Good Food

It's Soup Season!

This week on Good Food: French onion soup has a warming, wintery je ne sais quoi and Khushbu Shah knows where to find the best ones. Clara Lee and Eddo Kim offer their e

Bonus Episode: Eggs (Stories In-Store reading series)

KCRW’s Good Food partnered with Grocery Goblin for the Stories In-Store reading series. The second event in the series centered around the theme of eggs and was held at F

Eric Schlosser on the Mystery Meat Slipping Into Our Food Chain

This week on Good Food: Eric Schlosser talks about the "mystery meat" coming into the US and sounds the alarm on our food safety system. Professor Peter Byck, who made t

The Pickles That Power Ukrainian Food

This week on Good Food: Anna Voloshyna heads to the mountains, the steppes, the Black Sea, and the capital, Kyiv, to explore Ukraine's regional recipes. On "In the Weeds

Nik Sharma Wonders Why Flavor is So Important to Humans

This week on Good Food: Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen. Jamie Feldma

David Lebovitz and His Wonderful World of Chocolate

This week on Good Food: Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris. Robert Simonson enters the spirit world of bour

Pasta Grannies Eat a Little Bit of Everything

This week on Good Food: Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes. On the Market Report, farmer Alex Frecker ta

Chinese Restaurants in the San Gabriel Valley after Jonathan Gold

This week on Good Food: Frank Shyong reminisces about the San Gabriel Valley's Jonathan Gold era and we check in with David Chan, the LA attorney who has eaten at 6,000

Inside The NY Times' 50 Best Restaurants List, From the Critic Who Helped Build It

This week on Good Food: Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made

Black Forager Sees a Meal Where You See Weeds

This week on Good Food: In Happy Snacking, Don't Die, Alexis Nikole Nelson, AKA Black Forager, turns overlooked plants into cordials, cookies, and lox. Farmer Megan Stro

Bonus Episode: Vanessa Anderson aka Grocery Goblin brings storytelling to the aisles

KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, whe

Hummus Is Just the Front Door

This week on Good Food: Growing up in wartime Beirut, Jad Youssef's family table was a refuge. In Lebnani, the chef shares the dishes that got his family through. Date f

The Indian Food America Was Missing

This week on Good Food: Chef Meherwan Irani sold cars and imported jewelry before finding his true calling — bringing India's street food to the masses. Khushbu Shah sur

The Hunger We've Learned to Live With

This week on Good Food: After decades of covering famine abroad, journalist Roger Thurow asks why we allow hunger to persist in the world's wealthiest nation. Chez Mar c

Around the World in 140 Ferments

This week on Good Food: Move over, kombucha. Ken Albala travels the world to explore how fermentation transforms cuisines. Paul van Ravestein and Monique Mulder look at

Mother Nature Is the Last Great Luxury House

This week on Good Food: Tucked away in the hills above Los Angeles, Richard Christiansen creates an almanac for gardening, cooking, and home projects at Flamingo Estate.

One Beef Plant, A Century of Immigrant Labor

This week on Good Food: Tchelly Moise helped lead the first American slaughterhouse strike in nearly 40 years. He and journalist Ted Genoways explain how JBS, the world'

Eating the Entire Vegetable

This week on Good Food: Pierce Abernathy makes vegetables the heroes of the plate. Matt Biancaniello turns the farmers market into a cocktail menu while Cirone Farms see

The 'Sugar Coated' Politics of Breakfast Cereal

This week on Good Food: Marion Nestle and Lisa Sutherland argue that if you want to understand the American food industry, start in the cereal aisle. In preparation for

Grill, Baby, Grill

This week on Good Food: From bossam and brats to carne asada and miso black cod, Noah Galuten commands the grill. TikTok darling Claire Dinhut has a thing for condiments