Move over chia seeds! Tiger nuts, as we have learned, have nothing to do with tigers or nuts. Brendan explores the origins and legends of the trendy tuber and tries out tiger nut-based horchata.
Rico gets a lesson from food writer Bill Esparza on piedrazos, a dish typically served around Oaxaca during the time of the Guelaguetza in July.
What is an imbiss? Brendan learns exactly that when he gets a lesson on Austrian food culture from BierBeisl Imbiss chef Bernhard Mairinger and tries a few delectable dishes.
USC Associate Professor Josh Kun recently curated an exhibition for The L.A. Public Library on the vast history of the city's menus called, "To Live and Dine in L.A." He gives Rico a peek at the some of the tens of thousands of menus they have in their collection, ranging from the subtle to the absurd.
Last week, the New York state legislature passed a bill that, if signed into law, would allow dogs to hang out with their owners at eateries. Brendan discusses the pros and (mostly) cons of the possibly soon-to-be law.
Brendan talks with Serious Eats writer Niko Triantafillou on how one of the most popular French pastries in America is on the verge of a trend.
Eater.com Managing Editor Sonia Chopra guides us through the growing variety of options in baseball stadium dining, from "The Churro Dog" to pulled pork parfaits.
Brendan joins Jewish soul food expert Laura Silver, to soak in some knish knowledge and test the limits of pun humor.
Nashville Hot chicken isn't a band -- it's a spicy and lightly sweet style of fried chicken that's been slowly rolling out of it's titular birthplace and appearing in cities around the country. This week Los Angeles gets a taste.
"Amsterdam Foodie" Vicky Hampton gives Rico the skinny on a local favorite: "war fries." It's condiment carnage.