Good Food

This week on Good Food:

Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen.

Jamie Feldmar reports on the AI-powered robots built to kill fish via the Japanese process of ikejime.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris.

Robert Simonson enters the spirit world of bourbon and rye cocktails.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes.

On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash while chef Marco Gagliardi plans a squash, chickpea, and kale soup that riffs on two classic cuisines.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Frank Shyong reminisces about the San Gabriel Valley's Jonathan Gold era and we check in with David Chan, the LA attorney who has eaten at 6,000 Chinese restaurants and aims to visit every one in Los Angeles.

When Joyce Tang took up baking after quitting her job at Facebook, she dreamed of making pastries that mimicked the flavors she came to love as an American-born Chinese kid.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made the cut.

Perilla's Jihee Kim makes a corn salad with yuzu and doenjang while Apricot Lane Farms' Nathan McCallie is losing avocados and picking lettuce early.

Connect with Good Food host Evan Kleiman on Substack.