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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