Heirloom grains, Filipino bakes, Bill Addison picks LA's best restaurants

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This dessert platter shows off the bright colors in a variety of Filipino desserts. You'll find recipes for them in "Mayumu," a cookbook by Abi Balingit.

This dessert platter shows off the bright colors in a variety of Filipino desserts. You'll find recipes for them in "Mayumu," a cookbook by Abi Balingit. Photo by Nico Schinco.

Rose Wilde encourages bakers to develop a relationship with heirloom grains and alternative flours. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Restaurant critic Bill Addison runs down his selections for the LA Times 101 Best Restaurants. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Chef Roberto Alcocer shares how he celebrates Las Posadas, a ten-night event commemorating Joseph and Mary's journey from Nazareth to Bethlehem.

Hungry for more? Check out Good Food's Best Of 2023. 

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Gillian Ferguson, Elina Shatkin