Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. She is a food columnist for The New York Times, and has written more than 30 cookbooks including Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite.
Rachel Saunders is the founder of the Blue Chair Fruit Company, an artisanal jam and marmalade company. She is also the author of The Blue Chair Jam Cookbook.
Fany Gerson is a chef and cookbook author. Her writing has appeared in The New York Times, Gourmet, Fine Cooking, Time Out, New York Magazine, and Edible Manhattan. She is the author of several cookbooks, including My Sweet Mexico. She is the founder of La Newyorkina.
Stephanie Pierson is the author of a dozen books and has collaborated with chefs on five cookbooks. She is a regular contributor to Atlantic.com's food section, and her work has been published in The New York Times, Saveur, Metropolitan Home and Eating Well.
Annie Rigg is an author, freelance food stylist and recipe writer. Her writing appears in Sainsbury’s Magazine, Waitrose Kitchen, Delicious, Olive, Good Food, Easy Living and Red Magazine.
Christina Tosi is the chef and owner of Momofuku Milk Bar. She is the 2012 James Beard recipient of the Rising Star Chef of the Year award. She is also the author of Momofuku Milk Bar.
Rick Rodgers is a cooking teacher, food writer, the author of more than 40 cookbooks, freelance cookbook editor, and radio and television guest chef. His recipes have appeared in Food & Wine, Men's Health, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit and a blogger at Epicurious.
Edward Behr has been producing The Art of Eating magazine for more than 25 years. He is the author of The Artful Eater and co-author of The Art of Eating.
Andrew Schloss is a restaurateur; the author of 12 cookbooks; a writer whose articles have appeared in the Philadelphia Inquirer, The Washington Post, the San Francisco Chronicle, the Chicago Tribune, Bon Appetit and Family Circle; and president of product development company Culinary Generations, Inc. He is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia. His website is AndrewSchloss.com. His latest book is Cooking Slow: Recipes for Slowing Down and Cooking More.
Anna Thomas is a cookbook author (The Vegetarian Epicure, The Vegetarian Epicure, Book Two, The New Vegetarian Epicure) and filmmaker (including the Academy Award-nominated "El Norte"). She serves on the faculty of the American Film Institute.