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Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.

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Executive Chef Darryl Bell has enjoyed extending his teaching workshops to the Bon Appétit team at Foundry & Lux in South San Francisco, CA, where he shares tips on technique, knife skills, butchery, and more.

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Eggs: one minute they’re in, the next minute they’re out. Here’s the takeaway from the recent news.