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‘KCRW’s Good Food’

Pizza MREs, Tech on the Farm, Lamb Barbacoa

We discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.

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Burrito Bracket, Kosher Restaurant Roundup, Chad Robertson

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Burrito Bracket, Kosher Restaurant Roundup, Chad Robertson

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Burrito Bracket, Kosher Restaurant Roundup, Chad Robertson

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The Shrimp, Restaurant Pricing Science of Umami

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant?s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

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The Shrimp, Restaurant Pricing Science of Umami

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant?s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

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Food Trends, Quinoa, Drinking on the Cheap in Vietnam

What makes an effective food trend? Lisa Hamilton tells us about the fight over quinoa in Bolivia. Plus, Jonathan Gold tries a new great spot for paella in L.A.

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The Cooking in Prison Art of the Work Lunch, Wild Food Lab

Daniel Genis spent 10 years in prison, and tells us about his experience cooking and eating behind bars. We also hear about the deluge of free food in Hollywood writers? rooms. Plus, we talk to LA?s premier foragers about how they extract the flavors of California.

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A Architectural Ice Cream, Pigs Bloodmerican Catch

The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?

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A Architectural Ice Cream, Pigs Bloodmerican Catch

The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?

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