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March 2016 Editors' Picks: 'Insatiable,' XO Sauce

1'The Bob's Burgers Burger Book'

We love Tina Belcher, but the real star of Bob's Burgers is the restaurant's chalkboard noting the burger of the day. (Don't Get Crème Fraîche with Me? Genius.) Now, creator Loren Bouchard and The Bob's Burger Experiment's Cole Bowden have created recipes for the cheekily named burgers ($20).

3Otoko (Austin, Texas)

Paul Qui's 12-seat omakase counter is finally opening in Austin's South Congress Hotel. A cross between Tokyo-style sushi and Kyoto kaiseki, Otoko is his ode to Japanese cooking.

2Underbelly Apron by Chloe Dao

Frustrated by bulky butcher-style aprons, chef Chris Shepherd asked designer Chloe Dao to come up with something stylish and functional. It led to this deep-pocketed, denim apron, now donned by Shepherd's kitchen staff and available for purchase online ($80).

4Jonah Miller, Huertas, NYC

"Sure, we know paella and sangria, but that's just the tip of the iceberg for Spanish food. My job is largely to be an interpreter of another country's cooking, then reimagine it in a way that works here."

5McQueen Pottery Charcuterie Platter

Near the East Tennessee mountains, ceramicist Leanne Moe-McQueen crafts rustic yet modern dining and serving pieces, like this oblong charcuterie platter ($96). Party time.

6Trend Alert: XO Sauce

Some high rollers hand out baijiu; others covet XO sauce. Considered the "caviar of the East," this funky mash of dried shellfish, Chinese sausage, chiles and oil is popping up on menus all across the country. It's inspired Dave Chang's clams and fideos at Momofuku Nishi in New York City, and in Seattle, chef Josh Henderson is tinkering with goat cheese gnudi to hold up to the ultra umami-y Hong Kong condiment for his upcoming Vestal. It's come off the menu at Masseria in D.C. and Hopscotch in Oakland, but looking at its sudden rise, who knows where it'll land next.

7'Insatiable: The Homaro Cantu Story'

The inventor of the miracle berry and the brainy chef behind now-closed Moto in Chicago, Homaro Cantu dreamed big and constantly tinkered. His tragic, untimely death rocked the restaurant world, and this moving documentary debuting at SXSW gives an honest glimpse of the beloved chef.

8Peg and Awl Bake House: No. 4 Baguette

Walter and Margaux Kent collected bread bags from cafés, bake shops and bread bakeries, all in research to design their adorable cotton canvas baguette holder ($18).

9'Savor: Rustic Recipes Inspired by Forest, Field, and Farm'

It's time to abandon social media and go outside. Graphic designer Ilona Oppenheim invites readers outdoors, with tomato tarts and oatmeal baked apples, in her beautiful book ($30). Excerpted from Savor, by Ilona Oppenheim (Artisan). © 2016. Photographs by Ilona Oppenheim.