Good Food

LA Times Arts and Culture journalist Carolina Miranda shares family's empanada stories. Plus, chef Magnus Nilsson celebrates everyday Nordic food; and wine writer Suzanne Mustacich looks at China's culture of consumption as it turns to Bordeaux wines.

Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.

Serious Eats' Kenji López-Alt gives advice on spatchcocking your turkey; sauce expert Susan Volland spills her gravy secrets; and pie champion Nicole Rucker shares tips and tricks for a rustic sweet potato pie.

This week, famed winemaker Randall Grahm talks about developing a unique California Grand Cru; the OC Weekly's Gustavo Arellano takes us for authentic Mexican-style sushi; and fish sauce makes a splash in top kitchens around the world.

Jonathan Gold delivers his annual list of the 101 best restaurants in LA; pomologist David Karp gives us a preview of what apples from the future will taste like; and the New Yorker's staff writer Dana Goodyear explores seaweed as the next superfood.

This week, James Beard Award-winning chef Michael Solomonov presents his modern take on Israeli cuisine; and the Boston Globe Magazine staff writer Neil Swidey warns that food allergy fakers are wreaking havoc on restaurant kitchens. Also, LA Magazine's dine editor, Lesley Bargar Suter, maps out the best Italian food in Los Angeles.

This week LA Weekly food critic Besha Rodell breaks down her long-standing fascination with the Southern-themed restaurant, Cracker Barrel. Plus, chef Carlos Salgado of Taco María explains the importance of preserving Mexican heirloom corn; and internationally acclaimed chef Enrique Olvera contemporizes traditional Mexican cuisine.

LA Times test kitchen director Noelle Carter pays tribute to the late chef, Paul Prudhomme. Food historian Toni Tipton Martin’s new book, The Jemima Code, reveals the untold African American culinary legacy. Plus, the new Edible Monuments: The Art of Food for Festivals exhibition opens at the Getty.

This week, we meet the winner of 7th Annual Good Food Pie Contest’s Best-in-Show prize; and Chef Sara Jenkins and her mother dish up seasonal pumpkin pasta.

Professor Cindy Ott carves out the complete history of the pumpkin; and Good Food taco correspondent Bill Esparza highlights the best carne asada spot in Los Angeles. Plus, beer journalist Erica Bolden delves into the microbrewery buyout trend by big beer, while spotlighting which breweries made the biggest splash at The Great American Beer Festival.