KCRW's Good Food

The Origins of Sushi; Baking with Kids; Bacon Crackerjacks

webmaster@kcrw.org (Evan Kleiman) — Fri, 11 May 2012 19:31:49 EDT

What did sushi look like before refrigeration? What does the word sushi really mean? The answers may surprise you. Plus, embracing the mess when baking with kids.

Cinco de Mayo Special: How the Taco Conquered America

webmaster@kcrw.org (Evan Kleiman) — Fri, 04 May 2012 19:12:07 EDT

Was the taco as we know it invented in LA? Hear from the giants behind mega chains El Torito and Taco Bell as we trace the history of the taco in America.

Morels; Wild Fennel; The Future of Food Writing

webmaster@kcrw.org (Evan Kleiman) — Fri, 27 Apr 2012 19:42:01 EDT

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

Cookbook Ghostwriters; Classic Menus; Linguistics of Food

webmaster@kcrw.org (Evan Kleiman) — Fri, 20 Apr 2012 20:05:15 EDT

Does it matter who authors a cookbook if the recipes work? Discover the secret life of a cookbook ghostwriter. Plus, soda versus pop, a linguist explains.

History of Ketchup; Homemade Mustard; Is White Bread Racist?

webmaster@kcrw.org (Evan Kleiman) — Fri, 13 Apr 2012 19:48:00 EDT

Find out why ketchup became America's favorite condiment. Learn how to make mustard at home. Plus, how race, war and politics created white bread.

Food at Coachella; Barrel Aged Cocktails; Crawfish Boil

webmaster@kcrw.org (Evan Kleiman) — Fri, 06 Apr 2012 19:05:56 EDT

Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.

How to Shop at a Korean Grocery Store; Modern Gefilte Fish

webmaster@kcrw.org (Evan Kleiman) — Fri, 30 Mar 2012 20:25:55 EDT

Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.

A Food Forest; Perfect Fondue; Nitrates in the Water

webmaster@kcrw.org (Evan Kleiman) — Fri, 23 Mar 2012 23:55:02 EDT

We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.

Oreo Turns 100; Irish Breakfast; History of the Tomato

webmaster@kcrw.org (Evan Kleiman) — Fri, 16 Mar 2012 20:35:38 EDT

Is the tomato a fruit or a vegetable? According to the Supreme Court, it's both. Plus, how to cook an Irish breakfast and a salute to the cookies you twist, lick and dunk.

Brainaise; Irradiated Food; Eating in Boyle Heights

webmaster@kcrw.org (Evan Kleiman) — Fri, 09 Mar 2012 20:07:19 EDT

What happens when you mix brains and mayonnaise? Yup...brainaise! Could irradiation be the key to food safety? Plus, a walking food tour of Boyle Heights.

Urban Farming in Detroit; Water Wars; Thai Food for Breakfast

webmaster@kcrw.org (Evan Kleiman) — Fri, 02 Mar 2012 20:42:50 EDT

Could Detroit be the next frontier of urban farming? With 40 square miles of vacant land it just might be. Plus, what phosphate free detergent is doing to your dishes.

Food and Disgust; Schnapps; How to Order Street Food

webmaster@kcrw.org (Evan Kleiman) — Fri, 24 Feb 2012 21:14:05 EDT

Do you find certain foods disgusting? A psychologist explains why. Schnapps finds a home in LA and a lesson on how to order street food.

Black Truffles; Fondant; Cocktails on Tap

webmaster@kcrw.org (Evan Kleiman) — Fri, 17 Feb 2012 19:21:51 EDT

Fondant, most commonly seen on wedding cakes, is more complicated than it seems. Could your next cocktail come from a keg? Plus, how to make the most of truffle season.

Pasta Design; 'Freshman 15' Debunked; Slow Food Under Fire

webmaster@kcrw.org (Evan Kleiman) — Fri, 10 Feb 2012 20:02:11 EDT

An architect deconstructs pasta shapes with mathematics. The Freshman 15 could happen to those who don?t go to college, and is Slow Food USA losing its base?

