Round Pond's olive oil is buttery, peppery, and full of olive goodness.
The Perfect Chocolate Chip Cookie
Luxurious, melty, and delicious.
The Perfect Ice Cream Flavor
This salted caramel ice cream is sweet, salty, bitter, and cold.
The Perfect Jucy Lucy
Who makes the perfect Jucy Lucy (also sometimes spelled Juicy Lucy), an iconic Minnesota burger stuffed with cheese? CHOW.com contributing editor and host of Supertaster Daily James Norton is convinced it's the Blue Door Pub in St. Paul. He takes us there, and describes the nuances that separate Blue Door's Jucy Lucy from run-of-the-mill stuffed hamburgers.
The Perfect Prawns
The LA Times's Russ Parsons lauds the salt-roasted spot prawns at Providence restaurant.
The Perfect Ricotta Cheese
food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. And be sure to visit food52.com to enter their best ricotta recipe contest.
The Perfect Soup Dumpling
Steamy on the outside, juicy on the inside.
The Perfect Risotto
Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco.
The Perfect Salad
New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.
The Perfect Canelé
The French know their pastries.
The Perfect Tortilla
Evan Kleiman of KCRW's Good Food falls for flowers.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.
The Perfect Fried Chicken
As determined by the Lee brothers.
The Perfect Sazerac
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.
The Perfect Pesto
As chosen by Marcia Gagliardi of Tablehopper.com.
The Perfect Martini
Esquire's David Wondrich makes a surprising choice with the Fitty Fitty at the Pegu Club.
The Perfect Hamburger
Josh Ozersky and Gail Simmons go over the finer points.