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Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.

In our inaugural episode of CHOW-TO, Guillermo learns how to make Bun Bo Hue with Chef Jimmy Ly of Madame Vo in New York City. Bun Bo Hue is the second most popular traditional Vietnamese soup after Pho, this one originating in the city of Hue in Central Vietnam (translated to English Bun means noodles, and Bo means beef). It is a dish famous for its balance of acidity, spice, and umami flavors. This particular iteration is inspired by Southern Vietnam, and is spicy and rich in color and flavor. Watch and learn! CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.

Sporting a crust made from woven bacon and topped with sausage, pepperoni, Canadian bacon and cheese—this “meatza” is not for the faint of heart (it may be a hit with your keto friends, though).

Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.

Now you can have your brunch cocktail and eat it, too, with Justin Warner's Mojito Pancakes. Read more.

This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut. Perfect for parties or as an after-dinner dessert.

Because life is too short not to be a kid sometimes.

Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.