Dana Jacobi is the author of 10 cookbooks, including James Beard award finalists The Essentials of Healthful Cooking and The Joy of Soy. She writes the nationally syndicated column "Something Different," and her writing has appeared in Cooking Light, Cooking Pleasures, Cooks Magazine, Eating Well, Food & Wine, Natural Health, Prevention and Vegetarian Times. In addition to teaching, she has marketed her own specialty food line and created products for Kraft-General Foods and Arrowhead Mills.
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.