Bittersweet Chocolate Frosting

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.

To celebrate World Pride in NYC (50 Years of the Stonewall riot) Guillermo visited chef and restaurateur Brian Washington-Palmer, at his newest venture, Ruby's Vintage Harlem. They talked about his experience as a gay man of color in the food and restaurant industry, and what Pride means to him today.

Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.

Award-winning chef, restauranteur (Anissa, Rickshaw) and cookbook author Anita Lo joins us for the latest edition of Chowhound's Table to Talk to dish about her book SOLO: A Modern Cookbook for a Party of One along with her philosophy around solo cooking. Lo also shares the food parts you should definitely stop throwing out, her new favorite food cities, and how being an LGBTQ chef has changed since she first picked up the knives.