Traditional Radler

In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.

Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.

To celebrate World Pride in NYC (50 Years of the Stonewall riot) Guillermo visited chef and restaurateur Brian Washington-Palmer, at his newest venture, Ruby's Vintage Harlem. They talked about his experience as a gay man of color in the food and restaurant industry, and what Pride means to him today.

Award-winning chef, restauranteur (Anissa, Rickshaw) and cookbook author Anita Lo joins us for the latest edition of Chowhound's Table to Talk to dish about her book SOLO: A Modern Cookbook for a Party of One along with her philosophy around solo cooking. Lo also shares the food parts you should definitely stop throwing out, her new favorite food cities, and how being an LGBTQ chef has changed since she first picked up the knives.

Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ+ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride! PS: The Eddy will be closing its doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).

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.