Searching for enlightenment at beloved Baroo's East Hollywood reincarnation

If I were constructing my perfect meal from Shiku, the Grand Central Market stall run by Kwang Uh and Mina Park serving Korean comfort foods, I’d start with the Andong-jjimdak — Andong-style soy-braised chicken. The dish is a special and not...

Kwang Uh practices what you might call reverse alchemy on corn: He takes a food that’s gold by nature and transforms it through fermentation and fire into a dense, delicious new compound. The process starts by steeping kernels in the elixir that...

Before you read any further, you should probably know that the restaurant I’m about to describe has as its specialty a pink, creamy plate of mold. I still think you should check it out. The mold in question is Aspergillus oryzae, which has been...

It has been a radical decade in dining for Los Angeles — a time when once-quiet neighborhoods became restaurant destinations, when voices at every tier of the industry diversified, when culinary spaces decentralized, when a sense of ownership and...

Many of us believe that Los Angeles is the best food city in America. National recognition started to trickle in about a decade ago, but chefs and gourmands —and everyone in between — have celebrated its pluralism and appreciated its greatness for...