The tasters
People you’d trust to make you a sandwich.
Danny Palumbo
Taste tester, Sporked
- Salami — Creminelli Fine Meats salami (Tartufo or Wild Boar)
- Salami — Columbus Italian Dry Salame
- Pepperoni — Battistoni Cup & Char Pepperoni
- Pepperoni — Applegate Naturals Uncured Pepperoni
- Canned salmon — Patagonia Provisions (wild sockeye salmon, Spanish mackerel)
- Canned salmon — Taku Smoked Sockeye Salmon
- Pizza sauce — Rao’s Homemade Pizza Sauce
- Pizza sauce — Pomì Pizza Sauce
- Black beans — Goya Black Beans
- Horseradish — Bubbies Prepared Horseradish
- Oyster sauce — Lee Kum Kee Premium Oyster Sauce (“Boat Lady”)
- English muffins — Stone & Skillet Original English Muffins
- Dinner rolls — King’s Hawaiian Original Hawaiian Sweet Rolls
- Rolled oats — One Degree Organic Sprouted Rolled Oats
- Rolled oats — Bob’s Red Mill Old Fashioned Rolled Oats
- Breakfast sausage — Applegate Organics / Naturals Breakfast Sausage (Classic Pork or Chicken & Sage)
- Breakfast sausage — Jones Dairy Farm All Natural Pork Sausage
- Pretzels — Snyder’s of Hanover Pretzels (Snaps & Minis)
- Cookies — Annas Ginger Swedish Thins
- Chicken nuggets — Bell & Evans Breaded Chicken Breast Nuggets & Tenders
- Chicken nuggets — Applegate Organic Chicken Strips
Justine Sterling
Editor, Sporked
- Sour cream — Kalona SuperNatural Organic Sour Cream
- Goat cheese — Laura Chenel Original Fresh Goat Cheese
- Goat cheese — Vermont Creamery Fresh Goat Cheese
- Goat cheese — Cypress Grove Humboldt Fog
- Deli ham — True Story Uncured Wildflower Honey & Maple Ham
- Salami — Olli Salumeria (Toscano or Antipasto pack)
- Mortadella — Mastro San Daniele Style Mortadella
- Chicken sausage — Aidells Italian Style Chicken Sausage with Mozzarella
- Chicken sausage — Bilinski’s Mild Italian Chicken Sausage with Bell Peppers
- Smoked salmon — Santa Barbara Smokehouse (incl. Kvarøy Arctic rope-hung)
- Capers — Mezzetta Non-Pareil Capers
- Sourdough — La Brea Bakery Sourdough Loaf (Country White Sourdough)
- Sourdough — izzio artisan bakery San Francisco Style Sourdough
- Frozen waffles — Krusteaz Belgian Waffles
- Breakfast sausage — Niman Ranch Uncured Pork Breakfast Sausage (Classic or Smoked Bacon)
- Gummies — Haribo Goldbears
- Cold brew — Stumptown Cold Brew (Original)
- Herbal tea — Traditional Medicinals Organic Chamomile (or Chamomile with Lavender)
- Frozen vegetables — Stahlbush Island Farms (spinach, peas, sweet corn)
- Chocolate ice cream — Straus Organic Dutch Chocolate
Ina Garten
Barefoot Contessa · cookbook author, TV host
Host of Food Network’s Barefoot Contessa and author of more than a dozen bestselling cookbooks. She left a White House budget-policy job in 1978 to buy the Barefoot Contessa specialty food store in the Hamptons. Her “good olive oil, good vanilla” pantry advice is some of the most quoted in home cooking.
- Olive oil — Olio Santo California EVOO
- Balsamic — Fini Balsamic Vinegar of Modena
- Salt — Maldon Sea Salt Flakes
- Pasta — De Cecco
- Pasta sauce — Rao’s Homemade Marinara
- Jam — Eli Zabar Raspberry Jam
- Mayo — Hellmann’s
- Dijon — Maille Dijon
- Dijon — Grey Poupon Dijon
- Sriracha — Huy Fong Sriracha
- Vanilla — Nielsen-Massey Madagascar Bourbon
- Granola — BOLA Granola
- Fine chocolate — Lindt Excellence 70% & 85%
- Puff pastry — Pepperidge Farm Puff Pastry Sheets
Ariana Losch
Taste tester, Sporked
- Deli turkey — North Country Smokehouse Organic Oven Roasted Turkey
- Artichoke hearts — Napoleon Marinated Grilled Artichoke Hearts
- Rice vinegar — Marukan Genuine Brewed Rice Vinegar
- Rice vinegar — Mizkan Natural Rice Vinegar
- Kimchi — Jongga Kimchi
- Pita — Angel Bakeries Pita Bread
- Dinner rolls — Sister Schubert’s Parker House Style Yeast Rolls (frozen)
- Dinner rolls — Bridgford Parkerhouse Style Rolls (frozen dough)
- Gummies — Sockerbit Sour Gummy Mix or Sweet Mix (Swedish)
- Gummies — Bubs (Sour Bolts or Banana Toffee Ovals; Swedish)
- Chicken nuggets — Just Bare Lightly Breaded Chicken Breast Bites
- Chicken nuggets — Applegate Organic Chicken Strips
- Gelato & sorbet — Gelato Boy Old World Vanilla
Erin Clarke
Recipe developer, Well Plated
Creator of the healthy-recipe site Well Plated and author of The Well Plated Cookbook.
