Wisdom of Pelé

In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama. Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.

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.

Chowhound partnered with the cast of Wisdom of the Crowd to bring Coolhaus ice cream sandwiches to the streets of LA - in celebration of the series premiere. Read more.

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 of Kitchen Essentials we visit wine expert and author Victoria James at Cote in NYC, where she is the Beverage Director and Sommelier. She showed us her essential Sommelier tools, which include her tastevin, her favorite decanters, and a selection of the perfect glassware to enjoy all types of wines. Watch to learn all about Victoria's essential tools, and why she uses them every day.

For this episode of Take 5, we're celebrating Pride! Join host Joey Skladany as he takes us to NYC's historic Stonewall Inn and five nearby hot spots for the ultimate guide to West Village dining.

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.

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”.