Tangy Cucumber Pickles (Ah-jaht)

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.

In this episode of Kitchen Essentials, we visit Jered Standing, owner and head butcher at Standing's Butchery in Los Angeles. Jered talks us through his favorite tools as he demonstrates how he breaks down a pig to make sausages. Everything from a boning knife, to a bone saw, all the way to the sausage stuffer, with an unexpected incursion from a utility knife. Watch to learn more about why these are Jered's essential tools and how he uses them in his butchery.

In this episode of Kitchen Essentials, we visit Antonia Lofaso, celebrity chef TV host, and cookbook author, at her restaurant DAMA in Los Angeles. Antonia talks us through her favorite tools, which include a 10" chef's knife, a Microplane, a portable gas cooker, a set of steel tongs, and a Mandoline slicer. Watch to learn more about why these are Antonia's essential tools and how she uses them in her kitchen.

In the Armenian neighborhood of Glendale, Los Angeles, Armen and his family have been serving up mini kabobs to hungry to loyal customers for more than thirty years! Every morning they start whipping together fresh ingredients - fresh potatoes, red ripe tomatoes, and grandma’s special hummus recipe. We took a trip to this local attraction to witness their juicy skewers on the flaming grill and hear more about their generational story.

In this episode of Kitchen Essentials we visit Mina Newman, Executive Chef at Sen Sakana in NYC, where she tells us what her essential kitchen tools are for her Nikkei restaurant. For those unfamiliar, Nikkei cuisine refers to the food of the Japanese diaspora living in places like Peru. In the Andes, the combination of ingredients and Japanese technique led to the development of fascinating dishes and flavor profiles. Mina shows us her chopsticks, favorite knives, spoons, and a bonito shaving machine she had to order from Japan. Watch to learn all about Mina's essential tools, and why she uses them every day in the kitchen.

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!

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.

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 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.