …

Featured, Photos, Recent Shows »

Where LA’s Top Sushi Chefs Source the Freshest Fish

Posted January 10, 2014 by | Comments Off | ]

If you want a taste of real wasabi, you will have to pay for it. The fresh rhizome sells for $95/pound at International Marine in Downtown LA, a fish and produce market in Downtown LA where we met Chef Hiro Naruke at 6am this morning. By weight, the pale green rhizome is more expensive than tuna, he explained. In Tokyo, the roots are sorted …

Cookbooks, Recent Shows, Recipes »

Recipe: Ivan Ramen’s Dashi Maki Tamago

Posted January 10, 2014 by | Comments Off | ]
dashi omelet

This fluffy, layered, slightly sweet omelet is served in market stalls throughout Japan, and has an important place on the table at New Year’s Day celebratory feasts. The omelet is a mixture of eggs, dashi, and soy sauce, cooked in a rectangular pan in thin layers that are rolled up over one another.

Eating While Traveling, Featured, Markets, Recent Shows »

Tsukiji: A Visual Tour of the World’s Largest Wholesale Fish Market

Posted January 10, 2014 by | Comments Off | ]

Tsukiji Market is located in the heart of Tokyo’s business district. It’s the largest wholesale fish and seafood market in the world. Trucks clog the city streets in the early morning hours, delivering fish and seafood from around the world. The action starts as early as 2am, but in the popular imagination a day at Tsukiji kicks off with the tuna auctions. Professsor Ted Bestor, author …

Audio, Cooking, Featured, Recent Shows, Recipes »

How to Make Dashi and What to Do With It

Posted January 10, 2014 by | Comments Off | ]
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Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko Sakai, who works under the umbrella organization Common Grains, has made it her mission to deepen Americans understanding of Japanese cuisine and culture. She shares her tips for making dashi …

Audio, Cookbooks, Cooking, Featured, Recent Shows, Recipes »

Recipe: Chicken with Pomegranate and Walnuts from the Balaboosta Cookbook

Posted December 13, 2013 by | Comments Off | ]
Mom’s Chicken with Pomegranate & Walnuts

If you have ever been tasked with separating pomegranate arils from their white pithy interior, you will sympathize with chef Einat Admony who as a child would spend days cracking and separating a case of pomegranates for her mother’s famous marmalade. This recipe for Chicken with Pomegranate and Walnut (inspired by Admony’s mother) requires sorting 10 cups of pomegranate seeds. “If, for some crazy reason, …

Farmers Market, Featured »

What You Should Buy This Weekend at the Farmers’ Market

Posted December 13, 2013 by | Comments Off | ]
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Here’s what Good Food suggests you get this weekend at the farmers’ market.