Where do chefs find inspiration? How do they manage the tension between authenticity and innovation? And is there really common culinary ground shared by Italy and the American South? Our January-February issue tackles these tantalizing questions and many more, as we look into what feeds chefs' boundless creativity in the kitchen. For a taste of what's in store, check out these videos featuring Fat Rice's Abe Conlon on the flavors of Macau and the Berkshire Room's Benjamin Schiller on the pleasures of improvised cocktails.