Amy Scattergood

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to [email protected] or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear for a minute......

In which we highlight the past week in food, either at home or abroad. "You taste things you have not tasted before -- that you have not begun to taste before -- and you spend the next few months telling anybody who will listen about the crazy Frenchman who distilled......

The food world in Los Angeles can often seem like a particularly small one, maybe because we're all waiting out miserable traffic in the same farmers markets and Korean BBQ restaurants. Which is where, over a smoking grill and bowls of excellent yuk hew bibimbap at Oo-Kook on Olympic, a......

-- 95% of American-sold cans of San Marzano tomatoes are not the real thing. -- From omnivore to vegan: The dietary education of Bill Clinton. -- How to store olive oil, from Bill Daley. -- More fun with Jon Shook & Vinny Dotolo. ("We could be 65 and they could......

In which Jonathan Gold visits Moko in Culver City and considers the career of chef Gary Robins, the state of banchan in Los Angeles and the efficacy of ordering s'mores. Banchan, the parade of small courses accompanying a Korean meal, often is ignored by dudes intent on plowing through all-you-can-eat......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......