The chefs

The Burger Scholar

George Motz

Regional American burger history and traditional methods: smashing, steaming, smoking and deep-frying.

Chef, author and YouTube cook

Joshua Weissman

From-scratch technique: buns, sauces, smash and thick burgers, and fast-food recreations.

Cook and food science writer

J. Kenji López-Alt

Science-based testing of burger technique: smashing, crust development and fast-food reconstructions.

Chef, db Bistro Moderne

Daniel Boulud

French technique applied to the American burger.

Editor-in-chief, Cook’s Illustrated

Dan Souza

Test-kitchen method development.

Chef

Dan Hong

Korean-influenced fried chicken.

Chef and broadcaster

Sanjeev Kapoor

Indian and fusion cooking.

Test kitchen and publisher of Cook’s Illustrated and Cook’s Country

America’s Test Kitchen

Recipe development and testing: burger blends, turkey and veggie burgers, and fried chicken.

Chef, restaurateur and broadcaster

Gordon Ramsay

Restaurant technique made approachable: well-seasoned, minimally handled patties, toasted buns and bold sauces.