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"1. The Must-Order: One Big Mushroom Trip\n\nFacebookPinterest\n\nJust look at that thing. This whole hen-of-the-woods mushroom by Upland in N.Y.C. presents like some magical fungus harvested from deep inside the magical-fungus forest: a big dramatic blossom of \u2019shroom, deep-fried and crispy and flecked with snipped chives. Texture-wise it starts out thin and crunchy, then gets softer and more mushroomy as you work your way down to the plate, where you\u2019ll find a thick and generous smear of herbed, ricotta-esque Cloumage. Swipe wisely. You\u2019ll want some on every bite.\u2014Brendan Vaughan \n\n\n\n2\u20135. Local, Sustainable, Seasonal...Cocktails?\n\nOur age-old love of booze and our newfound obsession with farm-freshness had a meet-cute at happy hour. In L.A.,\nbartender-forager Matthew Biancaniello twists the gimlet with peppery arugula. At N.Y.C.\u2019s Genuine Superette, the Copper Mine (way up at the top) pairs gin with a carrot-parsnip-turmeric-and-more juice, while Alden &amp;amp; Harlow in Cambridge cuts its rum-based Volcano with tomatillo and serrano. And Miami Beach\u2019s Broken Shaker often farms up its caipirinha\u2014think pineapple, lime, and kale. Nutritious? Nah. But you do get a healthy buzz.\n\n\n\n6. The Chef\u2019s Best Eats of 2015\n\nFacebookPinterest\n\nFor me, the flavor of the moment is funky and pungent, with a balance\nbetween acidity, salt, and spice\u2014and the Cherry Wood Smoked Honey from\nBee Local adds a deep, robust, smoky finish to things like poached\nbeets and seared figs.\u201D\u2014Rassamee Ruaysuntia, Langbaan, Portland, OR\n\n7\u201310. Say Okay to Poke (It Rhymes, Trust Us)\n\nFacebookPinterest\n\nThis year\u2019s poke-splosion in L.A. happened without explanation, practically overnight, yet we\u2019re amazed it took this long. Hawaii is so close, and a poke bowl is the perfect lunch food: cool cubes of raw fish (a.k.a the poke) and fresh accoutrements over rice. Poke Etc. in Carson keeps it simple. Sweetfin Pok\u00E9 in Santa Monica goes the Cali-cuisine route, like a snapper bowl with kale. Chef Eric Park converted his downtown banh mi shop into Ohana Pok\u00E9 Co., pushing build-your-own bowls with bigeye tuna. (Get brown heirloom sushi rice, chile-mango poke, and extra avocado.) Hell, even Gelson\u2019s, L.A.\u2019s posh grocery, installed a mean poke bar, selling marinated raw fish by the pound. Non-Angelenos, now\u2019s the time to get in on the ground floor.\u2014Besha Rodell\n\n\n\n11. The Gjenius of Gjusta\n\nGjusta, kid sister of Abbot Kinney star Gjelina, is like the best of those hangar-sized food \u201C-erias\u201D people come back from Europe raving about. Only, since this is Venice Beach, L.A., it\u2019s on an anonymous block across from a Gold\u2019s Gym. There\u2019s no table service: Pick from the menus (the porchetta sandwich is highly recommended and over-delivers); point at the daily sides and salads behind the glass counters; ogle desserts, juices, coffees, and just-baked breads. There\u2019s wide latitude to a meal here. In an increasingly well-heeled hood, that this place exists marks a victory for the bare feet and board shorts that settled Venice Beach.\u2014Daniel Riley\n\n\n\n12. The Must-Order: Sliced Bread: Still Unbeaten\n\nBy the time you set foot in Semilla in Williamsburg, Brooklyn, for the $85 prix fixe\u2014take it or leave it\u2014you already know that the mercurial nine-to-12-course menu is inventively, intensely veggie-centric, if not outright vegetarian. Only, you have no clue that the best course (which is saying a lot) will be the bread. The slices arrive about halfway through, crisp on the outside, chewy-soft inside\u2014carbo-paeans to ancient grains and the power of long-fermentation baking, somehow elevated even higher by spreads like butter in its own sour buttermilk. Could this bread basket get better? Yes. Refills are free.