Fran Gage owned the award-winning Fran Gage Patisserie Française in San Francisco for ten years. She now writes about food for the San Francisco Chronicle, Saveur, and Fine Cooking, among other publications. She has published several books, including Bread and Chocolate, A Sweet Quartet, and Chocolate Obsession with Michael Recchiuti. She lives in San Francisco.

Judith Sutton author of Sweet Gratitude defines Ganache: "Ganache --the name is French-- is a mixture of chocolate and cream (some versions also include butter) that can be used in a variety of delectable ways. The cream is heated and poured over the finely chopped chocolate (usually bittersweet or semisweet, but milk chocolate and white chocolate can also be used), then the two are gently blended together until the chocolate is melted and the mixture is shiny and smooth. Less traditionally, ganache can be made in a food processor. A thick ganache, with more chocolate than cream - sometimes twice as much chocolate as cream - is used to make the centers of classic chocolate truffles. Ganaches made with a higher proportion of cream can be used as frostings or fillings. While still warm, ganache can be used as a glaze. And chilled ganache can be whipped, lightening its texture, for a melt-in-your-mouth tart or cake filling."

George Geary teaches baking classes in more than 100 cooking schools across North America every year. The author of 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes, and The Complete Baking Cookbook . He lives in Los Angeles.

Denise Gee is a native of Natchez, Mississippi, and has written for Southern Living and Better Homes and Gardens. She and her husband, Robert M. Peacock, live in Dallas. Robert M. Peacock, whose work has appeared in Southern Living, lives in Dallas. Her latest book is Southern Drinks.

Marcy Goldman is a professional baker and restaurant bakery consultant as well as a freelance writer.  Her writing has appeared in national magazines and major newspapers, including Bon AppÚtit, Food & Wine, Chocolatier, McCall's, The New York Times, Washington Post, Detroit Free Press, Chicago Tribune, Los Angeles Times, Miami Herald, and many others.  She lives in Montreal, Quebec, Canada. Her latest cookbook is A Passion for Baking.

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous books include Italian Slow and Savory , Solo Suppers, Enoteca, Cucina Ebraica and Antipasti . She lives in San Francisco.

Dorie Greenspan has written or cowritten eight cookbooks, including "'Baking with Julia"', which won a James Beard Award and an IACP Award,' "'Desserts"' by Pierre Hermé, which was named IACP Cookbook of the Year' and "'Chocolate Desserts"' by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for "'The All-New Joy of Cooking"' and is a special correspondent for Bon Appétit, for which she writes the "'Tools of the Trade"' column. Her latest book is Baking: From My Home to Yours. 

George Greenstein, a third-generation professional baker, owned and ran a Jewish bakery on Long Island until his retirement to Monroe Township, New Jersey, more than 10 years ago. He wrote Secrets of a Jewish Baker.

Chef Mark Gaier from Arrows (Ogunquit, ME) defines Grilling as: "Grilling cooking over an open fire or charcoal."

Grilling is to cook over direct heat such as open flame or coals.  Food is placed on a grill over the heat and cooks one side at a time.  The most popular form of this sort of cooking is done on a barbeque.