- Yogurt — Fage Total (plain Greek)
- Cottage cheese — Good Culture Cottage Cheese (whole milk or low-fat)
- Sardines — Fishwife Sardines (olive oil, preserved lemon or hot pepper)
- Mac and cheese — Annie’s Shells & Real Aged Cheddar
- Beans — Eden Organic (canned)
- Chickpeas — Eden Organic Garbanzo Beans
- Black beans — Eden Organic Black Beans
- Mexican hot sauce — Cholula Original
- Hummus — Ithaca Classic Hummus
- Chocolate chips — Ghirardelli Semi-Sweet Chips
- Pancake mix — King Arthur Buttermilk Pancake Mix
- Potato chips — Cape Cod Original Kettle Cooked Potato Chips
- Frozen pies — Marie Callender’s Pies (Lattice Apple, Pumpkin, Key Lime)
Gwynedd Stuart
Writer, Sporked
- Bratwurst — Niman Ranch Fat Tire Beer Bratwurst
- Whole-grain mustard — Maille Old Style Whole Grain Mustard
- Pretzels — Dot’s Homestyle Pretzels (Original Seasoned)
- Licorice — Panda Natural Soft Black Licorice (Finnish)
- Licorice — Darrell Lea Soft Australian Black Licorice
- Marshmallows — Dandies Vanilla Marshmallows (vegan; regular or mini)
- Cold brew — Stumptown Cold Brew (Original)
- Coffee creamer — Califia Farms Oat Barista Blend & Creamers
- Coffee creamer — Nutpods Unsweetened Almond + Coconut Creamer
- Coffee creamer — Chobani Sweet Cream Coffee Creamer
- Frozen peas — Birds Eye C&W Petite Peas
- Frozen peas — Flav-R-Pac Petite Green Peas
- Chocolate ice cream — Straus Organic Dutch Chocolate
Joe Sevier
Writer, Epicurious
- Red wine vinegar — Lucini Italia Pinot Noir Wine Vinegar
- Sardines — Patagonia Provisions Sardines in Olive Oil
- Chickpeas — Westbrae Natural Organic Garbanzo Beans
- Relish — Wickles Original Relish
- Condensed milk — Longevity Sweetened Condensed Milk
- English muffins — Bays Original English Muffins
- English muffins — Stone & Skillet Original English Muffins
- Buns — Martin’s Potato Rolls (and Long Potato Rolls)
- Buns — Schmidt’s Old Tyme Potato Sandwich Rolls
- Rolled oats — Now Real Food Organic Rolled Oats
- Breakfast sausage — Jones Dairy Farm All Natural Pork Sausage
- Frozen peas — Woodstock Organic Petite Green Peas
- Chocolate ice cream — Van Leeuwen Chocolate
America’s Test Kitchen
Vinegar guide
- Cider vinegar — Heinz Filtered Apple Cider Vinegar
- Kielbasa — Wellshire Farms Smoked Polska Kielbasa
- Polenta — Anson Mills Fine Yellow Cornmeal
- Whole-grain mustard — Pommery Moutarde de Meaux
- Hoisin — Koon Chun Hoisin Sauce
- Hoisin — Kikkoman Hoisin Sauce
- Masa harina — Masienda Heirloom Masa Harina
- Masa harina — Maseca Instant Corn Masa Flour
- Baking powder — Argo Double Acting Baking Powder
- Baking powder — Davis Double Acting Baking Powder
Genevieve Yam
Senior editor, Serious Eats · formerly Per Se
International Culinary Center graduate who cooked at Blue Hill at Stone Barns and Per Se before editing at Epicurious and Serious Eats.
- Cream cheese — Tillamook Cream Cheese (brick or Farmstyle spread)
- Canned tuna — Tonnino Yellowfin Tuna Fillets in Olive Oil
- Canned tuna — Rio Mare Solid Light Tuna in Olive Oil
- Pesto — Gotham Greens Fresh Classic Pesto (refrigerated)
- Hazelnut spread — Marco Colzani Cacao e Nocciole Crema Spalmabile
- Brownie mix — Bob’s Red Mill Fudgy Brownie Mix
- Granola — Tom’s Perfect 10 Classic Granola
- Pretzels — Bachman Thin’n Right Pretzels
- Vanilla ice cream — Van Leeuwen Vanilla Bean
- Puff pastry — Dufour Pastry Kitchens Classic Puff Pastry
Maggie Zhu
Creator, Omnivore’s Cookbook
Recipe developer behind Omnivore’s Cookbook, a leading site for Chinese home cooking.
- Peanut oil — Lion & Globe Pure Peanut Oil
- Peanut oil — Arowana Pure Peanut Oil
- Chili crisp — Laoganma Spicy Chili Crisp
- Oyster sauce — Megachef Premium Oyster Sauce
- Shaoxing wine — Pagoda Shaoxing Hua Tiao (unsalted / aged)
- Shaoxing wine — Cheng Huang Chiew Rice Wine (Hua Tiao)
- Black vinegar — Gold Plum Chinkiang Vinegar
- Black vinegar — Hengshun Chinkiang Vinegar
- Doubanjiang — Juan Cheng Pixian Doubanjiang
- Doubanjiang — Yi Feng He 3-Year Aged Pixian Doubanjiang (Juan Cheng’s maker)
Samantha Maxwell
Tasting Table
- White wine vinegar — American Vinegar Works Better Than Champagne Chardonnay Wine Vinegar
- Brie — Fromager d’Affinois Le Fromager
- Salami — Columbus Italian Dry Salame
- Chicken sausage — Al Fresco Caramelized Onion & Cheddar Chicken Sausage
- Bouillon — Better Than Bouillon Roasted Chicken Base
- Relish — Wickles Original Relish
- Relish — Heinz Sweet Relish
- Kimchi — Sunja’s Medium Spicy Kimchi
- Pita — Angel Bakeries Pita Bread
- Jerky — Vacadillos Carne Seca
Andrea Nguyen
Author, Vietnamese Food Any Day
Author of Vietnamese cookbooks including Into the Vietnamese Kitchen, The Pho Cookbook and Vietnamese Food Any Day. She runs the site Viet World Kitchen.
- Peanut oil — Lion & Globe Pure Peanut Oil
- Soy sauce — Zhongba Handcrafted Soy Sauce (1-year, Sichuan)
- Hoisin — Koon Chun Hoisin Sauce
- Hoisin — Lee Kum Kee Hoisin Sauce
- Shaoxing wine — Pagoda Shaoxing Rice Wine
- Shaoxing wine — Pagoda Shaoxing Hua Tiao (unsalted / aged)
- Doubanjiang — Juan Cheng Pixian Doubanjiang
- Doubanjiang — Lee Kum Kee Toban Djan
- Fish sauce — Megachef Premium
Daniel Gritzer
Serious Eats editorial director
Editorial director of Serious Eats, where he writes recipes, equipment reviews and taste tests.
- Spice makers — Burlap & Barrel (single-origin)
- Pesto — Gotham Greens Fresh Classic Pesto (refrigerated)
- Granola — Tom’s Perfect 10 Classic Granola
- Granola — Early Bird Farmhand’s Choice Granola
- Cold brew — Blue Bottle Cold Brew Bold
- Frozen fries — Grown in Idaho Hand-Cut Style Fries
- Vanilla ice cream — Van Leeuwen Vanilla Bean
- Puff pastry — Dufour Pastry Kitchens Classic Puff Pastry
- Puff pastry — Trader Joe’s All Butter Puff Pastry Sheets
Kate Shannon Levine
Writer, America’s Test Kitchen
- Gruyère — 1655 Le Gruyère AOP
- Gruyère — Emmi Kaltbach Le Gruyère AOP
- Gruyère — Roth Grand Cru Surchoix
- Burrata — Lioni Burrata con Panna
- Goat cheese — Laura Chenel Original Fresh Goat Cheese
- Goat cheese — Cypress Grove Humboldt Fog
- Smoked salmon — Spence & Co. Traditional Scottish Style Smoked Salmon
- Whole-grain mustard — Maille Old Style Whole Grain Mustard
- Whole-grain mustard — Grey Poupon Harvest Coarse Ground Mustard
Lee Musho
Serious Eats
- Oat milk — Oatly Barista Edition (or Oatly Full Fat)
- Cream cheese — Tillamook Cream Cheese (brick or Farmstyle spread)
- Pesto — Gotham Greens Fresh Classic Pesto (refrigerated)
- Pesto — Kirkland Signature Fresh Basil Pesto (refrigerated)
- Yellow mustard — Mike’s Amazing Yellow Mustard
- English muffins — Bays Original English Muffins
- Buns — Whole Foods Market Kitchen Brioche Burger Buns
- Vanilla ice cream — Van Leeuwen Vanilla Bean
J. Kenji López-Alt
Author, The Food Lab · ex-Serious Eats
Author of The Food Lab (James Beard Award winner) and The Wok, and former managing culinary director of Serious Eats. Known for science-driven, blind-tested recipe development; a New York Times Cooking columnist.
