The 2026 National Restaurant Show will spotlight industry trends such as technology adoption, automation and innovation, while also providing valuable networking opportunities. The show emphasizes workforce development as a foundation for long-term industry resilience, says National Restaurant Association President and CEO Michelle Korsmo. "(Operators) will walk away with real tools to control costs, manage their workforce and better understand their data," Korsmo says. "It's also a great chance to experience innovations that can drive productivity across their businesses."

Serious Eats' Senior Culinary Editor and CIA alum Leah Colins challenges the traditional method of boiling pasta in a large pot of water, suggesting that using less water can yield better results. Colins explains that a smaller pot and less water lead to more concentrated starch in the cooking water, which enhances the emulsification of sauces.

Workplace catering is surging in popularity, with new data from ezCater's 2026 Catering Growth Forum showing that 91% of workplaces plan to maintain or increase food spending this year, up from 82% in 2024. Catering is becoming a larger revenue stream for restaurant chains such as Bojangles and Cracker Barrel. Bojangles has partnered with ezCater and Olo to manage orders and recently expanded to more than 600 stores. Cracker Barrel has seen catering grow to 20% of its business, with breakfast a popular option, and has hired additional staff to handle increased demand.

Cooking with olive oil can significantly support healthy blood pressure, according to registered dietitian Dr. Maya Vadiveloo and cardiologist Dr. Jayne Morgan. Olive oil's content of monounsaturated fats and antioxidants promotes vasodilation and protects blood vessels from oxidative damage, which helps lower blood pressure. Compared to other oils like canola and vegetable oil, olive oil is less prone to heat-induced oxidation, making it a more healthful choice for heart health.

Beans offer multiple health benefits, including potentially reducing the risk of cardiovascular disease and aiding in blood sugar management, according to registered dietitian Isabel Vasquez. They provide fiber, protein, and essential nutrients like magnesium and iron. While beneficial for most, beans can cause digestive issues for some people, especially those with irritable bowel syndrome. As a plant-based protein, beans are a sustainable dietary choice.

A Food and Agriculture Organization webinar brought together experts from the Philippines, Turkey and Chile to discuss food safety management during natural disasters. The panelists highlighted the importance of minimizing the risk of unsafe food in already challenging environments.

Ramp season is a highly anticipated event in the Northeast and Midwest, lasting only three to six weeks from late March to May. Ramps, known for their savory and intense flavor, are difficult to source as they are primarily foraged in the wild, often selling for over $30 per pound. Chefs like Delfin Jaranilla of Leland Eating and Drinking House celebrate ramps with special menus, while foragers remain secretive about their locations to protect this coveted ingredient.

Flavor scientist Dr. Arielle Johnson discusses the neuroscience of taste and memory, explaining why certain foods trigger emotional reactions and how flavor can be engineered to influence emotions. Johnson, who has worked with Noma and Alton Brown, illustrates how culture and biology shape food preferences and aversions, and highlights the importance of failure in culinary innovation and the potential of science to improve the future of food.