Bon Appétit Contributor

I buy corn from a beloved produce stand, make “no-peekies” sandwiches, and eat McDonald’s after a long travel day.

I bake gluten-free cookies and figgy flatbread, visit breweries and food trucks, and feed leftovers to my cat.

I celebrate my birthday with steak and martinis, grill gochujang burgers and lamb skewers, and make negronis and carajillos.

I eat tuna packets in the field and make spinach-zucchini smoothies and miso-marinated chicken at home.

I eat catered lunches while shooting on set and buy both Erewhon bottle shakes and Taco Bell Crunchwraps.

I make "clean out the veggie drawer" nachos, chicken galantine with chimichurri, and frozen pizza with hot giardiniera.

I brew a daily blend of my own herbal tea and work long, intense days on the farm in Lebanon, Oregon.

I eat family meals at my private country club kitchen job, making about $50K a year. My husband works at the same place, making $90K.

I make my own smoked trout dip, snack on cake and pizza at work, and hate working the brunch shift.

I eat crew meals at 30,000 feet in the sky, shop for wine and cheese on a layover in France, and unwind with Campari spritzes.

I drink apple cider vinegar every morning, cook dry-brined roast chicken for dinner, and test a cheesy potato recipe for a client.

He works at two bars, has opinions on drink combos, and cooks chicken tagine and homemade hummus.

She cooks dal, barbacoa, and chicken curry for her family. Her salary is $225K, and she lives in dual-income household with her husband and two small children.

I make king cake and ravioli for students at a public elementary school. My salary is $17K, and my husband makes $300K.

She’s plant-based and makes enfrijoladas, jackfruit rendang, and vegetable tempura. And she has opinions on tacos in central Texas.

She battles a cold, makes chicken orzo soup for her husband and children, and eats a lot of protein bars.

He cooks chicken dinners, makes cocktails for his partner, and purchases most of his meals with food stamps.

I cook my meals with ingredients from the farm, and my compensation also includes free produce, milk, and half a pig.

After preparing elaborate, multicourse meals for other people all day, the last thing I want to do is cook for myself.

And how much I spent on coffee, snacks for kids, and wine.