Jonathan Gold
Jonathan Gold
Jonathan Goldis a Pulitzer Prize-winning food critic who currently writes for the Los Angeles Times and has previously written for LA Weekly and Gourmet. He is also a regular on KCRW's Good Food radio program. Gold often chooses small, ethnic restaurants for his reviews, although he covers all types of cuisine...
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A container at rest is a container at risk.
hate love-you interesting
As a writer of criticism, the consumer thing is the least interesting thing, but as a critic, the single worst thing you can do is send a reader to waste time and money on something - even if it's something you personally love. You have to indicate the reasons why you love it and they'll hate it.
cooking internet ultimate
Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.
done tacos verbs
When it's done properly, taco should be a verb.
google use bizarre
It's funny how everyone has a bizarre relationship with Google. The knowledge is there, but no one knows how to use it right.