One man's opinion on the best (and worst) domestic beers on the market.

Chef Ori Menashe’s highly anticipated new DTLA restaurant Bavel, has a Middle Eastern-inspired menu, desserts from his wife, pastry chef Genevieve Gergis, and lots of boisterous good times.

The former editor-in-chief of Gourmet magazine, Ruth Reichl, stopped by the Los Angeles Times studio at the festival of books for a video chat about her new memoir, "Save Me The Plums."

Yassmin Sarmadi and Tony Esnault have sold Church & State to new owners.

There's no ban on plastic straws in Los Angeles restaurants, but under a city ordinance aiming to limit the availability of the single-use item, customers must request them, beginning Monday.

Bavel in the Arts District is the Los Angeles Times' 2019 Restaurant of the Year.

A look at the differences between sativa, indica and hybrid; THC versus CBD and more.

Nearly a year in to the state-legal cannabis scene, there's no shortage of THC-infused items on the market for 21-and-older consumers, from sachets of herbal tea and cans of citrus-flavored soda to…

A half-dozen new and newish cookbooks tell you how to cook with cannabis

Want to learn how to grow your own weed? We've got you covered. Here are a variety of upcoming gardening events including classes in plant illustration and staghorn ferns, as well as the mother of all…

What to do with kumquats? Here's an idea: Candied kumquats give cocktails a fresh garnish and fragrant syrup. Here's how you can make it at home — and impress all your friends.

Me encantaba especialmente mi mamá sirviendo tacos dorados de papa de una sartén llena de manteca como si estuviera sacando los platos del fregadero.

Local organizations are fielding more requests from companies to provide inclusivity training as state legislation pushes workplaces to become inclusive. In Los Angeles, a recent job fair for the…

Chefs Or Amsalam and Alexander Phaneuf of cult hummus joint Hasiba serve a must-order marinated eggplant that you can now make at home. Their recipe combines silky texture, puckery tartness and…

A guide to planning your best LA Food Bowl life.

We've made a brand new food section. There's no better time to subscribe to the LA Times. Head to latimes.com/feedme to get 4 weeks of content for just 99 ce...

India has one of the highest rates of acid attacks in the world. Victims often cover their faces out of shame and are unable to get jobs.

Where to get birthday cakes layered with frosting, and sometimes confetti, in and around L.A.

Akkad in Glendale serves a wealth of Iraqi food, including a beloved breakfast pastry, stuffed vegetables and spiced meat stews.

Though Southern California is full of people from the Zacatecas state of Mexico, there are hardly any real Zacatecan restaurants in the area, complained Gustavo Arellano, noted OC Weekly columnist and…

Writer Gustavo Arellano learns his family's capirotada recipe on the eve of his mother's death from ovarian cancer

Carl's Jr. plans to serve a double cheeseburger with two charbroiled beef patties, pickled jalapeños, pepper jack cheese, Crisscut fries and Santa Fe Sauce infused with hemp-based CBD oil.

Yoshihiro Sako owns Den Sake Brewery in Oakland, where he makes small-batch, artisanal sake that is deeply rooted in Japanese tradition yet also respects California terroir and the nuances of local…