Every week, the display case at Q Bakehouse features an array of pastries that blend European form with East-Asian flavor. Owner Rachel Liu Martindale's current bestseller is a chili crisp scone. Rachel walked us through the recipe, and offered some tips for experimenting with new flavors in baked goods.

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After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

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The Marasigan family is bringing all the flavors and fun of a Filipino house party to West Michigan via their restaurant, Adobo Boy. Chef Jackie Marasigan shared why she's excited to share her culture with a community that might know nothing about Filipino food. We also learned what makes the restaurant such a warm welcome for Filipinos far from home.

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