Headline inflation jumped in March to 3.3% year-over-year, with core inflation holding at 2.6%. Restaurant menu prices continued to rise modestly, up 0.2% after a 0.3% gain in February, and the National Restaurant Association warns that inflation, combined with a cooling labor market, could further challenge restaurant sales and traffic. "Restaurant spending has proven resilient over the past several years despite numerous headwinds," said Chad Moutray, senior vice president of research and knowledge and chief economist for the National Restaurant Association. "However, with consumer sentiment turning more cautious and gasoline prices eroding disposable income, that resilience is likely to be tested in the months ahead."

HHS has entered its first restaurant partnership in the senior living sector by collaborating with restaurant group Chef Geoff's to bring restaurant-quality, scratch-made meals to Knollwood Life Plan Community in Washington, D.C. This collaboration, driven by resident requests, marks HHS's first venture with a restaurant in a senior living setting. The partnership has significantly increased meal quality and variety, with positive feedback from residents. HHS and Chef Geoff's manage different dining areas, emphasizing communication and training to ensure a seamless experience.

José Andrés draws on global influences beyond his Spanish roots, incorporating flavors from multiple cuisines across his restaurants and home cooking. He highlights three essential pantry staples: Spanish paprika, which adds deep smoky warmth to dishes; Middle Eastern sumac, for tart, lemony flavor; and Japanese furikake, which offers umami and crunchy texture, as versatile ways to add depth and complexity.

Mary Nguyen, founder of Olive & Finch, has expanded her chef-driven, affordable dining concept to nine locations, with four more planned this year. Nguyen, who transitioned from finance to hospitality, emphasizes employee welfare by offering comprehensive benefits. Olive & Finch keeps menu items under $20 by maintaining operational efficiency and investing in a commercial production facility.

Culinary medicine programs -- first developed in part with the Culinary Institute of America and researchers at Harvard University in the early 2000s -- are training future clinicians to think like chefs, using hands-on cooking and case-based learning to show how targeted meals can support traditional treatment. As the "Food Is Medicine" movement expands, the approach is gaining traction across medical schools and health systems, underscoring the need for real kitchen fluency to better guide patient care.

Eggs are a nutritious source of protein, but the whites and yolks offer different benefits, according to registered dietitians Whitney Linsenmeyer and Grace Derocha. Egg whites are low in calories and high in protein, and they provide essential minerals such as calcium and potassium. Yolks, while containing more calories and saturated fat, provide healthful omega-3s, antioxidants, and fat-soluble vitamins such as D, A, E and K. They suggest that most people can eat a whole egg daily, but those with heart concerns might prefer more whites than yolks.

Gimbap, a Korean seaweed-wrapped rice roll, is gaining new attention in the US thanks to chefs like Jihan Lee, who opened TBD Gimbap in Manhattan in 2026. Traditionally featuring a variety of fillings such as beef bulgogi, spicy carrots, and pickled vegetables, gimbap is celebrated for its harmony of textures and flavors. Chefs like Jihee Kim of Perilla emphasize its versatility and childhood nostalgia, likening it more to a sandwich than sushi. As more Korean eateries highlight gimbap, the dish is being recognized for its individuality and cultural significance.

Over the past decade, Japanese chefs have risen to prominence in Paris, leading acclaimed kitchens such as Kei, Maison, Magma and Restaurant A.T. Figures like Kei Kobayashi, Sota Atsumi, Atsushi Tanaka and Ryuya Ono have not only mastered French culinary techniques but also brought their own sensibilities to the city's haute cuisine scene. Their backgrounds in Japanese culinary traditions and their openness to French creative freedom have enabled them to carve out unique spaces, balancing precision with personal expression.