Good Food
- Épisodes
- 100
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- plusieurs fois par semaine
- Dernier épisode
- 13 Nov 2026
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Evan Kleiman is your guide to the best cooking and eating
Épisodes 100
Think Like a Chinese Cook, Whatever You're Making
This week on Good Food: Writer and cook Fuchsia Dunlop dives into the five tastes of Chinese gastronomy. Farmer Nathanael Gonzales-Siemens wants to buy back the regenerative, organic Gonzales Siemens Family …
Notes de l’épisode
This week on Good Food:
Writer and cook Fuchsia Dunlop dives into the five tastes of Chinese gastronomy.
Farmer Nathanael Gonzales-Siemens wants to buy back the regenerative, organic Gonzales Siemens Family Farm, in the San Joaquin Valley, on this edition of In The Weeds.
Connect with Good Food host Evan Kleiman on Substack.
The American Revolution Was Also Fought in the Kitchen
This week on Good Food: In Political Appetites, historian Nancy Siegel uncovers the meals and ingredients that defined American democracy. Food historians Kathleen Fitzgerald and Keith Stavely explore New …
Notes de l’épisode
This week on Good Food:
- In Political Appetites, historian Nancy Siegel uncovers the meals and ingredients that defined American democracy.
- Food historians Kathleen Fitzgerald and Keith Stavely explore New England baking traditions in 52 recipes.
Connect with Good Food host Evan Kleiman on Substack.
The Borders Moved, The Soups Stayed
This week on Good Food: In her latest cookbook, Lozhka, Alissa Timoshkina explores Eastern Europe’s history, one bowl of soup at a time. Chef Allan Sanz of Mírate shares how he cooks with two kinds of …
Notes de l’épisode
This week on Good Food:
- In her latest cookbook, Lozhka, Alissa Timoshkina explores Eastern Europe’s history, one bowl of soup at a time.
- Chef Allan Sanz of Mírate shares how he cooks with two kinds of persimmons while farmer Becky Terry explains how a discontinued breeding project left her with peaches ripening just in time for Thanksgiving pie.
Connect with Good Food host Evan Kleiman on Substack.
It's Soup Season!
This week on Good Food: French onion soup has a warming, wintery je ne sais quoi and Khushbu Shah knows where to find the best ones. Clara Lee and Eddo Kim offer their expert guide to the immense catalog of …
Notes de l’épisode
This week on Good Food:
- French onion soup has a warming, wintery je ne sais quoi and Khushbu Shah knows where to find the best ones.
- Clara Lee and Eddo Kim offer their expert guide to the immense catalog of Korean soups, stews, and hot pots.
Connect with Good Food host Evan Kleiman on Substack.
Bonus Episode: Eggs (Stories In-Store reading series)
KCRW’s Good Food partnered with Grocery Goblin for the Stories In-Store reading series. The second event in the series centered around the theme of eggs and was held at Fresco Community Market in Highland Park …
Notes de l’épisode
KCRW’s Good Food partnered with Grocery Goblin for the Stories In-Store reading series. The second event in the series centered around the theme of eggs and was held at Fresco Community Market in Highland Park.
Los Angeles Times restaurant critic Bill Addison and food writer Khushbu Shah share their thoughts on eggs.The next reading will happen on Sunday, November 15, 2026 at Golden Poppy Market in Cypress Park. Tickets will be available starting November 6.
Eric Schlosser on the Mystery Meat Slipping Into Our Food Chain
This week on Good Food: Eric Schlosser talks about the "mystery meat" coming into the US and sounds the alarm on our food safety system. Professor Peter Byck, who made the documentary Carbon Cowboys, checks in …
Notes de l’épisode
This week on Good Food:
- Eric Schlosser talks about the "mystery meat" coming into the US and sounds the alarm on our food safety system.
- Professor Peter Byck, who made the documentary Carbon Cowboys, checks in to see whether AMP grazing is helping struggling farmers and ranchers.
Connect with Good Food host Evan Kleiman on Substack.
The Pickles That Power Ukrainian Food
This week on Good Food: Anna Voloshyna heads to the mountains, the steppes, the Black Sea, and the capital, Kyiv, to explore Ukraine's regional recipes. On "In the Weeds," we highlight The Arepa Stand where …
Notes de l’épisode
This week on Good Food:
- Anna Voloshyna heads to the mountains, the steppes, the Black Sea, and the capital, Kyiv, to explore Ukraine's regional recipes.
