Tracing the roots of the famous babka pastry through the streets of modern day Los Angeles, we discover a variety of interpretations and traditions.
At Summit, entrepreneurs and founders find new ways to incorporate the culinary world into their culture.
In Los Angeles, Leslie Mialma of Winsome leads a concha crawl through the city’s traditional bakeries, giving a window into pastries past, present and future.
In LA, Pulitzer Prize winning writer Jonathan Gold redefined culinary criticism and demonstrated that food could develop community, regardless of culture.
Angus Dillon and critic Jonathan Gold discuss the founding and future of The Los Angeles Times’ Food Bowl and its role in the city’s culinary community.
In Hollywood, California, The Spare Room hosts a summertime series dedicated to island-inspired drinks served by a rotating list of guest bartenders from around the globe. Bar Director Yael Vengroff shares hers.
In Los Angeles, Chefs José Andrés and Aitor Zabala make dreams a reality at their new restaurant, Somni.
In Los Angeles, Walton Goggins and Matthew Alper prove stories can be told in many ways with their spirits brand, Mulholland Distilling.
In Los Angeles, Jered Standing of Standing’s Butchery provides a guide to cuts of beef, as well as an education on sustainable meat practices.
In Los Angeles, Ashleigh Parsons and Akasa work with Triniti and the local culinary world to educate and inspire healthier communities.
In Los Angeles, owners of Officine Brera and Factory Kitchen, Angelo Auriana and Matteo Ferdinandi, introduce flavors from Italian history to local diners through Northern Italian dishes.
At Los Angeles' Broken Spanish, Chef Ray Garcia recalls growing up with traditional tamales and today elaborates on the Mexican holiday dish in the kitchen.