Nui Nui

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.

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.

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.

Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.

For this episode of Take 5, we're celebrating Pride! Join host Joey Skladany as he takes us to NYC's historic Stonewall Inn and five nearby hot spots for the ultimate guide to West Village dining.