- Milk — Organic Valley Whole Milk
- Ricotta — Calabro Whole Milk Ricotta
- Pepperoni — Vermont Smoke & Cure Pepperoni
- Caribbean hot sauce — Matouk’s Calypso Sauce (Trinidad)
- Chili crisp — Kari Kari Garlic Chili Crisp
- Oyster sauce — Lee Kum Kee Premium Oyster Sauce (“Boat Lady”)
- Potato chips — Zapp’s New Orleans Kettle Style Potato Chips
Shawna Clark
Recipe developer, Healthy Foodie Girl
- Cottage cheese — Good Culture Cottage Cheese (whole milk or low-fat)
- Canned tuna — Tonnino Yellowfin Tuna Fillets in Olive Oil
- Beans — Goya (dried and canned)
- Salad dressing — Primal Kitchen Ranch & Italian Vinaigrette
- Pancake mix — King Arthur Buttermilk Pancake Mix
- Frozen pizza — Motor City Pizza Co. Detroit-Style
- Frozen fries — Alexia Organic Yukon Select Fries
Claire Saffitz
Author, Dessert Person
Pastry chef and author of Dessert Person and What’s for Dessert. She became known through Bon Appétit’s Gourmet Makes and now runs her own YouTube channel.
Dennis Littley
Ask Chef Dennis
- Pasta sauce — Rao’s Homemade Marinara
- Mac and cheese — Annie’s Shells & Real Aged Cheddar
- BBQ sauce — Sweet Baby Ray’s Original
- Hummus — Sabra Classic Hummus
- Breakfast sausage — Applegate Organics / Naturals Breakfast Sausage (Classic Pork or Chicken & Sage)
- Frozen pizza — Motor City Pizza Co. Detroit-Style
George Duran
Chef, TV host
- Mac and cheese — Annie’s Shells & Real Aged Cheddar
- Maple syrup — Runamok Sugarmaker’s Cut
- Fine chocolate — Theo Chocolate (Pure Dark 70%, Sea Salt 70%)
- Frozen fries — Alexia Organic Yukon Select Fries
- Puff pastry — Dufour Pastry Kitchens Classic Puff Pastry
- Puff pastry — Trader Joe’s All Butter Puff Pastry Sheets
Ruth Reichl
Ex-editor, Gourmet · ex-NYT critic
Editor-in-chief of Gourmet from 1999 to 2009 and earlier the New York Times restaurant critic. Author of the memoirs Tender at the Bone and Garlic and Sapphires.
- Balsamic — Acetaia Pedroni (Modena)
- Anchovies — Don Bocarte Cantabrian anchovies
- Capers — La Nicchia Capers of Pantelleria IGP in Sea Salt
- Dried fruit — ApricotKing Dried Blenheim Apricots (Extra Fancy or Slabs)
- Sichuan peppercorns — The Mala Market Da Hong Pao Sichuan Pepper (red)
- Doubanjiang — Yi Feng He 3-Year Aged Pixian Doubanjiang (Juan Cheng’s maker)
Stella Parks
Pastry chef, BraveTart · ex-Serious Eats
Pastry chef and author of BraveTart: Iconic American Desserts, and a longtime Serious Eats pastry wizard.
Grace Young
Wok cookbook author
Author of The Breath of a Wok and the James Beard Award–winning Stir-Frying to the Sky’s Edge. A leading advocate for New York’s Chinatown businesses.
Meggan Hill
Recipe developer, Culinary Hill
Recipe developer and founder of the recipe site Culinary Hill.
Namiko Hirasawa Chen
Creator, Just One Cookbook
Recipe developer behind Just One Cookbook, the Japanese home-cooking site and YouTube channel. She grew up in Japan.
Pailin Chongchitnant
Creator, Hot Thai Kitchen
Thai chef behind the Hot Thai Kitchen YouTube channel and author of Hot Thai Kitchen and Sabai.
Yumna Jawad
Creator, Feel Good Foodie
Recipe developer behind the Feel Good Foodie site and social channels and author of the Feel Good Foodie cookbook.
Andrew Zimmern
TV host, Bizarre Foods
Chef and host of Travel Channel’s Bizarre Foods, and a four-time James Beard Award winner.
Andy Baraghani
Cookbook author · ex-Bon Appétit
Author of The Cook You Want to Be and a former senior food editor at Bon Appétit. He started cooking professionally at Chez Panisse.
Ann Ziata
Chef-instructor, Institute of Culinary Education
Chef-instructor at the Institute of Culinary Education in New York.
Christopher Kimball
Founder, Milk Street · co-founder, America’s Test Kitchen
Founder of Christopher Kimball’s Milk Street, the magazine, TV and radio cooking brand. He earlier co-founded Cook’s Illustrated and America’s Test Kitchen.
David Lebovitz
Cookbook author · ex-Chez Panisse
Paris-based pastry chef and author who spent years in the Chez Panisse pastry kitchen. His books include The Perfect Scoop, The Sweet Life in Paris and Drinking French.
Kate Ramos
Cookbook author, ¡Hola! Jalapeño
Mexican-food writer and recipe developer behind the ¡Hola! Jalapeño site and the cookbook Ultimate Tacos.
Michael Harlan Turkell
Author, Acid Trip
Photographer and author of Acid Trip: Travels in the World of Vinegar, a deep dive into vinegar makers worldwide. One of the go-to voices on vinegar in American food media.
Nancy Singleton Hachisu
Author, Japanese Farm Food
Japan-based cook and author of Japanese Farm Food and Preserving the Japanese Way.
Samin Nosrat
Author, Salt Fat Acid Heat
Cook and author of Salt, Fat, Acid, Heat, the James Beard Award–winning bestseller that became a Netflix series. She trained in the kitchen at Chez Panisse and co-hosted the podcast Home Cooking.
Alaina Chou
Commerce writer, Bon Appétit
Commerce writer who has tested food and kitchen products for Bon Appétit and Epicurious since 2022.
Alison Roman
Cookbook author, Dining In & Nothing Fancy
Cookbook author of Dining In, Nothing Fancy and Sweet Enough, and a former Bon Appétit and New York Times Cooking columnist. She writes a popular recipe newsletter and hosts the YouTube series Home Movies.
