Good Food show

Good Food

Summary: 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.

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 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.

 PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust | File Type: audio/mpeg | Duration: Unknown

In the second installment of the Good Food Pie Cast, Pastry Chef Ann Kirk shares her citrus-infused take on chess pie; Richard Turner explains mastering the art of hot water pastry crust; and Erica Jones, Assistant Curator of African Art at UCLA's Fowler Museum elaborates on the 'World Pie' category of this year's KCRW's 7th Annual Good Food Pie Contest.

 Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat | File Type: audio/mpeg | Duration: Unknown

This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signature take on the flavors of his homeland from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl.

 Pie Fight of the Century, the Vegetable Shaman, Cold Noodles for Hot Days | File Type: audio/mpeg | Duration: Unknown

New York Times journalist Dan Barry resurrects the greatest pie fight in cinematic history, and chef Steven Satterfield teaches us how to use the whole vegetable, from root to leaf. Plus, we beat the summertime heat with Jonathan Gold as he takes us on a cold noodle roundup of Los Angeles. 

 PieCast: A Pie to Cure Your Hangover, Revisiting Pie Town | File Type: audio/mpeg | Duration: Unknown

The PieCast is Good Food's yearly bonus podcast all about pie. On this episode we hear about an Australian hangover cure that combines meat pies, pea soup, vinegar and "sauce." Plus, a photographer gives us a glimpse of Pie Town, New Mexico and a historian analyzes the expression, "as American as apple pie."

 Atlanta's Hip Hop Loving Restaurant Critic, Peddling Candy in South LA | File Type: audio/mpeg | Duration: Unknown

This week we get to know Christiane Lauterbach, Atlanta's most adventurous food critic. Plus, we shadow South LA street vendor Grace of the Sea on her Jefferson Park candy route. We also hear from pie champion Nicole Rucker about her journey to winning the Good Food pie contest in 2012. 

 Fifteen Years of Father's Office, Deli Man, Hacking Old Menus | File Type: audio/mpeg | Duration: Unknown

Sang Yoon discusses his iconic Father's Office burger and how he inadvertently unleashed a small plates trend in Los Angeles. Plus, we hear from third generation deli man David "Ziggy" Gruber and Micah Wexler updates a menu from the 1930's for the modern palate.


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