Bread, zero waste cooking, Korean fine dining

Who owns Taco Tuesday? Gustavo Arellano weighs in on the legal skirmish around the phrase. Using slices, pieces, and crumbs, baker Rick Easton treats bread as an ingredient. Sisters Margaret and Irene Li crack the code for using wilted, nearly expired, and only-needed-a-tablespoon ingredients. Krista Burton makes a cross-country pilgrimage to visit the last lesbian bars in the US. LA Times restaurant critic Bill Addison sets his sights on a newish spot that brings Korean fine dining to Los Angeles. Meredith Pangrace delves into Midwest pies and their origins in a new cookbook.

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.