Food

The magical source behind your favorite pastrami sandwiches and chili dogs

It all starts in one LA factory, a slice of carnivore heaven.

When Yue Wa Market closes this week, Chinatown will lose a neighborhood anchor

Grocer Amy Tran survived nearly two decades, but then came rising rent, thefts, pandemic losses and a family crisis.

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An Asian woman stands at the entrance of a small market under a green tarp, smiling and holding a bunch of long green beans. Behind her, a younger Asian man stands amid stacked produce boxes, and shelves of groceries line the back.

Ube may be one of America's favorite flavors right now, but this purple phenomenon has ancient roots

From survival crop to social media sensation, the 11,000-year journey of the purple yam — and the Filipino-American entrepreneurs who made it happen.

Four slices of bread spread with purple ube halaya on white plate next to ube ice cream bowl and jars.

The LAist NELA pizza slice tour

Northeast Los Angeles is full of new-school pizza joints, so we decided to check them out.

Two large pizza slices side by side on a white paper plate — one topped with jalapeño rounds and melted cheese, the other with tomato sauce, melted cheese, and bits of sausage — sitting on a wooden table.

42-year-old Fairfax institution Genghis Cohen finds new home — for now

L.A.’s favorite “New York-style Chinese food” restaurant has found a new location just down the street from its original spot.

A red-topped banquet table filled with Chinese-American classics—fried rice, stir-fried green beans, egg rolls, and saucy entrées—surrounded by cocktails, wine, and diners reaching in to serve themselves.

Grocery prices have jumped up, and there's no relief in sight

Groceries saw their biggest jump in nearly three years last month, a worrisome sign for inflation-weary shoppers. Tariffs are contributing to higher prices for imported staples like bananas and coffee.

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Japanese flavors are having a moment in LA’s craft beer scene

European-style beers are being paired with Japanese ingredients like matcha and yuzu to create unique pours.

A man with medium in a light blue shirt and cap pours a golden beer from a tap into a tilted glass, creating a frothy head, with shelves of cans and equipment visible in the background.

Moles La Tía is back after six years — and East LA is eating again

The restaurant reopened last month, bringing back the mole, chilaquiles, café de olla and community ties that made it a neighborhood gem.

People eat chilaquiles and other dishes in a restaurant. Some are sitting in a booth seating and others are sitting on chairs.

New exhibit explores Japan’s hyper-realistic food replica culture

Japan House in Hollywood invites Angelenos to eat with their eyes.

Multi colored sushi rolls and nigiri sushi are lined are beautifully in a grid pattern. You'd never tell that all this sushi is actually fake, created to look like the real thing.

Why beef prices are higher than ever (and shoppers are finally resisting)

American ranchers are raising the fewest cows in decades. Through the price increases, American shoppers have stayed loyal to their love of burgers and steaks — until now.