Chef Enrique Olvera is bringing his acclaimed Mexico City restaurant Pujol to New York City for a 12-night pop-up in November to celebrate its 25th anniversary. The event will be held at the WSA office building in the Financial District and will feature an eight-course menu highlighting Pujol's signature dishes, such as mole madre and smoked elotes.

Massimo Bottura, chef-owner of Osteria Francescana in Modena, Italy, shares his innovative approach to pesto, using breadcrumbs instead of pine nuts to create a lighter and creamier texture. Bottura's recipe also includes a mix of basil, parsley and mint, along with garlic, olive oil and Parmigiano-Reggiano.

Mai introduces Boston to a creative blend of French and Japanese cuisine, offering dishes like duck confit and foie gras handrolls alongside Hokkaido uni toast and shiso cabbage salad. Owner Kevin Liu positions Mai as the city's first restaurant dedicated to this fusion, delivering a fresh dining experience that balances novelty with substance. The menu mixes classic French techniques with Japanese flavors, presenting innovative combinations not found elsewhere in Boston. Mai was designed with social media in mind, featuring playful elements like caviar-topped chicken nuggets, a smoke-bubble cocktail, and a slimming mirror in the hallway.

Nigerian chef Hilda Baci set a new Guinness World Record by preparing the largest pot of jollof rice, weighing near 20,000 lb, in Lagos. The cooking process for the record-breaking jollof rice dish was marked by significant challenges, including the giant custom-made pot buckling twice and breaking as it was being moved for weighing. Despite these setbacks, none of the rice was spilled, and Baci's team worked diligently to collect video evidence and ensure the attempt's validity.

A school in Meghalaya, India, is enhancing its midday meal program by incorporating local wild ingredients such as fish mint and Himalayan chives, thanks to an initiative by the North East Society for Agroecology Support. This approach has improved student attendance, energy levels and nutrition, addressing high rates of child malnutrition in the region and helping over 92% of participating pupils reaching a healthy weight after just one year.