The Saveur 100: Chefs’ Edition — IndexChefs are a special breed.

1. Housemade Kielbasa — Michael Anthony, Gramercy Tavern, New York City
2. BLiS Syrups, Vinegars, and Roes — Grant Achatz, Alinea, Chicago
3. Dry-Roasted Vegetabls — Roberto Santibañez, Fonda, New York City
4. "Much Depends on Dinner" — Dan Barber, Blue Hill Restaurants, New York City
5. McVitie's Digestive Biscuits — Andrew Zimmerman, Sepia, Chicago
6. Lucero Soto Arriaga — Rick Bayless, Frontera Grill and Topolobampo, Chicago
7. Tater Tots — Michel Richard, Citronelle, Washington, D.C.
8. Oysters — Frank Stitt, Highlands Bar and Grill, Birmingham, Alabama
9. Kombu — Michael Anthony
10. "In Bocca" — Liza Shaw, A16, San Francisco
11. Parsley and Pancetta Salad — Monica Pope, T'afia, Austin
12. Canale Torino Cocktail — Jimmy Bradley, The Red Cat and The Harrison, New York City
13. The Place — Jimmy Bradley
14. Kajitsu — David Chang, Momofuku, New York City
15. Cookingissues.com — Michael Laiskonis, Le Bernardin, New York City
16. Sitram Pots and Pans — Bruce Sherman, North Pond, Chicago
17. Salt-Baked Fish — Jody Adams, Rialto, Cambridge, Massachusetts
18. Gaziantep, Turkey — Ana Sortun, Oleana and Sofra, Cambridge, Massachusetts
19. Cheetos — Craic Koketsu, Park Avenue Winter, New York City
20. Being Alone in My Restaurant — John Stage, Dinosaur Bar-B-Que, New York City
21. Frozen Peas — Fergus Henderson, St. John, London
22. "American Cookery" — Tom Colicchio, Craft Restaurant Group
23. Victory Brewing Company — Terence Feury, Fork, Philadelphia
24. Hardneck Garlic — Michael Ayoub, Fornino, New York City
25. Boozy Hot Sauce — Elizabeth Karmel, Hill Country Barbecue, New York City
26. Juan Mari Arzak — Gaston Acurio, Astrid y Gaston, Lima, Peru
27. Green Coriander Seeds — Sara Jenkins, Porchetta, New York City
28. Corned Beef and Cabbage — Justin Bogle, Gilt, New York City
29. Sweetbreads — Barbara Lynch, Barbara Lynch Gruppo, Boston
30. Georges Blanc — Marcus Samuelsson, Red Rooster, New York City
31. Kohlrabi — Tony Maws, Craigie on Main, Cambridge, Massachusetts
32. Salvatore Denaro — Sara Jenkins
33. Fresh As — Eric Ripert, Le Bernardin, New York City
34. Pierogies Plus — Damian Sansonetti, Bar Boulud, New York City
35. The Isle of Skye — Simon Wallwork and Kirsty Faulds, The Glenview, Culnacnock, United Kingdom
36. El Campero — Sam and Sam Clark, Moro, London
37. Punitions — Marc Murphy, Benchmarc Restaurants
38. Gastrique — Stephen Kalt, Fornelletto, Atlantic City, New Jersey
39. Milk and Honey — Daniel Humm, Eleven Madison Park, New York City
40. Bram Cookware — Charles Phan, The Slanted Door, San Francisco
41. Nathan Myhrvold — Michael Laiskonis
42. Carnival Food — Martin Picard, Au Pied de Cochon, Montreal
43. Deviled Eggs — Carolynn Spence, Chateau Marmont, Los Angeles
44. Ciao Pescao — Cuquita Arias, Barandas, Panama City
45. Kaya — Brad Farmerie, PUBLIC and Double Crown, New York City
46. Red Poll Beef — Andrea Reusing, Lantern, Chapel Hill, North Carolina
47. ABC Kitchen — Jody Adams
48. Hawk's Crayfish — Donald Link, Link Restaurant Group, New Orleans
49. Yuan Yuan Xiang — Max Levy, Bei, Beijing
50. Le Contre-Quai — Pierre Gagnaire, Pierre Gagnaire, Paris

