KCRW's Good Food show

KCRW's Good Food

Summary: Good Food explores current events, social phenomena, history and culture through the lens of food. From food politics to the science behind cooking, host Evan Kleiman highlights the diverse community of cooks, farmers, entrepreneurs, historians and journalists who have devoted their lives to food. Good Food is the only radio show where you can hear LA Times Pulitzer Prize-winning food writer Jonathan Gold each week. Get Jonathan Gold's weekly restaurant suggestion sent to your phone! Text "Good Food" to 69866 and get a text with the name, address and phone number of this week's restaurant.

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Podcasts:

 Trois Familia, Mission Chinese Food, the Air We...Eat? | File Type: audio/mpeg | Duration: Unknown

Jonathan Gold stops in for brunch at the Silver Lake hot spot, Trois Familia; Chef Danny Bowien reinvents "Americanized Oriental Food" at Mission Chinese Food; and writer/podcaster Nicola Twilley explains how aeroir, the atmospheric flavor of a location, affects the food we eat.

 The Best of 'Good Food,' 2015 Edition | File Type: audio/mpeg | Duration: Unknown

We revisit our favorite segments of the year, from eating ice cream in Mogadishu to the unlikely history of edible underwear. Plus, Jonathan Gold shares his favorite dishes of 2015. 

 Jacques Pépin at 80, Madhur Jaffrey Goes Veg, Ruth Reichl | File Type: audio/mpeg | Duration: Unknown

Now at age 80, Jacques Pépin reflects on the craft of cooking and how his palate has evolved. Plus, Madhur Jaffrey turns her attention to vegetables in her latest book; and Lidia Bastianich reflects on the small courtyard in Istria where her lifelong passion for food began. 

 Donabe Cooking, Scratch and Sniff Guide to Whiskey, Mexicano | File Type: audio/mpeg | Duration: Unknown

Naoko Moore introduces us to Japanese donabe (hot pot) cooking. Plus, Richard Betts returns with a new scratch-and-sniff whiskey guide; and Jonathan Gold finds flautas, enchiladas and enormous margaritas at the Baldwin Hills Crenshaw Plaza.

 Empanadas, The Nordic Cookbook, China's Thirst for Bordeaux | File Type: audio/mpeg | Duration: Unknown

LA Times Arts and Culture journalist Carolina Miranda shares family's empanada stories. Plus, chef Magnus Nilsson celebrates everyday Nordic food; and wine writer Suzanne Mustacich looks at China's culture of consumption as it turns to Bordeaux wines.

 What Happens in Vegas: From Buffets to Mind-Bending Mixology | File Type: audio/mpeg | Duration: Unknown

Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.

 Thanksgiving Spatchcocked Turkey, Gravy & Sweet Potato Pie | File Type: audio/mpeg | Duration: Unknown

Serious Eats' Kenji López-Alt gives advice on spatchcocking your turkey; sauce expert Susan Volland spills her gravy secrets; and pie champion Nicole Rucker shares tips and tricks for a rustic sweet potato pie.

 The Rhône Ranger, Mexican Sushi, Fish Sauce Makes a Splash | File Type: audio/mpeg | Duration: Unknown

This week, famed winemaker Randall Grahm talks about developing a unique California Grand Cru; the OC Weekly's Gustavo Arellano takes us for authentic Mexican-style sushi; and fish sauce makes a splash in top kitchens around the world.

 Jonathan Gold's 101, Apples of the Future, Is Seaweed the New Kale? | File Type: audio/mpeg | Duration: Unknown

Jonathan Gold delivers his annual list of the 101 best restaurants in LA; pomologist David Karp gives us a preview of what apples from the future will taste like; and the New Yorker's staff writer Dana Goodyear explores seaweed as the next superfood.

 Israeli Cooking at Zahav, Food Allergy Fakers, LA's Best Italian Food | File Type: audio/mpeg | Duration: Unknown

This week, James Beard Award-winning chef Michael Solomonov presents his modern take on Israeli cuisine; and the Boston Globe Magazine staff writer Neil Swidey warns that food allergy fakers are wreaking havoc on restaurant kitchens. Also, LA Magazine's dine editor, Lesley Bargar Suter, maps out the best Italian food in Los Angeles.

 Cracker Barrel, Preserving Mexican Heirloom Corn, Chef Enrique Olvera | File Type: audio/mpeg | Duration: Unknown

This week LA Weekly food critic Besha Rodell breaks down her long-standing fascination with the Southern-themed restaurant, Cracker Barrel. Plus, chef Carlos Salgado of Taco María explains the importance of preserving Mexican heirloom corn; and internationally acclaimed chef Enrique Olvera contemporizes traditional Mexican cuisine.

 Remembering Paul Prudhomme, The Jemima Code & Edible Monuments | File Type: audio/mpeg | Duration: Unknown

LA Times test kitchen director Noelle Carter pays tribute to the late chef, Paul Prudhomme. Food historian Toni Tipton Martin?s new book, The Jemima Code, reveals the untold African American culinary legacy. Plus, the new Edible Monuments: The Art of Food for Festivals exhibition opens at the Getty.

 The 2015 Best-in-Show Pie; Pumpkin in Your Pasta? | File Type: audio/mpeg | Duration: Unknown

This week, we meet the winner of 7th Annual Good Food Pie Contest?s Best-in-Show prize; and Chef Sara Jenkins and her mother dish up seasonal pumpkin pasta.

 Pumpkin Spice; LA's Best Carne Asada; Craft Beer Buyouts | File Type: audio/mpeg | Duration: Unknown

Professor Cindy Ott carves out the complete history of the pumpkin; and Good Food taco correspondent Bill Esparza highlights the best carne asada spot in Los Angeles. Plus, beer journalist Erica Bolden delves into the microbrewery buyout trend by big beer, while spotlighting which breweries made the biggest splash at The Great American Beer Festival.

 Eatymology; Clifton's Cafeteria Reopens; Nature's Last Untouched Wheat | File Type: audio/mpeg | Duration: Unknown

This week, food writer Josh Friedland helps us expand our culinary vocabulary with his new book, while Gideon Brower ushers us inside the highly anticipated reopening of Clifton's Cafeteria. Also, Jovial Foods founder Carla Bartolucci shares her discovery of the last remaining species of wheat yet to be genetically modified.

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