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Sohui Kim

PROFILES

Chef Sohui Kim thinks truffle oil is overrated. “I firmly believe that salt, a pinch of sugar and/or a splash of rice wine vinegar can always save the day,” she says. And that may very well be true—as long as you know how to wield those ingredients like Kim can. Sweet-salty-spicy flavors perk up cuisine from South Korea, her birthplace, and they now electrify the food at The Good Fork and Insa, the two Brooklyn restaurants she runs with her husband, Ben Schneider.But gochujang and kimchi aren't the only stars. On The Good Fork menu, fried calamari with fra diavolo and Parmesan are just below her savory, teriyaki-drizzled scallion pancake. It’s eclectic and fresh, but comfortably mom-and-pop cuisine. In The Good Fork Cookbook, Chef Kim describes her food as “traditional dishes heightened by a global pantry; classics, with just enough of a twist to make them new again.” It’s the kind of food that builds a following, so much so that after Hurricane Sandy damaged their restaurant, Kim was able to crowdsource $50K to rebuild.That kind of tenacity is what put Kim on the culinary track in the first place: after graduating from ICE, she secured an externship at Blue Hill under Chefs Dan Barber and Michael Anthony. They tried to persuade her to move upstate as they opened Blue Hill at Stone Barns, but the buzz of the West Village sounded more appealing, so she moved on to work with Anita Lo at Annisa.Kim brings her professional chops to Panna, but with a warm, homespun touch that's evident in the loving way she pleats pork dumplings (the ones that beat Bobby Flay's in a throwdown). Watch how she bundles veal shanks with butcher’s twine to make Osso Buco, the dish her husband cooked to woo her while they were dating. Other dishes taste totally familiar, but draw from the “global pantry” that defines Kim's style: pan-seared chicken breasts, bathed in a butter sauce funkified by Chinese fermented black beans, or a lentil salad specked with piquillos, a sweet Spanish chile. So, whether you’ve got flavor wanderlust or need a dose of edible comfort, Kim’s cuisine will satisfy and leave you hungry for more.Sohui's Restaurants:Insa (Brooklyn, NY)The Good Fork (Brooklyn, NY)Sohui's Book:The Good Fork Cookbook (2016)

Foolproof Ribs

Video | 04:20

Ina Garten shares her secret for flavorful, tender ribs and delicious barbecue dipping sauce.

Shortbread Hearts

Video | 02:03

Ina Garten keeps it simple with these buttery, vanilla-glazed shortbread cookies.

Grill Like a Pro

Video | 01:23

Ina Garten shares five tips she's learned over the years for charcoal grilling like a pro.

Ina's Smoky Eggplant Dip

Video | 03:45

Ina fires up the grill to begin her process of turning eggplant into a creamy, delicious dip.

Vanilla Extract

Video | 01:02

Ina Garten shows how to make homemade vanilla extract.

Alton Brown

TALENT

Alton Brown began his career as a cameraman when he was still in college, then followed with eight years directing television commercials before heading to culinary school in the early 90s with the goal of making food shows. Today, Brown has been on Food Network nearly 20 years, 14 of which he spent as the writer, host and showrunner of cooking/science/history/comedy show called Good Eats.During that time, he also served as the culinary commentator and host of such shows as Iron Chef America and Cutthroat Kitchen, wrote eight books on food and cooking and toured two live culinary variety shows to sold-out houses around the country, as well as Broadway.His musical trio released their first CD in 2016 featuring Brown’s original music from the stage shows and managed to make the Billboard charts not once, but twice. His trio has a holiday album in the works for 2019, which will pair perfectly with a new holiday-targeted stage show that will hit the road that same year.There are two James Bead awards with Brown’s name on them in a drawer in his office, and somewhere in the world there’s a coveted Peabody awarded to Good Eats that was stolen out of his car back in 2013.Brown is producing Good Eats: Reloaded, for which he’s shooting new material to “renovate and repair” classic Good Eats episodes, and plans to reboot the series in 2019 with The Return of the Eats on Food Network.Although Brown is a pilot, scuba diver and motorcycle enthusiast his current hobby time is focused on brewing coffee, rejecting smartphone updates, and attempting to housebreak a rescued Boston Terrier named Scabigail. He shares a loft in Marietta, GA with designer Elizabeth Ingram and another dog named Franny, who seems to have the whole “going to the bathroom outside” thing worked out.He watches a lot of movies (Brown has insisted on several occasions that Stanley Kubrick is, in fact, his father) and owns several vintage electric guitars which he plays badly. He also collects typewriters which he plays with considerable proficiency. He drives a 35-year-old car.Oh, and he cooks.

8 Surprising and Adorable Uses for Cookie Cutters

Photo Gallery | 9 Photos

20 Spinach Recipes That Are Sure to Satisfy

Photo Gallery | 20 Photos

Eddie Jackson

TALENT

Eddie Jackson is a former NFL player who is a fierce competitor both in the kitchen and on the field. Now a food truck owner, private chef and personal trainer, he is dedicated to making healthy food taste absolutely delicious. In Eddie’s world, there is no need for a “cheat” day, because his good-for-you food is packed with flavor and does not leave you feeling deprived. Eddie joined the Food Network family in 2015 after besting 11 of his fellow finalists on Food Network Star. In 2016, Eddie joined Iron Chef Alex Guarnaschelli in mentoring eliminated Star hopefuls through a six-week competition on Star Salvation. He's the host of Eddie Jackson's Game-Day Playbook and Eddie Jackson’s Fitness Playbook on FoodNetwork.com.