What is a Cuban pie?

For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum. This year, we give you the “Cuban Pie” category, a nod to the “Nkame: A Retrospective of Cuban Printmaker Belkis Ayón,” which opens on Sunday, October 2.

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Judges: On your mark, get set…PIE!

We are excited to announce this year’s panel of judges which consists of some of LA’s best tastemakers: 2016 James Beard Awardee for Outstanding Pastry Chef Dahlia Narvaez (Mozza), Meadow Ramsey (Sqirl), the Los Angeles Times’ own Jonathan Gold and test kitchen director Noelle Carter, plus many more!

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Why I love square pie

In the first installment of our 2016 Piecast, Dan Pashman, host of WNYC’s The Sporkful podcast, makes the case for square instead of round pie. Here’s why I’m with Dan.

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Evette Rahman’s Pie Contest Cheat Sheet

Are you prepping for KCRW’s ‘Good Food’ Pie Contest? National Pie Championships winner Evette Rahman weighs in on how to perfect your crust and shares tips on getting your pie to the event in one piece. Plus, a recipe for her award-winning Lemon Blueberry Blast pie.

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