LA food

LA food

The American palate is significantly influenced by global flavors, highlighting challenges associated with tariffs and food imports.

Carla Tomasi's cookbooks reflect her passion for cooking and teaching, showcasing the transformative influence of food on her life.

CLOT and McDonald's are launching a playful collaboration, the McSpicy Alienegra Series, blending streetwear and fast food nostalgia.

Huitlacoche is a valuable culinary fungus that adds depth and complexity to dishes, celebrated for its earthy flavor.

Quality of canned refried beans varies greatly; cheaper options often compromise on taste and texture.

Using dried beans allows for better flavor control in homemade refried beans.

The article highlights a fusion recipe inspired by Vietnamese migrants adapting to Australia using local seafood.

Monkfish offers a delicious and budget-friendly alternative to lobster for seafood enthusiasts.

This Mexican taco meatloaf offers a unique twist on traditional recipes, making it a family favorite.

La Choy teriyaki sauce is disappointing in flavor and texture, ranking last among popular brands.

Shrimp tacos can be made affordable while maintaining flavor using fewer shrimp and better techniques.

The dish features Camargue red rice, enhanced with beans, feta, and a zesty dressing, making for a vibrant, low-effort spring meal.

Honey's Kettle serves some of the best fried chicken in Los Angeles, with a perfect balance of juicy and crispy textures.

Vchos offers delicious crispy tacos that provide an enjoyable and flavorful experience.

Popeyes uses beef tallow for frying, enhancing flavor and health benefits over traditional oils.

Chef Austin Johnson emphasizes farm-to-table practices using fresh, local produce in his culinary creations.

Yakamoz introduces innovative lighter broths like duck ramen, exploring a balance between tradition and personal style in ramen preparation.

Top Chef is a competitive game and not an absolute measure of a chef's skills.

Chef Nick Wong opens Agnes and Sherman, his first solo venture, offering modern Asian American dishes.

Atlanta's spring restaurant openings include Sammy's sandwich shop, an underground bar, and Grindhouse Killer Burgers.

Calic Bagels and Cosetta are standout dining spots in LA featuring unique sandwiches and allergen-sensitive Italian dishes.

Sandwiches, easily customizable, can be simple snacks or elevated culinary art forms.

In Los Angeles, Langer's Deli offers a pastrami sandwich that rivals New York's Katz's Deli.

Emmy Squared Pizza has opened its second location in L.A. Live, offering Detroit-style pizza and unique toppings.

Eater LA highlights standout dishes including Hakata-style tonkotsu ramen and lahmajune, showcasing the culinary richness of Los Angeles.

Holy Cow is closing its Culver City location after 10 years, while its original Santa Monica restaurant will continue operations.

Aldi offers an extensive range of private label snacks that deliver great flavors at affordable prices.

California's proposed Senate Bill 68 would require restaurants to label major allergens on menus, a first in the U.S.

Frito-Lay's Tostitos recall raises serious health concerns due to undeclared milk, prompting immediate disposal for those with allergies.

The E. coli outbreak in 2024 led to a lawsuit against Taylor Fresh Foods highlighting public health response failures.

Two cases of listeria linked to ice cream in Baltimore raise health concerns, especially impacting vulnerable populations.

A woman discovered a suspected dead rodent embryo in lettuce purchased from Tesco, causing her significant distress and raising concerns about food safety.

Many Miami and Hialeah bakeries face severe sanitation issues and regulatory violations, including outdated permits and lack of basic hygiene practices.

Historic drought in Louisiana severely affected crawfish production in 2023, leading to a 90% crop yield decline.

California and Florida dominate tomato production in the U.S., with California leading significantly.

91% of fresh tomato imports in 2023 came from Mexico.

Visitors to Los Angeles International Airport can explore diverse, high-quality dining options within a 15-minute drive.

The Cheesecake Factory offers an all-day breakfast menu, providing satisfactory options like omelets and pancakes despite a decline in all-day offerings at other restaurants.

Italian buffets offer a unique opportunity to explore diverse dishes in one meal.

Tariffs on imports threaten the survival of restaurants in Southern California, jeopardizing culinary diversity in the region.

Local pizzerias united after wildfires, offering support through the L.A. Pizza Alliance, established via Pizza City Fest.

Pizza City Fest fosters community and collaboration among Southern California pizzerias.

LaHood Park Steakhouse in Cardwell, Montana, has been serving delicious steak since 1928, embodying the rich culinary history of the West.

Traveling off the beaten path can lead to unique experiences, as shown by Sally and Kaja's journey to Dakhla.

ChaTraMue in Westminster, owned by Jitlada's family, will specialize in authentic Thai tea, aiming to educate diners about Thai culture.

The LA Times Festival of Books features notable food personalities and panels focused on cooking culture and culinary wisdom.

Lisa visited Thai Town in Los Angeles to indulge in authentic Isan cuisine before her performance at Coachella.

Spring offers a rich culinary landscape in Los Angeles, inspiring creativity through local ingredients and diverse cookbook releases.

Spring heralds the salad-for-dinner season, prompting a craving for fresh ingredients and vibrant flavors.

Catherine Zhang opens Tu Cha in Koreatown, offering inventive sweets and unique teas.

IHOP offers a variety of pancake flavors, but the Mexican Tres Leches Pancakes are ranked as the best.

Chef Francisco Leal opens Mariscos Chiltepín, serving exceptional Sinaloan seafood in Vernon, LA.

Ari Kolender's new cookbook emphasizes a minimalist approach to seafood cooking, promoting simplicity and quality in preparation.

Seafood sustainability can be improved by diversifying the types of seafood consumed and choosing U.S. sourced options.