At New York hot spot Milk Bar, Christina Tosi channels her love of junk food into irresistible treats like cereal-milk ice cream and "crack pie."

Inspired by the orchards and farms of his native Sicily, Corrado Assenza turns out rich gelatos, almond granitas, crispy cannoli and other delicacies.

When a twist of fate left Jordi Roca in charge of pastry at his brothers' famous restaurant, he stunned everyone with his wildly inventive creations.

After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.

Drawing on her family's rich barbacoa tradition, Cristina Martínez has become a Philadelphia food star -- and a voice for undocumented immigrants.

At Istanbul's Çiya, "food anthropologist" Musa Dagdeviren meticulously re-creates regional Turkish dishes in a bid to keep them from going extinct.

Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.

After years as the creative director of El Bulli, innovator Albert Adrià now presides over an "amusement park" of genre-bending Barcelona eateries.

Inside a former segregated bus station in Savannah, Georgia, Mashama Bailey pays homage to history as she puts a new spin on Southern food traditions.

Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the cow but steak. Now he's out to change how the world thinks about meat.

On her unlikely journey from Calcutta tomboy to celebrated London chef, Asma Khan has shattered conventions and created new opportunities for women.

Obsessive. Perfectionist. Workaholic. Sean Brock's dedication to reviving lost flavors reinvigorated Southern cuisine -- and nearly destroyed him.