Aramark has made on-site cooking a permanent part of the Travelers Championship in Cromwell, Conn., a practice started during the pandemic for safety but continued due to the clear boost in food quality and overall event ambiance, said Hospitality and Special Events Director Ryan Collings. Preparing dishes like burgers and lobster rolls fresh at the event has become a standout feature, with guests able to see and smell the food being made as they walk around the course.

Little Caesars is expanding its presence on US military bases, with four new locations planned across Navy installations. The effort is part of a broader nontraditional growth strategy that includes universities and sports venues.

Bartenders in Nashville are creatively reducing waste by incorporating kitchen scraps into cocktails. At The Catbird Seat, Natalie Newberry uses carrot and onion scraps for a mirepoix-infused Negroni. Ryan Barrentine at Rolf and Daughters makes a "Breadwinner" cocktail using sourdough crusts for an orgeat-style syrup. Harrison Deakin at 1 Hotel Nashville creates the "ZW Sunset" with watermelon rinds and pulp, demonstrating innovative ways to maximize ingredients and minimize waste.

Orange Elaichi is a bakery pop-up at the De Anza College Farmers Market in Cupertino, known for its plant-forward Indian-inspired pastries like mango lassi bundt cakes and chai oatmeal cookies. Owner Janki Chauhan, a former software engineer who also completed a pastry course at the Culinary Institute of America in Napa and New York, started the business in 2024 after noticing a demand for egg-free and vegan baked goods. The bakery draws crowds every Sunday morning with its vibrant display of bundt cakes in flavors such as rose, pistachio, orange, and saffron, and now sells about 150 bundt cakes each weekend, alongside cakes sold by the slice and other Indian-influenced treats like the millionaire slice and cardamom carrot cake.

Salmon and tuna are both nutritious seafood options, each offering unique health benefits. Salmon is the top food source of the omega-3 fatty acids DHA and EPA, which support heart and brain health, and it provides significant amounts of vitamin D and selenium. Tuna, while lower in fat and omega-3s, offers more protein and selenium, which is beneficial for thyroid health. Registered dietitian nutritionist Jamie Baham and RD Jordan Hill say that both fish can be an important part of a healthful diet, though pregnant individuals should be cautious of tuna's mercury content.

Early research from the Center for Genomic Medicine at Massachusetts General Hospital suggests that genetics may influence how strongly individuals perceive sweetness, potentially affecting food preferences and metabolic health. The study, which analyzed data from nearly 500,000 participants in the UK Biobank, found that those with a genetic predisposition for sweet tastes consumed more sweet foods daily. Experts say that while genetics play a role, lifestyle factors also significantly impact long-term health. Registered dietitians recommend strategies such as choosing naturally sweet foods and pairing sweets with protein or fiber to manage sweet cravings.

Some trattorias in Italy are reviving the tradition of Piatti del Buon Ricordo, which began in 1964 to promote regional cuisine. Diners who order signature dishes can take home hand-painted ceramic plates as souvenirs. The tradition, created by marketer Dino Villani, aimed to boost tourism and preserve Italian gastronomy amid the rising influence of French cuisine. Today, 111 trattorias participate, making the plates a sought-after collectible.

The U.S. Open at the Billie Jean King National Tennis Center has become a major food and drink destination, featuring popular New York City restaurants and celebrity chefs. This year, new vendors include Salt Hank's, Cosme and Miznon, offering unique dishes such as a $100 chicken nugget and caviar box. Despite the high costs for spectators and logistical challenges for vendors, the event attracts over a million attendees annually, with many coming primarily for the culinary experience.

Karen Browne's leadership at Chicago restaurant group One Off Hospitality since 2019 has been