Sometimes the “inauthentic” can lead to delicious results. Just ask Ivan Orkin and Chris Ying about Japanese diner food. Chef Josef Centeno says Tex-Mex is premised on inauthenticity. Also, Patricia Escárcega visits a taquero who’s incorporating his Cambodian heritage into his food.
Favreau and Choi: A Match Made in the Kitchen
The friendship between director Jon Favreau and chef Roy Choi creates space for authenticity and discovery in “The Chef Show.” Plus, a hit YouTube show celebrates the Italian grannies making pasta by hand. We’re also talking about baking perfect pan pizza at home. Meanwhile, Bill Addison lets the good times roll at Bon Temps.
Eat globally, cook locally
Curtis Stone goes abroad for some R&D in his new PBS show. Not to be outdone, Besha Rodell visited six continents in search of the world’s best restaurants. Meanwhile, Houston chef Chris Shepherd says exploring your own city and community can transform the way you cook and live. Plus: a local food symposium comes to Southern California.
“The Way We Eat Now”
Generational shifts in our eating habits have had an incalculable impact on our health and world, says Bee Wilson. Ahead of the High Holidays, we look at the tradition of “Cucina Ebraica,” or the Jewish-Italian table. Plus: online ordering is easier than ever, but is it hurting restaurants?
A look back at Filipino foodways
Filipino American History Month is coming up, so we’re revisiting our special on Filipino food from earlier this year, when Evan and friends embarked on a food crawl of Northeast LA. We also heard from voices of the new Filipino food movement about the origins and diversity of the cuisine.