Claudette Zepeda
Chef · regional Mexican, San Diego
Mexican-American chef known for regional Mexican cooking in San Diego, including El Jardín. A Top Chef alum.
Corrie Duffy
Chef · creator, Corrie Cooks
Chef and food blogger behind Corrie Cooks, a quick-recipe site.
Fanny Singer
Author, Always Home
Writer and author of Always Home, a food memoir about growing up with her mother, Chez Panisse founder Alice Waters. Co-founder of the design brand Permanent Collection.
Fuchsia Dunlop
Chinese-food writer, The Food of Sichuan
British cook and writer who trained as a chef in Chengdu; author of The Food of Sichuan, Land of Fish and Rice and Invitation to a Banquet.
Grace Kelly
Senior editor, Serious Eats
Senior editor at Serious Eats, where she has tested thousands of kitchen products; previously at America’s Test Kitchen.
Jack Bishop
Chief creative officer, America’s Test Kitchen
Longtime head of tastings at America’s Test Kitchen and an on-air taster on America’s Test Kitchen and Cook’s Country.
Jake Dickson
Founder, Dickson’s Farmstand Meats · New York
Butcher and founder of Dickson’s Farmstand Meats in Chelsea Market.
Janet Fletcher
Cheese author, Planet Cheese
Cheese writer behind the Planet Cheese newsletter and author of books including Cheese & Wine and Cheese & Beer. A former longtime San Francisco Chronicle food writer.
Jason Vincent
Chef, Giant · Chicago · F&W Best New Chef
Chicago chef and co-owner of Giant, previously chef at Nightwood. Named a Food & Wine Best New Chef.
Leela Punyaratabandhu
Thai cookbook author, Bangkok
Thai food writer behind the blog SheSimmers and author of Simple Thai Food and Bangkok.
Liz Thorpe
Author, The Book of Cheese
Cheese expert and author of The Book of Cheese and The Cheese Chronicles; she spent years as a buyer and executive at Murray’s Cheese in New York.
Milin Patel
Master water sommelier
Master water sommelier and water consultant with more than 20 years in the field.
Nate Appleman
Chef · James Beard Rising Star
Chef who made his name at San Francisco’s A16 and SPQR and won the James Beard Rising Star Chef award.
Pamela Vachon
Cheese & wine instructor, Murray’s Cheese
Food and travel writer and certified sommelier who teaches cheese and wine classes at Murray’s Cheese in New York.
Susan Herrmann Loomis
Cookbook author & cooking teacher, On Rue Tatin · France
American cookbook author who ran the On Rue Tatin cooking school in Normandy; author of French Farmhouse Cookbook and In a French Kitchen.
Thomas Keller
Chef-owner, The French Laundry & Per Se
Chef-owner of The French Laundry in Yountville and Per Se in New York, both holders of three Michelin stars. Also behind Bouchon and Ad Hoc, and author of The French Laundry Cookbook.
Wei Guo
Creator, Red House Spice
Sichuan-born cook behind Red House Spice, a recipe site for regional Chinese home cooking.
Xueci Cheng
Food writer, Chill Crisp
Sichuan-born, Berlin-based food writer and recipe developer who covers Sichuan and regional Chinese ingredients in her newsletter Chill Crisp.
Abbie Gellman
Chef · registered dietitian
Chef and registered dietitian who develops recipes and writes about nutrition and healthy cooking.
Aleksandra Crapanzano
Author, Chocolat and Gâteau
Food writer and dessert columnist, and author of the cookbooks Gâteau and Chocolat: Parisian Desserts and Other Delights.
Alex Raij
Chef-owner, La Vara & Txikito · NYC
Chef-owner of New York’s Spanish and Basque restaurants La Vara, Txikito and El Quinto Pino, and co-author of The Basque Book.
Andrew Carmellini
Chef, Locanda Verde · NYC
Chef and co-founder of NoHo Hospitality, behind New York’s Locanda Verde and The Dutch. Author of Urban Italian and American Flavor.
April Bloomfield
Chef · cookbook author, A Girl and Her Pig
English-born chef who earned a Michelin star at New York’s The Spotted Pig. Author of A Girl and Her Pig and A Girl and Her Greens.
Bill Addison
Restaurant critic, Los Angeles Times
Restaurant critic for the Los Angeles Times and previously Eater’s national critic.
Bobby Flay
Chef, Food Network host
Chef behind Mesa Grill and Bobby’s Burgers, and one of Food Network’s longest-running stars (Iron Chef America, Beat Bobby Flay). Author of more than a dozen cookbooks.
Cara Nicoletti
Butcher · author, Voracious
Third-generation butcher, founder of Seemore Meats & Veggies, and author of Voracious: A Hungry Reader Cooks Her Way Through Great Books.
Carlos Enriquez
Barista, PERC Coffee · Savannah
Barista at PERC Coffee, the Savannah specialty roaster.
Charlie Marshall
Chef-owner, The Marshal · New York
Chef-owner of The Marshal, a farm-to-table restaurant in Hell’s Kitchen that he opened in 2013.
Craig LaBan
Restaurant critic, The Philadelphia Inquirer
Longtime restaurant critic and food columnist for The Philadelphia Inquirer.
David Chang
Founder, Momofuku
Founder of Momofuku, which began with Momofuku Noodle Bar in New York in 2004, and of Majordōmo in Los Angeles. Host of Netflix’s Ugly Delicious and author of the memoir Eat a Peach.
David Karp
Fruit specialist, Los Angeles Times
Pomologist and longtime fruit writer, the Los Angeles Times’ “fruit detective” on farmers markets and rare varieties.
David Tanis
Columnist, The New York Times · formerly Chez Panisse
Longtime Chez Panisse chef and New York Times cooking columnist; author of A Platter of Figs and Heart of the Artichoke.
Dorie Greenspan
Baking author · James Beard Award
James Beard Award–winning author of more than a dozen cookbooks, including Baking: From My Home to Yours, Around My French Table and Dorie’s Cookies. A longtime New York Times Magazine columnist.
Edgar Rico
Chef-owner, Nixta Taqueria · Austin
Chef and co-owner of Nixta Taqueria in Austin and a James Beard Award winner for Emerging Chef.
Elad Zvi
Co-founder, Bar Lab (Broken Shaker)
Co-founder of Bar Lab, the Miami hospitality group behind the acclaimed Broken Shaker bars.
Evan Funke
Chef-owner, Felix · Los Angeles
Pasta maker and chef-owner of Felix Trattoria in Venice, Los Angeles. Author of American Sfoglino.
Farideh Sadeghin
Chef · author, The Hot Dog Cookbook
Chef, food writer and video host, formerly executive culinary director at VICE’s Munchies, where she hosted The Cooking Show. Author of The Hot Dog Cookbook (2026).
