Chef Grant Achatz discusses his journey from a family diner in Michigan to leading Alinea, a three-Michelin-star restaurant known for its innovative approach to fine dining. Achatz talks about his battle with Stage IV tongue cancer, which he overcame, and how the experience made him a more collaborative chef. Achatz also discusses his future plans, including creating immersive dining experiences that blend art and cuisine.

Chefs in Denmark are moving from foraging to local agriculture, inspired by international chefs. The trend, popularized by Noma, led to environmental issues and neglected local farming. Chefs like Rosio Sanchez and Jonathan Tam are now partnering with local farmers, promoting biodiversity. This shift is crucial as inefficient farmland use may not feed the global population by 2050.

The HelloFresh recipe development process for the ReFresh menu began with customer insights from the State of Home Cooking report, guiding the team to prioritize convenience, variety, and health. Executive Chef Kristin Bryan and her team experimented with new flavor profiles, such as "swicy" and "swalty," and incorporated feedback to diversify recipes. Registered dietitians were involved to ensure meals met specific nutritional standards, including high-protein and low-calorie options. Extensive recipe testing and iteration were key steps before finalizing the new lineup.

Cutty's in Brookline Village, Mass., is renowned for its Roast Beef 1000 sandwich, featuring roast beef, Thousand Island dressing, shallots and cheddar on brioche. Opened in 2010 by culinary professionals Rachel and Charles Kelsey, Cutty's has become a local favorite, attracting attention from "Diners, Drive-Ins and Dives."

David Eisenberg, director of culinary nutrition at the Harvard T.H. Chan School of Public Health, has been a leading advocate for culinary medicine, emphasizing the importance of cooking and nutrition in disease prevention. Eisenberg, who grew up learning to bake from his father, has been instrumental in initiatives like the annual Healthy Kitchens, Healthy Lives conference, created in partnership with the Culinary Institute of America, and the Teaching Kitchen Collaborative, which aim to educate healthcare professionals and the public on healthy cooking. "If you know how to make one stir-fry -- high heat, oil, a few aromatics -- you can change the aromatics, you can change the vegetables, you can add or change the proteins," Eisenberg says. "If you can make one, you can make a thousand."

Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan grape and grilled chicken bowl with preserved lemon and green grape vinaigrette. The grapes in this recipe make a cooling, crisp and bright contrast to the spicy Moroccan flavors.