Black Rose

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.

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.

Learn how to make Food & Wine Best New Chef Liz Johnson's soft and tender version of the classic black-and-white cookie.

This take on caramelized black pepper chicken, a sweet and hot Vietnamese dish, comes together in just minutes using ingredients that are common kitchen staples.

Hosting guests couldn't be simpler when you've got this recipe for Smoky Black-Eyed Pea Hummus in your belt. This creamy Southern dip is topped with olive oil, fresh lemon zest, and paprika for a vibrant, flavorful appetizer.