- On "In the Weeds," we highlight The Arepa Stand where siblings Mercedes Rojas and Zeus Ferrini specialize in Venezuela's favorite dish.
Connect with Good Food host Evan Kleiman on Substack.
Nik Sharma Wonders Why Flavor is So Important to Humans
This week on Good Food: Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen. Jamie Feldmar reports on the AI-powered robots built …
Notes de l’épisode
This week on Good Food:
- Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen.
- Jamie Feldmar reports on the AI-powered robots built to kill fish via the Japanese process of ikejime.
Connect with Good Food host Evan Kleiman on Substack.
David Lebovitz and His Wonderful World of Chocolate
This week on Good Food: Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris. Robert Simonson enters the spirit world of bourbon and rye cocktails. Connect with Good …
Notes de l’épisode
This week on Good Food:
- Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris.
- Robert Simonson enters the spirit world of bourbon and rye cocktails.
Connect with Good Food host Evan Kleiman on Substack.
Pasta Grannies Eat a Little Bit of Everything
This week on Good Food: Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes. On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash …
Notes de l’épisode
This week on Good Food:
- Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes.
- On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash while chef Marco Gagliardi plans a squash, chickpea, and kale soup that riffs on two classic cuisines.
Connect with Good Food host Evan Kleiman on Substack.
Chinese Restaurants in the San Gabriel Valley after Jonathan Gold
This week on Good Food: Frank Shyong reminisces about the San Gabriel Valley's Jonathan Gold era and we check in with David Chan, the LA attorney who has eaten at 6,000 Chinese restaurants and aims to visit …
Notes de l’épisode
This week on Good Food:
- Frank Shyong reminisces about the San Gabriel Valley's Jonathan Gold era and we check in with David Chan, the LA attorney who has eaten at 6,000 Chinese restaurants and aims to visit every one in Los Angeles.
- When Joyce Tang took up baking after quitting her job at Facebook, she dreamed of making pastries that mimicked the flavors she came to love as an American-born Chinese kid.
Connect with Good Food host Evan Kleiman on Substack.
Inside The NY Times' 50 Best Restaurants List, From the Critic Who Helped Build It
This week on Good Food: Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made the cut. Perilla's Jihee Kim makes a …
Notes de l’épisode
This week on Good Food:
- Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made the cut.
- Perilla's Jihee Kim makes a corn salad with yuzu and doenjang while Apricot Lane Farms' Nathan McCallie is losing avocados and picking lettuce early.
Connect with Good Food host Evan Kleiman on Substack.
Black Forager Sees a Meal Where You See Weeds
This week on Good Food: In Happy Snacking, Don't Die, Alexis Nikole Nelson, AKA Black Forager, turns overlooked plants into cordials, cookies, and lox. Farmer Megan Strom and chef Juan González talk about …
Notes de l’épisode
This week on Good Food:
- In Happy Snacking, Don't Die, Alexis Nikole Nelson, AKA Black Forager, turns overlooked plants into cordials, cookies, and lox.
- Farmer Megan Strom and chef Juan González talk about turning Mesa Agrícola, their farm-to-taco project, into one of America's best restaurants.
Connect with Good Food host Evan Kleiman on Substack.
Bonus Episode: Vanessa Anderson aka Grocery Goblin brings storytelling to the aisles
KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee …
Notes de l’épisode
KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee Market in Encino. Vanessa Anderson shares why she chose the themes for her five storytellers. Chef Angel Dimayuga reveals their father’s uncredited idea for the McDonald’s Extra Value Meal and journalist Lauren Bethke eats nachos with a dominatrix and her gimp at an LA diner.
Egg is the theme for our next In-Store Stories event at Fresco Community Market on Sunday, October 18. Purchase tickets here.
Hummus Is Just the Front Door
This week on Good Food: Growing up in wartime Beirut, Jad Youssef's family table was a refuge. In Lebnani, the chef shares the dishes that got his family through. Date farmer Alvaro Bautista explains which of …
Notes de l’épisode
This week on Good Food:
- Growing up in wartime Beirut, Jad Youssef's family table was a refuge. In Lebnani, the chef shares the dishes that got his family through.
