1Place the water in a medium pot and bring to a simmer over high heat. Remove from heat, add the tea bags and mint, cover, and let steep for 10 minutes.
2Once the tea has steeped, discard the tea bags, add the sugar, and stir until the sugar has completely dissolved. Let cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.
1Once the tea is cold, remove the mint and stir in the lime juice. Taste and adjust with more lime juice or sugar as desired. Serve over ice with a sprig of mint and a wedge of lime (if using).
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
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 Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.