Cody Reiss is the cooking editor for Los Angeles Times Food, making videos focused on fundamental cooking techniques, philosophies and principles. Previously, he has worked as a cook in the Chez Panisse Café, as a private chef and a travel and food writer. Reiss has eaten his way through 46 states and over 30 countries, and is on a constant search for the best bean and cheese burrito in town.
Latest From This Author
Make it at home. Or, in case of a burrito emergency, hop in your car and take a trip down south to San Diego.
The hunt brings our Cooking editor from East Los Angeles to the L.A.
A California burrito is carne asada, cheese, sour cream and French fries, all wrapped in a tender, flaky flour tortilla.
Careful heat management.
The key to stovetop cookery is careful heat management. Once you understand that, cooking a steak is no more intimidating than a grilled cheese.
It’s probably not the lettuce.
Once you understand the balance between fat and acidity in a basic vinaigrette, you can make any dressing you like.
When life gives you smashed tomatoes, make vinaigrette
There’s one forbidden method that doesn’t even require a knife.
Grab this coveted fruit before the season is over.