The only party guacamole you need

Behind the scenes with Little Fish and Chainsaw cooking hundreds of fire-relief meals

Altadena restaurant deals with the loss of a community

L.A.’s newly formed Pizza Alliance sends hundreds of free pizzas to those in need

Los Angeles is burning. The city's restaurants want to help

Christina Tosi’s Cinnamon Buns recipe

The very cheesy and green dip you need at your next party

A Tuna Tartare to fall in love with

Need a boozy eggnog for your party? We got you covered

How to make Kiano Moju's Chapati for your holiday party

Holiday cookies with... mincemeat? Oh, yes

Crenshaw and Echo Park farmers markets in need of revitalization

Macaroni pie for Thanksgiving? Yes, you will want macaroni pie for Thanksgiving

Chef That! Sausage Rolls!

Chef That! Lowcountry Risotto!

Chef That! Salmon Smash Burger!

Chef That! Frenchy Grilled Cheese!

Chef That! Ceviche!

Chef That! Pork Belly Cubano!

Mariscos Jalisco is The Times’ 2024 Gold Award winner

Baroo, innovator of Korean dining, is The Times’ 2024 Restaurant of the Year

Chef That! Fennel and Herb Grilled Ribs!

Chef That! Thai Ice Cream Sundae! | Chef That!

Exclusive first look at Intuit Dome's food, including Steph Curry's favorite popcorn

Inside the Los Angeles 'ube craze'

La Casita Mexicana serves up food with history and tradition | Hall of Fame Restaurants

Grand Central Market and its bustling food community | Hall of Fame Restaurants

The priceless nature of Jitlada

A sushi and sashimi lesson with n/soto's Yoji Tajima and Carole Iida-Nakayama | The Kitchen

Chef Virgilio Martinez makes magic with the cacao / The Kitchen at the Los Angeles Times

Making Gyoza two ways with Tsubaki/OTOTO chef Charles Namba | The Kitchen at the Los Angeles Times

In Singapore, Chef Malcolm Lee makes his Mum's Chicken Curry | The Kitchen at the Los Angeles Times

In Bangkok, Chef Ton makes Michelin Star-worthy Fried Rice | The Kitchen at the Los Angeles Times

Nashville Hot Shrimp and Grits with Dulanville's Kim Prince | The Kitchen at the Los Angeles Times

Thai Laab Moo with Justin Pichetrungsi | The Kitchen at the Los Angeles Times

Warm breakfast memelas with Guelaguetza’s Bricia Lopez

Steamed Blackthroat Sea Perch with Jon Yao | The Kitchen at The Los Angeles Times

Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times

Carne Asada ’Perron‘ from Tacos 1986 | The Kitchen at The Los Angeles Times

Chicken Cutlets with Mini Kabob's Armen Martirosyan | The Kitchen at The Los Angeles Times

Galbi and Bulgogi with Park's BBQ's Jenee Kim | The Kitchen at The Los Angeles Times

Octopus Tacos with Holbox's Gilberto Cetina | The Kitchen at the Los Angeles Times

The History of Sushi in L.A.

The best Black-owned coffee shops to visit in L.A.

What is a dumpling? | The Bucket List

How L.A.'s schools feed 300,000 kids a day

Making no-waste chocolate at this L.A. Michelin-star restaurant

Jenn eats Matzo ball soup, Kreplach, Varenyky and Pelmeni | The Bucket List

Pizza and tom yum soup dumplings?! | The Bucket List

Sheng jian bao: Difficult to make but the best of all the dumplings in one | The Bucket List

Our Classic Thanksgiving Recipes

Jenn eats manta, the Armenian open-faced dumplings | The Bucket List with Jenn Harris

Pumpkin Maple Drizzle Cakes | Recipes with Ben Mims

Jenn visits her favorite dim sum spots to share with family and friends | The Bucket List

Eggplant Bourgignon | Recipes with Ben Mims

What happened to the wonton? | The Bucket List

Eating the best Korean Mandu all over L.A.'s Koreatown | The Bucket List S2 E4

Ravioli, Tortellini, and more Italian filled pastas | The Bucket List S2E3

Making Italian Beef with FX's "The Bear" Culinary Producer Courtney Storer

How Tito's Tacos food is made