\n\n\n\n13\u201318. Pucker Up While You Get Tore Up\n\nFacebookPinterest\n\nFrom what were once craft\u2019s snootiest heights come modern takes on two old-school sour brews. Gose (say \u201Cgoes-uhh\u201D) is smooth and bright, its edge softened with coriander and a dash of salt. Try Boulevard Hibiscus Gose (pink, yes, but tart instead of flowery), Off Color Troublesome (creamy, salty, even a little savory), and Westbrook Gose (the briniest, cut with lemon). Then we get to Berliner Weisse, a beer (usually wheat) laced with lactic acid, prickling and sharp. Urban Artifact Finn uses citrusy hops to amp up the tartness, while Dogfish Head Festina P\u00EAche plays it against barely-there peach. And then you have Bear Republic Tartare, which\u2014warning\u2014is puckeringly sour. At least all these beers are low-alcohol, so whatever kick they administer to your tongue won\u2019t carry over to your head the next morning.\u2014William Bostwick\n\n\n\n19\u201321. We Bet You Can&amp;#39;t Eat Just One Order\n\nFacebookPinterest\n\nYou think a packaged snack is safely, idyllically lowbrow, but then chefs ruin it with their delicious creativity. Korean joint Oiji in N.Y.C., inspired by chips that started a craze in Seoul\u2014as in, bags sold on eBay\u2014douses paper-thin potato in honey, butter, and a dash of cayenne pepper (that\u2019s them to the right). At Bottlefork in Chicago, chips are shaken with malt-vinegar powder and a poached egg for a saucy-crackly mess. And Belcampo Santa Monica fries chips in beef tallow and serves \u2019em with Taleggio sauce. Great, now onion dip\u2019s ruined, too.\u2014Debbie Lee\n\n\n\n22. The Year&amp;#39;s Best Burger (Has No Meat)\n\nMaybe the best thing about N.Y.C. chef Brooks Headley\u2019s raved-about Superiority Burger\u2014better even than the nutty patty, the roasted umami-bomb tomato, the fact that no cows were harmed in the creation of this sandwich\u2014is the texture. The bun squishes. The lettuce crunches. The pickles snap. That patty, made from ingredients Headley won\u2019t divulge and miles beyond whatever your vegan friends use to assault your grill during barbecues, has genuine heft. Who knew that in the perfectly proportioned Platonic ideal of a burger, beef isn\u2019t even necessary?\u2014Nick Marino\n\n\n\n23. Salt That&amp;#39;s a Century Old\n\nFacebookPinterest\n\nAngelo Garro of San Francisco is, by trade, a blacksmith, but he\u2019s equally well known as a saltsmith. Omnivore Salt is a blend passed down by his late Sicilian nonna: a pure sea-salt base, fennel, and hot peppers mixed in a secret ratio you can\u2019t figure out and he won\u2019t share. Doesn\u2019t matter. Rub it on anything\u2014animal parts, grilled vegetables, an open wound. It&amp;#39;s suddenly better. You can\u2019t pinpoint exactly why, only that the flavor\u2019s heightened, like the volume\u2019s been turned up a notch. Best not to question Nonna\u2019s magic.\u2014Jon Wilde\n\n\n\n24. The Chef\u2019s Best Eats of 2015\n\nFacebookPinterest\n\n\u201CWe just started baking baby artichokes in terra-cotta cazuelas, which\ncan sustain very high temperatures. The vegetables sort of melt in\ntheir own juices, with white wine, butter, and garlic. Right before we\nserve it, we top it with some breadcrumbs.\u201D\u2014Greg Vernick,\nVernick Food &amp;amp; Drink, Philadelphia\n\n\n\n25\u201327. Asia\u2019s Come for Your Mustard\n\nThe next generation of pantry staples to squirt, spoon, and slather on your\nfood all have their roots in Far Eastern cuisine.