Plantain Fries

Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.

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.

We dressed a classic margarita for the red carpet just in time for your Oscar viewing parties. A little gold and some bubbles are the perfect accessories this year.

Roses are red, strawberries are too, we all know Kombucha is good for you. Infuse white rum with the flavors and aromatics of strawberries and basil, and top it with the tart fermented tea beverage to create a cupid-approved elixir for Valentine’s Day.

Over 5,000 people have chipped in to help a Bahamian couple get their life savings back.

In our inaugural episode of CHOW-TO, Guillermo learns how to make Bun Bo Hue with Chef Jimmy Ly of Madame Vo in New York City. Bun Bo Hue is the second most popular traditional Vietnamese soup after Pho, this one originating in the city of Hue in Central Vietnam (translated to English Bun means noodles, and Bo means beef). It is a dish famous for its balance of acidity, spice, and umami flavors. This particular iteration is inspired by Southern Vietnam, and is spicy and rich in color and flavor. Watch and learn! CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.