James Oseland travels extensively in search of the world’s best restaurants, street food stalls, markets, and home cooks. He has been writing about international cultures and their cuisines for decades and was editor-in-chief of Saveur for eight years, where his work garnered many accolades, including from the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Magazine Editors. His cookbook Cradle of Flavor was named one of the best books of the year by the New York Times and Good Morning America. He was also a judge for five years on Bravo’s Top Chef Masters. Less