\n\nFacebookPinterest\n\nMother-in-Law\u2019s Kimchi GochujangThis fermented chile paste is the ketchup of Korea. Whisk with water until pourable, then let it add a spicy uppercut to anything savory.\n\nFacebookPinterest\n\nEmpire Sriracha MayonnaiseYou could add hot sauce to Hellmann\u2019s, but this small-batch Brooklyn mayo (we know) uses an in-house sriracha oil that beats the \u201Crooster.&amp;quot;\n\nFacebookPinterest\n\nApinya Thai Basil AjiPeruvian aj\u00ED verde\u2014a bright, spicy green sauce often served with rotisserie chicken\u2014is rebooted with Thai chiles and basil for a fire-and-herbs boost.\u2014D.L .\n\n\n\n28\u201334. The Freshest Old-School Tasting Menu\n\nSeattle\u2019s Canlis\u2014established in 1950 and now run by the founder\u2019s grandsons\u2014was a place I felt I should already have\neaten at, not one I was dying to try. But I\u2019d forgotten: In March, it brought on then 28-year-old chef Brady Williams from Brooklyn\u2019s Blanca, the apotheosis of hipster haute cuisine. Where the food had been great, by all accounts, since Harry Truman held office, today the seven-course tasting menu at Canlis is thrilling\u2014the briny sweetness of local vermouth-kissed spot prawns, the meaty funk of 28-day dry-aged lamb. The dining room is a midcentury masterpiece perched over Lake Union, but in the Canlis kitchen, it\u2019s right now.\u2014Stan Parish\n\n35\u201337. Mixers, Re-Mixed\n\n2015: The year your home bar beat out the bar bar. Pickett&amp;#39;s #1 Medium Spicy Ginger Beer concentrate lets you make a Moscow Mule with just the right kick. G&amp;amp;T\u2019s stop being boring with fruit and spice liqueurs from France\u2019s 130-year-old Giffard. And Dram Honey Chamomile Cocktail Bitters will gladly turn a whiskey into a proper nightcap.\n\n38. Wait, Bagels From L.A.? Really?\n\nFacebookPinterest\n\nHard to believe a couple of food-truck-running Angelenos could battle the New York bagel, but the Yeastie Boys rise above pretenders. Their sacrilegious West Coast fillings (alfalfa sprouts and avocados are mandatory round here) are forgivable when the foundation is so solid. Besides, we\u2019re no purists\u2014we&amp;#39;ll take Cheddar-covered over poppy seeds any day.\u2014D.L .\n\n\n\n39. The Chef\u2019s Best Eats of 2015\n\nFacebookPinterest\n\n\u201CKinako, roasted-soybean powder, is used for sweets in Japan\u2014it has\nthis extraordinary nutty flavor. We use it to make ice cream for Kyoto\nRye Crepes and Fig Jam\u2014or, on the savory side, in a sauce with sesame\noil, rice vinegar, and soy for serving with cucumbers or Fuyu\npersimmons.\u201D\u2014Stuart Brioza, the Progress and State Bird Provisions, San\nFrancisco\n\n\n\n40. Help Make America Biscuity Agian\n\nFacebookPinterest\n\nStay with me, but  Callie\u2019s Black Pepper Bacon Biscuits, shipped to you from Charleston by Callie\u2019s daughter, Carrie\n(24 for $46), are the manifestation of the New American Dream\u2014insofar as you get soft, flaky black-pepper-bacon\nbiscuits, chewy and salty and addictive, made steamy in your own oven, with nothing more than a click. God bless this nation. And FedEx.\u2014Benjy Hansen-Bundy\n\n\n\n41\u201343. Our Highest Praise for Weed Edibles\n\nBack in the Dark Ages of American drug policy, your buddy\u2019s dust-dry homemade pot brownies were a Russian\nroulette of potency. But the rising tide of legalization has blessed us with scientifically engineered, utterly delicious\nhighs. The Venice Cookie Co.\u2019s Cannabis Lemonade goes from sour to a sativa-laced headrush. (Remember: It\u2019s two servings per bottle.) In Colorado, Incredibles\u2019 Affogato chocolate bar is a gateway drug to more affogato chocolate. While gummy candies from Soulful Medibles in Portland, Oregon, have good vibes and great flavors (try the pineapple), and can disappear into a bag of Sour Patch Kids before a flight.