Pastaworks Chocolate Fest

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.

These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.

Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.

Our obsession with decadent food is apparently nothing new.

Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.

Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.

Now you can have your brunch cocktail and eat it, too, with Justin Warner's Mojito Pancakes. Read more.

Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.