Nashville's culinary scene is highlighted through a selection of standout dishes and cocktails. Chef Pepe Camero's Frijoles Con Veneno at Mijo Gordito offers a spicy North Mexican comfort food experience, while Alex McCutchen at The Patterson House crafts the innovative Café de Ático, a sophisticated twist on the espresso martini. Baker Dora Martinez's Pan de Muerto at Panecito KaLe brings a traditional Mexican pastry to life, especially during Día de los Muertos. Chef Scott Littman at Butcher Bee creates Wedding Rice for Hanukkah, utilizing Anson Mills grains and maitake mushrooms. Frankies' Hot Beef by Chef Corey Hargis provides a hearty winter sandwich, and Chef Kat Kraner at Folk makes Speck Croquette, a profitable and delicious use of speck trim.

Waldorf Astoria Kuala Lumpur has appointed two culinary stars -- Garima Arora and Jean-Georges Vongerichten -- to lead its dining program. Arora, known for her Michelin-starred Gaa in Bangkok, will bring her modern Indian vision to Yaari, while Vongerichten will introduce three distinct venues: JG KL, abc kitchens KL, and The Bar by JG. Their combined expertise promises to elevate the hotel's gastronomic offerings with a blend of global culinary techniques, local ingredients and storytelling through food.

Chipotle Mexican Grill is expanding into Mexico, opening its first store in the Monterrey area on Thursday in collaboration with Alsea, which operates Starbucks in Latin America. This new restaurant will feature the same menu as its US locations and Chipotle plans to expand further into Nuevo Leon and Mexico City by 2027.

Ashley Powell has become president of the School Nutrition Association for the 2026-27 school year. Powell, who is child nutrition director for Auburn City Schools in Alabama, has held various leadership roles within the SNA and the Alabama School Nutrition Association. In this national leadership role, Powell will represent 50,000 SNA members and advocate for school nutrition professionals across the country. Her appointment reflects her longstanding commitment to advancing school nutrition on a broad scale.

Pennsylvania's Summer Meals Program, spotlighted by Gov. Josh Shapiro and other officials following the new state budget, continues to provide free breakfast, lunch and snacks for children 18 and under while school is out. Last summer, the initiative distributed over 5.6 million meals at more than 2,000 sites statewide, and demand is expected to rise this year. Local organizations like Centro Hispano play a key role in preparing the meals, helping to address food insecurity throughout the summer.

Michigan health officials said they suspect lettuce or salad greens are the source of a cyclospora outbreak that has sickened 2,640 people in the state, although other food items have yet to be ruled out. The Michigan Department of Health and Human Services is investigating and has advised residents to buy whole heads of lettuce, discard outer layers and wash inner leaves thoroughly.

Somssi is pushing the boundaries of cocktail innovation with its "little beverages" menu, which introduces fresh concepts like the Countermand -- a vermouth-forward mini reverse Martini -- and the Campus Queen, a grapefruit-infused beer cocktail. Head bartender Christian Gray says the concept allows guests to try different drinks without consuming too much alcohol and has become a hit. The mini format also allows the bar team to experiment with flavors and serve combinations that might be overwhelming in larger pours, making complex or unconventional cocktails more accessible to guests.

Dashi is celebrating its 25th anniversary, marking a significant milestone in blending Japanese tradition with the modern culinary scene in Buenos Aires. Over the past quarter-century, Dashi has become a cornerstone of Nikkei cuisine in the city, consistently innovating while maintaining its roots.