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.
- Visit Website
- RSS
- Artist: Evan Kleiman, KCRW.com
- Copyright: KCRW 2014
Podcasts:
Scientists unveiled the first ever in-vitro beef product and one vegetarian philosopher is willing to try it. Plus, Mr. Breakfast schools us on pancakes.
Move over green tea, Japan has one of the largest coffee cultures in the world and they take their caffeine very seriously. Plus, Sandor Katz on fermented meat.
Vodka is the most consumed alcohol in the US, but it?s rarely consumed neat. One bartender wants to change that. Plus, the origins of the Moscow Mule.
If you've never baked a pie, the winner of last year's Good Food Pie Contest gets you started. Plus, one of Michael Jackson's favorite desserts.
Could rosé be the perfect wine? It's food-friendly, affordable and pairs well with our hot summer weather. Plus, Kevin West says you can add it to preserves.
Akasha Richmond dishes on what it was like to cook for Michael Jackson. Plus, a former member of the Source Family reminisces about the Source restaurant.
A pie pro shares her tips for bakers looking to enter this year?s Good Food Pie Contest. Plus, Gustavo Arellano finds historic Cal-Mex in Orange County.
Today, the intersection of science and alcohol: a geologist explains "terroir" and how a chemist turned bartender uses a medical centrifuge to perfect a cocktail.
Good Food goes to Baja: Javier Plascencia gives us a tour of a Tijuana market. Plus, we travel to Ensenada for tostadas and the Valle de Guadalupe for wine.
Texas Monthly recently hired their first ever BBQ Editor. We asked him to explain the regional differences in Texas barbecue. Plus, the best BBQ brisket in LA.
A filmmaker follows seven first-generation American musicians on a dosa hunt through New York City. Plus, Jonathan Gold reviews Roy Choi's Chego in Chinatown.
Why do east coast and west coast oysters taste different? A seafood obsessed chef explains what influences the flavor, texture and size of oysters.
Why do east coast and west coast oysters taste different? A seafood obsessed chef explains what influences the flavor, texture and size of oysters.
This week we feature stories from the Kitchen Sisters. It's an hour-long journey into the world of unexpected kitchens and unlikely cooking traditions.
Roy Choi of Kogi fame talks about growing up with SPAM and his decision to endorse ham in a can. Plus, why hasn't Filipino food caught on in LA?