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‘KCRW’s Good Food’

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?

Share

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?

Share

A Hidden Kitchens Special with the Kitchen Sisters

The Kitchen Sisters, Davia Nelson and Nikki Silva, are the team behind the Hidden Kitchens series on NPR?s Morning Edition. This week they join us in the studio to discuss four of their most recent stories.

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A Hidden Kitchens Special with the Kitchen Sisters

The Kitchen Sisters, Davia Nelson and Nikki Silva, are the team behind the Hidden Kitchens series on NPR?s Morning Edition. This week they join us in the studio to discuss four of their most recent stories.

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Alcohol, Caffeine and the Death of the Microwave

Besha Rodell talks about her award-winning article on the cultural significance of the 40 oz, and we hear about Blue Bottle Coffee?s acquisition of Handsome Coffee Roasters. Plus, is the microwave era over?

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Artisanal Toast, Blood Clams, Is Fat our Friend?

We talk about the bread that?s helped launch the nationwide toast trend and how a newly lifted ban on some Mexican clams will change L.A. menus; plus, is fat our friend after all?

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The Is Fusion a Bad Word? Food in “Game of Thrones,” Hot Pot

Jonathan Gold explains why the term “fusion” is no longer useful. Plus, he reviews a hot pot restaurant in the SGV. Elina Shatkin explores the food scenes in GOT.

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UpClose: Dan Barber in Conversation with Evan Kleiman

Dan Barber is the award winning chef of Blue Hill and Blue Hill at Stone Barns. His new book is “The Third Plate: Field Notes on the Future of Food.”

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