Floyd Cardoz
Chef · Tabla & Paowalla
Indian-born chef who led New York’s Tabla for Danny Meyer and later opened Paowalla. He won Top Chef Masters in 2011. He died in 2020.
Giada De Laurentiis
Food Network host, Everyday Italian
Le Cordon Bleu–trained chef who became a household name hosting Food Network’s Everyday Italian. She has written numerous Italian cookbooks and opened the restaurant Giada in Las Vegas.
Hannah Crowley
America’s Test Kitchen
Longtime taste-test and equipment reviewer at America’s Test Kitchen, and an on-air cast member.
Hiroko Shimbo
Japanese cookbook author
Japanese chef, teacher and author of The Japanese Kitchen and The Sushi Experience.
Joanne Weir
Cookbook author, TV host · James Beard Award
James Beard Award–winning cookbook author and host of the public-TV series Joanne Weir’s Plates & Places. She cooked at Chez Panisse early in her career.
Joe Sasto
Chef · Food Network, Top Chef
California chef known for his pasta, a Top Chef alum and Food Network personality, and author of Breaking the Rules: A Fresh Take on Italian Classics.
John Ratliff
Founder, Ends Meat · Brooklyn
Founder of Ends Meat, a whole-animal butcher and charcuterie shop in Industry City, Brooklyn.
Karen Akunowicz
Chef-owner, Fox & the Knife · Boston
Chef-owner of Fox & the Knife in Boston, a Top Chef alum and a James Beard Award winner (Best Chef: Northeast). Formerly chef at Myers + Chang.
Kat Marris
Chef instructor, Auguste Escoffier School of Culinary Arts
Chef instructor at the Auguste Escoffier School of Culinary Arts and owner of Prehistoric Pedal Frozen Treats.
Katie Workman
Cookbook author · AP food columnist
Author of The Mom 100 Cookbook and Dinner Solved!, founder of The Mom 100 and food columnist for the Associated Press.
Katrina Yentch
Food writer, Bon Appétit
Food writer who surveyed Thai home cooks on store-bought curry pastes for Bon Appétit.
Lynne Rossetto Kasper
Founding host, The Splendid Table
Founding host of public radio’s The Splendid Table and author of The Splendid Table, a James Beard Cookbook of the Year.
Marcia W. Smart
Culinary instructor, Smart in the Kitchen
Culinary instructor who founded the Smart in the Kitchen cooking school and wrote Dinner Is Done.
Mary Sue Milliken
Co-founder, Border Grill
Chef and co-founder, with Susan Feniger, of Border Grill. The duo also hosted Food Network’s Too Hot Tamales.
Matt Hyland
Chef-owner, Pizza Loves Emily
Chef and co-founder of Pizza Loves Emily, the group behind Emily and Emmy Squared.
Max Falkowitz
Food writer, ex-Serious Eats
Food and travel writer and former Serious Eats editor who has written extensively about spices and pantry staples.
Michael White
Chef, Marea · New York
Chef behind New York’s Marea, which earned two Michelin stars for its coastal Italian cooking. Known for pasta-centric Italian restaurants in New York and beyond.
Mike McJunkin
Chef & food writer
Chef and Chattanooga Pulse food columnist who writes about pantry ingredients and home cooking.
Nancy Silverton
Chef & co-owner, Mozza · Los Angeles
Founder of La Brea Bakery and co-owner of Pizzeria and Osteria Mozza; James Beard Outstanding Chef award winner.
NEPA Pizza Review
Pizza review site, Northeastern Pennsylvania
Independent pizza blog that reviews pizzerias around Scranton and Wilkes-Barre and taste-tests supermarket pizza ingredients it buys itself.
Patty Castillo
Creator, @traderjoesaficionado
Founder of the Trader Joe’s product-review Instagram account @traderjoesaficionado.
Sarah Jampel
Former senior cooking editor, Bon Appétit
Recipe developer and writer, formerly a senior cooking editor at Bon Appétit.
Stephanie Izard
Chef-owner, Girl & the Goat · Chicago
Chicago chef behind Girl & the Goat, the first woman to win Top Chef and later an Iron Chef. James Beard Award winner (Best Chef: Great Lakes).
The Woks of Life
The Leung family · Chinese recipe site
The Leung family’s blog The Woks of Life, one of the most popular Chinese recipe sites in English, and their cookbook of the same name.
Wylie Dufresne
Chef · ex-wd~50
Chef behind New York’s wd~50, a pioneer of modernist cooking in America, and Du’s Donuts. Named a Food & Wine Best New Chef.
Aarón Sánchez
Chef & TV host · MasterChef judge
Chef, cookbook author and longtime judge on MasterChef and Chopped.
Adeena Sussman
Cookbook author, Sababa · Tel Aviv
Tel Aviv–based food writer and author of Sababa and Shabbat; co-author of Chrissy Teigen’s Cravings cookbooks.
Alex Guarnaschelli
Chef, Butter · Iron Chef
Longtime executive chef of Butter in New York, an Iron Chef and a longtime judge on Food Network’s Chopped.
Ali Scrable
SCA trainer · Lavender Coffee Boutique, Denver
SCA-authorized specialty coffee trainer and competition judge at Lavender Coffee Boutique in Denver.
Alon Shaya
Chef-owner, Saba · New Orleans
Israeli-born chef behind Saba in New Orleans and a James Beard Award winner (Best Chef: South). Author of the memoir-cookbook Shaya.
Amy Emberling
Co-managing partner, Zingerman’s Bakehouse
Baker and co-managing partner of Zingerman’s Bakehouse in Ann Arbor and co-author of Zingerman’s Bakehouse.
Andrew Tarlow
Restaurateur, Marlow & Daughters · Brooklyn
Brooklyn restaurateur behind Diner, Marlow & Sons and the whole-animal butcher shop Marlow & Daughters in Williamsburg, which also stocks his pantry picks.
Andy Ricker
Chef, Pok Pok
Founder of Portland’s Pok Pok restaurants, James Beard Award winner and co-author of the Pok Pok cookbooks on Thai food.
Angie Mar
Chef · ex-The Beatrice Inn
Chef who ran New York’s The Beatrice Inn, famed for its meat-focused menu, and author of Butcher + Beast.
Anthony Bourdain
Chef, author, TV host (1956–2018)
Former executive chef of Brasserie Les Halles whose Kitchen Confidential changed food writing. Host of No Reservations and Parts Unknown.
Antonia Lofaso
Chef-owner, Scopa Italian Roots · LA
Los Angeles chef and restaurateur behind Scopa Italian Roots and Dama, a Top Chef alum and a regular judge on Food Network competitions.
Ari Weinzweig
Co-founder, Zingerman’s · Ann Arbor
Co-founded Zingerman’s Delicatessen in Ann Arbor in 1982 and writes widely on traditional foods.
Becky Ellis
Creator, Biscuits and Bubbly
Roanoke, Virginia–based food and wine writer and recipe developer behind Biscuits and Bubbly.
