L.A. chefs explain why they make pickles

This ain't your father's downtown Fullerton. The pawn and antique shops have gradually been replaced in recent years by hip restaurants and hipper bars. The coolest of the cool? The Slidebar Café, a rock N roll hangout co-owned by Lit's Jeremy...

I will never understand the pumpkin spice craze, or the need to associate a season with a specific flavor. I enjoy cinnamon, ginger, nutmeg and clove separately and in my pumpkin pie. I don’t need it in a latte, Spam or Cheerios. This week, I have...

Sometimes, it feels as if the forces of the universe are conspiring to create a food of the moment. That food, at this moment, is the fried fish sandwich. We seem to have emerged from the Fried Chicken Sandwich ecosphere only to enter an era of...

My 85-year-old grandma Tina is always right. Whatever she says goes. And if you can’t find the logic in whatever she’s touting, you'd better try harder. For years, she’s been making pickles with packets of Sweet'N Low she snags off restaurant...

When the Counter announced their first OC franchise would debut in Irvine, the anticipation was thicker than the beef patties I had already heard so much about. To the burger aficionado, its fame was widespread long before the ink dried on the...