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And in the hands of chefs and adventurous home cooks, that universe is getting a maximalist remix.

Chef Dale Talde, an accomplished and decorated chef with a cookbook, various restaurants, two appearances in the golden era of "Top Chef" and numerous Food Network appearances, also happens to also a grilling aficionado.

“I’m not a chef,” he told me when I called him at his New York City apartment this spring.

“To be a professional means to have a steady taste in your food, but because of the menstrual cycle women have an imbalance in their taste, and that’s why women can’t be sushi chefs.”

“The lockdown of restaurants followed by a reduced interest in dining out led restaurateurs and chefs to pivot from open kitchens to sandwich counters.”