Good Food
Good Food

Good Food

KCRW

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Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

Recent Episodes

Turkey, wine, pumpkin pie – it must be Thanksgiving
NOV 22, 2024
Turkey, wine, pumpkin pie – it must be Thanksgiving
<p>Evan Kleiman taps flavor scientist Arielle Johnson to co-host Good Food's annual Thanksgiving episode. Food science writer Harold McGee breaks down brining, spice, and the best way to prep that giant Thanksgiving bird. Khushbu Shah forgoes the turkey for squash filled with biryani, a tikka masala-inspired mac and cheese, and Mexican food. Homemade cranberry sauce is all about the crackle and pop for Harold McGee. Sommelier Ian Krupp goes beyond Beaujolais in his Thanksgiving wine pairings. Arielle Johnson opts for two types of cardamom in her pumpkin pie recipe. Brian Polcyn assembles the perfect pot pie with turkey leftovers.</p>
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59 MIN
Wild turkey, baking ingredients, Chinese breakfast
NOV 15, 2024
Wild turkey, baking ingredients, Chinese breakfast
<p>Austin-based chef Jesse Griffiths is on the hunt for the majestic wild turkey. Pastry chef Nicola Lamb sifts through the essential ingredients of baking &mdash; flour, sugar, eggs, and butter. Memo Torres runs down his top five tacos in Los Angeles. Having eaten his way around China, Michael Zee recreates breakfast favorites at home. Courtney Storer of&nbsp;<em>The Bear</em>&nbsp;joins Gillian Ferguson at the farmers market to shine a light on winter squash.</p>
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59 MIN
Cookies, millennial farming, fast food and the African American community
NOV 8, 2024
Cookies, millennial farming, fast food and the African American community
<p>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. Dr. Naa Oyo Kwate unveils the insidious relationship between fast food and the African American community. Lindsey Beatrice explores the creative ways millennials are acquiring land they can farm. Food Access LA raises funds to keep two farmers' markets afloat, and Nick Fisher of Fluffy McCloud's is drawn to fuyu persimmons for their shape.</p>
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59 MIN
No-knead bread, see-through mice, soda science
NOV 1, 2024
No-knead bread, see-through mice, soda science
<p>Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks. Health and nutrition reporter Alice Callahan breaks down "ultra-processed foods," a newish term to describe the evil that lurks on supermarket shelves. National Park guide Joseph C. Ward explains how a Cheetos bag altered the ecosystem in a New Mexico cavern. Physician and journalist Bryce Y. Lee reveals how scientists are using the food dye found in Doritos to make see-through mice. Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the bowls we make at home.</p>
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59 MIN
Diwali desserts, gothic recipes, great tacos, preserved fruit
OCT 25, 2024
Diwali desserts, gothic recipes, great tacos, preserved fruit
<p>Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries&nbsp;<em>La</em>&nbsp;<em>Frontera</em>, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.</p>
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59 MIN