Where can I find good aquavit around the SD/OC/LA area?

Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride! PS: The Eddy will be closing it's doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).

Café Gratitude, a small vegan chain from California, has an interesting concept to improve the future of our planet. Meatless Monday deals and offerings across the country show no signs of slowing down. Growing concern over both the quality of mass-processed meats along with climate change and the humane treatment of animals, is inspiring folks to adopt vegan habits, at least part-time anyways. The café took a step ahead by offering 50% off on their most popular dishes every Monday for a limited time, as an incentive for diners, while trying to motivate other restaurants to follow the model. Café Gratitude’s motto “Be plant rich” means they want you to live a rich life mostly on plants.

Chef Michelle Doll shares her tips on how to pack a cooler the right way. Check Chef Doll's book for more tips and techniques for home cooks.

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.

Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.