Good Food

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 sees its earliest apple harvest ever. Connect with Good Food host Evan Kleiman on Substack.  

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 the High Holidays, Leah Koenig explores 2,000 years of Jewish baking. Connect with Good Food host Evan Kleiman on Substack.

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 and finds creative ways to use them. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Food preservation evangelist Kevin West puts his home garden to work in the kitchen. With the sale of Andy’s Orchard, we revisit Tyler Boudreaux's report on the history of the Black Republican cherry. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Chef Pim Techamuanvivit breaks down traditional techniques to create simple Thai dishes. Farmer Jason Chang explains how his purple corn comes to farmers markets while chef Giles Clark turns it into tagliatelle. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Khushbu Shah discovers that vegetarian sushi in LA has come a long way from cucumber and avocado rolls. Šárka Otevrel Camrdova and Marek Bartoš explore food preservation in the Czech Republic, where pickling has become a symbolic faith. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: On Orcas Island, farmer Doug Bullock has been putting the "cult" in permaculture for the past 45 years. With decades of experience covering pivotal moments in history, from the fall of the Soviet Union to the current war in Ukraine, journalist Felicity Spector looks at world events through a culinary lens. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Sultans, street food, and pickles — Özlem Warren brings the diverse flavors of Istanbul to the home kitchen. Sloane Crosley explains misophonia, a neurophysiological disorder characterized by a severe aversion to sound with its own set of triggers. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Paul Greenberg goes fishing among deep sea oil rigs and explains how the forces that built these unlikely oceanside ecosystems are now causing their downfall. For 65 years, Fisherman's Outlet has remained mostly unchanged. On "In the Weeds," Sheri Kopelowicz shares the ups and downs of running the seafood market her father started. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Journalist Frank Shyong dines at sacred spaces that happen to have world-class eats. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food:  Kelly Dobkin beats the heat with her rundown of LA’s best frozen yogurt stops. Julia Child Fellow Janek Schaller reports on agrivoltaics, which fuse old school farming with solar power to offset utility bills and protect crops. At the farmers market, look for figs from Murray Family Farms, which grows close to 40 varieties. Chef Luis Sierra of Picala grills them over a fire and serves them with lamb and mojo rojo sauce. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Nokx Majozi heads home to South Africa to explore the many cultures and dishes that inform the cuisine. Between October 2025 and April 2026, the US took in 4,499 refugees. All but three were from South Africa. Boyce Upholt discovers thousands of Afrikaners in the Mississippi Delta living and working on agricultural visas. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food:    Cathy Park of The Infatuation feasts on her favorite part of a Korean meal. Chef Chuy Cervantes from San Damian shops the farmer's market for lemon cucumbers.   Connect with Good Food host Evan Kleiman on Substack.  

In this bonus episode of Good Food, Marion Nestle and Helena Bottemiller Evich unpack the current state of public health amid the nation’s collective stomach bug  – cyclospora.   Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Emiko Davies builds the backbone of the Japanese pantry. Chef Tadashi Ono and food writer Harris Salat have spent nearly two decades exploring that soulful side of Japanese cuisine together, compiling simple seasonal recipes that generations of families have relied on. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Chef Saeng Douangdara on the dips, ferments, and family history behind Lao cuisine. At the farmers market, RVR bartender Nina Wongsuwat shops for plums for a seasonal negroni. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Time traveling to 1980s New York, Dylan Gottlieb explores how Yuppies forged the food culture we now take for granted. Chef Eddie Huang discusses the pain of writing his first novel and the joy of seeing his beloved Knicks win it all. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Khushbu Shah wakes up our wanderlust with global breakfast across LA. At the farmers market, Wilde's chef Natasha Price shops for Jimmy Nardello peppers while Beylik Farms shows off a gorgeous array of peppers. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Chef Nephi Craig shares how cooking became a lifeline in his sobriety and the work he does in and out of the kitchen. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Bill Addison gets his kicks by dropping into his favorite spots along legendary Route 66. Chef Tyler Burges of Bengara hits the farmers market to make his tomato agedashi. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Madhushree Ghosh uses Punjabi food as a roadmap through migration, memory, and identity. Julia Child Foundation fellow Janek Schaller reports on citrus greening disease, which is devastating backyard fruit trees. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Psychotherapist and Ottolenghi Test Kitchen recipe developer Helen Goh incorporates baking into a meaningful life. Culinary anthropologist Ozoz Sokoh explores the cuisine of Nigeria. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food, we revisit conversations with a few of this year's James Beard Award winners. At Orion Bar in Brooklyn, Irene Yoo and her husband, Nick, get playful with soju and upend Korean alcohol traditions. Leslie Soble explores the food in prisons and jails, where hunger and malnourishment coexist with shocking levels of food waste.  Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Farideh Sadeghin relishes her research into the history of hot dogs. Lopes Family Farms brings ducks and rice to the farmers market while Jesse Brawner uses that rice in the brews at Sawtelle Sake.  Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: George Motz updates "Hamburger America," cataloging the best burgers at diners, roadside stands, and family restaurants. Alex Tatusian recreates a legendary burger from Baghdad, served at a British social club on the Tigris.  Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Forget the rest, Ella Quittner is obsessed with finding the best versions of classic recipes. Khushbu Shah heads to Hollywood to review Padi, a new Indonesian restaurant. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Noah Galuten commands the grill on Father's Day and through the rest of barbecue season. Partners in business and life, Claire Wadsworth and Nikki Hill opened the oasis La Copine in the Mojave desert. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Kenji Suzuki shares how Suehiro, a longtime Japanese restaurant in Little Tokyo, has survived changing tastes, changing times, and a changing neighborhood. The weekly market report with Keith Corbin of Alta.  Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Andre Fowles brings Jamaican dishes from the streets of Kingston to the home kitchen. Top Chef alum Nelson German brings a chef’s eye and his Dominican heritage to his cocktails. Connect with Good Food host Evan Kleiman on Substack.

