The Secret to the Best Pizza, Pad Thai, Taco and Burger

Expert Nate Appleman, chef and co-owner of A16 and SPQR
Stats: Appleman is one of the few American pizzaioli, an honor designated by Italy's Associazione Verace Pizza Napoletana.

"The marinara should be made with canned, hand-crushed San Marzano tomatoes, olive oil, dried oregano, shaved garlic and a little bit of basil. Nothing else. The dough should be made with double-zero [extra-fine] flour and salt—a pizza dough without salt is no good—and it should be soft, a little chewy and a little crispy."

It's only possible to achieve the right texture when a pizza is cooked upwards of 750 or 800 degrees, preferably in a wood-fired oven.

Expert Bangkok-born Pim Techamuanvivit, who chronicles her culinary adventures on her blog, chezpim.com
Stats: Suitably pad-thai obsessed, she's already written the comprehensive guide to making the perfect version on her website.

"It should not be oily, nor should the noodles be sticking together in a clump, but it's always a good sign if there's a little char on the noodles, because that means they've been cooked properly in a hot wok. They should always be rice noodles—never spaghetti! Traditional pad thai only has shrimp, not chicken, along with some fried egg, tofu and flat Chinese garlic chives. Bean sprouts are acceptable, but purple cabbage or carrots? Not so much. Lastly, it should be garnished with chopped peanuts and a bit of cilantro."

Pad thai shouldn't be bright red, because that means they've added some coloring to it—or ketchup, which is just frightening.

Expert: Leticia Landa, program associate at La Cocina, located in the Mission
Stats: Born and raised in Austin, TX, Landa spends her working days in a commercial kitchen/business incubator that houses some of the city's best Mexican cooks.

"A tortilla—a homemade corn tortilla—with any kind of meat, raw onions for crunch, fresh cilantro and lime juice. Lime juice is super important. And then a fresh salsa, like a homemade tomato version or pico de gallo. Why mess with simplicity?"

Rice on a taco is a warning sign. It's like putting mashed potatoes on your dinner roll.

Expert: Chris Kronner, chef of Slow Club and Serpentine
Stats: The Slow Club burger has a devoted fan base that keeps coming back for more. Every year, Kronner serves about 29,600 burgers.

"The beef itself is obviously very important—I think 22 percent fat is just about perfect, and the patty should be thick enough so it cooks evenly, but not so thick that it bulges up in the middle and resembles a hockey puck. The best burger is cooked over charcoal or wood until medium-rare. And toppings? A big, fat slice of heirloom tomato, Raye's Schooner [yellow] mustard from Maine, crispy lettuce, quick-pickled red onions and aïoli. Now I'm hungry ... I only had a salad for lunch!"

I think Acme makes the perfect bun, and it should be toasted but still soft.