Sono, a restaurant in New York City, is redefining fusion cuisine by harmoniously blending Korean and Italian culinary traditions. Executive Chef Sechul Yang, who has a background in both cuisines, has created a menu that balances flavors and ingredients from both cultures. Billed as a "Korean Trattoria," Sono's concept centers on the natural cultural parallels between Italy and Korea -- particularly the importance of communal dining and hospitality.

Carl's Jr. has adopted a made-to-order approach for its burgers, placing patties on the grill only after an order is placed to deliver a fresher, hotter product with crisp lettuce and melty cheese. The process includes daily-sliced lettuce and tomatoes and grilled buns, with upcoming enhancements like butter-toasted buns and added seasoning.

Rozzi Pizza in Santa Barbara, Calif., has quickly become a local favorite for its authentic New York-style pizza at $5 a slice. Chef David Rosner, originally from Long Island, opened Rozzi last year after years of working in fine dining on both coasts. The pizzeria's success is attributed to Rosner's warm customer service and his use of a water filtration system to replicate New York's soft water.

Taco Bell and Salt & Straw renewed their collaboration to bring the Churro Ice Cream Taco to customers nationwide, following the success of last year's Tacolate. The partnership also includes a sweepstakes for Taco Bell Rewards members, who can win exclusive coolers filled with ice cream tacos and branded merchandise, and a blended frozen beverage called the Choco-Waffle Chiller that's available at select Live Más Cafés.

California lawmakers have unanimously passed a bill to create a voluntary "Non-Ultraprocessed Certified" seal for foods that meet certain criteria. The government-backed certification aims to help consumers better identify their options and requires large retailers to display certified products prominently.

Blueberries and grapes are both nutrient-dense fruits that can be part of a blood-sugar-friendly diet, but blueberries may have a slight advantage due to their lower carbohydrate levels, says registered dietitian Brianna Tobritzhofer. Blueberries contain more fiber, which helps slow carbohydrate absorption and prevent rapid blood sugar spikes. They also provide anthocyanins, antioxidants that may support healthy blood sugar levels. Grapes contain resveratrol, which has potential health benefits related to insulin response, although findings are mixed. Both fruits have a low glycemic index, making them suitable for managing blood sugar.

Registered dietitian nutritionist Stefani Sassos highlights walnuts as a staple in her daily diet due to their impressive nutrient profile and health benefits. Walnuts are a good source of omega-3 fatty acids, magnesium and antioxidants, contributing to brain and heart health, and potentially reducing cancer risks. Sassos incorporates them into various meals, from oatmeal to salads, while dispelling myths about dietary fats. Despite their calorie density, walnuts are nutrient-dense and can aid in weight management when consumed in moderation.

Over the past 15 years, Korean cuisine in New York has undergone a dramatic transformation, evolving from a staple primarily within immigrant enclaves to a culinary force influencing the entire city. Key figures such as Junghyun "JP" Park and Ellia Park of Atoboy and Atomix, Hooni Kim of Danji and Meju, and Esther Choi of Mokbar have played pivotal roles in this transformation, evolving Korean food beyond traditional barbecue and bibimbap and into both fine dining and casual concepts. Chefs have reimagined classic elements like banchan and fermentation, while diners have shifted from basic familiarity with dishes to a deeper appreciation of the rituals and traditions behind them.