- Date farmer Alvaro Bautista explains which of his seven varieties are "juicy juicies" while pastry chef Steph Chen of Sugarbear Bakes adds Medjools to a carrot cake.
Connect with Good Food host Evan Kleiman on Substack.
The Indian Food America Was Missing
This week on Good Food: Chef Meherwan Irani sold cars and imported jewelry before finding his true calling — bringing India's street food to the masses. Khushbu Shah surveys LA's vanishing Indian lunch buffets …
Notes de l’épisode
This week on Good Food:
- Chef Meherwan Irani sold cars and imported jewelry before finding his true calling — bringing India's street food to the masses.
- Khushbu Shah surveys LA's vanishing Indian lunch buffets for her new series, Value Meal.
Connect with Good Food host Evan Kleiman on Substack.
The Hunger We've Learned to Live With
This week on Good Food: After decades of covering famine abroad, journalist Roger Thurow asks why we allow hunger to persist in the world's wealthiest nation. Chez Mar chef Wesley Barden poaches Asian pears for …
Notes de l’épisode
This week on Good Food:
- After decades of covering famine abroad, journalist Roger Thurow asks why we allow hunger to persist in the world's wealthiest nation.
- Chez Mar chef Wesley Barden poaches Asian pears for a French salad while farmer Phil Rhodes explains why this year's harvest is so small.
Connect with Good Food host Evan Kleiman on Substack.
Around the World in 140 Ferments
This week on Good Food: Move over, kombucha. Ken Albala travels the world to explore how fermentation transforms cuisines. Paul van Ravestein and Monique Mulder look at the history of New York City through its …
Notes de l’épisode
This week on Good Food: Move over, kombucha.
- Ken Albala travels the world to explore how fermentation transforms cuisines.
- Paul van Ravestein and Monique Mulder look at the history of New York City through its pickle vendors.
Connect with Good Food host Evan Kleiman on Substack.
Mother Nature Is the Last Great Luxury House
This week on Good Food: Tucked away in the hills above Los Angeles, Richard Christiansen creates an almanac for gardening, cooking, and home projects at Flamingo Estate. Chef Joshua Whigham of Casa Leo visits …
Notes de l’épisode
This week on Good Food:
- Tucked away in the hills above Los Angeles, Richard Christiansen creates an almanac for gardening, cooking, and home projects at Flamingo Estate.
- Chef Joshua Whigham of Casa Leo visits the farmers market where Christine Brown of Rincon Tropics sells passion fruit from her coastal farm.
Connect with Good Food host Evan Kleiman on Substack.
One Beef Plant, A Century of Immigrant Labor
This week on Good Food: Tchelly Moise helped lead the first American slaughterhouse strike in nearly 40 years. He and journalist Ted Genoways explain how JBS, the world's largest meat producer, relies on …
Notes de l’épisode
This week on Good Food:
- Tchelly Moise helped lead the first American slaughterhouse strike in nearly 40 years. He and journalist Ted Genoways explain how JBS, the world's largest meat producer, relies on vulnerable immigrant labor, and what's happened since the US government terminated Temporary Protected Status for many of the workers who keep the plant running.
Connect with Good Food host Evan Kleiman on Substack.
Eating the Entire Vegetable
This week on Good Food: Pierce Abernathy makes vegetables the heroes of the plate. Matt Biancaniello turns the farmers market into a cocktail menu while Cirone Farms sees its earliest apple harvest ever …
Notes de l’épisode
This week on Good Food:
- Pierce Abernathy makes vegetables the heroes of the plate.
- Matt Biancaniello turns the farmers market into a cocktail menu while Cirone Farms sees its earliest apple harvest ever.
Connect with Good Food host Evan Kleiman on Substack.
The 'Sugar Coated' Politics of Breakfast Cereal
This week on Good Food: Marion Nestle and Lisa Sutherland argue that if you want to understand the American food industry, start in the cereal aisle. In preparation for the High Holidays, Leah Koenig explores …
Notes de l’épisode
This week on Good Food:
- Marion Nestle and Lisa Sutherland argue that if you want to understand the American food industry, start in the cereal aisle.
- In preparation for the High Holidays, Leah Koenig explores 2,000 years of Jewish baking.
