La Quercia Rossa prosciutto, from the American Midwest, upstaged the imported ham with its deep-red color and rich, silky texture.

NEWYORKER: Francesca

Before topping the fillets with grapefruit, Mr. Schwartz adds another layer of flavor and texture with a raw radish, chive and red onion tangle.

WSJ: Michael Schwartz's Striped Bass with Grapefruit and Pickled Radish

At the time, I didn't understand what made it so wonderful, but on reflection, the pizza had fresh mozzarella, the right amount of fresh and tangy red sauce and a crust that was the perfect balance of taste and texture.

WSJ: Chef Carla Hall on Learning to Love Food in Italy | Traveler's Tale