A year in the life of food.

• Michael Shaikh tells the stories of people preserving their culinary traditions amid war and violence.

• Ted Genoways considers José Cuervo's colorful history, from eluding Pancho Villa's death threats to bringing tequila north of the Mexican border.

• Sarah Ahn's viral food videos of her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational life.

• Humberto Raygoza aka the Chori-Man links four generations using one chorizo recipe.

• Olivia Haver loves cheese so much, she has devoted her career to babysitting it.

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Generational family recipes take center stage.

• Kathy Fang spent her childhood shaped by 24 square blocks of San Francisco, where her father manned a wok, feeding hungry customers at the House of Nanking.

• Forager Pascal Baudar hunts down wild seeds and grains.

• Jess Shadbolt helms the kitchen at King, the ingredient-focused New York City restaurant with an aesthetic of eating simply but lavishly.

• One of the world's foremost authorities on libations, former Shakespeare professor David Wondrich delivers the history of the cocktail in comic book form.

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A breakfast odyssey begins.

• Food & Wine contributing editor Khushbu Shah shares where to grab the best stack of pancakes in Los Angeles.
• Hetty Lui McKinnon puts salad at the center of the table for intimate gatherings.
• Molecular biologist Nik Sharma tests taste buds with Sichuan peppercorns.
• Golden Delicious apples come to the Mar Vista Farmers Market.

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Fire up the oven and get creative with your holiday baking.

• Kat Lieu offers 108 Asian cookie recipes that you can bring to your next cookie exchange.

• Maureen Abood unlocks memories as she finds inspiration in the Lebanese bakeries of Dearborn, Michigan.

• An American baker living in Berlin, Laurel Kratochvila dips into the Polish canon with black breads, bagels, sour rye breads studded with caraway, and challah.

• Jūrgen Krauss, everyone's favorite trombone-playing Great British Bake Off contestant, prepares for the holidays with traditional German Christmas treats.

• LA Times restaurant critic Bill Addison visits Sora Craft Kitchen, a Turkish restaurant in DTLA.

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It's a cookbook bonanza!

• Celia Sack of Omnivore Books on Food shares a roundup of the year's best cookbooks, including graphic novel memoirs and one of the only Cambodian cookbooks written in English.

• Bee Wilson explores how quotidian kitchen items become powerful symbols, representing friendship, grief, love, superstition, safety, and even political resistance.

• Design curator and writer Corinne Mynatt became fascinated with culinary objects she found at flea markets and began researching their history and function.

• New York Times reporter Rukmini Callimachi follows a Haviland china set that has graced the table of five generations of women.

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All the best food with people you actually like? We're in!

• We kickstart Thanksgiving with Nashville chef Arnold Myint, author of Family Thai, who joins Evan Kleiman to co-host a special Thanksgiving episode about chosen family.
• Although Minneapolis chef Yia Vang cooks Hmong food that's rooted in his family's refugee story, he treats tradition as something living and adaptable.
• Atlanta chef Deborah VanTrece, who has been transforming narratives about soul food, brings us a bunch of killer sides.
• Bar expert and cocktail consultant John deBary has just the thing for keeping your holiday libations fun, festive, and nonalcoholic.
• What better way to complete the Thanksgiving meal than a few unapologetically sweet desserts from pastry chef Justin Burke?

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Raw fish reaches its apex on a stretch of Ventura Blvd. that's home to the highest concentration of sushi restaurants in the US.

Brant Cox of The Infatuation surveys the sushi restaurants of Ventura Boulevard.

• Chef and TV host Andrew Zimmern imparts lessons from his time on the water to set up home cooks for seafood success.
• Ixta Belfrage creates recipes that embrace her multicultural lens and Brazil's layered cuisine.
• For nearly two decades Aldo Sohm has poured wine at Le Bernardin in New York City, creating harmony between what's in the glass and on the plate.
• Chef Michael Fiorelli of Fiorelli Pizza pairs Brussels sprouts with persimmons and pomegranates in a salad that screams autumn.

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Pull out that package of ramen and get ready to dress it up!

• Instant ramen is most frequently associated with tired clichés about quick dorm room eats but Peter J. Kim wants us to rethink the dried noodles.
• Beloved baker Dorie Greenspan takes the cake in a new collection of recipes.
• LA Times restaurant critic Bill Addison pays a visit to Cafe 2001.
• Fighting our food confusion with science, journalist Julia Belluz and scientist Dr. Kevin Hall attempt to answer, "Why do we eat the way we eat?"
• Chef Harry Posner of Tomat explores farmers market pomegranates.

Connect with Good Food host Evan Kleiman on Substack.