Bill Telepan
Chef · ex-Telepan · New York
Longtime New York greenmarket chef whose Upper West Side restaurant Telepan held a Michelin star.
Braiden Rex-Johnson
Food writer, The Seattle Times
Seattle food writer and cookbook author whose work appears in The Seattle Times’ Pacific NW magazine.
Camilla Wynne
Jam maker, cookbook author · Montreal
Montreal preserves maker and author of Jam Bake and Preservation Society Home Preserves.
Carla Lalli Music
Cookbook author · ex-Bon Appétit food director
Former food director of Bon Appétit and author of the cookbooks Where Cooking Begins and That Sounds So Good.
Carlo Cracco
Chef, Cracco · Milan
Milan chef behind Cracco in the Galleria Vittorio Emanuele II and a longtime judge on MasterChef Italia.
Cathy Whims
Chef-owner, Nostrana · Portland
Chef and owner of Nostrana, the Portland, Oregon, Italian restaurant, and a multiple James Beard Best Chef: Northwest nominee.
Cerea brothers
Chefs, Da Vittorio · Bergamo
The Cerea family’s Da Vittorio in Brusaporto, near Bergamo, holds three Michelin stars and is one of Italy’s most celebrated restaurants.
Charlie Palmer
Chef-founder, Aureole · Charlie Palmer Collective
Chef behind Aureole and the Charlie Palmer Collective restaurants and hotels; James Beard Award winner.
Chris Cosentino
Chef-owner, Cockscomb · San Francisco
San Francisco chef behind Cockscomb (and formerly Incanto), known for nose-to-tail cooking. Winner of Top Chef Masters.
Chris Feldmeier
Chef · Love & Salt, ex-Mozza · Los Angeles
Mozza veteran who runs the kitchen at Love & Salt in Manhattan Beach.
Christopher Prieto
Pitmaster, Prime Barbecue · Knightdale, NC
Competition pitmaster and owner of Prime Barbecue near Raleigh, North Carolina.
Claire Ptak
Founder, Violet bakery · London
California-born baker who founded Violet in London and baked the 2018 royal wedding cake. Author of The Violet Bakery Cookbook.
Claudia Sidoti
Head chef, HelloFresh
Head chef at HelloFresh. She owned her own New York restaurant at 19 and helped launch Food Network Magazine.
Danny Bowien
Chef, Mission Chinese Food
Co-founder of Mission Chinese Food in San Francisco and New York and a James Beard Rising Star Chef award winner.
Davide Oldani
Chef, D’O · Milan
Michelin-starred chef of D’O in Cornaredo outside Milan, known for his affordable “cucina pop.”
Deuki Hong
Chef · co-author, Koreatown
Korean-American chef and co-author of Koreatown: A Cookbook, who first made his name at New York’s Baekjeong.
Diane Kochilas
Cookbook author · My Greek Table (PBS)
Greek-American cookbook author and host of the public-TV series My Greek Table. Her books include The Ikaria Way and Ikaria.
Douglas Kim
Chef-owner, Jeju Noodle Bar · ex-Per Se
Chef-owner of Jeju Noodle Bar in New York, the first ramyun restaurant to earn a Michelin star, after cooking at Per Se.
Elle Simone Scott
America’s Test Kitchen cast member · author, Food Gifts
Food stylist, test cook and on-air cast member at America’s Test Kitchen, and author of the cookbook Food Gifts. She founded SheChef, a network for women chefs of color.
Elyse Kopecky
Chef · co-author, Run Fast. Eat Slow.
Chef and co-author, with Olympian Shalane Flanagan, of the bestselling Run Fast. Eat Slow. cookbooks.
Flynn McGarry
Chef-owner, Gem · NYC
Chef who drew national attention as a teenage tasting-menu prodigy and went on to open Gem in New York.
Frank Bonanno
Restaurateur, Bonanno Concepts · Denver
Denver chef-restaurateur behind Bonanno Concepts, including Mizuna and Luca.
Gabe Barker
Chef-owner, Pizzeria Mercato · Carrboro, NC
Chef-owner of Pizzeria Mercato in Carrboro, North Carolina, and a two-time James Beard Rising Star Chef finalist.
Gena Hamshaw
Registered dietitian · author, The Full Helping
Registered dietitian, recipe developer and author of the plant-based food blog The Full Helping.
Gwyneth Paltrow
Founder, goop · cookbook author
Actor and founder of goop, and author of the cookbooks My Father’s Daughter and It’s All Good.
Hooni Kim
Chef-owner, Danji · Michelin-starred
Chef-owner of New York’s Danji, the first Korean restaurant in the U.S. to earn a Michelin star, and Hanjan. Author of My Korea.
Hugh Fearnley-Whittingstall
Founder, River Cottage
British chef, broadcaster and founder of River Cottage; longtime Guardian food columnist.
Iliana de la Vega
Chef-owner, El Naranjo · Austin
Oaxacan-rooted chef behind El Naranjo in Austin and a James Beard Award winner for Best Chef: Texas.
Jack Giacalone
Brothers Cucina
One of the brothers behind Brothers Cucina, an Italian-American family cooking channel built on their Sunday dinners.
Jean-Georges Vongerichten
Chef, Jean-Georges · NYC
French-born chef behind the Michelin-starred Jean-Georges in New York and dozens of restaurants worldwide, including ABC Kitchen.
Jenna Ewing
Creator, Sometimes Healthy J Rae
Recipe developer behind the food blog Sometimes Healthy J Rae.
Jenny Kellerhals Keogh
Pastry chef · writer, Mashed
New York pastry chef and food writer who reviews desserts and baked goods for Mashed.
Jerrelle Guy
Author, Black Girl Baking
Food writer, photographer and author of the cookbook Black Girl Baking.
Jess Pryles
Author, Prime Cuts · Pitmasters judge
Texas-based meat and barbecue authority, author of Prime Cuts and a judge on Food Network’s BBQ Pitmasters.
Jesse Griffiths
Chef-owner, Dai Due · Austin
Texas-born chef, hunter and former bartender behind Dai Due, the Austin butcher shop and restaurant. Author of Afield and The Hog Book.
Jessica Koslow
Chef-owner, Sqirl · Los Angeles
Founder of Sqirl in Los Angeles, the café that started as a jam company, and author of Everything I Want to Eat.
Ji Hye Kim
Chef-owner, Miss Kim · Ann Arbor
Chef-owner of Miss Kim, a Korean restaurant in Ann Arbor within the Zingerman’s Community of Businesses, and a multiple James Beard Award nominee.
Jim Mirabelli
Founder, NEPA Pizza Review · Pennsylvania
A professional pizza maker for more than a decade, he founded NEPA Pizza Review in 2012. He teaches pizza classes and has tasted 50-plus store-bought pizza sauces.
