The Borders Moved, The Soups Stayed

This week on Good Food: In Political Appetites, historian Nancy Siegel uncovers the meals and ingredients that defined American democracy. Food historians Kathleen Fitzgerald and Keith Stavely explore New England baking traditions in 52 recipes. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: In her latest cookbook, Lozhka, Alissa Timoshkina explores Eastern Europe’s history, one bowl of soup at a time. Chef Allan Sanz of Mírate shares how he cooks with two kinds of persimmons while farmer Becky Terry explains how a discontinued breeding project left her with peaches ripening just in time for Thanksgiving pie. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: French onion soup has a warming, wintery je ne sais quoi and Khushbu Shah knows where to find the best ones. Clara Lee and Eddo Kim offer their expert guide to the immense catalog of Korean soups, stews, and hot pots. Connect with Good Food host Evan Kleiman on Substack.

KCRW’s Good Food partnered with Grocery Goblin for the Stories In-Store reading series. The second event in the series centered around the theme of eggs and was held at Fresco Community Market in Highland Park. Los Angeles Times restaurant critic Bill Addison and food writer Khushbu Shah share their thoughts on eggs.  The next reading will happen on Sunday, November 15, 2026 at Golden Poppy Market in Cypress Park. Tickets will be available starting November 6.

This week on Good Food: Eric Schlosser talks about the "mystery meat" coming into the US and sounds the alarm on our food safety system. Professor Peter Byck, who made the documentary Carbon Cowboys, checks in to see whether AMP grazing is helping struggling farmers and ranchers. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Anna Voloshyna heads to the mountains, the steppes, the Black Sea, and the capital, Kyiv, to explore Ukraine's regional recipes. On "In the Weeds," we highlight The Arepa Stand where siblings Mercedes Rojas and Zeus Ferrini specialize in Venezuela's favorite dish. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Molecular biologist Nik Sharma uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen. Jamie Feldmar reports on the AI-powered robots built to kill fish via the Japanese process of ikejime. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Chocolate devotee David Lebovitz credits the ingredient with sweetening his ex-pat life in Paris. Robert Simonson enters the spirit world of bourbon and rye cocktails. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes. On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash while chef Marco Gagliardi plans a squash, chickpea, and kale soup that riffs on two classic cuisines. Connect with Good Food host Evan Kleiman on Substack.  

This week on Good Food: Frank Shyong reminisces about the San Gabriel Valley's Jonathan Gold era and we check in with David Chan, the LA attorney who has eaten at 6,000 Chinese restaurants and aims to visit every one in Los Angeles. When Joyce Tang took up baking after quitting her job at Facebook, she dreamed of making pastries that mimicked the flavors she came to love as an American-born Chinese kid. Connect with Good Food host Evan Kleiman on Substack.