This year's US Open highlights the participation of renowned celebrity chefs, adding star power and creative flair to the event's food lineup. Iron Chef Masaharu Morimoto, James Beard Award winner Kwame Onwuachi and Chef Ed Brown collaborate at Aces for standout seafood and sushi selections. Chef Robbie Felice introduces PastaRamen, Michelin-starred Alex Guarnaschelli blends Mediterranean with Italian and Jose Andres Group presents Oyamel's Mexican specialties. Returning favorites like Simon Kim's Cote Korean Steakhouse and David Burke's Mojito further showcase the culinary talent headlining the tournament.

Chef Daniel Humm is reintroducing meat, fish and other animal products to Eleven Madison Park's menu starting Oct. 14, saying the exclusive vegan approach unintentionally alienated some diners and limited the restaurant's accessibility and appeal. While the foundation remains plant-focused, the new menu allows guests to choose between plant-based and animal product dishes for each course, with both options priced the same, aiming to balance creativity, sustainability and inclusivity. Cocktail and pastry offerings will remain entirely plant-based.

Expert chefs featured in this article -- Tatiana Michelizza, Max Mackissock, Chris Piro and Nicole Bean -- collectively endorse using this one type of tomato for sauce, highlighting their meaty texture and balanced flavor. Their advice includes sourcing ripe, heavy tomatoes, roasting to enhance depth and experimenting with sauce uses beyond pasta, such as glazes or pairings with vegetables and proteins.

Midwestern convenience stores are quietly offering "heavy soda," a fountain drink with a higher syrup-to-water ratio, resulting in a more intensely flavored beverage. This trend, highlighted on Reddit and TikTok, has garnered attention from soda enthusiasts who appreciate the stronger taste and lasting flavor. While its exact origins remain unclear, the concept has sparked interest online and is particularly noted in southeast Missouri.

Chef Marcus Samuelsson recommends enhancing corn on the cob with a blend of unconventional ingredients, including soy sauce, lime and Aleppo pepper, which balances the sweetness of the corn. The recipe, inspired by Mexican street corn but without mayonnaise, features a butter mixture with fresh garlic, soy sauce and Aleppo pepper, topped with queso fresco, lime juice and cilantro.

Chive blossom vinegar is created by infusing freshly harvested chive blossoms in white wine or champagne vinegar for 7 to 14 days. This process results in a vibrant, mildly onion-flavored vinegar with a beautiful blush hue. The vinegar can be strained and bottled for use in salads, vegetables, seafood, and more, offering a way to savor the fleeting chive season throughout the year. Proper storage is recommended to maintain its quality, and the vinegar serves as both a culinary ingredient and a nod to traditional, seasonal preservation. Tasting Table

Garbanzo guisados is a Puerto Rican stew featuring Spanish chorizo, ham and manzanilla olives, and is flavored with sofrito and achiote powder. The dish is warm and comforting, and can be served over rice or wrapped in flatbread. CIA Foodies

Chakalaka, a South African vegetable relish, is beloved for its adaptability, bold flavors and ability to shine whether made with fresh produce or pantry staples. Celebrated for its cultural roots and personal variations, it invites creativity while delivering a satisfying, vegetable-rich dish that complements almost anything. The New York Times

Cruise lines are increasingly offering plant-based menus to cater to the growing demand for healthier dining options, with a Datassential report showing that more than 40% of Americans are interested in plant-forward diets. Windstar Cruises recently partnered with the National Health Association to offer a sold-out, all-vegetarian cruise in French Polynesia, while other examples include AmaWaterways' plant-based menus, the Ritz-Carlton Yacht Collection's creative dishes such as "cashew e pepe" and Delfin Amazon Cruises' use of indigenous Amazonian ingredients.