Challenged to make a cocktail with Cheez-Its, Matty Colston combines them with kimchi.
Challenged to create a dish with fennel pollen, Quartino chef John Coletta shows off the summery spice.
Challenged to create a cocktail with hard-boiled eggs, Celina Dzyacky of Lula Cafe makes an “adult milk shake.”
Pastry chef Jeremy Brutzkus of Longman & Eagle updates a favorite of the Sultan’s harem.
Jonah Frank of Trenchermen revivifies the Corpse Reviver #2 with Spanish paprika.
Rachael Smith of Bar DeVille “doubles down on fish” in a pink-and-blue margarita.
Challenged with chalk, Sable bartender Alex Renshaw volunteers the applejack-based Teacher’s Pet.
Lisa Selman of Little Market Brasserie adds some vinegar to a cocktail that only looks like a mimosa.
Challenged with cod milt, Blackbird’s Mary Rose Braun makes an elegant cocktail of fish sperm.
Red Door’s Jay Schroeder beheads a childhood favorite.