_ Charles Phan, The Slanted Door, San Francisco_ “The pots are not only beautiful to look at; with clay, the heat transfer is just completely different from what you get with steel or any other metal: slow, even, delicate.” Read the complete SAVEUR 100 story »

_ Grant Achatz, Alinea, Chicago_ “It can vaporize any water-based liquid at room temperature under a vacuum. The process preserves volatile aromatics normally lost in cooking and distills them into clear liquids.” Read the complete SAVEUR 100 story »

_ Michael Laiskonis, Le Bernardin, New York City_ “Equal parts food artists and lab technicians, the duo explore the science of food.”

Chefs Justin Bogle, Grant Achatz, Michael Ayoub, Bruce Sherman, and Alex Guarnaschelli share their favorite knives.

_ Oriol Balaguer, Estudi di Xocolata i Pastisseria, Barcelona_ “Before I start to create, I always sketch my inspiration.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Bruce Sherman, North Pond, Chicago_ “Constructed with nonbolted, nonreactive stainless steel and a heavy-bottomed copper base, they distribute heat evenly and are easy to clean. ” Read the complete SAVEUR 100 story »