Today's stories give us a taste of a variety of flavors, from nostalgic indulgence to cutting-edge innovation, with a look at a Michelin-starred restaurant that revived childhood memories with desserts inspired by Little Debbie snacks, while the return of Babbo in New York blends old-world Italian craft with fresh creativity, and a dash of controversy.

We're also digging into the changing landscape of dining: Texas restaurateurs anticipate the next wave of Michelin recognition, policy leaders tackle the future of food systems and chefs like Denver's Ian Wortham are proving that sustainability can be scalable.

In this issue: