Instant ramen gets a gourmet upgrade
Nov 07, 2025•1 hr
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Episode description
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.
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