On this episode of Good Food: Omer Al Tijani paints a picture of Sudanese cuisine outside the country's historical associations with war, famine, and poverty. At farmers markets, John Tenerelli is bringing apricots and Nicole Rucker is using them in delicious desserts.  Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Growing up between San Diego and Mexico, Claudette Zepeda's food story wasn't divided between cultures. It was born from their overlap. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Julia Child Foundation fellow Janek Schaller demystifies composting in LA, as he follows the green bins to the processing facility and back to the farm. Jeff Chu meditates on life's biggest questions while tilling the soil. In the award-winning documentary Finding Edna Lewis, Deb Freeman traces the life of the famed Southern chef who wrote The Taste of Country Cooking. Chef Andrew Ponce uses cactus from Cabral Farms in creative ways. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Domenica Marchetti bakes the regional cookies of Italy.  Giulia Scarpaleggia moves beyond pasta as she cooks vegetables the Italian way.  Mariana Velásquez assembles a deconstructed pie bar worthy of a long weekend.  At farmers markets, an unusually warm spring means melons in May. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Tortilla Española, gambas al ajillo, and Basque cheesecake — José Andrés looks to classic recipes in his new cookbook, Spain My Way.  For more than 40 years, Simply Wholesome, a Black-owned health food store and cafe, has been selling everything from ayurvedic supplements to Jamaican patties. Founder Percell Keeling and his daughters, Ayanna and Mia, join us for "In The Weeds." Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Ham El-Waylly, who began his career at Michelin-starred restaurants, rethinks home cooked meals with all their comfort and nostalgia. When his mother died suddenly in 2023, comedian Gus Constantellis revisited her recipes while grieving her loss. Long before the sun is up, Roxana Jullapat flips on the lights at Friends & Family, where the baked goods glow with the colors and textures of whole grains. Farmers market favorite Peads & Barnetts opens a store in West LA. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Kelly A. Spring peels back the tin on SPAM, the divisive meat that's been crucial to American diplomacy and multiple war efforts. Alana Kysar shifts the focus from seafood and pork to produce in her Hawaiian dishes. Khushbu Shah weighs in on LA's bagel boom. The Hollywood Farmers Market celebrates 35 years.  Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Javier Cabral and Memo Torres hunt down the best tacos in Los Angeles for Taco Madness. Tostadas, tetelas, tamales —  Jorge Gaviria shares a dose of Vitamina T, Mexico's unofficial food group. Crystal Wahpepah weaves together stories and intertribal recipes from Oakland's Native American communities. Peaches aren't yet in season but you can get a taste with peach leaves, which chef Harry Posner is using in a dessert. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Helen Zoe Veit unpacks how American children became so fussy about their food.  Butter makes everything better so Anna Stockwell slices into its history and utility.  Trini Iniguez of Arroyo Grande Berry Farm has a berry good time at the farmers market while chef Steve Samson of Rossoblu makes stinging nettle pasta. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Sana Javeri Kadri and Asha Loupy of Diaspora Spice Co. find inspiration in spices from regenerative farms in Southeast Asia. Writer John Seabrook chronicles the tumultuous life of his grandfather, Spinach King Charles Franklin Seabrook, a tyrant who grew the family farm to more than 50,000 acres and pioneered flash-frozen produce. Liz Carlisle and Aubrey Streit Krug brought together a passionate group of experts from wide-ranging backgrounds and lived experience to explore the promise of perennial agriculture. Chef Brian Bornemann of Crudo e Nudo shops for spring alliums at the farmers market. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Good Food contributor Khushbu Shah chases down the best plates of pasta al limone. Joshua McFadden uses pasta as a canvas for seasonal ingredients and shares his pomodoro recipe. Karima Moyer-Nocchi reveals the cultural, political, and religious history behind macaroni and cheese. Leah Koenig prepares for Passover by making coconut macaroons. Poncho Martinez and Odilia Romero expand from tlayudas to more regional Oaxacan fare at Lugya'h, which is named in the Michelin Guide. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Alec Opperman of More Perfect Union investigates who's behind the steep price of stadium concessions Anissa Helou goes deep into the regional kitchens of Lebanon, revealing a cuisine that's far more diverse and nuanced than most realize Naoko Takei Moore had a hand in introducing donabe to the U.S. 25 years ago when it was virtually unknown and she continues to champion the hand-thrown clay pots Chris Newens explores the arrondissements of Paris in twenty meals The weekly market report features Heather Wong of Flouring and the pavlova she has on the menu Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Jashmine Corpuz takes Best in Show at this year's PieFest with her ube blueberry pie. Trevor Warmedahl became a self-described "cheese trekker," living a pastoral life alongside animals and guiding the cheeses that come from their milk.  Tami Parr chronicles the history and importance of goats in America. An obsessed mushroom hunter, chef Chad Hyatt is beloved by the mycological world for his culinary prowess. At the farmers market, artichokes are on offer. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Nite Yun aims to make Khmer American food accessible to everyone. Kate Brown argues that the most fertile agriculture is in small garden beds often on the edges of mainstream society. Hans Fama breeds unique tomato varieties with a surprising shelf life. Casey Lane shops for English peas at the farmers market. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Nicola Twilley explores the problem of smoke taint, the latest challenge in the wine industry. Khushbu Shah makes a meal of Nepali dumplings. The secret to an award-winning pie is in the flour, say bakers extraordinaire Roxana Jullapat and Clemence DeLutz. Ifrah F. Ahmed looks to preserve Somali dishes of the diaspora. Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Journalist Lisa Held digs into the controversy around Donald Trump's executive order encouraging the production of glyphosate, the key ingredient in the herbicide Round Up. Benjamin Delwiche aka Benjamin the Baker has tips for bakers entering the fruit and cooked custard categories in this year's PieFest. Culinary anthropologist Ozoz Sokoh explores the cuisine of Nigeria. Julia Child Foundation Fellow Janek Schaller dives into California's purple urchin explosion. Ilhan Mohamed Abdi weaves together flavors and techniques to celebrate the holy month of Ramadan. At the farmers market, chef Josiah Citrin cheers for cherimoyas.  Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food: Vivian Howard's love of the freezer has never thawed and she uses it as a secret weapon for meal prep. Sophie Sadler proves that German home cooking is more than pretzels and brats. Natasha Pickowicz prepares for a communal Lunar New Year over a bubbling hot pot. Kate McDermott shares a recipe and tips for the quintessential apple pie. How the founders of Granada Coffee turned their Echo Park home into a bustling business. Connect with Good Food host Evan Kleiman on Substack.

