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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