Michael Symon discusses his latest cookbook, Symon’s Dinners Cooking Out, which brings the heart and soul of his laid-back backyard cooking show to the page with approachable recipes. Michael shares how he and his wife Liz created the show during the pandemic, emphasizing authentic, unscripted cooking that teaches technique over perfection. He dishes on grilling unexpected items like chocolate bundt cake and pasta, and highlights sides like charred chicory and his beloved Ohio sweet corn. The chef talks about selling the home where the show was filmed and starting a new garden from scratch, offering advice on companion planting, soil learning, and beginner-friendly crops. He shares his philosophy on outdoor entertaining, from setting up a DIY outdoor kitchen to crafting the perfect hosting experience. Michael gives a behind-the-scenes look at season two of 24 in 24: Last Chef Standing, revealing how the competition has leveled up with more acclaimed chefs, surprise twists, and a deeper, more raw look at what it truly means to be a chef under pressure.

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The winning duo of Harry Potter: Wizards of Baking, Zoe Burmester and Jordan Pilarski, reflect on the surreal moment of winning the magical baking competition. Zoe shares how her background in film and TV set design influences her cake artistry. Jordan explains how his early interest in architecture evolved into a passion for pastry, viewing his creations as edible structures that blend precision with artistry. The bakers reflect on their first meeting for Wizards of Baking, revealing how quickly they had to build trust and collaboration in a high-pressure environment. Zoe and Jordan describe their most difficult moment in the competition, the chandelier challenge, as a test of patience, adaptability, and sheer willpower. The two express pride in their victory and the emotional payoff of creating a six-foot showpiece that brought their final vision to life. They celebrate the release of Harry Potter: Wizards of Baking: The Official Companion Guide, which brings their magical recipes from the show into the hands of home bakers everywhere. Zoe and Jordan excitedly preview their next project which will showcase their dual perspectives on beloved desserts.

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Sara Bradley shares how her upbringing in a Jewish-Southern Appalachian household shaped her love of cooking, from matzo ball soup to savory French toast inspired by childhood breakfasts. She discusses her decision to return home to Paducah, Kentucky to open Freight House, drawn by a desire to contribute meaningfully to her community and be closer to family. The chef reflects on the emotional moment she learned Freight House had been named a James Beard Award semi-finalist and what the recognition means for a rural restaurant. Sara dives into Kentucky bourbon culture, explaining her approach to pairing and cooking with bourbon while celebrating the nuanced flavors. She shares her experience competing on Tournament of Champions for the first time, revealing how her calm, methodical style and strategic preparation helped her hold her own against seasoned veterans. She highlights her mission to create a more sustainable, family-friendly restaurant industry by supporting working parents and offering benefits like paid leave and scheduled time off.

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Joe Sasto returns with big personal news, as he talks about his recent engagement and the story behind the surprise proposal in Mexico City. He discusses his debut cookbook Breaking the Rules, a multi-year passion project that reimagines Italian cuisine and encourages readers to defy culinary tradition. The chef dives into the inspiration and challenges behind launching his frozen pasta line, Ripi, bringing restaurant-quality pasta to the freezer aisle. He reflects on returning to Tournament of Champions, the nerves of competition, and his joy at being recognized as a veteran among fellow chefs. Joe reveals how studying past seasons, embracing the chaos of the randomizer, and evolving his strategy have helped him thrive in the high-stakes arena. He shares how sitting in the judge’s seat on Guy’s Grocery Games sharpened his skills as a competitor and gave him a new perspective on critique and flavor balance.

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Judy Joo shares how her multicultural background as a French-trained Korean American Londoner shapes her culinary perspective. She reflects on childhood food memories, her father's resilience as an immigrant, and the work ethic instilled by her mother’s scratch cooking. She reveals how she studied engineering at Columbia University and built a finance career at Goldman Sachs and Morgan Stanley before ultimately chasing her passion for food at the French Culinary Institute. She compares the intensity of fine dining to finance and explains how both shaped her approach to running restaurants. She discusses the global success of Seoul Bird, her Korean fried chicken concept, and the authenticity of House of Knives, where chefs showcase their true skills. The chef dishes on K Quick, her upcoming cookbook, featuring 30-minute Korean recipes and practical shortcuts for home cooks.

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Scott Conant reflects on the surprising moment when a fan got his signature and book title, Peace, Love, and Pasta, tattooed. The chef talks about his daughters’ evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show’s unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle.

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Chef Byron Gomez, a 2025 Food Network Hot List honoree, shares his incredible journey from his childhood in Costa Rica to building a career in some of the most prestigious Michelin-starred kitchens in New York, including Eleven Madison Park during its historic reign as the world’s best restaurant. He opens up about how DACA shaped his path, creating both challenges and opportunities, and why he’s passionate about using his platform to advocate for immigration reform. Byron dives into his commitment to sustainability, weaving his Costa Rican heritage into his cooking while pushing for a deeper appreciation of its cuisine on a global stage. He reflects on his experience running Bruto, a Denver restaurant built on innovation and sustainability, and the significance of becoming the first Costa Rican chef to earn a Michelin star.

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Adam Sobel reflects on his competitive spirit, highlighting his intense focus and drive in Tournament of Champions while balancing the camaraderie and fun of the experience. The chef opens up about insights from culinary mentors like Jet Tila, emphasizing the importance of always having a "magic trick" up his sleeve to surprise both judges and diners alike. Adam explains his new hospitality group, Aether Group, and why he felt it was the right time to step out on his own, despite having one of the most coveted chef roles in the industry. He reflects on the deep friendships and sense of community that competitions foster, comparing them to "summer camp for chefs," where fierce battles in the kitchen give way to shared meals, storytelling, and support. The chef explores his love for Las Vegas as a culinary hub, calling it the true city that never sleeps, with unparalleled late-night dining and a thriving chef-driven culture. He recalls his title as King of Porc, a prestigious win in a whole hog cookery competition, detailing the grueling road to victory.

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