I'm still thinking about Fabrizia Lanza’s resonant question from the first day of Worlds of Flavor last week: “Where does tradition start?” It’s the kind of question that lingers, especially as we examine the ideas shaping the future of food.

Today’s stories can be said to touch on how innovation is often rooted in history, whether at the Worlds of Flavor Conference, where chefs showed how Mediterranean heritage has sparked new creativity, or in the latest Michelin news, pastry artistry informed by centuries-old techniques and breakthrough research reshaping sustainability and food safety.

In this issue: