A Dinner Fit for a Bruin
Four UCLA alums who have become stars in the culinary world come together to create a menu that will have your guests eight-clapping for more.
food
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9 reasons UCLA Dining is the best in the nation
For the fifth consecutive year, UCLA has topped Niche.com’s list of Best College Food in America. Find out what makes us such a culinary standout.
TFT student Elizabeth Schiffler serves up performance art dining experience with ‘Imagine Dinner’
Her cookbook, which combines storytelling and sustainability, features recipes created by L.A.-based chefs using recovered food.
Nanoparticle with mRNA appears to prevent, treat peanut allergies in mice
A UCLA-developed technology could also provide a platform for fighting other allergies and autoimmune disorders.
A Different Kind of Course Work
The UCLA Teaching Kitchen is part of a whole new campus ecosystem putting Bruin ingenuity to work in the world of food.
Food for Thought
Bruin Plate, where students enjoy some of the tastiest cuisine in L.A., proves the days of the old-time college cafeteria are over.
Dinner Is Served
Impress your guests with these three campus recipes — from Bruin Plate and Plateia — at your next soiree.
Vegan, Mediterranean diets have lower carbon footprints than standard U.S. diet
A UCLA study suggests emissions from basic American diet are equivalent to driving a car up to 20 miles per day.
12 Hungry Bruins
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.
UCLA scientists bring cultured meat closer to your kitchen table
Led by Amy Rowat, researchers have invented ‘edible microcarriers’ that could reduce the expense, time and waste required to produce cultured meat.
Food of the City
At Ray Garcia’s latest venture, Asterid at Disney Hall, the cuisine is inspired by L.A. and its diverse cultures.
2 Campus Eateries Ready for Summer
After two years of restrictions, an award-winning mainstay and an acclaimed newcomer are open for outdoor dining.
UCLA food studies institute to tackle global food challenges
The institute will collaborate with a community of chefs and scholars in pursuit of a healthier population and planet.
Plateia wins three regional food awards from Los Angeles Times readers
The restaurant in the UCLA Luskin Conference Center is now vying for the title of “Best of the Southland.”
Evidence mounts that eco-friendly wine tastes better
Certified organic French wines are rated higher by experts, a UCLA-led study finds.
Il est maintenant prouvé que le vin écologique a meilleur goût
Selon l’étude «Les vins français issus de raisins biologiques sont mieux notés» menée à UCLA et Kedge Business School.
UCLA’s Plateia cookbook brings Mediterranean cuisine to the home kitchen
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.
The Sweet Spot: 55 Years of Stan’s Donuts
After selling doughnuts at a corner shop in Westwood Village for more than five decades, Stan Berman calls it quits.
Flavors Take Root at Little Fatty
David Kuo’s Mar Vista restaurant adjusts and grows during the COVID-19 pandemic.
Eat safe: The takeaway on takeout (and other food)
UCLA’s Catherine Carpenter gives us the lowdown on food safety, hygiene and nutrition in the time of COVID-19.
Quick Take: Can We Eat Our Way Out of Climate Change?
Plant-based meat promises less strain on the environment, but there are questions.
UCLA developing policy to phase out single-use plastics
The move could drive regional change and would make UCLA one of the largest universities in the U.S. to take action.
