Fungal-based foods and fungal fermentation processes have played a crucial role in global food traditions for millennia, contributing to preservation, nourishment, and flavor enhancement. Beyond foraged and cultivated mushrooms, traditional fungal fermentations, such as tempeh, sufu, koji-based products, and mold-ripened cheeses and sausages, demonstrate how fungi can enhance both nutritional and sensory properties of foods. Biotechnological advances in cell culture and bioprocess engineering have further expanded the range of fungal-based food applications, now including mycoprotein-based meat alternatives, realistic whole cuts derived from self-structured fibrous mycelia, and a plethora of fungal-derived functional ingredients. Filamentous fungi such as Aspergillus, Rhizopus, Mucor, Neurospora, Fusarium, Penicillium, and many others, including basidiomycetes, have become staples in precision fermentation, biowaste valorization, and animal feed supplementation, demonstrating their versatility in modern food production. As the industrial applications of fungi continue to expand, AI-assisted fermentation systems, synthetic biology, materials science, and metabolic engineering are now at the forefront of this innovative industry, aiming to optimize scale-up efforts and bring new, sustainable products to our tables.