Support KCRW's public radio podcasts. Join online at KCRW.com or call 800-600-5279. Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover delicious recipes, great restaurants, and unique places to buy authentic ingredients; find out how to prepare the newest foods in the marketplace; learn techniques of master chefs and ideas for novices; and listen to discussions about food politics and the latest trends in food and eating. For the latest recipe featured on Good Food, email us at email@example.com or simply click here. GOOD FOOD THANKS ITS UNDERWRITERS: Du Vin Wine & Spirits: In business for more than two decades at San Vicente in West Hollywood, Du Vin offers more than 10,000 bottles of hand-picked wine, with staff specialists in the wines of France, Italy, Latin America and California.
Massimo Bottura, Shakespearean Cocktails, Hacking a Falafel Sandwich
We talk to Chef Massimo Bottura about how he embraces the past and looks to the future at his world-renowned restaurant Osteria Francescana in Modena. Two Shakespeare scholars pair cocktails with their favorite Shakespeare personalities; plus, intrepid eater Zach Brooks offers ten ways to hack your lunch at the Grand Central Market.
Slutty Food, Hot Chicken, Will Nutrition Labels Get a Makeover?
What does it mean to call a dish "slutty?" LA Weekly critic Besha Rodell offers a definition. Plus, writer and historian Rachel Martin looks into the history of Nashville hot chicken and we turn to Marion Nestle to discuss the FDA's proposal to add a daily value for sugar on nutrition labels.
Sugar's History, The Gravenstein Apple, Is a Burrito a Taco?
This week we discuss the cherished Gravenstein apple with pomologist David Karp and Sqirl's Jessica Koslow, and food historian Darra Goldstein gives us a glimpse at the history of sugar. Plus, Good Food's taco correspondent Bill Esparza explains why burritos are tacos.
Loving Ugly Produce, LA's Filipino Food Boom, Indian Spice Blends
This week we meet a food activist campaigning to save ugly fruit and vegetables from becoming dumpster fare and Akasha Richmond educates us on her favorite Indian spice blends. Plus, we learn about Filipino food from chef Charles Olalia and the Valencia brothers behind LASA, a once-monthly pop up at Elysian.
YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board
The theme of this week's show is, "YUCK!" Chef Cosmo Goss teaches us how to cook with animal innards and we introduce you to Sir Norman Wrassle, chairman of the UK's Tripe Marketing Board. Plus, we learn which foods gross out LA Times critic Jonathan Gold and KCRW's Avishay Artsy visits a cricket farm in Van Nuys where tens of thousands of winged insects are hatched for human consumption.
Southern Fried Chicken, Umeboshi, The Fallacy of Expiration Dates
This week we discuss fried chicken with a ninth-generation Southerner and Sonoko Sakai teaches us about umeboshi (Japanese pickled plums). Plus, we sort through the mess that is expirations dates.
Homemade Hot Sauce, Cocktail Bitters, Making Pie without a Recipe
This week the "queen of hot" teaches us various techniques for making homemade hot sauce. Plus, we discuss cocktail bitters and Michael Ruhlman tells us about no-fail ratios that every home cook needs to know.
LA's 25 Best Tacos, Yucatán Cuisine, Tokyo's Cat Cafes
Good Food's official taco correspondent Bill Esparza lays out where to find the twenty five best tacos in Los Angeles. Plus, writer Gideon Brower explores cat cafe culture in Tokyo and James Beard award winning cookbook author David Sterling transports us to the Yucatan.
Vegetable Cooking with April Bloomfield, LA Beer Trends, Pyrex Turns 100
Chef April Bloomfield is known for her love of the "odd bits" of animals, but in her new cookbook she turns her attention to vegetable cookery. Beer writer Jolie Myers spotlights local beer trends in advance of LA Beer Week and we celebrate Pyrex turning 100.
LA History through Menus, Darjeeling's Uncertain Future, Bourbon Empire
This week we take a sneak peek at a new exhibition displaying LA's history through vintage menus. Plus, we examine the untold history of American whiskey and the precarious fate of India's greatest tea.