The School Nutrition Foundation, the charitable arm of SNA, awarded more than $660,000 to help schools upgrade kitchen equipment and expand meal preparation capacity. The funding comes as schools prepare for updated federal nutrition standards, with an SNA survey finding 94% of school meal leaders need more equipment to increase scratch cooking and reduce reliance on ultra-processed foods.

AngloThai, a London restaurant that opened in 2024, has earned a Michelin star for its innovative approach to Thai cuisine. Chef John Chantarasak, who is of Thai and British descent, uses local and seasonal British ingredients to create dishes that reflect Thai flavors. Notably, the restaurant does not serve rice, instead using grains such as pearl barley and spelt.

Over its 20-year history, Rustic Canyon has cemented itself as a cornerstone of California's dining landscape. Opened by Josh Loeb in 2006, the restaurant has thrived by focusing on seasonal ingredients and has been a training ground for notable chefs, including Evan Funke and Jeremy Fox. Executive chef Elijah Deleon has recently infused the menu with Mexican influences.

Southern chefs excelled at the 2026 James Beard Awards, with Serigne Mbaye of Dakar NOLA winning Best Chef: South for his Senegalese-inspired seafood dishes. Taylor Montgomery of Montgomery Sky Farm was named Best Chef: Southeast, and Evelyn Garcia and Henry Lu of JŪN in Houston won Best Chef: Texas for their "new Asian American" cuisine. Adrian Torres of Maximo was recognized as an Emerging Chef, and Susan Bae of Moon Rabbit was named Outstanding Pastry Chef.

Nestle USA has eliminated all certified artificial colors from its food and beverage portfolio, fulfilling a commitment made last year. "This work didn't happen overnight," said CEO Marty Thompson. "In fact, it builds on years of progress and the ongoing commitment of teams across our business to evolve recipes while protecting what people know and love."

Fiber is a crucial yet often overlooked macronutrient that supports digestive and cardiovascular health and reduces the risk of chronic diseases. Despite its benefits, an estimated 95% of American adults fail to meet the recommended daily intake. Registered dietitians Julia Zumpano, Natalie Rizzo, and Sibylle Kranz emphasize the importance of consuming fiber-dense whole grains such as bulgur wheat, barley, oats and buckwheat, which provide significant health benefits, including reduced cholesterol levels. The Dietary Guidelines for Americans recommend prioritizing whole grains to close the fiber gap.

The Hugo spritz has emerged as one of the hottest cocktails on bar menus, with operators from New York to London reporting strong sales driven by its light, low-ABV profile, visual appeal and broad consumer interest in refreshing sparkling drinks. As demand grows, many bars are creating their own variations on the elderflower-and-Prosecco classic, signaling that the drink is evolving from a seasonal trend into a long-term menu fixture.

Chefs are increasingly using saba, an ancient Italian sweetener made from unfermented grape must, as a versatile ingredient that offers a unique, rich sweetness without the acidity of balsamic vinegar. Known as sapa or defrutum by the ancient Romans, saba has been part of Italian cuisine for over 2000 years, especially in regions like Emilia-Romagna and Sardinia. Made by slowly simmering unfermented grape must until it thickens into a syrup, saba is being used in dishes ranging from savory to dessert, adding depth and complexity, and is becoming more accessible to home cooks through specialty stores.