Connect with Good Food host Evan Kleiman on Substack.
Grill, Baby, Grill
This week on Good Food: From bossam and brats to carne asada and miso black cod, Noah Galuten commands the grill. TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them …
Notes de l’épisode
This week on Good Food:
- From bossam and brats to carne asada and miso black cod, Noah Galuten commands the grill.
- TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them.
Connect with Good Food host Evan Kleiman on Substack.
From Soil to Skillet, Make Your Garden Earn Its Keep
This week on Good Food: Food preservation evangelist Kevin West puts his home garden to work in the kitchen. With the sale of Andy’s Orchard, we revisit Tyler Boudreaux's report on the history of the Black …
Notes de l’épisode
This week on Good Food:
- Food preservation evangelist Kevin West puts his home garden to work in the kitchen.
- With the sale of Andy’s Orchard, we revisit Tyler Boudreaux's report on the history of the Black Republican cherry.
Connect with Good Food host Evan Kleiman on Substack.
Liberating Thai Cuisine from the Tyranny of Peanut Sauce
This week on Good Food: Chef Pim Techamuanvivit breaks down traditional techniques to create simple Thai dishes. Farmer Jason Chang explains how his purple corn comes to farmers markets while chef Giles Clark …
Notes de l’épisode
This week on Good Food:
- Chef Pim Techamuanvivit breaks down traditional techniques to create simple Thai dishes.
- Farmer Jason Chang explains how his purple corn comes to farmers markets while chef Giles Clark turns it into tagliatelle.
Connect with Good Food host Evan Kleiman on Substack.
LA's Best Vegetarian Sushi
This week on Good Food: Khushbu Shah discovers that vegetarian sushi in LA has come a long way from cucumber and avocado rolls. Šárka Otevrel Camrdova and Marek Bartoš explore food preservation in the Czech …
Notes de l’épisode
This week on Good Food:
- Khushbu Shah discovers that vegetarian sushi in LA has come a long way from cucumber and avocado rolls.
- Šárka Otevrel Camrdova and Marek Bartoš explore food preservation in the Czech Republic, where pickling has become a symbolic faith.
Connect with Good Food host Evan Kleiman on Substack.
Putting the "Cult" in Permaculture
This week on Good Food: On Orcas Island, farmer Doug Bullock has been putting the "cult" in permaculture for the past 45 years. With decades of experience covering pivotal moments in history, from the fall of …
Notes de l’épisode
This week on Good Food:
- On Orcas Island, farmer Doug Bullock has been putting the "cult" in permaculture for the past 45 years.
- With decades of experience covering pivotal moments in history, from the fall of the Soviet Union to the current war in Ukraine, journalist Felicity Spector looks at world events through a culinary lens.
Connect with Good Food host Evan Kleiman on Substack.
Istanbul, One Bite at a Time
This week on Good Food: Sultans, street food, and pickles — Özlem Warren brings the diverse flavors of Istanbul to the home kitchen. Sloane Crosley explains misophonia, a neurophysiological disorder …
Notes de l’épisode
This week on Good Food:
- Sultans, street food, and pickles — Özlem Warren brings the diverse flavors of Istanbul to the home kitchen.
- Sloane Crosley explains misophonia, a neurophysiological disorder characterized by a severe aversion to sound with its own set of triggers.
Connect with Good Food host Evan Kleiman on Substack.
The High-Stakes World of Deep-Sea Oil Rig Fishing
This week on Good Food: Paul Greenberg goes fishing among deep sea oil rigs and explains how the forces that built these unlikely oceanside ecosystems are now causing their downfall. For 65 years, Fisherman's …
Notes de l’épisode
This week on Good Food:
- Paul Greenberg goes fishing among deep sea oil rigs and explains how the forces that built these unlikely oceanside ecosystems are now causing their downfall.
- For 65 years, Fisherman's Outlet has remained mostly unchanged. On "In the Weeds," Sheri Kopelowicz shares the ups and downs of running the seafood market her father started.
Connect with Good Food host Evan Kleiman on Substack.
LA's Hidden Temple Cuisine
This week on Good Food: Journalist Frank Shyong dines at sacred spaces that happen to have world-class eats. Connect with Good Food host Evan Kleiman on Substack.
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