Red velvet cake alternative

Superfood fads come and go, but the moringa plant (often referred to as the "miracle tree") has been used for centuries in countries like India for its alleged health benefits, including healing and cleaning wounds, preventing cancer, and potentially treating depression. For this episode, Guillermo visits Pondicheri in NYC, one of the first restaurants in the city to include moringa on their menu, to learn more about the green powder, and use it to prepare ice cream!

Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.

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.

Red velvet cake is festive, fine-crumbed, moist, and delicious with cream cheese frosting. Read more.

This decadently moist chocolate cake is similar to red velvet, but skips using an entire bottle of red food dye. Crumbling the cake trimmings for garnish is an easy and elegant way to decorate.

Transform a classic red velvet cake into a festive holiday dessert by adding peppermint extract to the rich cream cheese frosting and garnishing the cake with peppermint candies.

How Chinese chefs "seal" their proteins.