Krista Simmons

The weekend is so close you can practically taste it. Here are the edible events going on in the next few days to keep you occupied -- and sated, for that matter.

Chefs, cocktailians, and all other fans of brown spirits, brace yourselves: Several of Sazerac Company's distilleries -- including Buffalo Trace, Eagle Rare and Pappy Van Winkle -- announced Wednesday that they anticipate a bourbon shortage in the coming months.

The class is new at UCLA, and teaches the ties between food and science. It was based off a program at Harvard University.

The asks of the March Against Monsanto are to promote buying of organic, non-GMO products; to have GMO products labeled; and to further research on the long-term impacts of GMOS on health. There will be protests staged across the globe.

A Chinese chain selling hot pot, the traditional communal cuisine that originated in Mongolia centuries ago, has some pretty unique table side entertainment. And they'll be brining it to Los Angeles early this fall.

The meal at the original Lawry's the Prime Rib will come with all the trimmings, including their famous throwback favorites -- the spinning bowl salad, mashed potatoes, and real Yorkshire pudding.

He'll be making whacky, one-off creations at the Eastside pop-up.

The fan-made holiday will live on. Viva Nutella!

Here's what the candidates have to say about food policy in L.A., and how our city can be improved.

Wendy's Baconator at McDonald's McRib sandwiches are just a few of the throwbacks being revived during the Oinkster's burger week.

Cheese makers are getting plenty of cash from whey, which they sell to be used in expensive protein powders and baby formula. And the suffering farmers want a slice of the profit.

Chef David Nayfeld, formerly the sous at the three star Michelin restaurant Eleven Madison Park in New York, will be helming the kitchen at the still-unnamed project downtown slated to open in late summer/early fall of this year. He'll be cooking a collaborative dinner with Micheal Voltaggio at Ink on June 4 to introduce the city to his cooking.