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Whole grain activist and Japanese culinary expert Sonoko Sakai wrote these commandments more than 30 years ago. She continues to stand by these tenets of Japanese cooking today.
"Big Bang Theory" celebrity Kunyal Nayyar talks about what makes an Indian restaurant feel real — like home.
Think Catalina is SoCal’s only island? Think again.
There’s so much more to meat than just steak or bacon, just ask Eagle Yu of Aged Butchery who specializes in whole animal butchery.
Whiskey is popular among America’s fighting forces. Certainly, this popularity can be explained partly as a reflection of American taste in general, but for military men and women, whiskey holds an additional appeal.
Angelenos love food mashups. We have a culinary diversity here that makes it easy to share.
Badmaash has become a gathering place for the business community, police officers, artists and food adventurers. Alongside the traditional dishes, their playful approach to Indian food and culture seems to have struck a chord among patrons.
A smooth transition from military service to civilian life is a tall order. Meet a few of the veterans who have taken up a different and no less important calling, providing a sustainable food supply for the United States of America.
A little taste of the Sahara right here in southern California.
Masienda, a broker and importer for small-scale Mexican farmers of landrace corn, provides quality corn that help elevate Alta California cuisine.
Despite living in this global village, we continue to have pre-conceived notions of the cuisine we eat. What informs these expectations of food? How to they help or hinder our experience of food and the rise of promising chefs in the culinary landscape?
When celebrated food critic Jonathan Gold first came across Chef Roberto Berrelleza’s now-shuttered La Moderna in 1992, he wrote, “La Moderna's food, prepared by a true restaurant maniac, is among the best Mexican food in Los Angeles.”