Food & Drink

We don't need an excuse to eat chocolate or cookies. Neither should you. And these are some of the best.

from Good Food

Cathy Asapahu shops for berries for a dessert tasting at Ayara Thai.

from Good Food

Chocolatier Christine Sarioz taps into her art background to create sculptural chocolates.

At Milla Chocolates, minimalist, geometric luxury is the vibe

Chocolatier Christine Sarioz taps into her art background to create sculptural chocolates.

from Good Food

Journalist Ada Tseng visits Costco twice a week — for gas, deals, and hidden Asian treasures.

Ada Tseng asks SoCal Costco shoppers for the best Asian products

Journalist Ada Tseng visits Costco twice a week — for gas, deals, and hidden Asian treasures.

from Good Food

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.

Director Tran Anh Hung choreographs Juliette Binoche in a kitchen ballet in 'The Taste of Things'

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.

from Good Food

Foley artist Olivier Thys reveals which foods he uses to simulate the on-screen sounds of bones breaking and vampires biting necks.

‘Taste of Things’ Foley artist Olivier Thys reveals secrets of the sounds coming from the kitchen

Foley artist Olivier Thys reveals which foods he uses to simulate the on-screen sounds of bones breaking and vampires biting necks.

from Good Food

From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

How the ancient plant silphion was rediscovered and what that says about our global food chain

From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

from Good Food

The pineapple bun is a flaky, fluffy, and crumbly Hong Kong Cantonese snack. It’s made from a milk bread dough that’s enriched with butter, sugar, and eggs.

Indulge in fluffy pineapple buns this Lunar New Year

The pineapple bun is a flaky, fluffy, and crumbly Hong Kong Cantonese snack. It’s made from a milk bread dough that’s enriched with butter, sugar, and eggs.

from Press Play with Madeleine Brand

It's a great time to sort through clutter. Here's how to do it in a way that's sustainable… for your sanity.

Evan Kleiman is here to help you purge your pantry

It's a great time to sort through clutter. Here's how to do it in a way that's sustainable… for your sanity.

from Good Food

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.

JJ Johnson uses rice to pay tribute to global grains

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.

from Good Food

Austrian chef Bernhard Mairinger visits the farmers market to shop for his new restaurant, Lustig.

Austrian chef Bernhard Mairinger brings the fun at the farmers market

Austrian chef Bernhard Mairinger visits the farmers market to shop for his new restaurant, Lustig.

from Good Food

Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead.

How did lead get into children's applesauce pouches? Officials still don't know

Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead.

from Good Food

LA Times restaurant critic Bill Addison visits Victor Heights for Korean banchan and dosirak.

The collard green kimchi at Perilla moves Bill Addison's Southern heart

LA Times restaurant critic Bill Addison visits Victor Heights for Korean banchan and dosirak.

from Good Food

Chef Eric Adjepong explores assimilation, culture and home in a new children's book.

The children's book 'Sankofa' uses food to share history and culture

Chef Eric Adjepong explores assimilation, culture and home in a new children's book.

from Good Food

Barbecue editor Daniel Vaughn weighs in on the state of Texas barbecue.

The pitfalls of the pitmasters: The high cost of Texas barbecue

Barbecue editor Daniel Vaughn weighs in on the state of Texas barbecue.

from Good Food

The heart of harissa — a spice mixture — is cumin, coriander seed, and caraway. It gives nuance and soul to the North African dish shakshuka.

Harissa: Spice mixture adds intense flavor to proteins and veggies

The heart of harissa — a spice mixture — is cumin, coriander seed, and caraway. It gives nuance and soul to the North African dish shakshuka.

from Press Play with Madeleine Brand

Internet meme lords have turned their attention to a mass-produced, mid-priced California wine that shares a name with the most average guy you know — “Josh.”

‘Pass the Josh’: How a California wine turned into a meme

Internet meme lords have turned their attention to a mass-produced, mid-priced California wine that shares a name with the most average guy you know — “Josh.”

from Press Play with Madeleine Brand

Grocery stores will no longer sell Knott’s Berry Farm jams and jellies. Smucker’s purchased this iconic Southern California brand in 2008.

Love boysenberries and their jams? Thank Walter and Cordelia Knott

Grocery stores will no longer sell Knott’s Berry Farm jams and jellies. Smucker’s purchased this iconic Southern California brand in 2008.

from Press Play with Madeleine Brand

LA Times reporter Stephanie Breijo reflects on the closings of some of the city's most cherished dining destinations.

LA says goodbye to more than 65 restaurants

LA Times reporter Stephanie Breijo reflects on the closings of some of the city's most cherished dining destinations.

from Good Food

Sheng Yang and Sami Scripter collaborate on a new edition of the first Hmong American cookbook.

A teacher and a student take a fresh look at Hmong American recipes

Sheng Yang and Sami Scripter collaborate on a new edition of the first Hmong American cookbook.

from Good Food