From the moment you meet Courtney Storer, you can tell she’s Chicago-born and Chicago-bred. Yes, the accent is a bit of a giveaway, but her warmth and affability are what radiate quintessential Midwestern charm. Until just a few years ago, Storer was a chef in the more traditional sense, working in kitchens from Paris to Los Angeles, that was until she got the opportunity to serve as both culinary and co-executive producer of FX’s The Bear, which is coming back for its fourth season on June 25. Culinary producer isn’t a typical production credit, but it was established for her because the role she serves on the show wasn’t in existence before. Essentially, everything food and cooking related on the show, Storer touches. Whether that’s training the actors in knife skills, crafting Michelin-level plates for the camera, or designing the ultimate spread for the iconic “Feast of the Seven Fishes” episode in season two. Storer might even indulge the cast for a craft service request of focaccia, as it’s a favorite amongst them. Outside the series, she’s currently working on her first cookbook and has a project, Coco’s to Go-Go, that does catering and was a huge supporter of LA fire relief.

Chicago’s been a great place to eat for a long time. With its many iconic dishes, including the show’s notorious Italian beef sandwich, it’s one the ultimate high-low cities. You can indulge in foie gras over white table cloths one night, and the next you’re be on a street corner eating a “through the garden” hot dog with the same fervor and enthusiasm. Here are some of Storer’s favorites for both.

Mr. Beef is all about that no-frills, perfectly messy Italian beef sandwich that comes hot and dipped.

Nate LaCerra/Mr. Beef

The classic go-to’s that scream “Chicago”

For me, it’s a three-way tie: Portillo’s, Mr. Beef, and Lou Malnati’s. These places are so deeply woven into the fabric of the city that just saying their names brings up memories. Portillo’s has that fast-paced energy and all of the Chicago classics, like hot dogs, super sized sandwiches and other comforting favorites. Mr. Beef is all about that no-frills, perfectly messy Italian beef sandwich that comes hot and dipped. And Lou Malnati’s is a deep dish institution. There’s something grounding about places like these. You walk in, you know what you’re getting, and they never let you down.

The definitive hot dogs, and their toppings

Everyone’s favorite restaurant drama—I mean, comedy (lol what?)—FX’s The Bear is back for its fourth season this week, with all 10 episodes dropping on Hulu June 25. While the show has a reputation for being, let’s say, emotionally erratic, one thing remains constant: Carmy and team’s excellent taste in cooking tools.

While watching season three, we couldn’t help but notice that chef Carmen “Carmy” Berzatto (Jeremy Allen White), Sydney Adamu (Ayo Edebiri), and their mentors and staff put some Bon Appétit favorites to work in the kitchen. Hey! The Bear crew—they’re just like us! At least when it comes to reaching for All-Clad cookware, Vitamix blenders, and the trusty Benriner mandoline.

Gear up for the new season by scrolling through the star cookware cameos of episodes past.

All-Clad cookware

The Bear comes with a full suite of All-Clad cookware, and we’re not surprised: All-Clad has long been a favorite of the Bon Appétit test kitchen for its incredibly well-made stainless-steel pots and pans, which consistently earn top marks in our product reviews.

The tri-ply construction of All-Clad’s stainless-steel products helps them heat evenly and retain that heat. It also makes them supremely durable: In the words of food director Chris Morocco, an All-Clad skillet “is unkillable.”

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Mauviel cookware

In the first episode of season three, we see many shots of Carmy working alongside legendary chef Daniel Boulud at his namesake New York City restaurant, Daniel. It’s hard to miss the bona fide army of shiny copper pans lining the kitchen, and closeup shots reveal that those pans are from French cookware company Mauviel.

One of the oldest and most famous cookware manufacturers in the world, Mauviel is known for its copper pots and pans (which make frequent appearances on our gift guides). They’re a favorite among pro chefs and Bon Appétit staffers because they respond to changes in heat so quickly. Copper is an ideal vessel for the type of precision cooking restaurants require—things like maintaining oil temperature when frying wafer thin strips of potato or ensuring a demi-glace doesn’t get scorched at the edges.

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Benriner mandoline

Benriner is the gold standard for mandolines among professional chefs of all kinds—including Test Kitchen editor Shilpa Uskokovic—so it makes sense that we see both Carmy and Boulud make use of the tools in their respective kitchens. The Benriner has a razor-sharp blade that can slice just about anything as thin as your heart desires, and we love its simple, slim, and lightweight design, which makes it easy to stow and intuitive to use.

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Vitamix 5200

We think Vitamix is the king of blenders, and Carmy seems to agree. While it’s hard to tell exactly which model is featured in the show, our money’s on the Vitamix 5200. This happens to our current “best blender” winner as well as food director Chris Morocco’s top pick for its ideal blend of simplicity, intuitiveness, and power. For sauces with restaurant-level silky smoothness like the bright green purée Carmy whizzes up in season three, episode one, a Vitamix is the best tool for the job.

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Dyson vacuum

The cordless vacuum charging on the wall next to Carmy’s office is unmistakably a Dyson V8 Absolute, which senior writer Emily Farris found to be an excellent performer when testing vacuum cleaners. The newer V12 might have more features, but Carmy’s choice has a simple but effective design that looks right at home in the clean-cut, minimalist interior of The Bear.

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Jono Pandolfi ceramicware

Have you fallen in love with the gorgeous ceramic dinnerware that every dish at The Bear seems to come out on? Those are from the New Jersey–based studio of Jono Pandolfi, whose company supplies dishes to many of the hippest high-end restaurants and hotels around the country.