KCRW's Good Food 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 recipes@kcrw.org 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.
KCRW's Good Food

KCRW's Good Food

From KCRW

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 recipes@kcrw.org 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.More from KCRW's Good Food »

Most Recent Episodes

David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving'

This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.

David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving'

Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse

Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin's new book 'Unforgettable' explores Paula Wolfert's life and legacy. It's all coming up radishes at the market, and Zingerman's Bakehouse has a lot to celebrate.

Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse

Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial

Martha Mendoza updates us on North Korea's role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to 'taco' 'bout it and sweet potatoes at the market.

Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial

Jonathan Gold's 101, modernist baking, and smoking salmon

Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer's Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler's Deli takes us on a smoke break.

Jonathan Gold's 101, modernist baking, and smoking salmon

From Trump to farm to slaughterhouse to restaurant

So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.

From Trump to farm to slaughterhouse to restaurant

Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style

Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold's New Zealand food crawl and honeynut squash at the market.

Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style

Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck

Yotam Ottolenghi and Helen Goh get 'Sweet' in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.

Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck

Besha's goodbye, foraging tips and a new Night + Market cookbook

Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong's Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.

Besha's goodbye, foraging tips and a new Night + Market cookbook

The Silk Road show

We devote the bulk of this week's show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media's Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.

Food and race, the Bäco book and a farewell to summer herbs

Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, "Bäco." Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke's Secret Lasagna at the farmers market.

Food and race, the Bäco book and a farewell to summer herbs

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