Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain. Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments. Kevin Wilson, aka the CEO of Chai, describes how a simple cup of tea can bring solace amid our mad world. Food and ag journalist Tom Philpott debunks the pro-ethanol POV. LA Times restaurant critic Bill Addison visits Yess, a new Japanese restaurant in the Arts District. At the farmer's market, chef Deau Arpapornnopparat shops for Holy Basil, his Atwater Village Thai restaurant.
Koreaworld, gas station cookies, vegan pie, pasta shapes
Apple pie, green almonds
Recipes from Gaza, berry pie, green almonds
Onions, hand pies, Bangladeshi cuisine
Orange yolks, French omelets, backyard chickens
The science of flavor, the taste of tap water, Asian vegetarian
BONUS: Arielle Johnson talks Flavorama (Extended Interview)
Ramadan, plastic bags, gluten-free cooking, feminist restaurants
Black Appalachian cooks, Maydan, shochu
Food of Tigray, reality show contestants, the life of a dish
Water in Tulare, where to eat with Memo Torres, Market Match in jeopardy
Juliette Binoche on 'The Taste of Things,’ Asian food at Costco, chocolate
Rice, tainted applesauce, Texas barbecue
Afghan cuisine, LA restaurant closures, Hmong cooking
Soil, the future of farming, policing avocados
Eating for mental health, hospitality, tipping, new food laws
Encore: The life and times of Lalo García: Immigration, deportation, reconciliation
Best of 2023 — Spearfishing, unconventional winemaking, (kinda) camping
The history of Chinese food, Cantonese cuisine, Genghis Cohen
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