Joe Beddia
Pizzaiolo, Pizzeria Beddia · Philadelphia
Pizza maker behind Philadelphia’s Pizzeria Beddia, which Bon Appétit once named the best pizza in America. Author of Pizza Camp.
John Kanell
Creator, Preppy Kitchen
Creator of the baking channel and blog Preppy Kitchen and author of the Preppy Kitchen cookbook.
Jon Yao
Chef, Kato · Los Angeles
Chef of Kato in Los Angeles, a Taiwanese-influenced tasting-menu restaurant with a Michelin star.
Jonathan Wu
Chef, formerly of Fung Tu (NYC)
Per Se alum who cooked Chinese-American food at his Lower East Side restaurant Fung Tu.
José Pizarro
Chef, José Tapas Bar and Pizarro · London
Spanish chef behind José Tapas Bar and Pizarro in London’s Bermondsey and the author of several Spanish cookbooks.
Julia Sherman
Author, Salad for President
Artist and creator of the Salad for President blog and cookbook.
Junghyun Park
Chef-owner, Atoboy & Atomix · NYC
Chef who, with Ellia Park, runs New York’s Atoboy and Atomix; Atomix holds two Michelin stars.
Justin Iso
Pastry chef · chefiso.com
Pastry chef trained in Japanese confections and French pastry. He won Food Network’s Christmas Cookie Challenge and was named Saveur’s best baking and sweets blogger.
Justin Lavenue
Co-founder, The Roosevelt Room · Austin
Bartender and co-founder of The Roosevelt Room, the Austin cocktail bar.
Justin Yu
Chef · Houston · F&W Best New Chef
Houston chef who opened Oxheart and won the James Beard Award for Best Chef: Southwest. Named a Food & Wine Best New Chef.
Kader Meroni
Co-founder, Atlas Tea Club
Co-founder of Atlas Tea Club, a tea company and subscription club.
Karina Hoshikawa
Senior writer, Refinery29
Writer and editor at Refinery29, who learned to whisk matcha from her Japanese grandmother.
Kathy Gunst
Cookbook author · Here & Now resident chef
Cookbook author and resident chef for NPR and WBUR’s Here & Now, and a James Beard Award–winning journalist.
Kelly English
Chef, Restaurant Iris · Memphis
Memphis chef behind Restaurant Iris and Second Line. Named a Food & Wine Best New Chef.
Ken Haedrich
Founder & dean, The Pie Academy
Pie cookbook author (Pie Academy, Pie) who teaches home bakers online.
Kevin Dundon
Chef, Raglan Road · Dunbrody House
Irish chef and TV cook behind Dunbrody House in County Wexford and culinary director of Raglan Road Irish Pub at Disney Springs.
Kevin Gillespie
Chef, Red Beard Restaurants · Atlanta
Atlanta chef behind Gunshow and Red Beard Restaurants and a Top Chef finalist.
Laura Cerruti Quara
Creator, Italian Kitchen Confessions
Recipe developer and food photographer behind Italian Kitchen Confessions. She grew up in Treviso, Italy, and lives in New York.
Leah Koenig
Cookbook author · Brooklyn
Food writer and author of The Jewish Cookbook and Portico, on the Jewish cooking of Rome.
Mario Carbone
Chef, Major Food Group (Carbone, Parm)
Co-founder of Major Food Group with Rich Torrisi and Jeff Zalaznick, behind Carbone, Parm and Torrisi.
Mark Hix
Chef · ex-The Ivy, HIX Restaurants · UK
Former executive head chef of The Ivy and Le Caprice in London, and founder of the HIX restaurant group.
Martin Riese
Water sommelier
German-born certified water sommelier who has built water menus for Los Angeles restaurants.
Massimo Bottura
Chef-owner, Osteria Francescana · Modena
Chef-owner of Osteria Francescana in Modena, which holds three Michelin stars and has twice been named the World’s 50 Best Restaurants’ No. 1. Founder of the food-waste nonprofit Food for Soul.
Matt Kammerer
Chef, The Harbor House Inn · F&W Best New Chef
Chef at The Harbor House Inn in Elk, California, which holds two Michelin stars. Named a Food & Wine Best New Chef.
Matthew Kammerer
Chef, The Harbor House Inn · F&W Best New Chef
Chef at The Harbor House Inn in Elk, California, which holds two Michelin stars. Named a Food & Wine Best New Chef.
Matthew Kenney
Plant-based chef and restaurateur
Chef and author known for plant-based fine dining, with restaurants and a culinary school under Matthew Kenney Cuisine.
Melissa King
Chef · Top Chef All-Stars winner
San Francisco chef who won Top Chef: All-Stars and was voted the season’s fan favorite.
Melissa Weller
Baker, author of A Good Bake
Baker and author of A Good Bake, and the founding baker behind Sadelle’s in New York.
Meryl Feinstein
Founder, Pasta Social Club · author, Pasta Every Day
Pasta maker and teacher who founded Pasta Social Club, a pasta-making community and newsletter. Author of the cookbook Pasta Every Day.
Michael Anthony
Executive chef, Gramercy Tavern · New York
Executive chef of Gramercy Tavern and a James Beard Award winner for Best Chef: New York City.
Michael Gulotta
Chef, MoPho · New Orleans · F&W Best New Chef
New Orleans chef behind MoPho and Maypop, blending Southeast Asian and Louisiana cooking. Named a Food & Wine Best New Chef.
Michael Psilakis
Chef, Kefi & MP Taverna
Greek-American chef behind Kefi and MP Taverna in New York and author of How to Roast a Lamb.
Michael Solomonov
Chef-owner, Zahav · Philadelphia
Chef and co-owner of Zahav in Philadelphia, winner of the James Beard Award for Outstanding Restaurant; Solomonov is also a James Beard Outstanding Chef winner. Co-author of Zahav and Israeli Soul.
Michael Symon
Chef · Iron Chef, Lola · Cleveland
Cleveland chef behind Lola and Mabel’s BBQ, an Iron Chef and longtime Food Network star. He co-hosted ABC’s The Chew and is a James Beard Award winner.
Michelle Puyane
Owner, Chalait · NYC
Founder and owner of Chalait, a New York matcha café and tea company.
Mike Friedman
Chef-owner, The Red Hen · Washington, DC
Chef and co-owner of The Red Hen and All-Purpose Pizzeria in Washington, DC.
Miro Uskokovic
Pastry chef, Gramercy Tavern · New York
Executive pastry chef of Gramercy Tavern in New York.
Molly Baz
Cookbook author, Cook This Book
Former Bon Appétit senior food editor; author of the cookbooks Cook This Book and More Is More.
Natasha Pickowicz
Pastry chef · author, More Than Cake
Pastry chef formerly of New York’s Café Altro Paradiso and Flora Bar, and author of More Than Cake.
Nick Kelly
Chef, Altovino · San Francisco
Chef of Altovino, the Italian restaurant he opened in San Francisco’s Nob Hill in 2018. He is the third generation of his family to cook professionally in California.
