1Fill a medium saucepan with an inch of water and season it with a few pinches of salt. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Cover the pan and bring the water to a boil over high heat, then reduce the heat to low and let the water simmer.
2Meanwhile, trim the artichokes. Pull off any damaged or brown leaves and discard. Using a serrated knife, trim the stems, leaving about half an inch, then cut off the pointy top third. (The artichokes should fit, stem-end up, in the steamer basket with the lid on the pan.)
3Place the artichokes stem-end up in the steamer basket, cover, and steam for 20 minutes. Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips easily into the base, the artichokes are ready. If they’re not, steam for another 10 to 15 minutes as needed. Serve with the dipping sauce of your choice. For instructions on how to eat an artichoke, see our illustrated guide.
In this episode of Kitchen Essentials, we visit Eunji Lee, head pastry chef at the critically acclaimed and Michelin-starred restaurant Jungsik in New York City. Eunji talks us through her favorite kitchen tools, which include hyper-precise tweezers, a turntable, pastry tips, an offset spatula, and a spray gun she learned to use with her mentor, the famous Cédric Grolet. Watch to learn more about why these are Eunji's essential tools and how she uses them in her kitchen.
In this episode of Kitchen Essentials, we visit Antonia Lofaso, celebrity chef TV host, and cookbook author, at her restaurant DAMA in Los Angeles. Antonia talks us through her favorite tools, which include a 10" chef's knife, a Microplane, a portable gas cooker, a set of steel tongs, and a Mandoline slicer. Watch to learn more about why these are Antonia's essential tools and how she uses them in her kitchen.
In this episode of Chow-To, Guillermo visits Sarah Lee, founder of Kimbap Lab, and expert in Korean home cooking, to learn how to make Dduk Guk, a rice cake soup traditionally eaten to celebrate the Lunar New Year in Korea. This is a perfect winter soup beyond the holiday. Loaded with soft pillowy rice cakes, delicious garnishes, and a rich beef broth, this is comfort in a bowl.
Welcome to Kitchen Essentials, a video series showcasing the favorite tools of renowned chefs. In this episode, we visit Top Chef finalist Shirley Chung at her restaurant Ms. Chi Cafe in Culver City, California. Shirley specializes in Chinese-American cuisine and shares the five kitchen tools that are essential in her kitchen: a cast iron pan, medical-grade tweezers, her favorite spoon, a rolling pin, and an immersion circulator. Shop Shirley Chung's Kitchen Essential Picks
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ+ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride!
PS: The Eddy will be closing its doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).
In the Armenian neighborhood of Glendale, Los Angeles, Armen and his family have been serving up mini kabobs to hungry to loyal customers for more than thirty years! Every morning they start whipping together fresh ingredients - fresh potatoes, red ripe tomatoes, and grandma’s special hummus recipe. We took a trip to this local attraction to witness their juicy skewers on the flaming grill and hear more about their generational story.
Welcome to Open Kitchen, a series journeying inside the kitchens of renowned chefs and food personalities.
In our inaugural episode, we visit legendary cookbook author Dorie Greenspan. Dorie welcomes us into her Connecticut home for a tour of her kitchen. During our visit, she shows us the process through which she creates bestselling cookbooks like "Everyday Dorie" and "Dorie's Cookies." Dorie also walks us through a selection of her favorite kitchen tools, including her adorable silicone spatulas and baking sheets. And after all that, she still has the time to make her delicious French vanilla sablé cookies.