We don’t know about you, but as the weather cools we find ourselves with cooking on the brain. Our cravings for quick summer salads are replaced by a hunger for slow braises and dense, crusty breads. These days stocking an up-to-date fall kitchen doesn’t stop at sweet potatoes and a Cuisinart. The buzzwords of the current local culinary scene include mycology, paiche, home brewing, and the cottage food law. To help you make sense of it all is our delicious and indispensable field guide to edible L.A., with information on where to find the best of everything, from avocado honey to fragrant za’atar.