Food & Drink

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.

from Good Food

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

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

A classic fruit pie is vegan except for that buttery crust, which is the easiest part of the pastry to tweak. Several great plant butters are available.

Most pies need butter. So how to make a tasty vegan version?

A classic fruit pie is vegan except for that buttery crust, which is the easiest part of the pastry to tweak. Several great plant butters are available.

from Press Play with Madeleine Brand

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

Instead of juicing citrus or eating them out of your hand, Evan Kleiman encourages you to add them to a beautifully composed salad that includes pink radicchio.

Winter brings the citrus bonanza to Southern California

Instead of juicing citrus or eating them out of your hand, Evan Kleiman encourages you to add them to a beautifully composed salad that includes pink radicchio.

from Press Play with Madeleine Brand

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

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.

from Good Food

Puntarelle is a lightly bitter, unusual variety of chicory. Their shoots are hollow, and when prepared in thin strips, they offer a satisfying crunch.

Puntarelle: The Roman bitter green finds a home in California

Puntarelle is a lightly bitter, unusual variety of chicory. Their shoots are hollow, and when prepared in thin strips, they offer a satisfying crunch.

from Press Play with Madeleine Brand