Californios, a San Francisco restaurant led by chef Val Cantu, has become the first Mexican restaurant to receive three Michelin stars. The restaurant's approach, dubbed "alta California" cuisine, elevates Mexican food through classical technique and creative presentations, like masa cakes with locally sourced caviar. "It's been just really rewarding to see the team kind of like, carry a little bit more confidence in their step," Cantu says. "Maybe I've got some new confidence too."

Birdcall, a fast-casual chicken chain based in Colorado, plans to open nearly 100 franchise locations across six Midwest states in the coming years. The brand is prioritizing freestanding restaurants with ample seating, as well as nontraditional venues like airports and college campuses. Birdcall is known for its diverse all-natural chicken menu, highlighted by signature sandwiches and limited-time offerings like the K-Pop sandwich, featuring crispy chicken in Korean BBQ glaze and kimchi coleslaw. Restaurants offer touches like vintage arcade games and a lively ambiance to stand out in the competitive chicken segment.

Chef Aanal Kotak has constructed a global culinary empire from her roots in a conservative Gujarati family. From an early age, she was drawn to the kitchen, experimenting with recipes at the age of nine. Her culinary skills became apparent when, at age 12, she cooked for nearly 50 guests during a family emergency. Despite her passion, her family discouraged a career in cooking, considering it unsuitable for women, but her love for cooking persisted, laying the foundation for her future in the culinary world.

"Everybody Loves Raymond" creator Phil Rosenthal's culinary awakening began in college when he first tasted fresh garlic, sparking a passion for food that would shape his life's journey. From his humble beginnings with simple home cooking to exploring global flavors, Rosenthal's experiences led him to create and host the Netflix show "Somebody Feed Phil." His travels, including memorable meals like a transformative raw lamb dish with a Palestinian chef in Dubai, have deepened his appreciation for the connections and friendships that food can foster. Late last year, Rosenthal expanded his food journey by opening Max & Helen's, in partnership with chef and restaurateur Nancy Silverton.

The Supplemental Nutrition Assistance Program Nutrition Education and Obesity Prevention Grant Program, or SNAP-Ed, is set to end within weeks, following its elimination last summer through a sweeping Republican tax and spending bill. SNAP-Ed, with a $536 million annual budget, historically funded initiatives such as community cooking classes, school nutrition lessons, and healthy food access in low-income neighborhoods. States have until September to spend any remaining SNAP-Ed funds, after which the landmark program will cease to exist.

The Northwest Tennessee Local Food Network is adding a full-time C.H.E.F. (Children's Health through Education and Food) Ambassador as part of a two-year USDA Farm to School grant initiative. The ambassador will work with five school districts and regional food partners to update school cafeteria operations with scratch cooking techniques, recipes with local ingredients and dietary education for young people.

Investing in food safety infrastructure is crucial for the future of the food system, says Caitlin Karolenko of Oklahoma State University. Applied research centers, such as those at land-grant universities, play a vital role in bridging the gap between scientific discovery and commercial implementation. These centers support public health, innovation, workforce development and economic resilience by providing access to modern technologies and real-world problem-solving environments.

US restaurants are experiencing robust growth in globally inspired cuisines, with notable expansion in African, Indian and South Korean concepts. Consumer demand for authenticity remains strong: nearly 60% of US diners prefer authentic dishes over Americanized adaptations. While some are open to ingredient substitutions for cost reasons, the overall trend favors genuine flavors and preparations.

Philip Khoury, who founded Khoury's in London after career steps including working at Harrods, began creating vegan pastries to meet the challenge of working without the ingredients he had previously relied on. He now sees plant-based chocolate, one of his specialties, from a philosophical perspective. "Everything is handmade, with clean ingredient lists, regenerative cocoa, and no shortcuts," says Khoury.