Remote luxury lodges are overcoming challenges such as weather disruptions and limited ingredient availability by sourcing locally and creatively substituting ingredients. Chef Shon Foster, who has cooked in extreme locations, emphasizes the importance of relationships with local farmers. Lodges such as Paws Up Montana and Three Camel Lodge in Mongolia source ingredients in a spiral, starting locally and expanding outward as needed. Some lodges, such as Kinloch Lodge in Scotland, benefit from fertile land, while others, such as Awasi Patagonia in Chile, must plan months in advance to balance supply.

Honey is the most menued sauce—and for good reason. Its versatility perfectly complements everything from sweet to savory, desserts to steaks, and fast food to fine dining. See how honey is the incredible ingredient with incredible possibilities.

The Kelso School District in Washington held its fifth annual Test Kitchen recipe contest, where fifth-grade students judged dishes created by school nutrition professionals and selected a new lunch menu item. This year, the contest emphasized using local ingredients, and student judges said beef goulash was their top pick.

The Washington Post eliminated a star-based system in its restaurant reviews during the pandemic, but its new food critic, Elazar Sontag, is bringing stars back with a refreshed approach. Sontag plans to use a range of stars to signify one star for "good" through four for "extraordinary," while adventuring beyond some of the old constraints associated with stars. "I hope this updated approach offers clarity, infuses your reading with excitement and introduces you to restaurants where the joy of dinner is beyond measure," writes Sontag.

Indulgent dishes and seasonal flavors are taking top billing on restaurant menus as diners look forward to the December holidays. The Indulgent Churrasco Experience at Fogo de Chao is an example, offering butter-bathed lobster tail and Wagyu porterhouse. Meanwhile, sweet indulgences are taking the spotlight at Culver's in the form of a Frozen Cocoa Concrete Mixer, as well as at Dutch Bros., where a Jingle Nog Latte has hit the menu.

Florida's citrus industry has suffered a 95% drop in orange production since the arrival of citrus greening disease, also known as huanglongbing, more than 20 years ago. Researchers at the University of Florida's Institute of Food and Agricultural Sciences are exploring ways to combat the disease, including short-term solutions such as timely application of plant growth regulators and daily irrigation to reduce fruit drop and support tree health. For long-term control, breeding programs are leveraging both traditional methods and advanced technologies like CRISPR and AI technology to develop HLB-resistant or tolerant citrus varieties and rootstocks, with promising results from finger lime hybrids and genetically modified rootstocks.

Meat and poultry processors are increasingly using sous vide cooking to meet the demand for heat-and-eat meals. The technique involves vacuum-sealing food and cooking it at low temperatures, which can improve food safety and consistency. Companies such as Cardinal Meat Specialists, Kevin's Natural Foods and Deli Star use sous vide to create ready-to-eat meals with global flavors. The vacuum-sealed environment also enables flavor infusion and minimal nutrient loss.

Industry leaders such as Christian Frangiatis of One by Spork, Jet Tila, Marcus Merritt of Wiley and Rum and Chef Ian Ramirez of Mad Honey Culinary share their firsthand experiences using AI in the restaurant business. Their insights, featured on the "A Deeper Dive" podcast, highlight the growing importance of technology in streamlining both menu creation and supply management.