Good Food

KCRW

٤٫٦ (١ ألف)
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يتم التحديث أسبوعيًا

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

قبل ٤ أيام

Seaweed, dining predictions, plant-forward cooking

Julia Child reporting fellow Gabriela Glueck heads to Humboldt to speak with a community of seaweed evangelists. Brant Cox plays soothsayer and predicts what's on trend for restaurants in 2025. Joe Yonan proves that plant-based cooking is anything but boring. Heidi Pickman outlines the new licensing steps for home cooks who want to legally prepare foods to sell. "What if we slowed down and savored flavors, smells, and textures?" asks Betsy Andrews while considering the science behind pacing ourselves.

١ من الساعات
٣ رجب

René Redzepi and Michael Pollan

In this excerpt from The Treatment, chef René Redzepi unpacks the complicated history of global ingredients in "Omnivore," an eight-part series for Apple+. Known for his examination of nature on the plate, Michael Pollan alters consciousness in this clip from Life Examined.

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The Best of Good Food – 2024

The Good Food team — host Evan Kleiman and producers Gillian Ferguson, Laryl Garcia, and Elina Shatkin — choose their favorite segments of the year. Nicola Twilley takes a cold plunge into the history of refrigeration. Chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks. Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the climate crisis. In her latest docuseries, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands.

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Kwanzaa, Shabbat, meat pies, cake

Restaurant critic Bill Addison recruited Jenn Harris to help him divide and conquer as they determined LA's best restaurants. Culinary historian Jessica B. Harris lays out the symbolism and traditions of Kwanzaa. Adeena Sussman continues her mother's tradition of Shabbat and shares a recipe for her grandmother's potato kugel. Chef Brian Polcyn knows his way around a meat pie. Rose Levy Beranbaum preaches the glory of cake.

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Aged eggnog, women and cocktails, liqueurs

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home. Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist. Balo Orozco shops the farmers' markets to make seasonal shrubs.

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Gifting cookbooks, Southern foodways, Japanese cooking

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

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Vegging out over the long weekend

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things. On the 20th anniversary of Sideways, Hitching Post owner Frank Ostini reflects on changes in the Santa Ynez Valley. Filmmaker Jason Wise joins Vahe Keushguerian in a conversation about making wine from Iranian grapes for the first time in half a century. Zimbabwean winemaker Tinashe Nyamoduka strives to demystify the vine and promote inclusivity. Nathan Park talks about the link between the Academy Award-winning film Parasite and fried chicken.

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Turkey, wine, pumpkin pie – it must be Thanksgiving

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.

١ من الساعات

مشاهدة الكل (٣٦٣)

Evan Kleiman

مضيف(ة)

٤٫٦

من ٥

‫١٬٠٢٥ من التقييمات‬

An excellent exploration of all things related to food

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AlisonEugene

I don’t live in LA - I’ve actually never lived in LA - but I love listening to this podcast. I read, listen and watch a lot of food related media but this podcast stands out because of its scope. With a friendly, sincere and knowledgeable air, Evan Kleiman delves into all sorts of stories related to food, some which are generally ignored, such as how prison labor is used in food processing and how a registered nurse from the Philippines started a restaurant that doesn’t charge doctors, nurses, clergy and others who work to help people. It’s got breadth and depth and does it all with a light touch.
Outstanding Show + Podcast!

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Definitely Nicole

Evan’s expansive interests in all things food, including how and where it’s grown and cultivated, as well as the environmental, cultural, political, religious, and economic factors surrounding food offer us an informative, entertaining, and thought-provoking experience. Frankly, I’d love Evan to run for Congress and help re-set our priorities, as well as bring both sides to a table filled with nourishing, good food and reconcile our differences.
Life Antidote

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Classical NPR

This uplifting podcast is my favorite antidote for today’s anxious media. The voices are authentic, practical, and thoughtful. The focus on quality content rather than ads, music, or sound effects is a huge gift. Thank you for this heartwarming, informative public podcast related to a raison d’etre - good food!
Food fan

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alexpom

Been listening to the pod for several years now, ever since seeing Evan on the chef show! Loved the most recent episode about tech and food!