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There’s a Ride-Share War raging in the loading zones of Los Angeles. On one side you have a fleet of flashy social media companies with names like Lyft, Sidecar and Uber, which offer car services at the swipe of a smartphone app. On the other side, you have the hardened professionals behind the wheel of United Independent, Yellow Cab and the like…

This week we explore the richness of LA’s dining scene. Marvin Gapultos shares some of his favorite Filipino dishes from his new cookbook The Adobo Road and Roy Choi discusses his unabashed love of SPAM. Los Angeles Magazine Dine Editor Lesley Barger Suter offers tips on sushi etiquette and where to find some of the best sushi in LA. Jonathan Gold enjoys a deconstructed …

If you’ve eaten Brussels sprouts or broccoli you’ve eaten flowers. So why not eat nasturtiums too?

This week on the show, Evan talks with Miche Bacher about how to cook with lesser known edible flowers. Bacher is the owner of Mali B Sweets and the author of Cooking with Flowers.

Jonathan Gold visits Corazón y Miel, a new restaurant from young chef Eduardo Ruiz. He appears smitten with the cocktails, the tuck and roll upholstery and most of all the food. His favorite dishes include the corazón y miel (chicken hearts with honey and vinegar), potato chips with scallion dip, carnitas terrine, shrimp ceviche and pan con chompipe, an over-sized Salvadoran turkey sandwich.

This week on the show, we put that question to Elissa Altman, author of the beautiful new memoir Poor Man’s Feast and a James Beard Award-winning blog by the same name. Elissa grew up in a New York suburb where the hair was big, the housewives were busy, and the lamb chops were often ablaze.

This week on the Market Report, Laura Avery talks with Robert Wemischner, professor of baking and pastry at Los Angeles Trade Technical College, about roasting figs with cream and sugar to create an easy Mother’s Day dessert.

In his new book Cooked, Michael Pollan explores the role of fire, water, air and earth in cooking. Two holidays fall on May 5th this year – Cinco de Mayo and Greek Easter. Diane Kochilas shares some ideas for celebrating Greek Easter while Loteria Grill owner Jimmy Shaw suggests sipping on sangrita this Cinco de Mayo. Drunken Botanist author Amy Stewart describes how tequila, mezcal and pulque are made from the agave plant. Jonathan Gold finds a unique mash up of Sinaloan food and sushi at Sushinaloa in Lynwood. Plus, independent producer Gideon Brower visits the last chicken show of the season in Ventura County.

Hundreds of exotic show chickens vied for the title of Best in Show at the Seaside Feather Fanciers Spring Fling poultry show in Ventura last month. The last competition of the season offered birds and breeders a final chance to bag a chicken-topped trophy along with bragging rights until September. Independent producer Gideon Brower reports from the show.

Sunday, May 5th is not just Cinco de Mayo. This year, it’s also Greek Easter. Cookbook author Diane Kochilas shares her recipe for the traditional Easter lamb soup which is “made apologetically of every manner of offal”.

This week on Good Food, Jonathan Gold discusses the unique mash up of Sinaloan food and sushi at Sushinaloa in Lynwood. The menu features items like aguachile over sushi rice or carne asada in sushi rolls. He compares the Gohan roll to chili fries – so wrong, but somehow delicious.