Rajat Parr and Jordan Mackay's "The Sommelier's Atlas of Taste" explores wines around the world in intricate detail. "We wanted to create a guide for people who are confronted with a wild and expanding world of wine and don't get to know the classics the way we learned them at the beginning of our careers," Mackay says.

Although seafood has recently declined on US menus, demand for fish and shellfish could rise as diners aim to eat less meat. In a Datassential survey, 42% of consumers said they want to eat more seafood as a replacement for other kinds of meat.

Savory filings can put a fresh spin on hamantaschen, the triangular cookies that are traditionally served with a sweet jam filling during the Jewish celebration of Purim. A center of caramelized onions and feta sprinkled with poppy seeds offers a flavorful update, while evoking the classic poppy seed jam of the originals.

The chief operating officer of the James Beard Foundation teamed with a group of chefs at the NaplesNEXT Ideas Festival in Florida to promote food sustainability and discuss ways to spread food waste awareness. "So when chefs can educate the people, the people will understand better where the food is coming from, where it's shipped, who is growing those things," said 21 Spices owner Asif Syed.

Algerian baker Warda Bouguettaya calls on memories of her home country and her travels through France and Asia for her Detroit shop, Warda Patisserie. Recent menu items have included black sesame and mango financiers, matcha sable cookies, Tunisian tortas with Swiss chard and leeks and blood orange coconut meringue tarts.