Today, the culinary spotlight shines on identity -- where flavor, culture and conscience converge. Texas adds fresh stars to its dining map as chefs redefine what fine dining can be. In New York, Flynn McGarry's new restaurant brings an East Coast-meets-West Coast produce philosophy to the table, while airlines rethink food waste. Creativity and innovation thrive when boundaries blur -- between savory and sweet, tradition and reinvention, kitchen and planet.

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