Julia Carolyn Child was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. She is also recognized for her falsetto.
James Andrews Beard was an American chef, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres.
Siddharth Pico Raghavan Iyer, known as Pico Iyer, is a British-born essayist and novelist, often known for his travel writing. He is the author of numerous books on crossing cultures including Video Night in Kathmandu, The Lady and the Monk and The Global Soul. An essayist for Time since 1986, he also publishes regularly in Harper's, The New York Review of Books, The New York Times, and other publications.
Edward Allen is an American author and television personality. He was the food and wine connoisseur on the Bravo network's television program Queer Eye, and has been the host of the TV cooking competition series Chopped since its launch in 2009, as well as Chopped Junior, which began in mid-2015. On April 13, 2014, he became the host of another Food Network show, originally called America's Best Cook; a retooled version of that show, retitled All-Star Academy, which debuted on March 1, 2015. In early 2015, he also hosted a four-part special, Best. Ever., which scoured America for its best burgers, pizza, breakfast, and barbecue. He is a longtime contributing writer to Esquire magazine, the author of two cookbooks, and regularly appears on the Food Network show The Best Thing I Ever Ate and other television cooking shows.
Anthony Michael Bourdain was an American celebrity chef, author, journalist, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as an executive chef at Brasserie Les Halles in Manhattan. He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000). In June 2018, while working on assignment for CNN's program Parts Unknown, in northeastern France, Bourdain killed himself.
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
Robert William Flay is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas; Bar Americain in New York and at Mohegan Sun; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states.
Choucroute garnie is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
Andreas Viestad is a Norwegian food columnist and TV chef. He has hosted seven seasons of New Scandinavian Cooking broadcast in the U.S., China, Germany, Italy, Finland and on BBC Food in over fifty countries since 2003, and is a food writer for Dagbladet and Morgenbladet newspapers in Norway. He has had a monthly column in The Washington Post titled "The Gastronomer". Viestad has been called "Norway's most exciting food writer", and "Norway's culinary ambassador".
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which gives it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. Juniper berries may be the only spice derived from conifers.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
Gail Simmons is a Canadian food writer and cookbook author. Since the show's inception in 2006, she has served as a permanent judge on BRAVO's Emmy-winning series Top Chef. Simmons was previously the head critic on Top Chef Duels and host of Top Chef: Just Desserts, Bravo's pastry-focused spin-off of the Top Chef franchise. She was also co-host of "The Feed," which aired in 2014 on FYI, A+E's new lifestyle network. In addition to her work on Top Chef, Gail makes frequent television appearances on NBC's Today and ABC's Good Morning America, among others. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, Los Angeles Times, and more.
Betty Harper Fussell is an American writer and is the author of 12 books, ranging from biography to cookbooks, food history and memoir. Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home and Gastronomica. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Eat Live Love Die, and she is now working on How to Cook a Coyote: A Manual of Survival.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the Foundation's annual gala moved to Chicago. Chicago will continue to host the Awards up to 2027.
Ed Levine is a New York-based food writer, creator of Serious Eats and a frequent The New York Times contributor. His stories on iconic American foods such as pizza, hot dogs, hamburgers, ice cream and cheesecake have appeared in many U.S. periodicals, including GQ, BusinessWeek and The New York Times.
James Oseland is the author and editor-in-chief of World Food, a book series that explores the planet’s greatest food destinations. He served as editor-in-chief of the U.S. food magazine Saveur from 2006 to 2014. His memoir and cookbook Cradle of Flavor received accolades from the James Beard Foundation and the International Association of Culinary Professionals and was named one of the best books of 2006 by the New York Times, Time Asia, and Good Morning America. His writing has appeared in the Wall Street Journal, Gourmet, Vogue, and dozens of other media outlets. He was a judge from 2009 to 2013 on the Bravo television series Top Chef Masters. Oseland is also the author of Jimmy Neurosis, a LAMDA-nominated coming-of-age memoir set against the California and New York City punk rock movements of the late 1970s. Out called the book "nonstop entertainment," while Rolling Stone hailed it as a "vibrant coming-of-age memoir [told] in an instantly lovable voice."
Sue Torres is an American chef and television personality.
Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston Blumenthal. Blumenthal began work upon the recipe in 1993, and eventually developed the three-stage cooking process for their preparation. The preparation process involves the chips first being simmered and then cooled and drained of water using a sous-vide technique or by freezing, deep fried at 130 °C (266 °F) and again cooled, and finally deep fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".
Troy Johnson is a writer, food critic, and television personality from San Diego. He has been on several Food Network shows as a panelist and a judge on Iron Chef America and The Best Thing I Ever Ate. He is best known as a judge on the Food Network show Guy's Grocery Games since its inception in 2013 and Campus Eats on the Big Ten Network since 2016. He previously hosted Crave which was also on the Food Network, an award winning music show in San Diego called Fox Rox, and a San Diego Padres pregame show entitled Outta Left Field.
