In this session, you will explore the development and implementation of a culinary medicine program designed to support cancer survivors through diet and cooking. Culinary medicine is an emerging field that combines nutritional science with the art of cooking, aiming to help patients prevent, manage, and treat disease. This program, originally designed for blood and marrow transplant patients, consists of four virtual classes where participants learn the fundamentals of a healthy diet for cancer survivorship, along with practical culinary skills and new, delicious recipes. Developed with the American Institute for Cancer Research’s nutrition-related guidelines for cancer prevention and survivorship, the program seeks to improve adherence to these guidelines and enhance self-efficacy in home cooking. To evaluate the program’s impact, pre- and post-surveys were conducted to measure behavior change, and qualitative data was collected to assess participant satisfaction and outcomes. In this session, we will share the successes, challenges, and lessons learned as the program continues to evolve.