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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- Artist: Evan Kleiman, KCRW.com
- Copyright: KCRW 2014
Podcasts:
Does it matter who authors a cookbook if the recipes work? Discover the secret life of a cookbook ghostwriter. Plus, soda versus pop, a linguist explains.
Find out why ketchup became America's favorite condiment. Learn how to make mustard at home. Plus, how race, war and politics created white bread.
Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.
Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.
We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.
Is the tomato a fruit or a vegetable? According to the Supreme Court, it's both. Plus, how to cook an Irish breakfast and a salute to the cookies you twist, lick and dunk.
What happens when you mix brains and mayonnaise? Yup...brainaise! Could irradiation be the key to food safety? Plus, a walking food tour of Boyle Heights.
Could Detroit be the next frontier of urban farming? With 40 square miles of vacant land it just might be. Plus, what phosphate free detergent is doing to your dishes.
Do you find certain foods disgusting? A psychologist explains why. Schnapps finds a home in LA and a lesson on how to order street food.
Fondant, most commonly seen on wedding cakes, is more complicated than it seems. Could your next cocktail come from a keg? Plus, how to make the most of truffle season.
An architect deconstructs pasta shapes with mathematics. The Freshman 15 could happen to those who don?t go to college, and is Slow Food USA losing its base?
Google?s executive chefs on the 28 cafes where Googlers can get free food at work. Also, Ho Chi Minh, a baker? Plus, an update on the classic boiler maker.
