Janet Taylor, who is an authority on the nutritional values of soy, is also the author of The Healthy Table Cookbook. She lives with her family in Tucson, Arizona.

Dede Wilson, author of "A Baker's Field Guide to Cupcakes" defines Torte:  "I was having a conversation recently with an editor about the use of the word "torte" as a verb....as in torte the cake layers, meaning to cut them in half horizontally....this is a term used in kitchens (pastry) ALL the time but does not seem to be accepted by the outside world as a 'real' verb...it is very handy"

Laurent Tourondel is Executive Chef and Partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market. His culinary background includes stints at the three-star Michelin Relais & Chateau Troisgros in France and the former Cello in New York City, for which he received three stars from the New York Times. Tourondel is also the author of Go Fish. His latest cookbook is Bistro Laurent Tourondel: New American Bistro Cooking.

Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Truffle Oil as: "Typically, this is a truffle extract infusion. Use as a condiment. This delicate oil loses characteristic aroma quickly. Store in the refrigerator."

Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Turbinado as: "Turbinado sugar is a type of sugar cane extract. It is made by steaming unrefined raw sugar. It is sold in bulk and under the branded name, Sugar in the Raw. While Turbinado sugar is a little paler than brown sugar, it is a perfect stand-in for brown sugar in almost any recipe."