Lead bartender, Katie Emmerson, at The Walker Inn located at the back of the Normandie Club talks about the Malibu cocktail.
Tobin Shea, beverage director at Redbird, shows Jenn Harris how to make the Turf Club, a classic gin drink from the 19th century.
“There’s a lot of focaccia in the world and most of it is terrible," Duff Goldman says. "People need to learn about the good stuff.” The founder of Charm City Cakes shows how to make his version of focaccia.
Jonathan Gold dishes on the Jazz burger, an off-menu item at Jitlada in Thai town, a site of pilgrimage for spicy food lovers.
Seven things you should not do when eating sushi.
Jonathan Gold takes you inside Donut Man, a destination doughnut spot in Glendora that specializes in doughnuts made with fresh strawberries.
What happens at Bottega Louie’s underground dessert production kitchen.
Josef Centeno. The chef’s signature take on a flatbread taco, and the namesake of his restaurant Bäco Mercat.
Bacon beer-battered mac and cheese bites
Govind Armstrong. A low-country classic. Chef Govind Armstrong’s version at Willie Jane is restrained, vegetable-forward and delicious.
David Lefevre. Manhattan Beach Post. No one can say no to this signature dish – a cheesy, meaty biscuit accompanied by a smear of maple butter.
Food writer and television personality Nigella Lawson suggests making holiday gatherings less formal to decrease the stress and to increase the enjoyment.
A Thanksgiving squash dish made by chef Gary Menes of Le Comptoir restaurant.
Chef Niki Nakayama talks about her Thanksgiving inspiration.
Chef Josiah Citrin talks about his Thanksgiving inspiration.
Chef Eduardo Ruiz talks about his Thanksgiving inspiration.
With a very hot cast-iron skillet, chef David LeFevre demonstrates how to grill a rib-eye steak.
Alex Straus, beverage director at EP+LP in West Hollywood, describes how to make a Kriss Kross cocktail.
Ari Taymor, chef and co-owner of Alma restaurant in Los Angeles demonstrates a cooking technique in the Los Angeles Times kitchen.Get the recipe.
Sam Wickham, bartender at Now Boarding in West Hollywood, describes how to make a Bottle to Throttle cocktail.
Josh Goldman, beverage director at Belcampo Meat Co. in Santa Monica, describes how to make a Cobbler cocktail.
In this episode of the cocktail video series "Jenn and Tonic," Joe Swifka, beverage director at Break Room 86 in Koreatown, guides The Times' Jenn Harris through the steps of making a Rock-It Pop cocktail.
The rejuvenated Grand Central Market, a historic open marketplace in downtown Los Angeles, is drawing droves of customers with its mix of eateries, game nights and other cultural events.
A scone with strawberries and ricotta makes a simple Mother's Day treat.
Josiah Citrin of Mélisse says Thanksgiving is all about turkey.
Eduardo Ruiz of Corazón y Miel describes what the holiday season means to him as a chef.
Food editor Russ Parsons teaches you how to pick cucumbers.
Food Editor Russ Parsons talks about corn.
How to make a Negroni.
The $10,000 martini from Vaucluse is literally on the rock - a one-carat, rough cut diamond added to the drink.
Video: Happy National Doughnut Day! Los Angeles Times test kitchen manager Noelle Carter creates wonuts -- a doughnut-waffle hybrid.