food

Impress your guests with these three campus recipes — from Bruin Plate and Plateia — at your next soiree.

For lovers of food, there is simply no place like L.A.

A UCLA study suggests emissions from basic American diet are equivalent to driving a car up to 20 miles per day.

At Dinners for 12 Strangers, guests arrive as mutual unknowns but depart as friends, with a new appreciation for the ties that bind the UCLA family.

Led by Amy Rowat, researchers have invented ‘edible microcarriers’ that could reduce the expense, time and waste required to produce cultured meat.

At Ray Garcia’s latest venture, Asterid at Disney Hall, the cuisine is inspired by L.A. and its diverse cultures.

After two years of restrictions, an award-winning mainstay and an acclaimed newcomer are open for outdoor dining.

The institute will collaborate with a community of chefs and scholars in pursuit of a healthier population and planet.

The restaurant in the UCLA Luskin Conference Center is now vying for the title of “Best of the Southland.”

Certified organic French wines are rated higher by experts, a UCLA-led study finds.

Selon l’étude «Les vins français issus de raisins biologiques sont mieux notés» menée à UCLA et Kedge Business School.

The award-winning cookbook is available now online via the UCLA Store and at the restaurant, which is open for take-out and outdoor dining.

After selling doughnuts at a corner shop in Westwood Village for more than five decades, Stan Berman calls it  quits.

David Kuo’s Mar Vista restaurant adjusts and grows during the COVID-19 pandemic.

UCLA’s Catherine Carpenter gives us the lowdown on food safety, hygiene and nutrition in the time of COVID-19.

Plant-based meat promises less strain on the environment, but there are questions.

Evan Kleiman’s Good Food contest shares the joy of baking.

The move could drive regional change and would make UCLA one of the largest universities in the U.S. to take action.

UCLA’s Bruin Plate Cookbook is meant to satisfy hungry fans.

If the same change were made by all of the U.S., it would account for one-third of the greenhouse gas reduction prescribed in the 2013 President’s Climate Action Plan.

Also in this section: stories on the Hammer Museum, brain mapping and the Olympics.

The 220-page hardbound book is full of mouth-watering images that complement well-structured recipes.

The Los Angeles Seafood Monitoring Project is seeking to reduce sushi fraud and the mislabeling of fish.

Pulitzer Prize–winning restaurant critic and food writer Jonathan Gold ’82 died on July 21, 2018.

A founding gift from the couple’s foundation established the program in 2013; it is already one of the preeminent programs of its kind.