The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.

This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d’oeuvre.

Chef Iliana Regan of Chicago's Elizabeth restaurant is a whiz with bread. She has perfected brioche—a bread that is definitely a time commitment to but so worth the wait. With a golden crust and buttery, tender crumb, this is one of the most delicious breads you can make.

The byline for this recipe was updated on 5/6/2021. Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you'll find there.

At Goldenrod Pastries in Lincoln, Nebraska, everything is without gluten and dairy, and many pastries are vegan or nut-free. Dietary challenges led chef-owner Angela Garbacz to fall in love with what she calls “diet-inclusive baking,” and to fill her shops and her new cookbook, Perfectly Golden, with treats everyone can enjoy. This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. The babka dough is well hydrated, resulting in a moist loaf with a well-developed crumb. Trust us, you won’t miss the butter.

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thyme and drizzled with honey.

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.

Turn your vegetables into pure gold in this umami-rich vegetable broth.