Good Food

KCRW

Evan Kleiman is your guide to the best cooking and eating 

  1. When did kids become such picky eaters?

    -1 H

    When did kids become such picky eaters?

    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.  It's a berry good time at the farmers market, according to Trini Iniguez of Arroyo Grande Berry Farm, while chef Steve Samson of Rossoblu makes stinging nettle pasta. Connect with Good Food host Evan Kleiman on Substack.

    1 h
  2. The spice trade, reimagined

    10/04

    The spice trade, reimagined

    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.

    1 h
  3. Pasta al limone's particular delights

    3/04

    Pasta al limone's particular delights

    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.

    1 h
  4. Why is your stadium hot dog so expensive?

    27/03

    Why is your stadium hot dog so expensive?

    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.

    1 h
  5. Making Khmer food accessible to everyone

    13/03

    Making Khmer food accessible to everyone

    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.

    1 h
  6. The struggle to save wine from wildfires

    6/03

    The struggle to save wine from wildfires

    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.

    1 h
  7. How glyphosate got a greenlight from Trump

    27/02

    How glyphosate got a greenlight from Trump

    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.

    1 h
  8. Your freezer can be your meal prep hero

    20/02

    Your freezer can be your meal prep hero

    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.

    1 h
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Sobre

Evan Kleiman is your guide to the best cooking and eating 

Informação

  • Canal
    KCRW
  • Autoria
    KCRW
  • Anos em atividade
    2005 - 2026
  • Episódios
    362
  • Classificação
    Para todos
  • Copyright
    © KCRW 2025
  • Site do programa
    Good Food
  • Fornecedor

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