1Place raisins, almond or peanut butter, honey and cocoa powder in a food processor and process until a thick paste forms. Transfer to a large bowl and stir in cereal, using your hands to mix in completely.
2Press mixture into 12 balls, then press lightly onto a foil or wax paper lined baking sheet. Spread a small amount of melted chocolate on the bottom of each and slide 8 small pieces of licorice under each to form the spider legs; refrigerate until firm.
3Stir a few drops of water into powdered sugar to make a thick mixture to “glue” eyes onto spiders.
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.