For the Love of Pasta: A Starting Guide for Shapes
A guide to creating a few pasta shapes, and a lifelong passion for the craft.
12 Stories
Letterpress Chocolate Finds Gold in Ucayali, Peru
Los Angeles-based Letterpress Chocolate’s gamble on Peruvian cacao yields more than flavor.
Summit Enters the Culinary Conversation
At Summit, entrepreneurs and founders find new ways to incorporate the culinary world into their culture.
Behind Convent Walls: Sweet Habits
A long history of convent-based confectionary has bequeathed a tradition of sweets in Mexican culture, evidenced by these recipes for hallelujahs and rompope.
Azla Vegan Brings Ethiopia to Los Angeles
In Downtown Los Angeles’ Mercado la Paloma, Azla Vegan draws on tradition and family customs to introduce Ethiopian fare.
Designing a Bicoastal Dining Experience
In a new Letters from the Industry, the team at The Cannibal Beer & Butcher prepare to transport their four-year-old New York City concept across country to Los Angeles’ Culver City.
Coffee Among Dinosaurs
Dinosaur Coffee sits in a city among coffee giants but delivers an experience that can only be found through its charm and quirkiness like no other.
Mattei’s Tavern: From 1886 to Robbie Wilson
Mattei's Tavern—one of California's oldest structures dating back to 1886—is not only an historical landmark but also a culinary playground for Chef Robbie Wilson.
Harvest at Demetria Estate
Consisting of 213 acres of rolling hills, Demetria Estate—located in the heart of Santa Ynez, CA—is a family-owned winery producing Rhone-varietal wines with low alcohol and balanced acidity.
Salt & Straw: From Portland to Los Angeles
In the ever-rising tide of small-batch, high-concept, dizzyingly-quirky ice cream shops sweeping the US, Portland’s Salt & Straw remains a unique standout.
Grist & Toll, an Urban Flour Mill
Through the doors of Grist & Toll is a tiny factory producing what most think is an anomaly in today’s food system: whole grains milled into fresh flour using a wooden, stone mill.
Clark Street Bread
Zack Hall is the founder and head baker of Clark Street Bread, a one-man operation baking some of Los Angeles' best breads out of an apartment kitchen.