51. Sabah, Malaysia — Zak Pelaccio, Fatty Crab and Fatty 'Cue, New York City
52. Sushi Shin — David Myers, Comme Ça and Sona, Los Angeles
53. Heidolph Brinkmann Laborota 20 Rotary Evaporator — Grant Achatz
54. La Grenouille — Roberto Santibañez
55. "Grand Livre de Cuisine" — Joseph Ogrodnek, Anella, New York City; Michael White, Alta Marea Restaurant Group, New York City; George Mendes, Aldea, New York City
56. Kozlik's Triple Crunch Mustard — Jonathan Gushue, Langdon Hall, Cambridge, Ontario
57. Claudia Roden — Jody Adams
58. Sea Urchin — Philippe Massoud, ilili, New York City
59. Veta la Palma Fish — Dan Barber
60. Real Neapolitan Pizza — Tony Gemignani, Tony's Pizza Napoletana, San Francisco
61. Uplands Pleasant Ridge Reserve Cheese — Bruce Sherman
62. Amaranth Leaves — Floyd Cardoz, chef and author, New York City
63. Irish Coffee — Cathal Armstrong, Restaurant Eve, Alexandria, Virginia
64. Smoked Olive OIl — Tony Conte, The Oval Room, Washington, D.C.
65. Copenhagen — Jakob Mielcke Hansen, Mielcke & Hurtigkarl, Copenhagen
66. Homemade XO Sauce — Sang Yoon, Father's Office, Los Angeles
67. Nehoni Nenox 5.9-Inch G-Type Petty — Justin Bogle
68. Toledo Chef's Knife — Grant Achatz
69. Wusthof 12-Inch Chef's Knife — Michael Ayoub
70. J.A. Henckels 5-Inch Serrated Utility Knife — Bruce Sherman
71. New West 7-Inch Damascus Santoku Knife — Alex Guarnaschelli, Butter, New York City
72. Salted Caramels — Michael Laiskonis
73. Italian Chardonnays — Mark McEwan, North 44, Toronto
74. Courty Pastry Shop — Alex Guarnaschelli
75. Granola — Daniel Humm
76. Aji Amarillo Chile Powder — Andrew Zimmerman
77. Lemon Basil — Susan Spicer, Bayona and Mondo, New Orleans
78. Apple Corer — Jesse Schenker, Recette, New York City
79. Sea Salt Coffee — Pichet Ong, Spot Dessert Bar and Village Tart, New York City
80. French Apple Tart — Sara Moulton, chef and author
81. "Catalan Cuisine" — Stephen Kalt, Fornelletto, Atlantic City, New Jersey
82. Paul Bertolli — Michael Paley, Proof on Main, Louisville
83. Braising — Rick Moonen, RM Seafood, Las Vegas
84. Yuzu Koshu — Tadashi Ono, Matsuri, New York City
85. Nose-to-Tail Rabbit — Matthew Accarrino, SPQR, San Francisco
86. Mortadella Smear — Jonathan Gushue, Langdon Hall, Cambridge, Ontario
87. The Bitter Truth Celery Bitters — Ken Oringer, Clio, Boston
88. Pencil and Paper — Orioil Balaguer, Estudi di Xocolata i Pastisseria, Barcelona
89. Koshary el Tahrir — Anita Lo, Annisa, New York City
90. Vitamix Blenders — Tory McPhail, Commander's Palace, New Orleans; Michael Anthony; Susur Lee, Lee Restaurant, Toronto
91. Fraternity of Chefs — John Currence, City Grocery Restaurant Group, Oxford, Mississippi
92. Ovaltine — John Sundstrom, Lark and Licorous, Seattle
93. Guava Paste — Claude Troisgros, Olympe, Rio de Janiero
94. Chefs Collaborative — Bruce Sherman
95. Calas — David Guas, Bayou Bakery, Washington, D.C.
96. Biscuitville — Elizabeth Karmel
97. Molten Chocolate Cake — Susur Lee
98. La Boite a Epice — Michael Solomonov, Zahav, Philadelphia
99. "Betty Crocker Cookbook for Boys and Girls" — Terence Feury
100.** Tomato Sandwiches — Daniel Holzman, The Meatball Shop, New York City