Grant Achatz, Alinea, Chicago “BLiS’s maple syrup and sherry vinegars are aged in bourbon barrels from Heaven Hill Distilleries in Kentucky, and their complex flavors are unrivaled.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Andrew Zimmerman, Sepia, Chicago “Like a cross between a cookie and a cracker, it makes a perfect sweet-and-savory bite when combined with cheese.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Craig Koketsu, Park Avenue Winter, New York City_ “It’s hard to get more intense cheesiness out of anything else.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Terence Feury, Fork, Philadelphia_ “This brewery, outside of Philadelphia, makes the kind of cool, creative beers that you want to drink all the time.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Eric Ripert, Le Bernardin, New York City “The flavors are concentrated and bright; the products add great texture to a dish. ” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Andrea Reusing, Lantern, Chapel Hill, North Carolina_ “Most farmers who grass-feed their cattle have a hard time competing with ranchers raising corn-fattened breeds. That’s not the case with Red Polls.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Donald Link, Link Restaurant Group, New Orleans_ “It was a rainy Louisiana day, and my dad was boiling a stockpot full of them under our carport. When he was done, he handed me this crazy-looking bug and told me to eat it.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Jonathan Gushue, Langdon Hall, Cambridge, Ontario_ “With raw oysters, I blend some of the mustard with the shellfish liquor and put the mixture back on top of the oyster, just like that.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Dan Barber, Blue Hill restaurants, New York City_ “If the typical fish farm resembles a floating feedlot, releasing pollutants into the ocean, Veta la Palma — a fish farm not far from that restaurant — is something closer to a water purification plant.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Bruce Sherman, North Pond, Chicago_ “Made from the buttery milk of Gingrich’s cows, it tastes of grass, herbs, and wildflowers.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Tony Conte, The Oval Room, Washington, D.C._ “It’s lightly smoky and perfect for finishing meats or drizzling over crushed Yukon Gold potatoes along with lemon juice and yuzu salt” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Mark McEwan, North 44, Toronto_ “I’m hooked on the bright, delicate flavors of Italian chardonnays. Italians may be relatively new to this grape, but they’re making excellent wines with it.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Andrew Zimmerman, Sepia, Chicago_ “Sweet, fruity, and subtly spicy, this chile powder, made from aji amarillo chiles grown in Peru, is what I use when I want to add balanced heat to a dish.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Tadashi Ono, Matsuri, New York City_ “It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma &emdash; everything.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Ken Oringer, Clio, Boston_ “It makes drinks sing with complex, vegetal depth; in food, too, it brings out the best in other ingredients.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ John Sundstrom, Lark and Licorous, Seattle_ “I call it malted milk with terroir, because of its unique mineral flavor” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »