Good Food

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.

Rare apple hunter Tom Brown, who's been crisscrossing his native North Carolina and beyond, is on a mission to find and save America's rare apples. Co-owners Chelsey Rosetter and Benny Farber are the duo behind Benny Boy Brewing, where they go beyond beer and are fermenting Basque-style and other fruited ciders. Emily Eversman of Proof Bakery has started research and development for fall recipes using apples from the farmer’s market. Gustavo Arellano gears up for the fifth consecutive Great Tortilla Tournament, breaking down brackets and the faceoff between corn and flour. Carrying on a legacy, Alexis Navarette recalls working on the weekends as a kid and connecting with the culture of his parents’ South LA restaurant.  Deatra Cohen and Adam Siegel penned a definitive guide to the medicinal plant knowledge of Ashkenazi herbal healers, from the Middle Ages to the 20th century. 

With her cookbook “Essentials of Classic Italian Cooking,” Marcella Hazan introduced a legion of Americans to a new cuisine — changing the way many cook and eat. Kimjang is a celebration in Korea. Eric Kim describes the days-long process of making kimchi that has been recognized by UNESCO as an intangible cultural heritage that needs to be preserved. Russian native Vlasta Pilot takes to TikTok, sharing her pickle fetish with the masses. LA Times restaurant critic Bill Addison refers to David Rosoff as the “fun, opinionated wine guru” of Los Angeles, who has taken over a block of Silver Lake. Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a dish that is emerging as his restaurant’s signature dish.

Cookbook author Melissa Clark reaches for a single pot or pan to create entire meals in one fell swoop. When Bobby Green heard there might be a chance to revive the popular Tail O’ the Pup hot dog stand, famous because it was an 18-foot-shack shaped like a giant hot dog, he bit into the opportunity. After hitting pause for two years, Sonia Hong and Lawrence Long team up to reopen Irv’s Burgers in West Hollywood with the same doodles on plates and a simplified menu. At the Santa Monica Farmer’s Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

Food & Wine Best New Chef Ji Hye Kim puts a Midwestern spin on classic Korean dishes to celebrate the harvest festival known as Chuseok. Journalist Ruth Conniff describes the complicated relationship between midwestern dairy farm owners and the undocumented immigrants who keep them running. Banana diversity in India makes the fruit ubiquitous and vital to the country’s culture. Anthropologist Deepa Reddy explains. Attorney generals in Republican states have filed a lawsuit against the USDA and its non-discrimination policies which may leave some students with empty lunch trays. Chef Reem Assil went from advocating for social justice rights to finding a community through bread. In the midst of a heatwave, chef Shiho Yoshikawa shops for black mission figs for ice cream.