7:14:27:30
193 épisodes
+ 56:37
Leah Chase’s legacy, tiki bar origins, sake school ( 15/06/19 )
+ 56:37
José Andrés, rating the Michelin Guide, and going flexitarian ( 08/06/19 )
+ 56:53
Menu mind tricks, The Black Sea, and Alta Adams ( 01/06/19 )
+ 56:38
Kwame Onwuachi’s rise, steak hacks, and cooking foundations ( 25/05/19 )
+ 57:47
Roy Choi’s Broken Bread, the catering biz, and Taqueando ( 18/05/19 )
+ 56:50
Samin Nosrat, Ramadan food traditions, and eating goat ( 11/05/19 )
+ 57:22
LA’s “Bar Chef,” storied Mexican restaurants, and saving citrus ( 04/05/19 )
+ 59:16
Pie memories, private chefs, and Laura’s goodbye ( 27/04/19 )
+ 59:15
Plant-based burgers, Uyghur food, and the incredible egg ( 20/04/19 )
+ 59:13
Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’ ( 12/04/19 )
+ 57:07
Mr. Fries Man, Behind the pastry case at République, ‘Indian-ish’ ( 06/04/19 )
+ 57:09
Niki Nakayama, “memory keepers,” and Mori Onodera’s return ( 30/03/19 )
+ 57:11
Disappearing saffron, edible gardens, and regional Chinese food ( 22/03/19 )
+ 57:07
California’s new food critics, “Zaitoun,” and Tomatomania ( 15/03/19 )
+ 57:06
The “ugly produce” debate, LA Foodways, and trailblazing women ( 09/03/19 )
+ 57:06
Filipino food: roots and new directions ( 02/03/19 )
+ 57:10
French fry fight, the Oscars & Wolfgang, Northern Thai food ( 23/02/19 )
+ 57:07
Viet cooking made simple, Ritz & Escoffier, and goat cheese ( 16/02/19 )
+ 56:45
A Persian homecoming, noodle soup dreams, and a natural wine party ( 09/02/19 )
+ 57:08
What makes for a disgusting food? ( 02/02/19 )
+ 57:24
Magnus Nilsson, Norwegian lunch, and Oaxacalifornia ( 26/01/19 )
+ 57:22
Julia Collin Davison, the shutdown’s effect, and a visit to Fiona ( 19/01/19 )
+ 57:33
“Cooking with Scraps,” LA Times’ new critics, and Bestia’s origins ( 12/01/19 )
+ 57:34
The cure for the common hangover ( 05/01/19 )
+ 58:01
Good Food looks back at 2018 ( 29/12/18 )
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