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‘KCRW’s Good Food’

Eggs Galore, Easter Candy, and the Sriracha Plot Thickens

From eggs to candy, we cover all things Easter. Plus, we head to Little Saigon for nem nuong and hear an update on the status of the Sriracha factory in Irwindale.

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Eggs Galore, Easter Candy, and the Sriracha Plot Thickens

From eggs to candy, we cover all things Easter. Plus, we head to Little Saigon for nem nuong and hear an update on the status of the Sriracha factory in Irwindale.

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Vegan for Passover, the Perfect Apron, Buttermilk Drops

Actor/bakery owner Dwight Henry tells us about his popular spot, The Buttermilk Drop. We meet the designer behind some of LA’s aprons and we cover all things Passover.

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Tiki Mania, Lime Shortage, a Taste of the South

We hear about tiki bars and cocktails past and present, Matt Biancaniello tells us how he’s making margaritas sans limes and Donald Link gives us a taste of the South.

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Orthorexia, Going Paleo, the Industrialized Meat Conundrum

The folks from Nom Nom Paleo talk about the paleo diet, Hank Shaw celebrates a hunting revival, and a new book reveals conditions in slaughterhouses across the US.

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Stays in Vegas: Water, Restaurant Unions and Off Strip Eats

In part two of Good Food’s Vegas special, we focus on life off the strip through food, culture and water conservation efforts in one of the US’s labor strongholds.

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What Happens in Vegas: From Buffets to Mind-Bending Mixology

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.

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A Guerrilla Tacosvocado Gangs, Cooking for Persian New Year

Jonathan Gold reviews an unusual taco truck, David Mills details the avocado cartels in Mexico and Louisa Shafia shares updated recipes for Persian cooking.

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East LA’s Donut Man, Wolfgang Puck’s Oscar Menu, Hops Tea

Carolina Miranda meets a donut-slinging luchador, Wolfgang Puck tells us what’s on the Oscars menu and we learn about a hops tea that’s brewing at Grand Central Market.

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Soylent, Cricket Protein Bars, Beef Tongue Sashimi

Evan Kleiman tries Soylent, Greg Sewitz discusses a protein bar made of crickets and Jonathan Gold reviews what he says is LA’s first true offal restaurant.

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