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

May 15José Andrés Walks, Cooks, and Feeds the World
This week on Good Food:
Tortilla Española, gambas al ajillo, and Basque cheesecake — José Andrés looks to classic recipes in his new cookbook, Spain My Way.
For more than 40 years, Simply Wholesome, a Black-owned health food store and cafe, has been selling everything from ayurvedic supplements to Jamaican patties. Founder Percell Keeling and his daughters, Ayanna and Mia, join us for "In The Weeds."
Connect with Good Food host Evan Kleiman on Substack.
48 min
May 08Everyday recipes and the comfort of nostalgia
This week on Good Food:
Ham El-Waylly, who began his career at Michelin-starred restaurants, rethinks home cooked meals with all their comfort and nostalgia.
When his mother died suddenly in 2023, comedian Gus Constantellis revisited her recipes while grieving her loss.
Long before the sun is up, Roxana Jullapat flips on the lights at Friends & Family, where the baked goods glow with the colors and textures of whole grains.
Farmers market favorite Peads & Barnetts opens a store in West LA.
Connect with Good Food host Evan Kleiman on Substack.
1 hr
May 01SPAM is a classic immigrant success story
This week on Good Food:
Kelly A. Spring peels back the tin on SPAM, the divisive meat that's been crucial to American diplomacy and multiple war efforts.
Alana Kysar shifts the focus from seafood and pork to produce in her Hawaiian dishes.
Khushbu Shah weighs in on LA's bagel boom.
The Hollywood Farmers Market celebrates 35 years.
Connect with Good Food host Evan Kleiman on Substack.
1 hr
April 24The delicious insanity of Taco Madness
This week on Good Food:
Javier Cabral and Memo Torres hunt down the best tacos in Los Angeles for Taco Madness.
Tostadas, tetelas, tamales — Jorge Gaviria shares a dose of Vitamina T, Mexico's unofficial food group.
Crystal Wahpepah weaves together stories and intertribal recipes from Oakland's Native American communities.
Peaches aren't yet in season but you can get a taste with peach leaves, which chef Harry Posner is using in a dessert.
Connect with Good Food host Evan Kleiman on Substack.
1 hr
April 17When 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.
Trini Iniguez of Arroyo Grande Berry Farm has a berry good time at the farmers market while chef Steve Samson of Rossoblu makes stinging nettle pasta.
Connect with Good Food host Evan Kleiman on Substack.
1 hr
April 10The 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 hr 1 min
April 03Pasta 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 hr
March 27Why 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 hr
March 20An ube blueberry pie wins PieFest 2026
This week on Good Food:
Jashmine Corpuz takes Best in Show at this year's PieFest with her ube blueberry pie.
Trevor Warmedahl became a self-described "cheese trekker," living a pastoral life alongside animals and guiding the cheeses that come from their milk.
Tami Parr chronicles the history and importance of goats in America.
An obsessed mushroom hunter, chef Chad Hyatt is beloved by the mycological world for his culinary prowess.
At the farmers market, artichokes are on offer.
Connect with Good Food host Evan Kleiman on Substack.
1 hr
March 19An ube blueberry pie wins PieFest 2026
This week on Good Food:
Jashmine Corpuz takes Best in Show at this year's PieFest with her ube blueberry pie.
Trevor Warmedahl became a self-described "cheese trekker," living a pastoral life alongside animals and guiding the cheeses that come from their milk.
Tami Parr chronicles the history and importance of goats in America.
An obsessed mushroom hunter, chef Chad Hyatt is beloved by the mycological world for his culinary prowess.
At the farmers market, artichokes are on offer.
Connect with Good Food host Evan Kleiman on Substack.
59 min