Wine Spectator has highlighted 12 restaurants worldwide that are notable for their exceptional wine lists and unique dining experiences, including Alfredo di Roma Mexico in Mexico City, Antica Bottega del Vino in Verona, Italy, and Atrio in Cáceres, Spain. The list also features Geranium in Copenhagen, Le Louis XV - Alain Ducasse in Monte Carlo and Les Amis in Singapore.

Cumberland Food Hall, located on the Strip near the University of Tennessee campus, opened in November and offers a modern, tech-forward dining experience. With vibrant Vol orange accents and secure pickup lockers for app and kiosk orders, the food hall features four unique eateries and a ghost kitchen, serving both students and the wider Knoxville community.

Florida's Fish and Wildlife Conservation Commission reopened Apalachicola Bay to oyster harvesting on January 1 for a two-month period, ending a five-year ban put into place due to a host of issues including severe habitat loss and a change in the fresh water proportions of the bay due to drought conditions. The bay's wild oysters, which at one time made up 90% of the oyster harvests in the state and 10% in the nation, were an economic lifeline for generations, and the closure had sobering ripple effects. There is much to be seen regarding how well this recovery will go; those in charge will reassess after this trial. For now, oyster-lovers are happy and oyster harvesters have reason to hope.

Several acclaimed chefs are launching highly anticipated new restaurants in 2026. Brian Lockwood, formerly of Eleven Madison Park and a consultant for FX's The Bear, is opening Gingie in Chicago, offering a casual menu with refined technique, writes Kate Kassin. Kwame Onwuachi, known for his bold Caribbean cuisine and acclaimed restaurants in New York and DC, is debuting Maroon in Las Vegas, marking his first West Coast venture. Philadelphia's Greg Vernick, celebrated for Vernick Food & Drink, returns with Emilia, a trattoria in East Kensington-Fishtown. Laura and Sayat Ozylimaz, successful with Dalida in San Francisco, are opening Maria Isabel, focusing on Mexican coastal flavors. These openings highlight the continued influence and innovation of established culinary talent across the country.

Some school nutrition advocates have expressed concern about the financial and logistical challenges of implementing a new food pyramid that emphasizes whole, nutrient-dense foods and limits highly processed foods. SNA spokesperson Diane Pratt-Heavner noted that schools depend on food providers to offer some pre-prepared items due to staff, equipment and cost limitations, but these foods tend to be healthier than what is generally available for retail and commercial sale.

A City University of Hong Kong study shows that seafood consumption is a significant source of per- and polyfluoroalkyl substances exposure, even in areas with low pollution. The study, published in Science, found higher PFAS levels in predatory, high-fat and bottom-dwelling fish, with concentrations varying by region. Vulnerable groups are advised to limit consumption of fish with elevated PFAS levels.

Papa Johns has developed a new protein-infused pizza crust, incorporating flour, whey protein isolate and chickpeas to deliver 23 grams of protein per crust. The crust was designed to cater to consumers seeking higher protein options without sacrificing traditional pizza taste and quality. As the first test, the crust will be available for one day only, Jan. 21, at a single Atlanta unit, and only to Papa Rewards members.

The phrase "I'm curious, but ..." may seem to express openness, yet it often signals skepticism and prematurely closes conversations, according to leadership author and speaker Julie Winkle Giulioni, who notes that the "but" can discourage team members from sharing ideas. A simple switch from "but" to "and" can elicit new and innovative ideas and show your team that you're open to listening to them, writes Winkle Giulioni.