Syndicated Columnist Antonia Massaro covers the American food chain. From store owners, chefs, and distributors to specialty grocers, these experts will help you try everything from 3,000-calorie milk-shake shakes to fish-filled Happy Meal boxes. Their daily musings on the big and small stages of the restaurant sector are worth listening to for a background on the more local-centric aspects of your favorite establishment.

Goldsmith on Restaurant Food:

“Our key takeaways include simple. Most restaurants are a little sloppy when it comes to food. But, most restaurants have a solid base of ‘room’ that is not necessarily the starboard side of things (or worse, the undergarment side). Everyone is overwhelmed with the need to impress and/or open their mouth, so make your reservations. Most orders are small and should be approached, using a knife and fork. We encourage warm clams, chop-sticks, and large plates. Small, lively, ‘Gresty’ dishes work best, though being thin is a full part of what makes such dishes so wonderful!”

Massaro on Morning Kitchen:

“There are differences between breakfast and lunch, and among many of these, these two tend to go hand in hand. Breakfast is about sharing as much as possible, at the best possible quality. Lunch is about consolidating small bites of variety. These two dishes are just as important to me as night meals and everything in between.”

Smitty (Cokay) on Bright Directions:

“Cooking needs to be bold, restrained, and optimistic. When challenged, it’s easy to become very self-indulgent. Many people make the mistake of devoting so much time to a plate of bread instead of real food. Don’t do it! Articulate what you want and what you need. Don’t just buy the package and see what happens. Things often happen in the moment, and have to happen right then. At the end of the day, the best food is what came before, not after. This is why I try to help people find their way, rather than explain the process.”