Ras el Hanout

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.

In this episode of Kitchen Essentials we visit Christopher Lier, Head Baker at Bub and Grandma's in Los Angeles, where he talks us through his favorite tools as a baker and pastry chef. Chris shows us his petty knife, bench scraper, French-style rolling pins, and more. Watch to learn why Chris is such a fan of these tools and considers them to be his kitchen essentials. Shop Christopher Lier's Essential Picks.

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 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.

Fans of the CW’s Supernatural will recognize Misha Collins as the angel Castiel, but in his newest role as cookbook author, Collins and his wife, journalist and historian Vicki Collins, help families become mealtime adventurers. The aim is to foster lifelong positive relationships for children with cooking and eating real food. Guillermo joined forces with TV Guide's Keisha Hatchett, and taking a literal page from Misha's book, set up an Inventor's Pizza Party to make some Supernatural-inspired mini pizzas with the actor. Get the recipes and buy Misha's book! Very special thanks to our friends at ICC (The International Culinary Center) for hosting us - and if you're in NYC check out their one-day pizza class!

At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.