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.
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”.
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.