Tom Sietsema

Washington Post food critic

Tom Sietsema on KCRW

Tom Sietsema ordered takeout for about 10 meals per week, and he saved all the packaging for three weeks. He says it filled two recycling bins that could hold up to 100 gallons.

Ordering more takeout during the pandemic? Here’s how to reduce your food packaging footprint

Tom Sietsema ordered takeout for about 10 meals per week, and he saved all the packaging for three weeks. He says it filled two recycling bins that could hold up to 100 gallons.

from Press Play with Madeleine Brand

More from KCRW

Food writer and recipe developer Ben Mims scours the world for great cookie recipes. Former professional basketball player Laurent Correa is turning out some of LA's best croissants.

from Good Food

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking.

from Good Food

Austin-based chef Jesse Griffiths is on the hunt for the majestic wild turkey.

from Good Food

From easy, creative meals to the science of flavor to the best baking, these cookbooks cover a diverse array of topics — and they make great gifts.

from Good Food

Lobster rolls, puzzles, tableware, seed cannons, non-alcoholic wine, velvet mushrooms, barrettes, hand cream, books, and more!

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.

from KCRW Features

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.

from Good Food

From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods.

from Good Food

Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily.

from Good Food