Chef Nancy Silverton is set to open Lapaba, a Korean-influenced pasta bar, in Los Angeles' Koreatown. Chefs McKenna Lelah and Matthew Kim will lead the kitchen with a menu that combines Italian regional dishes with Korean ingredients. Housed in a jewel box-sized space featuring Italian materials and Korean artistic touches, Lapaba is expected to offer a unique dining experience that reflects both its Italian culinary roots and its vibrant Korean neighborhood.

Crossbuck BBQ in Farmers Branch, Texas, is opening a monthly supper club beginning Jan. 30 that merges barbecue with fine dining. The $150 five-course dinners, complete with drink pairings, will be prepared by pitmaster and owner Tim McLaughlin, who worked in fine dining before opening the barbecue restaurant. "It's not about replacing tradition," McLaughlin says. "It's about building on it in a metroplex that's always evolving."

Airbnb has partnered with CookUnity to offer chef-prepared meals that guests can order in advance and have delivered to their rental. The service is designed to provide convenience and a more elevated level of dining, featuring meals by renowned chefs such as Cat Cora and Esther Choi.

Durham Public Schools is preparing to update its menus to align with new dietary guidelines, which emphasize protein and reduce highly processed foods. The district already has started limiting added sugar in cereals and flavored milk.

Novonesis, formed from the merger of Chr Hansen and Novozymes, is emphasizing biosolutions -- biology-based ingredients that replace synthetic alternatives -- to address industry challenges and support megatrends such as high-protein foods. Unlike synthetic additives, biosolutions encompass cultures, enzymes or yeasts that are often derived from fermentation processes. These ingredients typically make up a small percentage of a product's formulation but play a vital role, such as simplifying ingredient lists and enabling clean label claims.

A foam-based technology that uses air bubbles to capture PFAS and microplastics from surface water could prove to be more energy-efficient than granular activated carbon, the current standard for PFAS removal. The researchers at Temple University's College of Engineering tested the technology on samples from the Schuylkill River, finding that it reduced the presence of some microplastics and perfluoroalkyl and polyfluoroalkyl substances to virtually zero.

Marsala wine is remarkably versatile, extending far beyond its common use as a cooking ingredient. While Marsala Fine is often splashed into recipes, the wine encompasses a spectrum of styles from dry Vergine to sweet Superiore and deeply aged Riservas. These different expressions allow Marsala to be simmered in savory dishes, sipped as an aperitif or savored at the table alongside a range of foods. Its adaptability makes it an excellent pairing for challenging flavors like artichokes, anchovies, and sweet-and-sour Sicilian cuisine, proving Marsala's role as a dynamic wine suited for both kitchen and glass.

Chicago's sake scene has evolved into a vibrant community, thanks in part to Dila Lee of Komé Collective. Sake is now embraced across various cuisines and neighborhoods, with notable spots including Sushi-san in River North, Momotaro in West Loop and Konbini & Kanpai in Lakeview. The city's walkability makes it ideal for sake crawls, highlighting the drink's versatility and approachability.

Rich Table, a San Francisco restaurant, has introduced a rare employee housing benefit by renting a four-bedroom apartment above its new RT Bistro location. The apartment, remodeled and furnished by the owners, is offered to staff and culinary students at a rate below the city's typical market rent, includes utilities, and requires no year-long lease. This amenity is expected to help employees like sous chef Arnoldo Padilla and others who would otherwise face prohibitively high city rents or long commutes, making it easier to attract and retain talent in an expensive market.

Applications for the 2026 ACF National Awards are now being accepted. Deadline for all applications is Jan. 31, 2026. Award recipients will be announced during the 2026 ACF National Convention. Learn more.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.