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MORE FRENCH FOOD? OUI, CHEF

Whether a bistro or brasserie or something in between, chefs are (continually) looking back at French tradition to entice diners.

TOP NEWS

In Osaka, takoyaki is street food and pop culture

Takoyaki, fried octopus balls, are ubiquitous in Osaka, from the neon-lit restaurants of Dotonbori to family gatherings, transcending a common street food to become a cultural icon of the city.

The new restaurant from NYC’s Don Angie is full of flavorful stunts

Challenging yet familiar dishes are on the menu at San Sabino, a hit in the making.

‘Essentials of classic Italian cooking’ brooks no compromise

Author Marcella Hazan had a very clear idea of what Italian food was, and the best way to cook it.

The Beach Boys’ Mike Love is opening a hub for his Club Kokomo spirits in San Diego

The family-owned company is also releasing a new line of premium rums produced by local distiller Geoff Longenecker of Seven Caves.

A life and death in beer

For brewer DeWayne Schaaf, a strain of wild yeast became the only living connection to his late father—then it was lost to history. Or so he thought. (via Punch)

Wonho Frank Lee

19 TERRIFIC LOS ANGELES FRIED CHICKEN SPOTS

For buckets, sandwiches, hot chicken tenders, and everything in between.

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TODAY'S VIDEO

WATCH: HOW A GOCHUJANG MASTER PERFECTED A 100-YEAR-OLD RECIPE

GIF: Carla Francescutti/Nadia Cho/Gerald Lee/Tim Han/Charlotte Carpenter

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