Good Food

By KCRWSociety & Culture Arts Food

Ranking
11th
on Food
Favorites
470
Followers
Typical duration
58 min
per episode
If it hooks
76%
finish an episode

Based on Podcast App listening data

Good Food episodes

April 04, 2025Restaurant kids, Balkan & Hungarian recipes, green almonds
From takeout boxes to feeling boxed in, growing up as a "restaurant kid" is a unique experience.
Curtis Chin and Rachel Phan share memories of growing up in their parents' Chinese restaurants
Cookbook author Irina Georgescu finds inspiration east of the Danube River in Romania, Serbia, and Bulgaria
Jeremy Salamon reconnects with his Hungarian Jewish heritage and the charming childhood created by his grandmother
Chef Harry Posner takes advantage of the short window for green almonds
Here are all the SoCal James Beard finalists. And don't forget to sign up for the weekly Good Food newsletter!
1 hr
March 28, 2025Sacred meals, absinthe, undercover dining at the CIA
Explore the spiritual side of food and modern Ghanaian recipes.
Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them
Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes
Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods
Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist
Restaurant critic Tom Sietsema blows his cover in the CIA dining room
Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.
59 min
March 21, 2025The legacy of Edna Lewis, birria, microplastics
A Black chef and cookbook author finally gets her due!
Deb Freeman traces the life of Edna Lewis, author of "The Taste of Country Cooking," in a new documentary.
While some people spent the pandemic starting sourdough, Jesse Valenciana got busy perfecting his birria.
Memo Torres visits an Inglewood backyard, where three generations of the Sandoval family make birria using an abuela's recipe.
Carolyn Kormann shares alarming facts about how microplastics have made their way into our bodies.
Chef Caroline Leff of Stir Crazy turns up at the farmers market for a favorite root vegetable.
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1 hr
March 14, 2025Nowruz, cabbage, agricultural policy, whales vs. crabs
Celebrate the Persian new year with fresh herbs and new recipes
Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate Nowruz.
Economist Betty Resnick lays out the reasons behind the US's agricultural trade deficit.
Alissa Timoshkina ventures beyond cabbage in a new cookbook dedicated to vegetables in Eastern European cuisines.
Whales that get caught in Dungeness crab fishing gear have left fishermen and environmentalists scrambling for a solution.
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1 hr
March 07, 2025The legacy of Socorro "Mama" Herrera, Panda Inn reopens, chicories
The story behind the famous orange chicken at Panda Express and more!
Dora Herrera remembers her mother, Socorro, who took orders at Yuca's in Los Feliz for nearly 50 years.
Tejal Rao visits the renovated Panda Inn, where a precursor to orange chicken took flight.
Honor May Eldridge follows our obsession with the Hass avocado, which was developed right here, in Southern California.
In his new cookbook, Tu David Phu reconciles his family's trauma with his perceptions of what ingredients are deemed worthy.
In shades of pinks and greens, farmers market chicories are favored by chefs for creating balance in dishes.
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1 hr
February 28, 2025 Ramadan, the new who’s who in national food policy, seed oils
Karen E. Fisher shares stories of Ramadan at Zaatari, the world's largest Syrian refugee camp located in Jordan. Helena Bottemiller Evich introduces the new administration's appointments charged to “Make America Healthy Again.” Dr. Christopher Gardener drops some wisdom about seed oil. Caroline Eden reflects on her travels through Central Asia and Eastern Europe and considers how the kitchen is a unique space to tell human stories.
1 hr
February 21, 2025Homestyle Chinese cooking, spiny lobster, makgeolli
Eat Thai street food and maple tofu sticks while sipping makgeolli.
Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes
Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil
Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary
Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli.
Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff
Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale
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1 hr
February 14, 2025Lab-grown chocolate, bird flu, beans, egg substitutes
From chocolate grown in a petri dish to the latest updates on bird flu, this is a sciencey episode along with a few beans, lemons and eggs.
Gabriela Glueck puts lab grown chocolate under the microscope.
Apoorva Mandavilli reports on the bird flu crisis and what items to avoid when you're shopping.
Genevieve Ko offers alternatives for recipes that involve eggs.
Steve Sando and Julia Newberry of Rancho Gordo share their ideas for using 50 varieties of beans.
Bethany Harris puts the squeeze on farmers market citrus.
Find all the recipes and sign up for our weekly newsletter on the Good Food site!
1 hr
February 07, 2025Dates, candied fruit, maple syrup
We explore candied fruit, small-batch cookies, how to make maple syrup and an ancient fruit — the date.
Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood.
Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up.
Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup.
Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours.
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1 hr
January 31, 2025League of Kitchens, immigration raids, Indonesian cooking
An Altadena bar owner works to be a good neighbor while a cooking school taps home chefs from around the globe.
After the Eaton Fire, Randy Clement, who owns Good Neighbor Bar, used wine delivery software to canvas Altadena, informing neighbors whether or not their homes had survived.
Sergio Olmos reports on the recent immigration raids in Kern County.
Lisa Kyung Gross founded the League of Kitchens Cooking School, where women from around the world act as instructors; now, they've compiled their recipes into a cookbook.
Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen.
Finally, Good Food looks back on a conversation with Slanted Door chef Charles Phan, who died unexpectedly last week.
More at KCRW.com/GoodFood. And sign up for our newsletter!
1 hr