Beth Kaiserman is a food writer and service industry professional in Brooklyn. She is originally from Pittsburgh, Pa. She is a food critic at Highbrow Magazine, where she has written extensively about current trends in the food scene and various "foodie" destinations. Kaiserman explains that she became a writer because " I love exploring new ideas and telling people's stories. Almost everyone I interview has something interesting to say that broadens my knowledge."

Sifton, who has been the New York Times restaurant critic since October 2009, has a certain flair for the written word. His reviews are frequently, for lack of a better word, flowery, and replete with vivid descriptions –sometimes apropos, other times downright odd – that add a certain flavor to his prose (pun intended).