Welcome back to Eat Your Content! This week’s Top Chef Season 22 recap gets wild — literally. I'm joined once again by Chef Savannah Miller (Top Chef S21 finalist) as we break down Episode 12: the foraging challenge set in the jaw-dropping Canadian Rockies.

We’re talking Quarry Lake views that look straight out of a screensaver, no Quickfire, and full-on survival vibes. The chefs had to cook with foraged ingredients over open flame — and yes, that includes pine branches, fire-roasted roots, and ants. Actual ants. On a plate. That tasted like citrus. Somehow.

Savannah and I get into:

• How Tristen’s 3AM epiphany turned into the most authentic jerk pork of the season
• Why Caesar's pine stick presentation had us shook (in the best way)
• Shuai's cabbage masterpiece that had judges feeling emotional
• And the gorgeous disaster of Massimo’s edible wildflower cracker

Plus, we talk about Top Chef: Naked and Afraid (make it happen, Bravo), whether anyone really needs to eat bugs in 2025, and how these chefs are battling fire, wind, and their own self-doubt at the final stretch.

This episode is for the food TV nerds, outdoor cooking skeptics, and anyone who’s ever screamed “WHY WOULD YOU COOK DRY PEAS IN TWO HOURS?”

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 We’re heating up — and not just from the campfire.

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