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Food writer Courtney Brandt updates us with all the latest food news, including this 'rule' for dropped food.
Helen speaks with Chef Roberto Seguro of Infini Concepts about the different pressures chefs face these days.
Born and raised in the Philippines, but specialising in Greek cuisine and more, Chef Anthony Pelea from Zoe Modern Greek Kouzina in Abu Dhabi talks about his culinary journey, including his experience of being an in-flight chef for first class guests of Etihad Airways.
Helen also meets the new Chef de Cuisine of award-winning Torno Subito, Chef Alessio Pirozzi.
Since it's almost back-to-school, registered dietitian from Valiant Hospital Aahat Sajnani gives us top tips on how to provide the right nutrition for our school-aged kids.
And Sophie Corcut from Spinneys shares the company's sustainability steps including their new recyclable bags, staff T-shirts made out of plastic bottles and their Farm to Table programme.

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