Chef Winston Matsuuchi has opened GastroPub Nisei Bar & Grill in Las Vegas' Chinatown, blending a Japanese izakaya with an American gastropub. The restaurant features dishes such as kalbi tacos and wagyu sliders, as well as Japanese whisky and sake. With a sleek interior featuring neon accents and local mural art, the venue is designed to serve both daytime and late-night crowds, aligning with the late-hours tradition of Japanese izakayas.

Chefs across the US are reinventing Thanksgiving turkey by infusing it with flavors from their own cultural backgrounds. Diners can find Peking turkey at Chinese restaurants, tandoori turkey at Indian spots, jerk turkey at Jamaican eateries, French-inspired turkey rolls, Mexican turkey al pastor and even Turkish-style yogurt-marinated turkey. Each dish reflects unique culinary traditions, offering a multicultural twist on the classic holiday centerpiece. These chefs face challenges such as the bird's size and dryness, leading to innovative techniques, including brining, deep-tissue massages and different marinades.

British restaurants are increasingly placing snacks at the forefront of their menus, reflecting a major cultural shift in dining preferences. Once limited to pubs and fine dining canapés, snacks now serve as a key attraction in trendy spots like Elliot's in London and Pip in Manchester. The move is fueled by diners seeking informal, social experiences and the ability to sample diverse flavors in smaller, more affordable portions.

Big Bad Breakfast, launched by chef John Currence in 2008, sets itself apart by bringing a fine-dining philosophy and meticulous culinary detail to the breakfast segment. Inspired by the idea that breakfast deserves the same attention as lunch and dinner, Currence designed the concept to include house-made items such as bacon, ham and grits. The chain's 26 restaurants feature individual identities, ensuring each unit feels distinctive and rooted in its community.

The Environmental Protection Agency has approved 10 pesticide products containing isocycloseram, a PFAS "forever chemical," for use in agriculture and pest control, saying the products pose no human health risks when used as directed. The Center for Biological Diversity and other environmental groups have expressed concern that the approval ignores the long-term risks of PFAS and note that isocycloseram is highly toxic to pollinators.

Latine holiday drinks such as atole, champurrado, coquito, rompope and ponche hold cultural significance, bringing families together and preserving heritage during the festive season. These traditions, rooted in ancient Mesoamerican and colonial history, are cherished for their ability to evoke nostalgia and a sense of togetherness. "We all find meaning in honoring our traditions and where we come from," says Jo Lerma-Lopez, co-founder of Luna Mexican Kitchen in San Jose, Calif.

Tereos has introduced Actifiber, a corn-based soluble fiber ingredient developed from non-GMO corn starch that allows manufacturers to enhance products with dietary fiber and reduce calorie content without compromising taste or texture. The ingredient is suitable for beverages, baked goods, cereals, confectionery, chocolate and dairy products, and can be used in vegan formulations.