Randy Clemens, author of "The Sriracha Cookbook," is going for vegetarian gold as he debuts part two of his spicy instructional, "The Veggie-Lover's Sriracha Cookbook."
Semisweet Bakery in downtown LA makes its own variation on the pastry that's been getting a lot of online buzz.
The FDA plans to detain shipments of pomegranate seeds from a Turkish company when they are offered for import into the U.S. because of a multistate outbreak of hepatitis A illnesses associated with a frozen-food blend containing pomegranate seed mix.
For one Vermont couple, "local" doesn't mean heading to the farmers market. It means finding a natural salad bar at your picnic spot — or maybe even in your backyard.
Clara Polito might only be 16, but she runs her own vegan baking company and has dreams of opening up a bakery before she turns 20.
Water sommelier Martin Riese, creator of 9OH2O, demonstrates why the taste of water you're drinking is as important as even the finest wines.
The martini has been called "the only American invention as perfect as the sonnet." But is this cocktail perfectly American?
Major food companies are trying to capitalize on the latest food trend: The homemade look.
Soylent is pitched as an all-in one nutritional drink that has all of the nutrients that your body needs. But can it really do what it claims?
From Winston Churchill to author E.B. White, a "martini" means cold gin and nothing more. Here's why they're wrong.
The Empress Pavilion, known for its dim sum, is no more. What does that mean for Chinatown? Is it the L.A. landmark that it once was?
There's been at least 30 cases of hepatitis linked to frozen berries. What can consumers do to protect themselves? Good hygiene by pickers remains best practice.
Producer Meghan McCarty sets out on a foraging expedition to find out which edible plants (and creatures) can be found right in our backyards.
The Pulitzer-winning food critic's list of the best restaurants in Southern California came out Thursday, with Providence in Hancock Park topping the charts.
Take a second look at your next sushi order, you might find a strange garnish sitting upon the back of your salmon skin roll.
Just how many free samples is too many? Dan Pashman of The Sporkful podcast and blog joins the show with some tips.