Laissez les bon temps rouler with a bit of food history. Looking toward Mardi Gras, historian Ashley Rose Young explores the vibrant street food culture of New Orleans, with roots stretching back to the city's origins. Food writer Adrian Miller enlists the help of Deborah Chang to share the story of Asian heritage chefs cooking in the White House. Molecular biologist and PieFest judge Nik Sharma reveals the secrets behind thickening agents in pies. For the last 30 years, attorney Bill Marler has represented victims of deadly foodborne illnesses. His latest cause is tainted baby formula. At the farmers market, mandarins are in season. Connect with Good Food host Evan Kleiman on Substack.

Plus: A powerful pie documentary, Puerto Rican party food, a loverly chocolate tart, the best Mexican restaurants, and hydroponic tomatoes at the farmers market. KCRW's PieFest & Contest is back! We talk to Iowan Beth Howard about her documentary Pieowa, which brings together church ladies, state fair contestants, farm wives, and historians to explore the power of a flaky crust. Mia Castro transports herself to Puerto Rico with inspired dishes for Sunday's Super Bowl halftime show featuring Bad Bunny. Psychotherapist and Ottolenghi Test Kitchen recipe developer Helen Goh incorporates baking into a meaningful life. L.A. Taco's Memo Torres finds time to help compile the city's best Mexican restaurants. At her Highland Park gastropub, chef Debbie Lee incorporates farmers market produce into creative bar snacks. Connect with Good Food host Evan Kleiman on Substack.

The good, the bad and the ugly about our new dietary guidelines. Marion Nestle reconsiders her seminal book What to Eat Now, two decades later. Polina Chesnakova sneaks in a few comforting, cool weather recipes from the Caucuses. Pyet DeSpain drew on her Native American and Mexican heritage to find a deeper purpose. Cha McCoy shines a light on underrepresented wine regions and pairings for foods of the diaspora. At the farmers market, Erika Chan of Kato shops for parsnips for dessert. Connect with Good Food host Evan Kleiman on Substack.  

Would you pay $1,500 for dinner? René Redzepi explains how he's orchestrating Noma's LA residency and why it comes with such a hefty price tag.  Anna Ansari follows flavor down the Silk Roads.  Khushbu Shah knows where to get the best veggie burgers.  At the farmers market, Walter Manzke finds fun uses for chanterelles. Connect with Good Food host Evan Kleiman on Substack.