For some restaurant owners, there is a time when the hype machine runs out of gas.

We’ve long been fans of cookbook author and creative thinker Molly Baz, and many of you have too.

Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. Flynn McGarry is the chef-owner of Gem Wine and Gem Home in New York City.

Nicola Lamb is a pastry chef and recipe developer based in London. Her latest book is Sift. Hetal Vasavada is the author of a new book, Desi Bakes.

Lisa Kyung Gross is the founder and CEO of the League of Kitchens, an immigrant-led, home-based cooking school that launched in New York City in 2014.

The French write their egg recipes with too many “shoulds”—undoing the accessibility and supposed versatility of a perfect ingredient.

It’s great as an appetizer or as fuel for hungry cooks.

Tom Colicchio is a longtime chef and behind the restaurants Craft, Gramercy Tavern, and dozens more.

Angelo Sosa is one of the most talented chefs we’ve gotten to know, and he’s currently the chef at the new restaurants Tía Carmen and Carmocha in Palm Springs, California.

As chef-owner of eponymous bakeries around the world, Dominique Ansel has been responsible for creating some of today’s most popular pastries.

There’s no hiding the alcohol flavor in a martini. We accept this challenge.

Amadou Ly is the baker-owner of ALF Bakery, a destination for delights like mushroom danishes and laminated baguettes in New York City’s Chelsea Market.

Julia Turshen is the author of four cookbooks, including the new release What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities.

David is the editorial director at King Arthur Baking Company.

Nicolas Jammet is a cofounder of the megapopular salad and protein plate seller Sweetgreen and the company’s chief concept officer.

As if you needed an excuse.

Osei Blackett, aka Chef Picky, isn’t afraid to shake up culinary tradition.

We love what Rob Martinez is doing on YouTube and TikTok. Rob is behind the voice and visuals of Eating With Robert, a delightful series of dispatches from restaurants around the world.

Ben Mims is a cookbook author, food writer, and recipe developer based in Los Angeles.

Betül Tunç is one of the true breakout food stars of the past couple of years. But do you really know Betül Tunç?

Not just for baby food anymore, delicious and convenient pouches are everywhere in the grocery store. What does that say about adults seeking a quick meal—and the environmental impact of our great shift to plastic?