About Sam Sifton
Sam Sifton is the food editor of The New York Times, the founding editor of NYT Cooking and a columnist for The New York Times Magazine. Formerly the national news editor and culture editor, he has also served as The Times's chief restaurant critic. He writes the daily Cooking newsletter delivered to over three million readers and is the author of Thanksgiving: How to Cook It Well.
If you don’t know Peter Gilmore, you certainly know his food. His desserts include the snow egg and the eight-texture chocolate cake but, over a 20-year career at leading fine-diner Quay, the chef’s signature dishes are many.
A labour of love for Dan Hunter's Brae in Birregurra embodies his fierce devotion to self-sufficient dining, with a menu that is a literal sampler of the region’s produce.
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What do you get when you combine Taiwanese heritage, a Canadian upbringing and time in some of Australia’s best kitchens? Jowett Yu’s fresh and fun take on Cantonese food.
