RSU 22's Chef Manager Hannah Liberty and staff member Brenda White have won the Maine Department of Education's Farm-to-School Cook-Off by creating dishes featuring local blueberries and beef. The event, held at Bangor High School, aims to promote the use of local ingredients in school menus, with participants receiving a plaque, certificate and cookbook featuring competition recipes.

Cava is adding glazed salmon to its menu beginning April 20, marking the fast-casual chain's first seafood offering. The salmon is marinated in a pomegranate glaze made with pomegranate molasses from Just Date. The new protein can be added to any build-your-own bowl or included in two new chef-curated bowls.

Le Cirque, the celebrated French fine-dining restaurant at Bellagio, will close permanently after dinner service on Aug. 23. The closure is part of a strategic refresh by MGM Resorts, which plans to introduce a new, modern dining concept in the same location by mid-2027. This decision is not due to financial difficulties, but rather reflects the ongoing evolution of Las Vegas' hospitality scene. Diners hoping to visit Le Cirque one last time are encouraged to make reservations soon, as demand is expected to surge before its final curtain call.

Pea protein, derived from yellow split peas, is increasingly popular in food products due to its protein content and hypoallergenic properties. Registered dietitian nutritionist Theresa Gentile and RD Kacie Vavrek highlight its use in plant-based meats, non-dairy milks and protein supplements. While it offers essential amino acids and minerals such as potassium and magnesium, it may cause digestive issues for some and lacks the full nutritional profile of whole peas. Vavrek says both may fit into a healthful diet.

Registered dietitian nutritionist Lauren Manaker explains the benefits of using frozen fruit over fresh fruit for smoothies. Frozen fruit, picked at peak ripeness and flash-frozen, often retains more nutrients than fresh fruit, which can lose vitamins during transport and shelf time. While fresh fruit offers superior flavor when eaten immediately, frozen fruit provides better texture, convenience and cost-effectiveness for smoothies, reducing food waste and maintaining nutritional value.

States are increasingly acting to ban harmful food additives amid what many see as slow federal action. California's 2023 law banning brominated vegetable oil, potassium bromate, propylparaben and Red Dye No. 3 prompted the FDA to ban BVO and Red Dye No. 3 in 2024 and 2025, respectively. Major food companies such as PepsiCo, Mars and Nestle have committed to removing artificial dyes by 2026, but critics say this is driven by state laws rather than federal regulation.

Taco Bell has partnered with hot sauce brand Zab's to create Zab's Chicken Ranch Nacho Fries, a limited-time menu item available starting Thursday. The collaboration brings together Taco Bell's Spicy Ranch and Zab's "St. Augustine Style" hot sauce, made with datil peppers. The partners expect to create a new flavor dimension for Nacho Fries and support Zab's mission to promote the rare datil pepper, which has been grown in St. Augustine, Fla., for more than 200 years and is known for its sweet, tangy flavor and slow-burning, high heat.

Brix Journey, a Dubai-based dessert restaurant led by Carmen Rueda -- named Best Pastry Chef of 2025 by 50 Best MENA -- has built a loyal, international following with ingredient-driven tasting menus that blend storytelling, technical mastery and contemporary techniques, including a focus on local Emirati ingredients. Through an emphasis on balance, complexity and emotion, the restaurant challenges traditional notions of dessert by elevating it to a full fine-dining experience and redefining expectations around sweetness, structure and culinary creativity.