\n\n\n\n44. The Must-Order: God&amp;#39;s Doritos\n\nSan Francisco\u2019s Nopalito serves \u201Cauthentic Mexican food made with organic, sustainable ingredients.\u201D So what\u2019s the deal with Totopos con Chile, an appetizer that reads as soggy Doritos with crema, grated Cotija, and lime? Fresh corn chips are tossed in a fiery housemade salsa de arbol, which coats without killing crunch. Get an extra side of the cooling crema and\u2014what the hell\u2014a second order of this $7 masterpiece.\u2014S.P.\n\n\n\n45. My Mom&amp;#39;s Pickles\n\nShe doesn\u2019t sell them, you can\u2019t get them, and until she dropped off a Mason jar this spring, it\u2019d been a solid\ndecade since I\u2019d eaten my mom\u2019s own bread-and-butter pickles. I\u2019d forgotten about the slithery onions, the zing\nof the mustard seeds, how perfectly a plated pile of those electric green discs upgraded an after-school grilled cheese sandwich. Best thing I ate this year? A serving of sense memory.\u2014J.W.\n\n\n\n46. Bring Home Your Vacation\n\nFacebookPinterestExcerpted from \u2018 Hartwood \u2019 By Eric Werner and Mya henry (Artisan Books). Photograph by Gentl &amp;amp; Hyers. \n\nMaybe you went to Tulum and were blown away by Hartwood; maybe your friends went and won\u2019t stop talking about it. Either way, what use do you have for a cookbook from an electricity-less locavore Yucat\u00E1n restaurant? Everything. In the Whole Foods era, Hartwood\u2019s ingredients are close at hand, and dishes like braised short ribs with chile-spiked creamed corn work even if you don\u2019t have a wood-fired oven in an open-air jungle kitchen.\u2014N.M.\n\n\n\n47. Don&amp;#39;t Forget to Tip Your Web Server\n\nGoogle wants to help you crack the door of that hyped new spot with its Popular Times graphs,\nwhich\u2014get this\u2014graph out the most popular times for any restaurant. Search a name on your phone,\ntap the \u201CMore About\u2026\u201D button, and discover why Tuesday is your new favorite date night.\u2014J.W.\n\n\n\n48. The Chef&amp;#39;s Best Eats of 2015\n\nFacebookPinterest\n\n\u201CA shrub is made of overripe fruit\u2014we use navels, Meyer lemons,\nsatsumas, and grapefruit\u2014plus vinegar and sugar. We add it to beer for\na shandy. It\u2019s all I want to drink.\u201D\u2014Chris Shepherd, Underbelly,\nHouston\n\n\n\n49\u201350. The Bicoastal PB&amp;amp;J\n\nFacebookPinterest\n\nAn East Coast peanut butter and a West Coast jelly heal the wound left open by Biggie and Pac.\n\nPeanut Butter on CrackNo one shuts up about Roberta\u2019s, the Italianate osteria-slash-food-lab in Bushwick, Brooklyn. Yet few know this place sells its own peanut butter. The slightly crystalline texture turns luscious-smooth in your mouth as you catch a burst of chile heat and\u2026coffee? Then you wish the jars weren\u2019t so small. At least it\u2019s an excuse to visit (though you can call and order, too).\n\nJoin the Jam CultSqirl, the beloved breakfast spot in Silver Lake, L.A., was built on Jessica Koslow\u2019s preserves, made in copper pans\nwith local ingredients. \u201CThe Persian Mulberry is basically caviar,\u201D says Koslow, since mulberries exist only one month a year. But don\u2019t sleep on Liberty raspberry with Tahitian vanilla bean\u2014the sweetness to Roberta\u2019s peanut-butter lunacy.\u2014B.H.B.\n\nIllustrations throughout by Tim Tomkinson. Prop Stylist: Michele Faro at Brydges Mackinney. Food Stylist: Jamie Kimm.\n\n\n\nRead More:How to Be a Good Person in a Restaurant (and Have a Great Time)How to Make the Frankenstein Sandwich of Your Dreams"^^<http://www.w3.org/2001/XMLSchema#string>
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