Chef and Chez Panisse restauranteur Alice Waters says that most ingredients -- from produce to shellfish -- are best served the day they're harvested. She aims to incorporate this freshness into all her dishes.
Food writer Mimi Sheraton. She is the food critic for Time Magazine. She has written for the New York Times Magazine and New York Magazine, and she's written several books on food and dining out and now publishes a newsletter.
Wine critic Robert Parker. Widely regarded as the world's most influential wine critic, Parker takes a strongly consumerist view of his craft, warning consumers about overrated, overpriced wines. His opinions are recorded in his monthly newsletter The Wine Advocate. A Parker rating of 90 for a wine (on a 50-100 scale) virtually guarantees a sellout for the shipment.
Marian Burros, food columnist for "The New York Times." Her weekly column "De Gustibus" is an eccentric and informative look at what we eat, from trendy purple vegetables to Mother's medicinal chicken soup.
Novelist Laurie Colwin has published a collection of essays about food called Home Cooking. While many of her friends enjoy traveling, her idea of a good time is staying home and making a good meal. She also cooks for the needy at homeless shelters.
Jane and Michael Stern are a husband-and-wife food-writing duo who travel the country to find the best regional food. Their work has spanned twenty years and several books. Their latest is called A Taste of America.