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April 10, 2013 | By Noelle Carter
How do you make a dish look appealing? It's one of the more frequent questions we hear in the Food section. Readers want to know what we do to make food look appetizing in a photo. While photographing naturally beautiful food really helps, there are a number of ways to manipulate both the dish and the viewer's eye. It really depends on the food itself and what we are trying to convey. Often, we play up the texture of a dish.  The slow drip of a creamy glaze, the rich crumble of shortbread or condensation beading on a cold drink can all help sell the shot.
January 23, 2008
Recipes: The recipes with an article about veloute soups in the Jan. 16 Food section were from to test kitchen director Donna Deane.
April 9, 2013 | By Noelle Carter
In the course of testing and developing recipes for an article, we may make a recipe dozens of times, fine-tuning it to perfection and testing for consistent results. We are a test kitchen, and this is what we do. Of course, when we're done testing, sometimes we also like to play with our food ... At the L.A. Times, we not only test (and routinely retest) every recipe that runs in the paper, we also then re-create and style those recipes for food shoots to appear both online and in print, coordinate and shoot step-by-step demonstrations and videos of various cooking techniques, and prepare for recipe demonstrations that air online and on television.
February 8, 2013 | By Noelle Carter
We're introducing a series of posts on food photography , sharing some of the tips and tricks to food styling and photography we use here at The Times. We received a number of great questions and interesting challenges from readers, which we will answer in upcoming posts. One query involved shooting at twilight. In the photo gallery above, we include both formal and behind-the-scenes photos from a story we did on the evening ritual of aperitifs. This was one story we couldn't shoot in the studio -- the natural glow of twilight can be so hard to re-create with artificial lighting.
August 2, 2012
As everyone who follows my colleague Steve Lopez's columns surely knows by now, the term “firehouse chef” no longer means what it used to. If you're thinking industrial-size portions of lasagna or pot roast and mashed potatoes, welcome to the 21 st century. But if you really wanted to know just how far we've come, you should have been at The Times on Thursday morning when eight local firehouse chefs visited the building at Lopez's invitation to vie for a shot at cooking at this year's Taste festival on Labor Day weekend.
May 20, 2012 | By Russ Parsons, Tribune newspapers
The Man Who Changed the Way We Eat Thomas McNamee Free Press, 339 pp., $27 Ask your average Food Network viewer or Yelp poster about Craig Claiborne and you're likely to be met with a blank look and a "Who?" How fleeting is fame in the food world. Claiborne is one of the giants of this modern age, even if today - less than 20 years after his passing - he is largely forgotten. People remember James Beard because of the foundation that keeps his name alive. Julia Child lives on in television reruns (even if some fans now believe she looked just like Meryl Streep)
November 17, 2011 | Los Angeles Times Food Staff
If you could plan your dream Thanksgiving menu, what would be on it? That's the question we in the Food section have been pondering this fall. So we decided to print out every holiday recipe we've published over the last 10 years and take a vote. Some dishes were pretty easy to decide. Noelle Carter's stuffing with cornbread, chorizo and pumpkinseeds, for example, was so splendid it was voted one of the 10 best recipes of 2008. The same was true of Regina Schrambling's marvelous slow-rising pumpkin-thyme dinner rolls from 2002.
November 13, 2011
Penn State: An article in the Nov. 12 Sports section about Friday's scene at Penn State University in the wake of the school's child sexual abuse scandal gave the wrong name for a website that has been set up to support victims of sexual abuse. The correct website is . Pulquerías: In the Nov. 10 Food section, an article and two photographs about the growing popularity of Mexico City's pulquerías should have been credited to Nicholas Gilman, not Nicholas Gill.
March 10, 2011 | By Noelle Carter, Los Angeles Times
  Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli . The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have tried to make it at home, but, alas, something/everything is missing. Could you please try to get the recipe? Maria Wallace Highland Dear Maria: Napoli was happy to share its recipe for capellini al gamberetti, which we've adapted below.
December 30, 2010
The L.A. Times Food section published almost 300 recipes in 2010 — more than most cookbooks. All of them were thoroughly reviewed in our test kitchen, often several times, before they ever saw print. We test and test and test until we're sure the recipe is as good as it can be, and that it's written clearly enough for any cook to understand. It's a lot of work, but in the end it's what gives us recipes that you can rely on. Still, even though we treat all of our recipes equally, inevitably there are some that we love more than others.
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