Team USA, led by Jordan Snider of Kiawah Island Golf Resort, clinched its first gold medal at the Americas Selection of the Coupe du Monde de la Pâtisserie in New Orleans. This victory marks a historic milestone for the U.S. pastry team, who will now move on to compete against top global teams at the 2027 Pastry World Cup in Lyon, France.

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Fast-casual Cospa Ramen will open its doors in Manhattan's Flatiron district this week. The restaurant from HAND Hospitality will operate from morning until late night, offering both classic and spicy ramen bowls to serve diverse crowds, based on the Nagahama ramen bowls that were first created to feed the fish market workers in the coastal city of Fukuoka, Japan. With quick service, walk-in-only seating and QR-code ordering, Cospa Ramen is designed for efficiency and accessibility, catering especially to hospitality workers.

Liberty Tree Tavern stands out as one of the Magic Kingdom's most popular dining destinations, attracting Disney World guests with its year-round holiday fare and immersive colonial theme. The menu centers on a traditional American Thanksgiving feast served every day since 1971. Diners enjoy an all-you-can-eat spread featuring roast turkey, pot roast, smoked pork loin, and classic sides like stuffing, mashed potatoes, and mac and cheese. While not historically accurate, the menu's focus on hearty holiday favorites has remained virtually unchanged for over five decades.

A beloved Rhode Island and southern New England specialty, the stuffed quahog, or "stuffie," reflects the region's Indigenous roots, Portuguese influences and tradition of resourceful cooking. Easy to prepare and freeze, the dish combines chopped clams with ingredients such as sausage, vegetables and bread or crackers before being baked in the shell.

The reduction in Supplemental Nutrition Assistance Program benefits has put greater emphasis on the importance of school meals, with Rochester, N.Y., school board member Isaiah Santiago noting that schools are increasingly seen as a primary source of nutrition for students. The district has invested in improving meal quality, but students have expressed a desire for more variety and options.

Health experts warn that certain types of produce, especially those that are eaten raw and hard to clean, pose a higher risk for cyclospora contamination. Leafy greens, fresh herbs like cilantro and basil, berries, green onions, and snow peas are commonly implicated due to their surfaces and crevices where parasites can linger. Although any produce can be contaminated if exposed to infected water, soil, or handlers, produce with thick, removable peels, firm smooth surfaces, or those that are cooked, frozen after blanching), or canned tend to be lower risk.