What does the Tulare Lake Basin water crisis mean for the future of farming in California? Carolyn Quick Tillery celebrates the 25th anniversary of a cookbook that pays homage to the Tuskegee Institute. Memo Torres has ideas about where to eat this weekend with his latest recommendations for Apple Maps. Eat!, a digital delivery program, gives customers access to farmers' markets across Los Angeles. Proposed budget cuts threaten Market Match, a program that gives low-income Californians additional savings on fruits and vegetables at farmers' markets.

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things. Foley artist Olivier Thys reveals which foods he uses to simulate the on-screen sounds of bones breaking and vampires biting necks. Journalist Ada Tseng visits Costco twice a week — for gas, deals, and hidden Asian treasures. Chocolatier Christine Sarioz taps into her art background to create sculptural chocolates. Cathy Asapahu shops for berries for a dessert tasting at Ayara Tha

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book. Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead. LA Times restaurant critic Bill Addison visits Victor Heights for Korean banchan and dosirak. Barbecue editor Daniel Vaughn weighs in on the state of Texas barbecue. Austrian chef Bernhard Mairinger visits the farmers market to shop for his new restaurant, Lustig.

Zarghuna Adel learns classic recipes from older Afghans living abroad and reintroduces them to a younger generation living in the country. LA Times reporter Stephanie Breijo reflects on the closure of some of the city's most cherished dining destinations. Yazeed "Chef Yaz" Soudani of Miya Miya brings Jordanian-style shawarma to Smorgasburg LA. Lisa Hamilton looks at one Hmong woman's struggle to survive war, loss and displacement while holding onto her identity. Sheng Yang and Sami Scripter collaborate on a new edition of the first Hmong American cookbook.

Journalist and author George Monbiot has a radical idea for fixing farming's environmental devastation — but can a post-agricultural world feed the planet? Once a social scientist and now a farmer, Chris Smaje offers a defense of small-scale farming and a robust critique of industrialized food production. The Ecology Center is a blue dot in a red sea. How did Evan Marks come to run this 28-acre regenerative farm in Orange County? Reporter Alexander Sammon visits Cherán, where armed militias guard the area to prevent rogue avocado farming.

Erewhon sells an $18 dollar smoothie named after Hailey Bieber. Mary Beth Albright considers how drinking it will make us feel.

Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Guzmán. Tillman had covered immigration for the past 10 years and she was interested in speaking with dishwashers, cooks, waiters, and purveyors working in high-end restaurants, where economic inequalities are pronounced. It was 2016, and as the US presidential election made pawns of Mexican immigrants, the chef was eager to share his story. 

Tillman spent the next five years speaking with García, his family, and those who worked with him, following his journey from the fields as a young migrant farm worker to the kitchens of the American South then back to Mexico, where along with his wife, he has built a restaurant group that employs hundreds of people. Tillman tells his story in the book The Migrant Chef: The Life and Times of Lalo García — but ultimately, this is Lalo's journey. It's a singular epic, complete with a cruel twist that reveals so much about the relationship between Mexico and the United States, the two countries that shaped García. 

Terrified of the ocean in her youth, Valentine Thomas is now a champion spearfisherwoman. Maggie Harrison describes the "maniacal rigor" with which she seeks out beauty through winemaking. "The McSatan" and "The Bruja" are on the menu at Evil Cooks, where Alex Garcia and Elvia Huerta are on a mission to "Make Tacos Great Again." Kate Reid was a successful Formula 1 engineer who designed race cars before shifting gears to make croissants. Out of the studio and into the wild, Good Food takes on the Great Outdoors.

Fuchsia Dunlop distills the history of Chinese food through a menu of 30 dishes. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian beef and General Tso's chicken. Marc Rose and Med Abrous prepare for Christmas Eve, the busiest night of the year at Chinese restaurant Genghis Cohen. Using their respective lenses as an anthropologist and a historian, mother and son Merry White and Benjamin Aldes Wurgaft examine the way the world eats.

Rose Wilde encourages bakers to develop a relationship with heirloom grains and alternative flours. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Restaurant critic Bill Addison runs down his selections for the LA Times 101 Best Restaurants. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Chef Roberto Alcocer shares how he celebrates Las Posadas, a ten-night event commemorating Joseph and Mary's journey from Nazareth to Bethlehem.

Hungry for more? Check out Good Food's Best Of 2023.