Let cool completely at room temperature, uncovered and undisturbed, until set, about 45 minutes.

doesn't always look like that, of course.Eureka moments are part of the magic, but there are also the quiet riots, the chefs who surprise you, and the ones you eighty-six until you wake up in a cold sweat and realize you had it all wrong.

The thing is, parsing through America's most captivating emerging culinary talent gets harder every year.As more up-and-comers enter the kitchen, the pool of cooks with fewer than five years of head chef experience gets deeper, weirder, and more exhilarating.And then there's the matter of Best New Chefs itself—a proud, gorgeous, 300-pound gorilla that incurs more weight with each passing year.

That the franchise's 30th anniversary happened to coincide with an unprecedented cultural reckoning in the restaurant industry only made our choices this year feel more meaningful.Since 1988,.have reflected the American way of eating and shaped the future of food (see "The Tastemakers").

This year's class is no different.

Taken together, these chefs represent the country's best restaurant cooking right now and offer a clarion call for the kind of future we'd like to see: one that celebrates character, commitment, and imagination on and off the plate; amplifies all kinds of voices; and is always, of course, full of dazzling things to eat.. 01. of 10.“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.. And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice.

“It’s made by chefs, and bartenders have embraced it, too — it adds acidity and balance to both zero-proof and full-octane cocktails, and an undertone of green wine notes.”.Giffard Aperitif Syrup ($24).

Food & Wine / Giffard.Giffard, a French producer of botanically-minded liqueurs and syrups, also creates a dedicated, nonalcoholic aperitif syrup.