The Google Food Program; Boiler Makers; Parker House Rolls

webmaster@kcrw.org (Evan Kleiman) — Fri, 03 Feb 2012 21:00:58 EDT

Google?s executive chefs on the 28 cafes where Googlers can get free food at work. Also, Ho Chi Minh, a baker? Plus, an update on the classic boiler maker.

Burmese Food; Winter Sorbets; LA's Best Food Court

webmaster@kcrw.org (Evan Kleiman) — Fri, 27 Jan 2012 20:00:00 EDT

Myanmar is in the midst of a coming out party. Could that mean more Burmese food on the menu? Plus, a mall food court that resembles Los Angeles.

Crispy Pork Gang; Goat Milk Soap; Is Kosher Safer?

webmaster@kcrw.org (Evan Kleiman) — Sat, 21 Jan 2012 14:00:00 EDT

Goat milk isn't just for cheese. One family's making soap with their excess milk. Lessons in cooking with economy and grace. Plus, is kosher meat safer than non-kosher?

The History of Ramen; Kimchi; School Lunch

webmaster@kcrw.org (Evan Kleiman) — Fri, 13 Jan 2012 21:33:01 EDT

A ramen aficionado's history lesson on the popular noodle, a mother-in-law's 21-year-old kimchi recipe goes to New York, and a doctor on how vinegar can save your life.

The Food and Drink of 'Mad Men;' Honey; Angeli Closes

webmaster@kcrw.org (Evan Kleiman) — Fri, 06 Jan 2012 18:58:54 EDT

The food and drink of Mad Men is a glimpse of 1960 trends. A honey sommelier decodes the honey jar and Evan Kleiman says closing Angeli was the hardest decision of her life.

Best of 'Good Food,' the 2011 Edition

webmaster@kcrw.org (Evan Kleiman) — Fri, 30 Dec 2011 22:00:00 EDT

The best segments of 2011, including: eating dirt, Vincent Price the gourmand, eating in Ancient Rome, cocktail bitters and a trip to Lonchera Lane in Orange County.

Hoppin' John Buche de Noel, American Chestnuts

webmaster@kcrw.org (Evan Kleiman) — Sat, 24 Dec 2011 13:00:00 EDT

Want luck and prosperity in the New Year? Try a bowl of Hoppin? John. Paris pastry chefs are creating buche de noel in fabulous new shapes, and a tree scientist explains why the American chestnut is in danger.

Best Cookbooks of 2011, Holiday Beer, Glogg

webmaster@kcrw.org (Evan Kleiman) — Sat, 17 Dec 2011 00:23:00 EDT

An expert tells us her favorite cookbooks of 2011. Plus, holiday beer selections and a lesson in how to make Swedish Glögg offer alternatives to wine.

Fruitcake, Mislabeled Seafood, Cooking on the Hearth

webmaster@kcrw.org (Evan Kleiman) — Sat, 10 Dec 2011 02:00:00 EDT

Fruitcake makes a comeback. Cooking on the open fire doesn't necessarily require a grill. Plus, learn how not to get duped next time your at the fish counter...

Cocktail Bitters, Lucky Charm Pancakes, Homemade Liqueur

webmaster@kcrw.org (Evan Kleiman) — Fri, 02 Dec 2011 23:00:00 EDT

A comeback for cocktail bitters, making your own flavored liqueurs at home, and a beer bar that serves Lucky Charm Pancakes with Fruity Pebbles Whipped Cream.

Foodie Holiday Gifts, Coffee, Salt and Kitchen Gadgets

webmaster@kcrw.org (Evan Kleiman) — Fri, 25 Nov 2011 20:50:13 EDT

Holiday gift ideas for cooks and eaters -- artisanal salts, heirloom beans, direct trade coffee and kitchen gadgets. Plus, preserving the season for delicious DIY gifts.