Wine critic Esther Mobley looks back at the legacy of Fred Franzia, who championed inexpensive wine and brought Two Buck Chuck to the masses. Chef Vishwesh Bhatt reflects on his childhood in India and how his cooking took shape in the American South. Dr. Nancy Rawson provides an update on her research on the loss of smell and taste as a symptom of COVID. As a child, Grace Young stood in line to meet Julia Child. Now she’s being honored with an award named after her culinary icon. Political reporter Ximena Bustillo explains the agenda of the White House Food Conference. Chef Spencer Bezaire is roasting squash in a 600-degree oven at his Silver Lake restaurant Eszett.

Two Buck Chuck, Vishwesh Bhatt, White House Food Conference

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

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Deuki Hong and Matt Rodbard think the worldwide appeal of K-pop and Korean cinema has boosted modern Korean food. Operating out of a gas station, how does Arezou Appel make some of LA's best cookies? Jennifer Yee of Baker's Bench talks about the joys and pitfalls of vegan pies. Dan Pashman dives into the global pantry to develop innovative pasta recipes. Sweet spring strawberries arrive at SoCal farmers markets.

Koreaworld, gas station cookies, vegan pie, pasta shapes

With only a week left until PieFest, baker Nicole Rucker shows us how to make a scrumptrilescent apple pie. From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table. When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own. After writing a book on Northern Thai food, Austin Bush explores the spicy, colorful cuisine of Southern Thailand. When soulful Southern restaurant Joyce opened in DTLA, LA Times restaurant critic Bill Addison had to check it out. Michael McCarty reflects on 45 years of success at his eponymous Santa Monica restaurant.

Apple pie, green almonds

Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan. After struggling with drugs and addiction, Toriano Gordon hit reset and became a chef, opening two vegan barbecue and soul food trucks. LA Times restaurant critic Bill Addison knows where you should stop and eat on your way to Coachella. Pie judge and cooking instructor Clémence De Lutz tells us how to master berry pies for this year's Pie Contest. Finally, what do you do with the green almonds that are at farmers markets right now?

Recipes from Gaza, berry pie, green almonds

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories. Bill Addison heads to an upscale Chinese restaurant where the roast duck comes with a fire show.

Onions, hand pies, Bangladeshi cuisine

Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois. Lisa Steele is a fifth-generation chicken keeper and the founder of Fresh Eggs Daily, a blog that has been viewed more than 50 million times. Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines. Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.

Two Buck Chuck, Vishwesh Bhatt, White House Food Conference

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