Where to buy the best L.A. chicken wings for Super Bowl 2021

In February 2015, in a tiny ramen-ya in the Far East Plaza in Chinatown, Jonathan Gold led a hot sauce taste-off with chefs Roy Choi and Alvin Cailan. They assembled an array of fiery condiments, including hometown favorite Sriracha and bottles of...

The shapes of HanEuem’s modeum jeon — a platter of various meat, seafood and vegetable flatcakes — are soothing and striking in their unevenness: rough circles, tapering oblongs and wobbly rectangles, browned like diner omelets but with the...

The Szechuan hot chicken sandwich from Daybird, Mei Lin’s new restaurant in Silver Lake, is a thing of beautiful excess. The rust-red fried chicken protrudes from the bun and hangs aggressively over the side like a large tongue. It’s engagingly...

Carrot tartare at n/soto Meatless tartare is an ongoing obsession. The beefsteak tomato tartare from Jose Andres’ Bazaar Meat is still a revelation. The precise preparation of the fruit mimics beef so perfectly that some diners have a hard time...

I’ve probably spent hundreds of dollars on various 25- and 50-cent cups of sauce at restaurants over the last decade. Show me a condiment and I’ll show you a dozen things to put it on. The door of my refrigerator is a tightly packed mixed bag of...