Food & Drink

Adeena Sussman continues her mother's tradition of Shabbat and shares a recipe for her grandmother's potato kugel.

from Good Food

Culinary historian Jessica B. Harris lays out the symbolism and traditions of Kwanzaa.

from Good Food

Chef Brian Polcyn knows his way around a meat pie.

Brian Polcyn bakes savory pies with a 'wow factor'

Chef Brian Polcyn knows his way around a meat pie.

from Good Food

Rose Levy Beranbaum preaches the glory of cake.

Rose Levy Beranbaum celebrates 35 years of divine cake inspiration

Rose Levy Beranbaum preaches the glory of cake.

from Good Food

Restaurant critic Bill Addison recruited Jenn Harris to help him divide and conquer as they determined LA's best restaurants.

Counting down the LA Times 101 Best Restaurants

Restaurant critic Bill Addison recruited Jenn Harris to help him divide and conquer as they determined LA's best restaurants.

from Good Food

LA saw big changes to its food scene in 2024, including historic restaurant closures and new legislation that passed for fast food workers.

LA’s 2024 food scene: Makeovers, closures, new laws

LA saw big changes to its food scene in 2024, including historic restaurant closures and new legislation that passed for fast food workers.

from KCRW Features

Bar cookies are easy to whip up for a crowd. Simply make the base, top it, pop the pan in the oven, and slice the bars to serve. The lemon bar is the queen of this type of pastry.

Sweeten your holiday with these bar cookies

Bar cookies are easy to whip up for a crowd. Simply make the base, top it, pop the pan in the oven, and slice the bars to serve. The lemon bar is the queen of this type of pastry.

from Press Play with Madeleine Brand

Gifting a holiday cookie box to loved ones? Consider adding spice, vibrant colors, and a bit of booze to your selection of treats.

Putting together the ultimate holiday cookie box? Here’s your guide

Gifting a holiday cookie box to loved ones? Consider adding spice, vibrant colors, and a bit of booze to your selection of treats.

from Press Play with Madeleine Brand

Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist.

How a medieval alchemist, trade routes, and Catherine de Medici brought liqueur to the liquor cabinet

Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist.

from Good Food

Balo Orozco shops the farmers' markets to make seasonal shrubs.

Market Report: Transforming passion fruit into shrubs

Balo Orozco shops the farmers' markets to make seasonal shrubs.

from Good Food

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals.

The origins of toasting and a recipe for aged eggnog

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals.

from Good Food

Sociologist Nicola Nice takes a look at how women brought the cocktail home.

From pre-Civil War Virginia to 'Mad Men,' women guided the modern cocktail craze

Sociologist Nicola Nice takes a look at how women brought the cocktail home.

from Good Food

The Long Beach International Tamales Festival is December 14. How the event came to be is one of triumph, commitment, and never quitting.

What makes a good tamale? Festival honors cultural cuisine

The Long Beach International Tamales Festival is December 14. How the event came to be is one of triumph, commitment, and never quitting.

from KCRW Features

Hanukkah foods often focus on frying, so latkes are at the center of the table. But when it comes to the sweet side of things, jelly donuts or “sufganiyot” are a must-eat.

Sweet side of Hanukkah table: Jelly donuts are essential

Hanukkah foods often focus on frying, so latkes are at the center of the table. But when it comes to the sweet side of things, jelly donuts or “sufganiyot” are a must-eat.

from Press Play with Madeleine Brand

Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine.

Bonito flakes in risotto? Miso in apple pie? Sonoko Sakai explores "Japanese in style" cooking

Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine.

from Good Food

Anne Byrn composes an exhaustive guide on Southern baking.

From biscuits to cornbread, Anne Byrn documents Southern baking from 14 states

Anne Byrn composes an exhaustive guide on Southern baking.

from Good Food

Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

The best cookbooks of 2024, according to Celia Sack

Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

from Good Food

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils.

New research urges cooks to throw out their black, plastic utensils

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils.

from Good Food

Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways.

In 'Our South,' Ashleigh Shanti explores her culinary identity

Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways.

from Good Food

The best cookbooks contain stories of cultural and historical importance. Here are Evan Kleiman’s recommendations this year.

Cookbooks gift guide: ‘Mayylu!,’ ‘Zaatari,’ and more

The best cookbooks contain stories of cultural and historical importance. Here are Evan Kleiman’s recommendations this year.

from Press Play with Madeleine Brand