Noelle Carter

Noelle Carter is a chef and test kitchen manager at the Los Angeles Times.

Content By This Author

For the project "To Live and Dine in L.A.," Josh Kun combed through the Los Angeles Public Library's collection of 9,000 menus dating back to 1875. The resulting book and exhibit show the transformation of the city's restaurant culture.
Popular since its invention in the early 20th century, commercial baby food was seen as a product of convenience for women. "They were advertised as safe, modern and better than you could prepare at home," says Amy Bentley, author of Inventing Baby Food.
Don't call sake rice wine. According to Gordon Heady, a sake brewer based in Japan and Portland, Oregon, "It's even more complicated than wine." He explains what sake is, how it's brewed and what to look for in stores.
"People in the U.S. do not think about Mexican food as having much of a vegetable component," says chef Rick Bayless, author of More Mexican Everyday.
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.
J. Kenji Lopez-Alt, managing culinary director of Serious Eats, debunks five myths about cast iron.
Ray Isle, executive wine editor of Food & Wine magazine, says many non-West Coast states are experiencing "a real burst of creative energy in terms of winemaking."
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
Dana Cowin, editor in chief of Food & Wine, explains the magazine's top five selections for "Most Innovative Women in Food & Drink."
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.
John Joseph, a punk rock singer most famous for his work with the Cro-Mags, is the author of Meat is for Pussies, which attacks the myth that men need meat to be fit and strong.
Some say one man's vision is responsible for putting chardonnay on tables across America: Jess Stonestreet Jackson of the Kendall-Jackson wine empire. Edward Humes is the author of the Jackson biography A Man and His Mountain.
"There's something for me so glorious about the connectivity of what we eat," says James Oseland, editor of the compilation A Fork in the Road. He shares three stories about food that surprised him.
You may know Col. Chris Hadfield best for his zero-gravity rendition of David Bowie's "Space Oddity" that went viral last year, but he has a few other accomplishments.
Julia Herz, director of the Craft Beer Program for the Brewers Association, says, "We're a beer-loving nation first and foremost."
Performer, humorist, chef and author Charles Phoenix shares his latest kitchen creations.