Niki Nakayama
Chef-owner, n/naka · Los Angeles
Chef-owner of n/naka, the two-Michelin-star kaiseki restaurant in Los Angeles, featured on Netflix’s Chef’s Table.
Ori Menashe
Chef-owner, Bestia & Bavel · Los Angeles
Chef who, with pastry chef Genevieve Gergis, owns Bestia and Bavel in Los Angeles. Co-author of Bestia.
Paola Velez
Pastry chef · co-founder, Bakers Against Racism
Washington, D.C., pastry chef and co-founder of Bakers Against Racism.
Paul Carmichael
Chef, Kabawa · NYC
Barbados-born chef who led Momofuku Seiōbo in Sydney and now cooks Caribbean food at Momofuku’s Kabawa in New York.
Paul Kahan
Chef · One Off Hospitality, Chicago
James Beard Award–winning Chicago chef and co-founder of One Off Hospitality, the group behind Avec and The Publican.
Peter Meehan
Writer · co-founder, Lucky Peach
Food writer and former New York Times $25 and Under critic who co-founded Lucky Peach and co-wrote the Momofuku cookbook with David Chang.
Pim Techamuanvivit
Chef-owner, Kin Khao · San Francisco
Chef-owner of the Michelin-starred Kin Khao in San Francisco and formerly chef of Nahm in Bangkok.
Priya Krishna
Food reporter, The New York Times
New York Times food reporter and author of Indian-ish and Priya’s Kitchen.
Randy Lau
Co-creator, Made With Lau
Co-creator of the YouTube channel Made With Lau, where he documents his father, a former Cantonese restaurant chef, cooking family recipes.
Rich Giacalone
Brothers Cucina
Chef and one of the brothers behind Brothers Cucina, an Italian-American family cooking channel built on their Sunday dinners. He previously owned New Jersey restaurants.
Rich Torrisi
Chef, Major Food Group (Torrisi, Parm)
Co-founder of Major Food Group with Mario Carbone and Jeff Zalaznick, behind Torrisi, Parm and Carbone.
Rob Rubba
Chef, Oyster Oyster · Washington, D.C.
Chef of Oyster Oyster in Washington, D.C., a plant-forward restaurant with a Michelin star; he won the 2023 James Beard Award for Outstanding Chef.
Rodney Scott
Pitmaster, Rodney Scott’s BBQ
Whole-hog pitmaster behind Rodney Scott’s BBQ in Charleston and a James Beard Award winner (Best Chef: Southeast). Author of Rodney Scott’s World of BBQ.
Ruchit Harneja
Corporate pastry chef, Berg Hospitality Group · Houston
Corporate pastry chef for Berg Hospitality Group, the Houston restaurant group.
Ryan Hardy
Chef, Charlie Bird · NYC
Chef and co-owner of New York’s Charlie Bird and Pasquale Jones.
Ryan McCaskey
Chef, Acadia · Chicago
Chef-owner of Acadia in Chicago, which earned two Michelin stars.
Sara Kate Gillingham
Founder, The Kitchn · Dynamite Shop
Founder of The Kitchn and of Dynamite Shop, a kitchen and kids’ cooking store in Brooklyn.
Scott Tacinelli & Angie Rito
Chefs-owners, Don Angie · NYC
Husband-and-wife chefs behind Don Angie in New York’s West Village and authors of the cookbook Italian American.
Sean Brock
Chef · ex-Husk, Audrey (Nashville)
Chef behind Husk and McCrady’s in Charleston and Audrey in Nashville, a champion of heirloom Southern ingredients. James Beard Award winner and author of Heritage and South.
Sheldon Simeon
Chef, Tin Roof · Maui
Hawaiian chef behind Tin Roof and Tiffany’s in Maui, a Top Chef fan favorite (seasons 10 and 14) and author of the cookbook Cook Real Hawai‘i.
Shota Nakajima
Chef · Iron Chef finalist, Top Chef
Seattle chef (Taku, formerly Adana) who competed on Top Chef and on Netflix’s Iron Chef: Quest for an Iron Legend.
Simon Majumdar
Cookbook author & Food Network judge
British-born food writer, author of Eat My Globe, and a judge on Food Network’s Iron Chef America and Cutthroat Kitchen.
Sohla El-Waylly
Chef & cookbook author, Start Here · ex-Bon Appétit
New York chef, video host and author of Start Here; formerly of Bon Appétit’s test kitchen.
Sonoko Sakai
Author, Japanese Home Cooking
Los Angeles–based Japanese cooking teacher and author of Japanese Home Cooking.
Stacey Mei Yan Fong
Author, 50 Pies, 50 States
Baker and author of 50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie.
Stuart Brioza
Chef, State Bird Provisions · San Francisco
Chef who, with Nicole Krasinski, runs State Bird Provisions, The Progress and The Anchovy Bar in San Francisco; a James Beard Award winner.
Sungchul Shim
Chef, Kochi · NYC
Chef-owner of Kochi in New York, a Michelin-starred Korean skewer tasting menu.
Tiffani Faison
Chef · Tiger Mama, Boston
Boston chef-restaurateur behind Tiger Mama and other restaurants, and the runner-up on the first season of Top Chef.
Tommy Banks
Chef-owner, The Black Swan at Oldstead · Yorkshire
Michelin-starred Yorkshire chef behind The Black Swan at Oldstead and Roots in York; winner on BBC’s Great British Menu.
Tyler Brown
Chef · formerly Southall and Keswick Hall
Tennessee chef known for farm-driven cooking, formerly executive chef at the Southall resort in Franklin and earlier at Virginia’s Keswick Hall.
Tyler Malek
Co-founder, Salt & Straw
Co-founder and head ice-cream maker of Salt & Straw, the Portland, Oregon–born ice-cream shops known for unusual seasonal flavors.
Tzurit Or
Founder, Tatte Bakery · Boston
Israeli-born founder of Tatte Bakery & Café, which began at Boston-area farmers markets.
Valerie Gordon
Chef-owner, Valerie Confections · Los Angeles
Founder of Valerie Confections in Los Angeles and author of the cookbook Sweet.
Vikas Khanna
Chef · cookbook author
Indian chef who earned a Michelin star at New York’s Junoon, a longtime MasterChef India judge, and owner of Bungalow in New York.
Vivek Surti
Chef-owner, Tailor · Nashville
Chef-owner of Tailor in Nashville, where he cooks the Gujarati food of his family through Tennessee ingredients.
Woody Wolston
Baker, Real Baking with Rose
Rose Levy Beranbaum’s longtime baking collaborator, who tests recipes and writes for her Real Baking with Rose blog.
Yotam Ottolenghi
Chef · author, Ottolenghi, Jerusalem
Israeli-British chef behind London’s Ottolenghi delis and restaurants and author of Plenty, Jerusalem and Simple. A longtime Guardian food columnist.
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